Referenzen
European Parliament and Council Directive 87/107/EEC (1988) on the approximation of the laws of the Member States concerning food additives authorised for use in foodstuffs intended for human consumption. Official Journal of the European Communities L40, 11.2.89, 27-33.
European Parliament and Council Directive 94/35/EC (1994) on sweeteners for use in foodstuffs. Official Journal of the European Communities L237, 10.9.94, 3-12.
European Parliament and Council Directive 94/36/EC (1994) on colours for use in foodstuffs. Official Journal of the European Communities L237, 10.9.94, 13-29.
European Parliament and Council Directive 95/2/EC (1995) on food additives other than colours or sweeteners. Official Journal of the European Communities L61, 18.3.95, 1-40.
Flowerdew, D. (1999). Food additives: what every manager needs to know about the law. ISBN 1 902375 13 0. Chandos Publishing/The British Library.
International Life Sciences Institute (ILSI), Europe (1999). Workshop on the significance of excursions of intake above the Accepted Daily Intake (ADI). Editors: Barlow, S.; Pascal, G.; Larsen, J. C.; Richold, M. Regulatory Toxicology and Pharmacology, 30 (No. 2, Part 2).
Klaui, K. (1981). Some aspects of colour in man. In Criteria of Food Acceptance: how man chooses what he eats. Editors: Solms, J. and Hall, R. L. Forster Verlag AG Publishing, Zurich, pp. 82-95.
Saltmarsh, M. (Editor) (2000). Essential Guide to Food Additives. Leatherhead Food RA Publishing, pp. 1-322.
World Health Organisation (1987). Principles for the Safety Assessment of Food Additives and Contaminants in Food. Environmental Health Criteria 70. International Programme on Chemical Safety (IPCS) in cooperation with the Joint FAO/WHO Expert Committee on Food Additives (JECFA). World Health Organisation, Geneva.
EUFIC REVIEW 11/2004
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