Decomposition of Bayer process organics: Phenolates, polyalcohols, and additional carboxylates [PDF]
, 2011 The degradation of nineteen low-molecular-weight phenolates, polyalcohols and selected aliphatic and aromatic carboxylates of relevance to the Bayer process has been studied in 6 mol kg-1 NaOH(aq) at 90 °C for up to 36 days, and (for some species) at 180
Hefter, G.T. +4 more
core +2 more sources
EFSA Journal, 2015 The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 14 flavouring substances in the Flavouring Group Evaluation 25, Revision 3, using the Procedure in Commission ...
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj +1 more source
Membranes, 2023 The application of electrodialysis for tartrate stabilization and reagent-free acidity correction of wine and juices is attracting increasing interest. New aliphatic membranes CJMC-3 and CJMA-3 and aromatic membranes CSE and ASE were tested to determine ...
Evgeniia Pasechnaya +5 more
doaj +1 more source
Scientific Opinion on Flavouring Group Evaluation 204 (FGE.204): Consideration of genotoxicity data on representatives for 18 mono-unsaturated, aliphatic, ?,?-unsaturated ketones and precursors from chemical subgroup 1.2.1 of FGE.19 by EFSA [PDF]
EFSA Journal, 2012 The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate the genotoxic potential of 18 flavouring substances from subgroup 1.2.1 of FGE.19 in the Flavouring Group ...
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj +1 more source
Scientific Opinion on Flavouring Group Evaluation 08, Revision 5 (FGE.08Rev5): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30 [PDF]
EFSA Journal, 2012 <p>The CEF Panel of the European Food Safety Authority was requested to evaluate 80 flavouring substances in the Flavouring Group Evaluation 08, Revision 4, using the Procedure in Commission Regulation (EC) No 1565/2000.
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj +1 more source
Analysis of products from the pyrolysis of plastics recovered from the commercial scale recycling of waste electrical and electronic equipment [PDF]
, 2007 Three plastic fractions from a commercial waste electrical and electronic equipment (WEEE) processing plant were collected and investigated for the possibility of recycling them by batch pyrolysis. The first plastic was from equipment containing cathode
Hall, W.J., Williams, P.T.
core +1 more source
EFSA Journal, 2011 The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 70 flavouring substances in the Flavouring Group Evaluation 08, Revision 3, using the Procedure in Commission ...
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj +1 more source
A Theoretical Study on the Vibrational Spectra of PAH Molecules with Aliphatic Sidegroups [PDF]
, 2015 The role of aliphatic side groups on the formation of astronomical unidentified infrared emission (UIE) features is investigated by applying the density functional theory (DFT) to a series of molecules with mixed aliphatic-aromatic structures.
Kwok, Sun +2 more
core +2 more sources
Effect of hydroxyapatite nanoparticles on the degradability of random poly(butylene terephthalate-co-aliphatic dicarboxylate)s having a high content of terephthalic units [PDF]
, 2016 Copolyesters derived from 1,4-butanediol and constituted also of aliphatic and aromatic dicarboxylate units in a molar ratio of 3:7 were synthesized by a two-step polycondensation procedure.
Faramarz Afshar Taromi, Faramarz Afshar +5 more
core +2 more sources
EFSA Journal, 2015 The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj +1 more source