Home

Results 31 - 40 of 1,116,818 for e-juices. Search took 8.544 seconds.  
Sort by date/Sort by relevance
REVISION OF THE STANDARD LAYOUT : NOTE
E Economic and Social Council UNITED NATIONS Distr. (...) However fruits with a green (but not dark green) colour are allowed provided they satisfy the minimum requirements as to juice content. 4.4.2 Limes 4.4.2.1 Minimum juice content: 42 % 2 Reservation of Israel: The parameter of sugar/acid ratio should be included in the standard TRADE/WP.7/GE.1/2002/16 page 4 FFV-14: Citrus Fruit 4.4.2.2 Colouring: must be typical of the variety on at least two-thirds of the total fruit surface. The fruit should be green but may show discolouring (yellow patches) up to 30 % of its surface. 4.4.3 Satsumas, clementines, other mandarin varieties and their hybrids 4.4.3.1 Minimum Juice content Satsumas other mandarin varieties and their hybrids: 33% Clementines : 40% 4.4.3.2 Colouring: must be typical of the variety on at least one-third of the surface of the fruit. 4.4.4 Oranges2 4.4.4.1 Minimum Juice content Thomson Navel and Tarocco: 30% Washington Navel: 33% Other varieties: 35% 4.4.4.2 Colouring:3 must be typical of the variety.
Language:English
Score: 1165524.2 - daccess-ods.un.org/acce...TRADE/WP.7/GE.1/2002/16&Lang=E
Data Source: ods
OTHER PROPOSALS CONCERNING CITRUS FRUIT : NOTE / BY THE SECRETARIAT
GE.99-32487 (E) TRADE/WP.7/GE.1/1999/9 page 2 Proposed amendment to UN/ECE standard FFV-14 concerning the marketing and commercial quality control of CITRUS FRUITS (proposed amendments are in bold type) It should be noted, for the translation into French that Citrus Paradisi is Pomelo and Citrus Grandis is Pamplemousse. (...) Maturity requirements ... Limes - Minimum juice content: Combava: 35% Combava contains less juice than other limes (...) Defects in colouring may not exceed one-third of the fruit surfac e.” The purpose of this amendment is to simplify the paragraph. ...
Language:English
Score: 1165172.2 - daccess-ods.un.org/acce...=TRADE/WP.7/GE.1/1999/9&Lang=E
Data Source: ods
Lemons - Minimum juice content: Verdelli and Primofiore lemons: 20% Other lemons: 25% - Colouring: must be typical of the variety. (...) Limes - Minimum juice content: 42 % 2 - Colouring: must be typical of the variety on at least two–thirds of the total fruit surface. (...) Grapefruits - Minimum juice content: 35% - Minimum sugar content (TSS): 9 % for Oroblanco FFV-14: Citrus Fruit -4- - Colouring: must be typical of the variety.
Language:English
Score: 1164957.4 - https://unece.org/fileadmin/DA...gs/wp.07/document/1999_i02.pdf
Data Source: un
REPORT OF THE 49TH SESSION : ECONOMIC COMMISSION FOR EUROPE, COMMITTEE FOR TRADE, INDUSTRY AND ENTERPRISE DEVELOPMENT, WORKING PARTY ON AGRICULTURAL QUALITY STANDARDS, SPECIALIZED SECTION ON STANDARDIZATION OF FRESH FRUIT AND VEGETABLES, 49TH SESSION, 17-20 JUNE 2003, GENEVA : ADDENDUM 8
E Economic and Social Council UNITED NATIONS Distr. (...) Lemons - Minimum juice content: Verdelli and Primofiore lemons: 20% Other lemons: 25% - Colouring: must be typical of the variety. (...) Grapefruits - Minimum juice content: 35% - Minimum sugar content (TSS): 9 % for Oroblanco - Colouring: must be typical of the variety.
Language:English
Score: 1162847.5 - daccess-ods.un.org/acce...WP.7/GE.1/2003/26/ADD.8&Lang=E
Data Source: ods
H:\HEILANDT\AGR\MEETINGS\GE.01\DOCUMENT\20002503.wpd E Economic and Social Council UNITED NATIONS Distr. (...) However fruits with a green (but not dark green) colour are allowed provided they satisfy the minimum requirements as to juice content. Limes - Minimum juice content: 42 % 3 - Colouring: must be typical of the variety on at least two–thirds of the total fruit surface. (...) TRADE/WP.7/GE.1/2000/25/Add.3 page 13 FFV-14: Citrus Fruit E. Official control mark (optional) Published 1963 Revised 1992, 2000 The UN/ECE Standard for Citrus Fruit has led to an explanatory brochure published by the OECD Scheme
Language:English
Score: 1162749 - https://unece.org/fileadmin/DA...gs/ge.01/document/20002503.pdf
Data Source: un
GE.10-23268 Econo
Maturity of citrus fruit is defined by the following parameters specified for each species below: • minimum juice content • minimum total soluble solids content, i.e. minimum sugar content • minimum sugar/acid ratio2 • colouring. (...) Minimum juice content (per cent) Minimum sugar content (°Brix) Minimum sugar/acid ratio Colouring Lemons 20 Must be typical of the variety. (...) • Post-harvest treatment (optional, based on the national legislation of the importing country). E. Official control mark (optional) Published 1963 Last revised 2010 The OECD Scheme for the Application of International Standards for Fruit and Vegetables has published an explanatory illustrated brochure on the application of this standard.
Language:English
Score: 1158213.9 - daccess-ods.un.org/acce...ECE/TRADE/C/WP.7/2010/4&Lang=E
Data Source: ods
GE.10-24176 Econo
However butter and concentrated fruit juice are not mentioned in Annex 3 and it is not immediately clear from the descriptions of the seven categories in Annex 3 in which one to place them. 2. (...) It is not clear if concentrated fruit juice should be classified as "frozen" or "quick- frozen". (...) By introducing "butter" and "concentrated fruit juice" in group III of Annex 3 the relation between Annex 2 and 3 becomes consistent.
Language:English
Score: 1158003.2 - daccess-ods.un.org/acce...=ECE/TRANS/WP.11/2010/4&Lang=E
Data Source: ods
Select language Select language English العربية 中文 Français Русский Español Home Health Topics All topics » A B C D E F G H I J K L M N O P Q R S T U V W X Y Z Resources » Fact sheets Facts in pictures Multimedia Publications Questions & answers Tools and toolkits Popular » Coronavirus disease (COVID-19) Ebola virus disease Air pollution Hepatitis Top 10 causes of death World Health Assembly » Countries All countries » A B C D E F G H I J K L M N O P Q R S T U V W X Y Z Regions » Africa Americas South-East Asia Europe Eastern Mediterranean Western Pacific WHO in countries » Statistics Cooperation strategies Yemen crisis » Sadeq Al Wesabi Hasan An internally displaced family in a camp in Hudaydah © Credits   Newsroom All news » News releases Statements Campaigns Commentaries Events Feature stories Speeches Spotlights Newsletters Photo library Media distribution list Headlines » Timeline: WHO's COVID-19 response »   Emergencies Focus on » COVID-19 pandemic Ebola virus disease outbreak DRC 2021 Syria crisis Crisis in Northern Ethiopia Afghanistan Crisis Latest » Disease Outbreak News Travel advice Situation reports Weekly Epidemiological Record WHO in emergencies » Surveillance Research Funding Partners Operations Independent Oversight and Advisory Committee Health Emergency Dashboard » WHO © Credits Data Data at WHO » Global Health Estimates Health SDGs Mortality Triple billion targets Data collections Dashboards » COVID-19 Dashboard Triple Billion Dashboard Health Equity monitor Mortality Highlights » GHO SCORE Insights and visualizations Data collection tools Reports World Health Statistics 2021 » WHO © Credits About WHO About WHO » People Teams Structure Partnerships Collaborating Centres Networks, committees and advisory groups Transformation Our Work » General Programme of Work WHO Academy Activities Initiatives Funding » Assessed contributions Flexible funding WHO Foundation Accountability » Audit Budget Financial statements Programme Budget Portal Results Report Governance » World Health Assembly Executive Board Election of Director-General Governing Bodies website Home / Newsroom / Fact sheets / Detail / Sugars and dental caries Sugars and dental caries 9 November 2017 Key facts Dental caries (also known as tooth decay or dental cavities) is the most common noncommunicable disease worldwide. (...) In many countries, sugars-sweetened beverages, including fruit-based and milk-based sweetened drinks and 100% fruit juices, are a primary source of free sugars, as well as confectionery, cakes, biscuits, sweetened cereals, sweet desserts, sucrose, honey, syrups and preserves. (...)   [1] The severity of dental caries may be measured by using indices such as the DMFT/dmft index (where upper case denotes permanent dentition and lower case primary dentition), which records the number of decayed (D), missing (M) and filled (F) teeth. [2] Free sugars include all monosaccharides and disaccharides added to foods and drinks by the manufacturer, cook or consumer, and sugars naturally present in honey, syrups, fruit juices and fruit juice concentrates (WHO Guideline on sugars intake for adults and children: https://www.who.int/publications-detail/9789241549028 /).
Language:English
Score: 1153979 - https://www.who.int/news-room/...etail/sugars-and-dental-caries
Data Source: un
CITRUS FRUIT : PROPOSALS REMAINING IN DISCUSSION : NOTE / BY THE SECRETARIAT
E Economic and Social Council UNITED NATIONS Distr. (...) In the discussion of this proposal at the last session a minimum juice content of 40% and special marking provisions for green skinned oranges were suggested. 5. (...) This exclusion would be similar to the exclusion of citrus fruit for industrial processing because green skinned oranges were mainly used for juice production and not for direct consumption.
Language:English
Score: 1153411.8 - daccess-ods.un.org/acce...=TRADE/WP.7/GE.1/2000/7&Lang=E
Data Source: ods
Committees | CODEXALIMENTARIUS FAO-WHO العربية 中文 english français Русский Español AR ZH EN FR RU ES About Codex About Codex Members Observers History Science Trade FAO/WHO Codex Trust Fund Consumers Codex Secretariat FAQs Codex Texts Codex Texts Standards Guidelines Codes of Practice Maximum Residue Limits Miscellaneous Codex online databases Codex online databases Pesticide Database Veterinary Drugs Database Food Additives DB (GSFA Online) Themes Themes COVID-19 Animal Feed Antimicrobial Resistance Biotechnology Contaminants Nutrition and Labelling Pesticides Committees Committees Commission (CAC) About Meetings CAC44 Elections Executive Committee About Composition & Roles History Meetings Elections and Appointments Codex Regions Codex Regions Africa Asia Europe Latin America and the Caribbean Near East North America and South West Pacific General Subject Committees Commodity Committees Electronic Working Groups Task Forces Meetings Meetings Calendar Information for Delegates Co-hosting meetings Archives Resources Circular letters OCS Information Documents Codex E-Learning Course Multimedia Video Podcast Publications News and Events Login Page tools codexalimentarius  > Committees List of Codex Committees All Active Renamed and restablished Adjourned sine die Abolished Dissolved Codex Alimentarius Commission CAC Codex Alimentarius Commission Active Executive Committee CCEXEC Executive Committee of the Codex Alimentarius Commission Active General Subject Committees CCCF Codex Committee on Contaminants in Foods Active CCFA Codex Committee on Food Additives Active CCFAC Codex Committee on Food Additives and Contaminants Renamed and restablished CCFH Codex Committee on Food Hygiene Active CCFICS Codex Committee on Food Import and Export Inspection and Certification Systems Active CCFL Codex Committee on Food Labelling Active CCGP Codex Committee on General Principles Active CCMAS Codex Committee on Methods of Analysis and Sampling Active CCNFSDU Codex Committee on Nutrition and Foods for Special Dietary Uses Active CCPR Codex Committee on Pesticide Residues Active CCRVDF Codex Committee on Residues of Veterinary Drugs in Foods Active Commodity Committees CCCPC Codex Committee on Cocoa Products and Chocolate Adjourned sine die CCCPL Codex Committee on Cereals, Pulses and Legumes Adjourned sine die CCFFP Codex Committee on Fish and Fishery Products Active CCFFV Codex Committee on Fresh Fruits and Vegetables Active CCFO Codex Committee on Fats and Oils Active CCIE Codex Committee on Edible Ices Abolished CCM Codex Committee on Meat Abolished CCMMP Codex Committee on Milk and Milk Products Adjourned sine die CCMPH Codex Committee on Meat Hygiene Adjourned sine die CCNMW Codex Committee on Natural Mineral Waters Adjourned sine die CCPFV Codex Committee on Processed Fruits and Vegetables Adjourned sine die CCPMPP Codex Committee on Processed Meat and Poultry Products Abolished CCS Codex Committee on Sugars Adjourned sine die CCSB Codex Committee on Soups and Broths Abolished CCSCH Codex Committee on Spices and Culinary Herbs Active CCVP Codex Committee on Vegetable Proteins Adjourned sine die CXTO Joint CODEX/IOOC Meeting on the Standardization of Table Olives Abolished ad hoc Intergovernmental Task Forces CGECPMMP Joint FAO/WHO Committee of Government Experts on the Code of Principles Concerning Milk and Milk Products Renamed and restablished GEFJ Joint ECE/Codex alimentarius groups of experts on standardization: Fruit Juices Abolished GEQFF Joint ECE/Codex alimentarius groups of experts on standardization: Quick Frozen Foods Abolished TFAF Ad Hoc Intergovernmental Task Force on Animal Feeding Dissolved TFAMR Ad hoc Codex Intergovernmental Task Force on Antimicrobial Resistance Dissolved TFFBT Ad Hoc Intergovernmental Task Force on Food Derived from Biotechnology Dissolved TFFJ Ad Hoc Intergovernmental Task Force on Fruit and Vegetable Juices Dissolved TFPHQFF Ad hoc Codex Intergovernmental Task Force on the Processing and Handling of Quick Frozen Foods Dissolved FAO/WHO Coordinating Committees CCAFRICA FAO/WHO Coordinating Committee for Africa Active CCASIA FAO/WHO Coordinating Committee for Asia Active CCEURO FAO/WHO Coordinating Committee for Europe Active CCLAC FAO/WHO Coordinating Committee for Latin America and the Caribbean Active CCNASWP FAO/WHO Coordinating Committee for North America and South West Pacific Active CCNE FAO/WHO Coordinating Committee for Near East Active Contact us About us Copyright / Disclaimer Login Circular Letters Sitemap Help FAQs Regional Committees Africa (CCAFRICA) Asia (CCASIA) Europe (CCEURO) Latin America and the Caribbean (CCLAC) North America and South West Pacific (CCNASWP) Near East (CCNE) Follow us on     © FAO/WHO, 2022
Language:English
Score: 1151913 - https://www.fao.org/fao-who-codexalimentarius/committees/pt/
Data Source: un