finished food / food/water resulting / gas embolism / dairy products / vein gas embolism / neutral and dilute acidic and alkaline solutions / food processing aid / aqueous hydrogen peroxide solutions / dried whey products / lactic acid producing microorganisms cheese products / aqueous solution / portal venous gas / sulphuric acid solution / food / energy costs / final food / final product / egg products / alkylanthrahydroquinone solution / food applications / fermented dairy product / chemical properties / food production / food ingredient / particular products / chemical and physical properties / oxygen-containing gas e.g. compressed air / hysical and chemical properties / chemical means / poorer quality products / selected in vitro systems / food industry / inert gas atmosphere / manufacturing hydrogen peroxide / /
MedicalCondition
human poisoning / only mild gastritis / Portal vein gas embolism / gas embolism / ulcerative necrosis / chronic rodent studies / oxygen embolism / Chronic / chronic oral exposure / /
NaturalFeature
Kelley MT / /
Organization
World Health Organization / European Chemicals Bureau / International Union of Biochemistry and Molecular Biology / Federation of American Societies for Experimental Biology / European Centre for Ecotoxicology and Toxicology of Chemicals / International Organisation for Standardisation / International Dairy Federation / FDA / Japan External Trade Organization / European Union / Life Science Research Office / /
Position
Processing Aid Executive / AOAC Official / Co-operative / /
ProgrammingLanguage
EC / /
ProvinceOrState
New York / /
PublishedMedium
Biochemical Journal / Annals of Emergency Medicine / Molecular Biology / /
Microsoft Word - A1068 Hydrogen Peroxide as a PA AppR SD1 Risk & technical assess