Estimation of daily intake of chemically synthesized natural food additives from processed foods in Japan

Journal of the Food Hygienic Society of Japan

Volumn 37, Issue 5, 1996, Pages 308-318

  Tsuji, Sumiko ^a   Shibata, Tadashi ^a   Nishijima, Motohiro ^b   Fukasawa, Yoshinobu ^c   Kuroda, Hiroyuki ^d   Goto, Munehiko ^e   Sakabe, Yoshio ^f   Mishima, Yasuko ^g   Oshiro, Zensho ^h   Sato, Minoru ⁱ   Nakamura, Kazuo ^j   Morita, Shigeru ^k   Etoh, Shuichi ^l   Sasaki, Yayoi ^m   Uchiyama, Hisanori ^m   Shiro, Teruo ⁿ   Ito, Yoshio ^a,o  

^a NATIONAL INSTITUTE OF HEALTH SCIENCES   (Japan)

^b TOKYO METROPOLITAN INSTITUTE OF PUBLIC HEALTH   (Japan)

^c Yamanashi Institute for Public Health   (Japan)

^d Kagawa Pref Inst of Public Health   (Japan)

^e Public Health Institute of Shimane Prefecture   (Japan)

^f Nagoya City Pub Hlth Res I   (Japan)

^g Department of Occupational Therapy   (Japan)

^h Institute of Health Sciences Okinawa   (Japan)

ⁱ Sapporo Munic Inst of Pub Health   (Japan)

^j Food Technol Res Inst Nagano P   (Japan)

^k OSAKA CITY INSTITUTE OF PUBLIC HEALTH AND ENVIRONMENTAL SCIENCES   (Japan)

^l The University of Kitakyushu   (Japan)

^m Japan Ministry of Health Labour and Welfare   (Japan)

ⁿ Japan Food Additive Association   (Japan)

^o MUKOGAWA WOMEN'S UNIVERSITY   (Japan)

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Author keywords

chemically synthesized food additive; daily intake; market basket method; processed foods

Indexed keywords

ACID; ANTIOXIDANT; EMULSIFYING AGENT; FLAVORING AGENT; FOOD ADDITIVE; FOOD DYE; PRESERVATIVE; SOLVENT; SWEETENING AGENT; THICKENING AGENT;

ARTICLE; CHEMICAL ANALYSIS; FOOD INTAKE; FOOD PROCESSING; JAPAN; SYNTHESIS;

EID: 10544237270     PISSN: 00156426     EISSN: None     Source Type: Journal    
DOI: 10.3358/shokueishi.37.5_308     Document Type: Article

References (12)

1. McFeeters, R. F., Thompson, R. L., Fleming, H. P.: J. Assoc. Off. Anal. Chem. 67, 710-714 (1984).