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Estimating intakes of flavouring substances
Food Additives and Contaminants, 1996Estimating exposure to chemically-defined flavouring substances raises special problems which are not encountered with food additives. These substances are extremely numerous and are used interchangeably and intermittently inside the many complex mixtures which are used to flavour foods and beverages.
P. Cadby
exaly +4 more sources
Comparison of two methods to assess the intake of flavouring substances
Food Additives and Contaminants, 1999It is important to assess the intake of flavouring substances in order to be confident that exposure to the substance from its intended use presents no significant risk. A number of methods exist to estimate intake of food ingredients. Two such methods, one using a detailed dietary analysis based on food consumption and composition and one using 10 ...
Richard L Hall, R A Ford, R L Hall
exaly +4 more sources
Principles for the Safety Evaluation of Flavouring Substances
Food and Chemical Toxicology, 1998This paper reviews efforts by various organizations to develop principles and procedures for the safety evaluation of flavouring substances. Critical factors considered in safety evaluation of these substances include their level of human intake, ease of metabolism to innocuous end-products and the margin of safety between no-observed-effect levels in ...
I C Munro, P Shubik
exaly +4 more sources
A procedure for the safety evaluation of flavouring substances
Food and Chemical Toxicology, 1999This review describes a procedure for the safety evaluation of flavouring substances. Over 2500 flavouring substances are currently in use in food. While toxicity data do not exist on all flavouring substances currently in use, within structurally related groups of flavouring substances many do have toxicity data and this information along with ...
I C Munro, R Kroes
exaly +2 more sources
Novel estimates of the exposure to flavouring substances
Toxicology Letters, 2004There are thousands of flavouring substances and hundreds of ways of consuming them. It is consequently impossible to carry out detailed analysis of the consumption patterns of each one, so as a result, it is necessary to find more practical and conservative methods for assessing exposure.
exaly +3 more sources
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
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Criteria employed by the expert panel of fema for the gras evaluation of flavouring substances
Food and Cosmetics Toxicology, 1977Summary An updated account is presented of the activities or the Expert Panel of the Flavor and Extract Manufacturers' Association for establishing the generally recognized as safe (GRAS) status of flavouring substances in accordance with the Food Additives Amendment to the US Federal Food, Drug, and Cosmetic Act.
B L, Oser, R L, Hall
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Reactivity of glutathione with α,β-unsaturated ketone flavouring substances
Food and Chemical Toxicology, 1989The relative reactivities of a number of alpha, beta-unsaturated ketones used as flavourings were determined using glutathione as the nucleophile. Monosubstitution at the beta-position of the alpha, beta-unsaturated system impeded nucleophilic addition by approximately 1000 times.
P S, Portoghese +4 more
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Risk assessment of flavouring substances used in foods
Toxicology Letters, 2006 The aim of the present project, the FLAVIS project, is to perform risk assessment of chemically defined flavouring substances. The evaluations are then presented to the European Food Safety Authority (EFSA) for final adoption in its Scientific Panel on ...
Karin Norby +4 more
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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 +5 more
openaire +2 more sources