Results 121 to 130 of about 2,294 (142)

Comparison of estimated daily intakes of flavouring substances with no-observed-effect levels

Food and Chemical Toxicology, 2006
This study was conducted to determine the margins of safety between no-observed-effect levels (NOELs) and estimates of daily intake for 809 flavouring substances evaluated by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) between 2000 and 2004. Estimates of daily intake were calculated using two methods, the maximized survey-derived daily
I C, Munro, B, Danielewska-Nikiel
openaire   +2 more sources

The FEMA GRAS Assessment of trans-Anethole Used as a Flavouring Substance

Food and Chemical Toxicology, 1999
This publication is the fourth in a series of safety evaluations performed by the Expert Panel of the Flavour and Extract Manufacturers' Association (FEMA). In 1993, the Panel initiated a comprehensive program to re-evaluate the safety of more than 1700 GRAS flavouring substances under conditions of intended use.
P Newberne, R.L Smith, J Doull, J.I Goodman, I.C Munro, P.S Portoghese, B.M Wagner, C.S Weil, L.A Woods, T.B Adams, C.D Lucas, R.A Ford   +11 more
openaire   +1 more source

IOFI guidelines for the isolation of flavouring substances by simultaneous distillation‐extraction

Flavour and Fragrance Journal, 2014
ABSTRACTSimultaneous distillation‐extraction (SDE) combines, in a single step, hydro‐distillation of volatiles from a sample with continuous solvent extraction of the solutes dissolved in the aqueous distillate. The solvent extract containing the isolated flavour volatiles can be subsequently analysed by gas chromatography.
T. Cachet, H. Brevard, E. Cantergiani, A. Chaintreau, J. Demyttenaere, L. French, K. Gassenmeier, D. Joulain, T. Koenig, H. Leijs, P. Liddle, G. Loesing, M. Marchant, K. Saito, F. Scanlan, C. Schippa, A. Scotti, F. Sekiya, A. Sherlock, T. Smith   +19 more
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Effect of Browning Reactions on the Formation of Flavour Substances

Food / Nahrung, 1980
AbstractNonenzymic browning reactions are usually accompanied by side reactions resulting in the formation of various flavour substances. The amount of volatile flavour compounds is very low in comparison with that of brown pigments. Flavour compounds are formed from intermediary reaction products by several secondary reactions: 1.
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Stereoisomeric flavour substances

Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, 1988
Armin Mosandl, Martin Gessner
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The flavour substances and key precursor peptides of meaty flavour prepared from Maillard reaction products of Lycium barbarum seed meal

Food Chemistry
Present study aimed to identify the flavour substances and key precursor peptides of meaty flavour prepared from Maillard reaction products (MRPs) of Lycium barbarum seed meal. The MRPs from L.barbarum seed meal exhibited strong meat flavour, were produced at 120 °C for 120 min after addition of 0.15 g cysteine. A total of 69 volatile flavour compounds
Ya-Fang, Shang, Bi-Ming, Ding, Zhi-Jing, Ni, Kiran, Thakur, Jian-Guo, Zhang, Zhao-Jun, Wei   +5 more
openaire   +2 more sources

The FEMA GRAS assessment of trans-anethole used as a flavouring substance. Flavour and Extract Manufacturer's Association.

Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 1999
This publication is the fourth in a series of safety evaluations performed by the Expert Panel of the Flavour and Extract Manufacturers' Association (FEMA). In 1993, the Panel initiated a comprehensive program to re-evaluate the safety of more than 1700 GRAS flavouring substances under conditions of intended use.
P, Newberne, R L, Smith, J, Doull, J I, Goodman, I C, Munro, P S, Portoghese, B M, Wagner, C S, Weil, L A, Woods, T B, Adams, C D, Lucas, R A, Ford   +11 more
openaire   +1 more source

Production of fruit-like flavouring substances from pichia membranaefaciens

1999
Three molecules potentially useful as natural food flavouring substances, in accordance with EEC directives, were isolated from a culture of Pichia membranaefaciens. The optimal culture conditions were found to be a yeast extract and glucose base at a pH between 5.0 and 6.0 and at an incubation temperature of 30-35°C.
F. Tateo, M. Bononi, M. G. Pastore, E. Lubian, S. Martello, Y. Beccaro   +5 more
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Safety assessment of chemically defined flavouring substances

Toxicology Letters, 2016
M. Anastassiadou, M. Carfí, C. Roncancio Peña, R. Gütler, W. Mennes, K. Rygaard, K. Nørby, V. Beltoft, A. Rossi   +8 more
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Risk assessment of flavouring substances used in foods

Toxicology Letters, 2006
Karin Norby, Vibe Beltoft, Krestine Greve, Trine K. Reffstrup, Jørn Gry   +4 more
openaire   +1 more source