FAO Technical papers

1/1

Review of food consumption surveys 1977 - Vol. 1. Europe, North America, Oceania, 1977 (E)

1/2

Review of food consumption surveys 1977 - Vol. 2. Africa, Latin America, Near East, Far East, 1979 (E)

2

Report of the joint FAO/WHO/UNEP conference on mycotoxins, 1977 (E F S)

3

Report of a joint FAO/WHO expert consultation on dietary fats and oils in human nutrition, 1977 (E F S)

4

JECFA specifications for identity and purity of thickening agents, anticaking agents, antimicrobials, antioxidants and emulsifiers, 1978 (E)

5

JECFA - guide to specifications, 1978 (E F)

5 Rev. 1

JECFA - guide to specifications, 1983 (E F)

5 Rev. 2

JECFA - guide to specifications, 1991 (E)

6

The feeding of workers in developing countries, 1976 (E S)

7

JECFA specifications for identity and purity of food colours, enzyme preparations and other food additives, 1978(E F)

8

Women in food production, food handling and nutrition, 1979(E F S)

9

Arsenic and tin in foods: reviews of commonly used methods of analysis, 1979 (E)

10

Prevention of mycotoxins, 1979 (E F S)

11

The economic value of breast-feeding, 1979 (E F)

12

JECFA specifications for identity and purity of food colours, flavouring agents and other food additives, 1979 (E F)

13

Perspective on mycotoxins, 1979 (E F S)

14

Manuals of food quality control:

14/1

Food control laboratory, 1979 (Ar E)

14/1 Rev.1

The food control laboratory, 1986 (E)

14/2

Additives, contaminants, techniques, 1980 (E)

14/3

Commodities, 1979 (E)

14/4

Microbiological analysis, 1979 (E F S)

14/5

Food inspection, 1981 (Ar E) (Rev. 1984, E S)

14/6

Food for export, 1979 (E S)

14/6 Rev.1

Food for export, 1990 (E S)

14/7

Food analysis: general techniques, additives, contaminants and composition, 1986 (C E)

14/8

Food analysis: quality, adulteration and tests of identity, 1986 (E)

14/9

Introduction to food sampling, 1988 (Ar C E F S)

14/10

Training in mycotoxins analysis, 1990 (E S)

14/11

Management of food control programmes, 1991 (E)

14/12

Quality assurance in the food control microbiological laboratory, 1992(E F S)

14/13

Pesticide residue analysis in the food control laboratory, 1993 (E F)

14/14

Quality assurance in the food control chemical laboratory, 1993 (E)

14/15

Imported food inspection, 1993 (E F)

14/16

Radionuclides in food, 1994 (E)

14/17

Unacceptable visible can defects - a pictorial manual, 1998(E F S)

15

Carbohydrates in human nutrition, 1980 (E F S)

16

Analysis of food consumption survey data for developing countries, 1980 (E F S)

17

JECFA specifications for identity and purity of sweetening agents, emulsifying agents, flavouring agents and other food additives, 1980 (E F)

18

Bibliography of food consumption surveys, 1981 (E)

18 Rev. 1

Bibliography of food consumption surveys, 1984 (E)

18 Rev. 2

Bibliography of food consumption surveys, 1987 (E)

18 Rev. 3

Bibliography of food consumption surveys, 1990 (E)

19

JECFA specifications for identity and purity of carrier solvents, emulsifiers and stabilizers, enzyme preparations, flavouring agents, food colours, sweetening agents and other food additives, 1981 (E F)

20

Legumes in human nutrition, 1982 (E F S)

21

Mycotoxin surveillance - a guideline, 1982 (E)

22

Guidelines for agricultural training curricula in Africa, 1982(E F)

23

Management of group feeding programmes, 1982 (E F P S)

23 Rev. 1

Food and nutrition in the management of group feeding programmes, 1993 (E F S)

24

Evaluation of nutrition interventions, 1982 (E)

25

JECFA specifications for identity and purity of buffering agents, salts; emulsifiers, thickening agents, stabilizers; flavouring agents, food colours, sweetening agents and miscellaneous food additives, 1982 (E F)

26

Food composition tables for the Near East, 1983 (E)

27

Review of food consumption surveys 1981, 1983 (E)

28

JECFA specifications for identity and purity of buffering agents, salts, emulsifiers, stabilizers, thickening agents, extraction solvents, flavouring agents, sweetening agents and miscellaneous food additives, 1983(E F)

29

Post-harvest losses in quality of food grains, 1983(E F)

30

FAO/WHO food additives data system, 1984 (E)

30 Rev. 1

FAO/WHO food additives data system, 1985 (E)

31/1

JECFA specifications for identity and purity of food colours, 1984(E F)

31/2

JECFA specifications for identity and purity of food additives, 1984(E F)

32

Residues of veterinary drugs in foods, 1985 (E/F/S)

33

Nutritional implications of food aid: an annotated bibliography, 1985 (E)

34

JECFA specifications for identity and purity of certain food additives, 1986(E F)

35

Review of food consumption surveys 1985, 1986 (E)

36

Guidelines for can manufacturers and food canners, 1986(E)

37

JECFA specifications for identity and purity of certain food additives, 1986(E F)

38

JECFA specifications for identity and purity of certain food additives, 1988 (E)

39

Quality control in fruit and vegetable processing, 1988 (E F S)

40

Directory of food and nutrition institutions in the Near East, 1987 (E)

41

Residues of some veterinary drugs in animals and foods, 1988 (E)

41/2

Residues of some veterinary drugs in animals and foods. Thirty-fourth meeting of the joint FAO/WHO Expert Committee on Food Additives, 1990 (E)

41/3

Residues of some veterinary drugs in animals and foods. Thirty-sixth meeting of the joint FAO/WHO Expert Committee on Food Additives, 1991 (E)

41/4

Residues of some veterinary drugs in animals and foods. Thirty-eighth meeting of the joint FAO/WHO Expert Committee on Food Additives, 1991 (E)

41/5

Residues of some veterinary drugs in animals and foods. Fortieth meeting of the Joint FAO/WHO Expert Committee on Food Additives, 1993 (E)

41/6

Residues of some veterinary drugs in animals and foods. Forty-second meeting of the Joint FAO/WHO Expert Committee on Food Additives, 1994 (E)

41/7

Residues of some veterinary drugs in animals and foods. Forty-third meeting of the Joint FAO/WHO Expert Committee on Food Additives, 1994 (E)

41/8

Residues of some veterinary drugs in animals and foods. Forty-fifth meeting of the Joint FAO/WHO Expert Committee on Food Additives, 1996 (E)

41/9

Residues of some veterinary drugs in animals and foods. Forty-seventh meeting of the Joint FAO/WHO Expert Committee on Food Additives, 1997 (E)

41/10

Residues of some veterinary drugs in animals and foods. Forty-eighth meeting of the Joint FAO/WHO Expert Committee on Food Additives, 1998 (E)

41/11

Residues of some veterinary drugs in animals and foods. Fiftieth meeting of the Joint FAO/WHO Expert Committee on Food Additives, 1999 (E)

41/12

Residues of some veterinary drugs in animals and foods. Fifty-second meeting of the Joint FAO/WHO Expert Committee on Food Additives, 2000 (E)

41/13

Residues of some veterinary drugs in animals and foods. Fifty-forth meeting of the Joint FAO/WHO Expert Committee on Food Additives, 2000 (E)

42

Traditional food plants, 1988 (E)

42/1

Edible plants of Uganda. The value of wild and cultivated plants as food, 1989 (E)

43

Guidelines for agricultural training curricula in Arab countries, 1988 (Ar)

44

Review of food consumption surveys 1988, 1988 (E)

45

Exposure of infants and children to lead, 1989 (E)

46

Street foods, 1990 (E/F/S)

47/1

Utilization of tropical foods: cereals, 1989 (E F S)

47/2

Utilization of tropical foods: roots and tubers, 1989(E F S)

47/3

Utilization of tropical foods: trees, 1989 (E F S)

47/4

Utilization of tropical foods: tropical beans, 1989(E F S)

47/5

Utilization of tropical foods: tropical oil seeds, 1989(E F S)

47/6

Utilization of tropical foods: sugars, spices and stimulants, 1989(E F S)

47/7

Utilization of tropical foods: fruits and leaves, 1990(E F S)

47/8

Utilization of tropical foods: animal products, 1990(E F S)

48

Number not assigned

49

JECFA specifications for identity and purity of certain food additives, 1990 (E)

50

Traditional foods in the Near East, 1991 (E)

51

Protein quality evaluation. Report of the Joint FAO/WHO Expert Consultation, 1991 (E F)

52/1

Compendium of food additive specifications - Vol. 1, 1993 (E)

52/2

Compendium of food additive specifications -Vol.2, 1993(E)

52 Add. 1

Compendium of food additive specifications - Addendum 1, 1992(E)

52 Add. 2

Compendium of food additive specifications - Addendum 2, 1993(E)

52 Add. 3

Compendium of food additive specifications - Addendum 3, 1995(E)

52 Add. 4

Compendium of food additive specifications - Addendum 4, 1996 (E)

52 Add. 5

Compendium of food additive specifications - Addendum 5, 1997(E)

52 Add. 6

Compendium of food additive specifications - Addendum 6, 1998(E)

52 Add. 7

Compendium of food additive specifications - Addendum 7, 1999(E)

52 Add. 8

Compendium of food additive specifications - Addendum 8, 2000 (E)

53

Meat and meat products in human nutrition in developing countries, 1992 (E)

54

Number not assigned

55

Sampling plans for aflatoxin analysis in peanuts and corn, 1993 (E)

56

Body mass index - A measure of chronic energy deficiency in adults, 1994 (E F S)

57

Fats and oils in human nutrition, 1995 (Ar E F S)

58

The use of hazard analysis critical control point (HACCP) principles in food control, 1995 (E F S)

59

Nutrition education for the public, 1995 (E F S)

60

Food fortification: technology and quality control, 1996 (E)

61

Biotechnology and food safety, 1996 (E)

62

Nutrition education for the public - Discussion papers of the FAO Expert Consultation, 1996 (E)

63

Street foods, 1997(E/F/S)

64

Worldwide regulations for mycotoxins 1995 - A compendium, 1997 (E)

65

Risk management and food safety, 1997 (E)

66

Carbohydrates in human nutrition, 1998 (E S)

67

Les activités nutritionnelles au niveau communautaire - Expériences dans les pays du Sahel, 1998 (F)

68

Validation of analytical methods for food control, 1998 (E)

69

Animal feeding and food safety, 1998 (E)

70

The application of risk communication to food standards and safety matters, 1999 (E)

71

Joint FAO/WHO Expert Consultation on Risk Assessment of Microbiological Hazards in Foods, 2000 (E)

72

Joint FAO/WHO Expert Consultation on Risk Assessment of Microbiological Hazards in Foods - Risk characterization of Salmonella spp. in eggs and broiler chickens and Listeria monocytogenes in ready-to-eat foods, 2001 (E)

73

Manual on the application of the HACCP system in mycotoxin prevention and control, 2001 (E)

Ar

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Arabic

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Chinese

E

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English

F

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French

P

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Portuguese

S

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Spanish

Multil

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Multilingual

*

Out of print

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In preparation