Screening potential intakes of colour additives used in non-alcoholic beverages

Food and Chemical Toxicology

Volumn 46, Issue 6, 2008, Pages 1985-1993

  Tennant, David R ^a  

^a Food Chemical Risk Analysis   (United Kingdom)

Author keywords

ADI; Beverages; Colours; Exposure; Food additives; Intakes; Risk assessment; Soft drinks

Indexed keywords

CAPSANTHIN; CARMINIC ACID; CURCUMIN; FOOD ADDITIVE; FOOD DYE; IRON OXIDE; LYCOPENE; QUINOLINE; RIBOFLAVIN; SODIUM CARBONATE; TARTRAZINE; TITANIUM DIOXIDE; XANTHOPHYLL;

ARTICLE; BEVERAGE; CONSUMER; FOOD COLOR; FOOD PROCESSING; HEALTH SURVEY; UNITED KINGDOM;

ADOLESCENT; ADULT; AGE FACTORS; AGED; BEVERAGES; BODY WEIGHT; CHILD; DATA COLLECTION; DIET; EATING; EUROPE; FOOD COLORING AGENTS; HUMANS; MIDDLE AGED; MODELS, STATISTICAL;

EID: 42749090634     PISSN: 02786915     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fct.2008.01.051     Document Type: Article

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