Results 11 to 20 of about 3,136 (170)

L’économiste et les confitures [PDF]

L'Actualité économique, 1995
Réflexions à partir d’une fable de Georges Duhamel intitulée « Les confitures », sur les difficultés auxquelles se heurtent les économistes qui se livrent à une analyse avantages-coûts et sur les exigences de leur rôle dans la société.Thoughts inspired ...
Dagenais, Denyse L.
core   +4 more sources

Opinion on the re-evaluation of sodium carboxy methyl cellulose (E 466) as a food additive in foods for infants below 16 weeks of age and follow-up of its re-evaluation as food additive for uses in foods for all population groups. [PDF]

EFSA J, 2022
Abstract Sodium carboxy methyl cellulose (E 466) was re‐evaluated in 2018 by the former EFSA Panel on Food Additives and Nutrient sources added to Food (ANS). As a follow‐up to this assessment, the Panel on Food Additives and Flavourings (FAF) was requested to assess the safety of E 466 for its uses as a food additive in food for infants below 16 weeks
EFSA Panel on Food Additives Flavourings (FAF), Younes M, Aquilina G, Castle L, Degen G, Engel KH, Fowler PJ, Frutos Fernandez MJ, Fürst P, Gürtler R, Husøy T, Manco M, Mennes W, Moldeus P, Passamonti S, Shah R, Waalkens-Berendsen I, Wright M, Dusemund B, Mortensen A, Turck D, Wölfle D, Barmaz S, Mech A, Rincon AM, Tard A, Vianello G, Gundert-Remy U.   +27 more
europepmc   +2 more sources

Parafoveal-on-foveal repetition effects in sentence reading: A co-registered eye-tracking and electroencephalogram study. [PDF]

Psychophysiology, 2020
Abstract When reading, can the next word in the sentence (word n + 1) influence how you read the word you are currently looking at (word n)? Serial models of sentence reading state that this generally should not be the case, whereas parallel models predict that this should be the case.
Mirault J, Yeaton J, Broqua F, Dufau S, Holcomb PJ, Grainger J.   +5 more
europepmc   +2 more sources

Salades, tartes et confitures

, 2022
The plants used in Rabelaisian cuisine are adapted for various recipes that reveal their dietary, medical, and culinary properties as well as their comedic potential. The recipes studied will show how salad, pie, and jam make sense by themselves and beyond themselves.
Myriam Marrache-Gouraud
  +5 more sources

Re-evaluation of glycerol esters of wood rosin (E 445) as a food additive. [PDF]

EFSA J, 2018
Abstract The present opinion deals with the re‐evaluation of glycerol esters of wood rosin (GEWR, E 445) when used as a food additive. Regarding GEWR originating from Pinus palustris (longleaf pine) and Pinus elliottii (slash pine), based on the overall toxicity database, and given the absence of reproductive and developmental toxicity data, the Panel ...
EFSA Panel on Food Additives and Nutrient Sources added to Food (EFSA ANS Panel), Younes M, Aggett P, Aguilar F, Crebelli R, Filipič M, Frutos MJ, Galtier P, Gott D, Gundert-Remy U, Kuhnle GG, Lambré C, Leblanc JC, Lillegaard IT, Moldeus P, Mortensen A, Oskarsson A, Stankovic I, Waalkens-Berendsen I, Woutersen RA, Wright M, Briemer L, Pasquale M, Christodoulidou A, Horvath Z, Lodi F, Tard A, Dusemund B.   +27 more
europepmc   +2 more sources

Re-evaluation of acacia gum (E 414) as a food additive. [PDF]

EFSA J, 2017
Abstract The Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion re‐evaluating the safety of acacia gum (E 414) as a food additive. In the EU, acacia gum has not been formally evaluated by the Scientific Committee for Food (SCF), and therefore, no ADI has been allocated.
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), Mortensen A, Aguilar F, Crebelli R, Di Domenico A, Frutos MJ, Galtier P, Gott D, Gundert-Remy U, Lambré C, Leblanc JC, Lindtner O, Moldeus P, Mosesso P, Oskarsson A, Parent-Massin D, Stankovic I, Waalkens-Berendsen I, Woutersen RA, Wright M, Younes M, Brimer L, Christodoulidou A, Lodi F, Tard A, Dusemund B.   +25 more
europepmc   +2 more sources

Re-evaluation of glycerol (E 422) as a food additive. [PDF]

EFSA J, 2017
Abstract The ANS Panel provides a scientific opinion re‐evaluating the safety of glycerol (E 422) used as a food additive. In 1981, the Scientific Committee on Food (SCF) endorsed the conclusion from the Joint FAO/WHO Expert Committee on Food Additives (JECFA) in 1976 of ‘acceptable daily intake (ADI) for man not specified’.
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), Mortensen A, Aguilar F, Crebelli R, Di Domenico A, Dusemund B, Frutos MJ, Galtier P, Gott D, Gundert-Remy U, Leblanc JC, Lindtner O, Moldeus P, Mosesso P, Parent-Massin D, Oskarsson A, Stankovic I, Waalkens-Berendsen I, Woutersen RA, Wright M, Younes M, Boon P, Chrysafidis D, Gürtler R, Tobback P, Rincon AM, Tard A, Lambré C.   +27 more
europepmc   +2 more sources

Re-evaluation of guar gum (E 412) as a food additive. [PDF]

EFSA J, 2017
Abstract The Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion re‐evaluating the safety of guar gum (E 412) as a food additive. In the EU, guar gum was evaluated by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) in 1970, 1974 and 1975, who allocated an acceptable daily intake (ADI) ‘not ...
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), Mortensen A, Aguilar F, Crebelli R, Di Domenico A, Frutos MJ, Galtier P, Gott D, Gundert-Remy U, Lambré C, Leblanc JC, Lindtner O, Moldeus P, Mosesso P, Oskarsson A, Parent-Massin D, Stankovic I, Waalkens-Berendsen I, Woutersen RA, Wright M, Younes M, Brimer L, Peters P, Wiesner J, Christodoulidou A, Lodi F, Tard A, Dusemund B.   +27 more
europepmc   +2 more sources

Re-evaluation of lecithins (E 322) as a food additive. [PDF]

EFSA J, 2017
Abstract The present opinion deals with the re‐evaluation of lecithins (E 322) when used as a food additive. Lecithins (E 322) is an authorised food additive in the EU according to Annex II and Annex III to Regulation (EC) No 1333/2008 on food additives, and have been previously evaluated by JECFA in 1973 and by the SCF in 1982.
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), Mortensen A, Aguilar F, Crebelli R, Di Domenico A, Frutos MJ, Galtier P, Gott D, Gundert-Remy U, Lambré C, Leblanc JC, Lindtner O, Moldeus P, Mosesso P, Oskarsson A, Parent-Massin D, Stankovic I, Waalkens-Berendsen I, Woutersen RA, Wright M, Younes M, Brimer L, Altieri A, Christodoulidou A, Lodi F, Dusemund B.   +25 more
europepmc   +2 more sources

Le doigt dans le pot de confiture !

Sociographe, 2023
Guy-Noël Pasquet
openalex   +3 more sources