Results 241 to 250 of about 1,825,024 (291)

Novel estimates of the exposure to flavouring substances

Toxicology Letters, 2004
There 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, 1999
This 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

Modelling framework for assessment of dietary exposure to added flavouring substances within the FACET (Flavours, Additives, and Food Contact Material Exposure Task) project

Food and Chemical Toxicology, 2013
Karl-Heinz Engel, Lorenza Mistura, John Mehegan   +2 more
exaly   +2 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, Vibe Beltoft, Krestine Greve, Trine K. Reffstrup, Jørn Gry   +4 more
openaire   +2 more sources

Quantification of allyl hexanoate in pineapple beverages and yogurts as a case study to characterise a source of uncertainty in dietary exposure assessment to flavouring substances

Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, 2012
A Raffo, A D Magri
exaly   +2 more sources

Comparison of stochastic modelling of the intakes of intentionally added flavouring substances with theoretical added maximum daily intakes (TAMDI) and maximized survey-derived daily intakes (MSDI)

Food Additives and Contaminants, 2002
J Lambe
exaly   +2 more sources

Non-contact light-radiation thermal desorption-assisted LTP ionization miniature ion trap mass spectrometry for rapid analysis of the flavouring substances in pipe tobacco

Analytical Methods, 2019
Non-contact light-radiation heating-assisted desorption for flavouring substance.
Chen-Chen Song, Shuang Wang, Weimin Wang, Chuting Xu, Guo-Bi Chai, Lingbo Ji, Jian-Xun Zhang, Wei-Ping Yang, Wu-Duo Zhao   +8 more
semanticscholar   +1 more source

Flavour modulates the antidipsogenic effect of substance P

Brain Research, 1981
Substance 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
openaire   +2 more sources

Volatile flavour substances of different apricot cultivars

Food / Nahrung, 1989
AbstractAs 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, F. Boross, M. Blazsó, M. Kerek   +3 more
openaire   +1 more source

The FEMA GRAS assessment of alicyclic substances used as flavour ingredients

Food and Chemical Toxicology, 1996
For 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, J B, Hallagan, J M, Putnam, T L, Gierke, J, Doull, I C, Munro, P, Newberne, P S, Portoghese, R L, Smith, B M, Wagner, C S, Weil, L A, Woods, R A, Ford   +12 more
openaire   +2 more sources