Results 1 to 10 of about 5,639 (164)

Flavouring Group Evaluation 87, Revision 3 (FGE.87Rev3): Consideration of bicyclic secondary alcohols, ketones and related esters evaluated by JECFA (63rd meeting) structurally related to bicyclic secondary alcohols, ketones and related esters evaluated in FGE.47Rev1 [PDF]

EFSA Journal
The Panel on Food Additives and Flavourings (FAF) 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 (the JECFA) and to decide ...
EFSA Panel on Food Additives and Flavourings (FAF), Laurence Castle, Monica Andreassen, Gabriele Aquilina, Maria Bastos, Polly Boon, Biagio Fallico, Rex FitzGerald, María José Frutos Fernández, Bettina Grasl‐Kraupp, Ursula Gundert‐Remy, Rainer Gürtler, Eric Houdeau, Marcin Kurek, Henriqueta Louro, Patricia Morales, Sabina Passamonti, Romualdo Benigni, Gisela Degen, Karl‐Heinz Engel, Maria Carfí, Carla Martino   +21 more
doaj   +2 more sources

Assessment of the feed additive neohesperidine dihydrochalcone (2b959) for piglets, pigs for fattening, calves, sheep, fish and dogs for the renewal of its authorisation (Adisseo S.A.S., ADM International Sàrl, Lucta S.A. and Norel S.A.) [PDF]

EFSA Journal
Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on the assessment of the application for the renewal of the authorisation of neohesperidine dihydrochalcone as a sensory feed additive for piglets and pigs ...
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP), Roberto Edoardo Villa, Giovanna Azimonti, Eleftherios Bonos, Henrik Christensen, Mojca Durjava, Birgit Dusemund, Ronette Gehring, Boet Glandorf, Maryline Kouba, Marta López‐Alonso, Francesca Marcon, Carlo Nebbia, Alena Pechová, Miguel Prieto‐Maradona, Ilen Röhe, Katerina Theodoridou, Maria de Lourdes Bastos, Paul Brantom, Andrew Chesson, Josef Schlatter, Johannes Westendorf, Maria Dulak‐Lis, Paola Manini   +23 more
doaj   +2 more sources

Flavouring Group Evaluation 80, Revision 2 (FGE.80Rev2): Consideration of alicyclic, alicyclic‐fused and aromatic‐fused ring lactones evaluated by the JECFA (61st and 82nd meetings) structurally related to an aromatic lactone evaluated in FGE.27 [PDF]

EFSA Journal
The EFSA Panel on Food Additives and Flavourings was requested to evaluate 14 flavouring substances assigned to the Flavouring Group Evaluation 80 (FGE.80), using the Procedure as outlined in the Commission Regulation (EC) No 1565/2000.
EFSA Panel on Food Additives and Flavourings (FAF), Laurence Castle, Monica Andreassen, Gabriele Aquilina, Maria Bastos, Polly Boon, Biagio Fallico, Reginald Fitzgerald, Maria Jose Frutos Fernandez, Bettina Grasl‐Kraupp, Ursula Gundert‐Remy, Rainer Gürtler, Eric Houdeau, Marcin Kurek, Henriqueta Louro, Patricia Morales, Sabina Passamonti, Romualdo Benigni, Gisela Degen, Karl‐Heinz Engel, Paul Fowler, Karin Nørby, Camilla Svendsen, Maria Carfí, Borana Dino, Gabriele Gagliardi, Carla Martino, Wim Mennes   +27 more
doaj   +2 more sources

Analysis Of Cl, Fe, Ai, Ph, And Water Content On Various Sizes Of Crystal Monosodium Glutamate (Msg)

Agritepa, 2023
Produksi bahan tambahan pangan Monosodium Glutamate (MSG) memiliki berbagai macam resiko, salah satu contoh resiko yang diduga terjadi yaitu kualitas produk tidak mencapai target yang ditentukan seperti produk rusak/ defect.
Fika Treeza Putri, Desiana Nuriza Putri, Iwan Nuddin, Elfi Anis Saati   +3 more
doaj   +1 more source

From flavour to SUSY flavour models [PDF]

Nuclear Physics B, 2011
If supersymmetry (SUSY) will be discovered, successful models of flavour not only have to provide an explanation of the flavour structure of the Standard Model fermions, but also of the flavour structure of their scalar superpartners. We discuss aspects of such "SUSY flavour" models, towards predicting both flavour structures, in the context of ...
Antusch, Stefan, Calibbi, Lorenzo, Maurer, Vinzenz, Spinrath, Martin   +3 more
openaire   +3 more sources

Scientific Opinion on Flavouring Group Evaluation 303, Revision 1 (FGE.303Rev1): Spilanthol from chemical group 30 [PDF]

EFSA Journal, 2015
The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate the flavouring substance spilanthol [FL-no: 16.121] in Flavouring Group Evaluation 303, Revision 1, using the ...
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj   +1 more source

Scientific Opinion on Flavouring Group Evaluation 401 (FGE.401): γ-Glutamyl-valyl-glycine from chemical group 34 [PDF]

EFSA Journal, 2014
The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to carry out a safety assessment of one flavouring substance, γ-glutamyl-valyl-glycine [FL-no: 17.038], in the Flavouring ...
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj   +1 more source

Assessment of the application for renewal of authorisation of l‐isoleucine produced by Escherichia coli FERM ABP‐10641 as a nutritional additive, its extension of use in water for drinking and a new use as flavouring additive for all animal species

EFSA Journal, 2020
Following a request from the European Commission, the Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) was asked to deliver a scientific opinion on l‐isoleucine produced by Escherichia coli FERM ABP‐10641 (i) to renew the ...
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP), Vasileios Bampidis, Giovanna Azimonti, Maria de Lourdes Bastos, Henrik Christensen, Birgit Dusemund, Mojca Kos Durjava, Maryline Kouba, Marta López‐Alonso, Secundino López Puente, Francesca Marcon, Baltasar Mayo, Alena Pechová, Mariana Petkova, Fernando Ramos, Yolanda Sanz, Roberto Edoardo Villa, Ruud Woutersen, Pier Sandro Cocconcelli, Rosella Brozzi, Jaume Galobart, Matteo Innocenti, Gloria López‐Gálvez, Konstantinos Sofianidis, Elisa Pettenati, Maria Vittoria Vettori, Lucilla Gregoretti   +26 more
doaj   +1 more source

Improving the quality of soy sauce with mixed fermentation by Aspergillus oryzae [PDF]

Zhongguo niangzao
The koji was made by two kinds of Aspergillus oryzae with different characteristics respectively, and a soy sauce with better sensory quality was obtained with the fermentation of the mix koji. The results showed that the mixed fermentation of A.
HONG Qinhui
doaj   +1 more source

Scientific Opinion on Flavouring Group Evaluation 304, Revision 1 (FGE.304Rev1): Four carboxamides from Chemical Groups 30 [PDF]

EFSA Journal, 2014
The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate four flavouring substances in the Flavouring Group Evaluation 304, Revision 1 (FGE.304Rev1) using the Procedure ...
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj   +1 more source