Scientific Opinion on Flavouring Group Evaluation 23, Revision 4 (FGE.23Rev4): Aliphatic, alicyclic and aromatic ethers including anisole derivatives from chemical groups 15, 16, 22, 26 and 30 [PDF]
EFSA Journal, 2013 The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 21 flavouring substances in the Flavouring Group Evaluation 23, Revision 4, using the Procedure in Commission ...
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj +1 more source
Pork organs as a potential source of flavour-related substances
Food Research International, 2023 The increase in world population has generated a higher demand for quality proteins, increasing the production in meat industry but also the generation of thousands of tons of by-products, with a negative economic and environmental impact. The valorisation of slaughterhouse by-products by giving by-products a new use as food ingredient is one of the ...
Manuel Ignacio López-Martínez +2 more
openaire +3 more sources
Guidance on the data required for the risk assessment of flavourings to be used in or on foods
EFSA Journal, 2010 This Opinion follows a request from the European Commission for the data required for the risk assessment of flavourings. The Panel considered that the elaboration of a proposal concerning the data required for the risk assessment of new flavouring ...
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids
doaj +1 more source
Flavouring Group Evaluation 16, Revision 2 (FGE.16Rev2): Aromatic ketones from chemical group 21
EFSA Journal, 2009 The Scientific Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (the Panel) was asked to provide scientific advice to the Commission on the implications for human health of chemically defined flavouring substances used in or on ...
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj +1 more source
EFSA Journal, 2015 The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 22 flavouring substances in the Flavouring Group Evaluation 9, Revision 6, using the Procedure in Commission ...
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj +1 more source
FLAVOUR THRESHOLDS FOR ADDED SUBSTANCES [PDF]
Journal of the Institute of Brewing, 1982 Methods for the measurement of flavour thresholds for added substances are reviewed and a new methods of assessment proposed.
openaire +1 more source
EFSA ; Scientific Opinion on Flavouring Group Evaluation 66, Revision 1 (FGE.66Rev1): Consideration of Furfuryl Alcohol and Related Flavouring Substances Evaluated by JECFA (55th meeting) [PDF]
, 2011 The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 14 flavouring substances in the Revision 1 of Flavouring Group Evaluation 66, using the Procedure in Commission ...
core +1 more source
Isolation and characterization of antiplasmodial compounds from Siphonochilus aethiopicus and Aloe ferox and bioavailability of a novel furanoterpenoid [PDF]
, 2008 Includes abstract. Includes bibliographical references (leaves 138-162)
Lategan, Carmen
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EFSA Journal, 2011 The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids 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
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj +1 more source
Scientific Opinion on Flavouring Group Evaluation 9, Revision 4 (FGE.09Rev4): Secondary alicyclic saturated and unsaturated alcohols, ketones and esters containing secondary alicyclic alcohols from chemical group 8 and 30, and an ester of a phenol derivative from chemical group 25 [PDF]
EFSA Journal, 2012 <p>The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 21 flavouring substances in the Flavouring Group Evaluation 9, Revision 4, using the Procedure in ...
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj +1 more source