Toxicological Evaluation of Certain Food Additives


Abstract

The safety data on selected food additives like enzyme preparations (from Aspergillus oryzae, Aspergillus niger, Trichoderma harsianum and Trichoderma reesei), flavouring agents (smoke flavourings) food colours (beet red, canthaxanthin carbon black, cirtranaxanthin) and others like glutamic acid and its salts are summarized in this monograph.

Subject Discipline

Alternative Medicine

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