Results 231 to 240 of about 460,774 (276)
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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 ...
R L Hall, R A Ford
exaly +3 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
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, I C Munro, R Kroes
exaly +2 more sources
A straightforward method to determine flavouring substances in food by GC–MS
Food Chemistry, 2015A straightforward GC-MS method was developed to determine the occurrence of fourteen flavouring compounds in food. It was successfully validated for four generic types of food (liquids, semi-solids, dry solids and fatty solids) in terms of limit of quantification, linearity, selectivity, matrix effects, recovery (53-120%) and repeatability (3-22%). The
Hans Mol, Ad Jekel, Monique de Nijs
exaly +4 more sources
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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Flavour modulates the antidipsogenic effect of substance P
Brain Research, 1981Substance P reduces water intake in a dose-dependent manner. In this report we show that the antidipsogenic effect of substance P is markedly reduced when sucrose (2%), saccharine (0.2%) or quinine (0.1%) are added to the water. Addition of saline (0.8%) has no effect on the antidipsogenic effect of substance P.
J E, Morley, A S, Levine, S S, Murray
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Volatile flavour substances of different apricot cultivars
Food / Nahrung, 1989AbstractAs a part of a selection study, the aroma of the most common Hungarian and several foreign cultivars was investigated. Four cultivars were studied during three consecutive years, three others only once. The cultivars contained the same main components in different ratios.
M. Tóth‐Markus +3 more
openaire +1 more source
The FEMA GRAS assessment of alicyclic substances used as flavour ingredients
Food and Chemical Toxicology, 1996For over 35 years, an independent panel of expert scientists has served as the primary body for evaluating the safety of flavour ingredients. This group, the Expert Panel of the Flavor and Extract Manufacturers' Association (FEMA), has achieved international recognition from the flavour industry, government regulatory bodies including the Food and Drug
T B, Adams +12 more
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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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