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 +3 more sources
The Japan Flavour and Fragrance Materials Association’s (JFFMA) safety assessment of acetal food flavouring substances uniquely used in Japan [PDF]
Food Additives & Contaminants: Part A, 2015 Using the procedure devised by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), we performed safety evaluations on five acetal flavouring substances uniquely used in Japan: acetaldehyde 2,3-butanediol acetal, acetoin dimethyl acetal, hexanal
H. Okamura +13 more
semanticscholar +3 more sources
Flavouring Substances In Baby Food [PDF]
, 2014 The Federal Institute for Risk Assessment (BfR) has conducted an assessment on the use of flavouring substances in infant and follow-on formula and in foods for special medical purposes intended for infants and young children. In the opinion of the BfR, flavouring substances are neither required to improve acceptance of such products nor to support ...
German Federal Institute for Risk Assessment
openaire +2 more sources
Scientific Opinion on Flavouring Group Evaluation 30, Revision 1 (FGE.30Rev1): 4‐Prop‐1‐enylphenol and 2‐methoxy‐4‐(prop‐1‐enyl)phenyl 3‐methylbutyrate from chemical group 17 [PDF]
EFSA Journal, 2011 The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate two flavouring substances in the Flavouring Group Evaluation 30, Revision 1, using the Procedure in Commission ...
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj +2 more sources
Scientific Opinion on Flavouring Group Evaluation 203, Revision 1 (FGE.203Rev1): α,β-Unsaturated aliphatic aldehydes and precursors from chemical subgroup 1.1.4 of FGE.19 with two or more conjugated double-bonds and with or without additional non-conjugated double-bonds [PDF]
EFSA Journal, 2014 The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate the genotoxic potential of flavouring substances from subgroup 1.1.4 of FGE.19 in the Flavouring Group ...
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj +2 more sources
Scientific Opinion on Flavouring Group Evaluation 10, Revision 2 (FGE.10Rev2): Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 [PDF]
EFSA Journal, 2011 The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 61 flavouring substances in the Flavouring Group Evaluation 10, Revision 2, using the Procedure in Commission ...
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj +2 more sources
Scientific Opinion on Flavouring Group Evaluation 210, Revision 1 (FGE.210Rev1): Consideration of genotoxic potential for ?,?-unsaturated alicyclic ketones and precursors from chemical subgroup 2.4 of FGE.19 [PDF]
EFSA Journal, 2014 The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate the genotoxic potential of 13 flavouring substances in Flavouring Group Evaluation 210 (FGE.210) and one ...
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj +2 more sources
EFSA Journal, 2011 The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 20 flavouring substances in the Flavouring Group Evaluation 23, Revision 3, using the Procedure in Commission ...
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj +2 more sources
Scientific opinion on flavouring group evaluation 77, revision 3 (FGE.77Rev3): consideration of pyridine, pyrrole and quinoline derivatives evaluated by JECFA (63rd meeting) structurally related to pyridine, pyrrole, indole and quinoline derivatives evaluated by EFSA in FGE.24Rev2 [PDF]
EFSA Journal, 2018 The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the EFSA was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and to decide ...
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) +33 more
doaj +4 more sources
Scientific Opinion on Flavouring Group Evaluation 47, Revision 1 (FGE.47Rev1): Bi‐ and tricyclic secondary alcohols, ketones and related esters from chemical group 8 [PDF]
EFSA Journal, 2012 The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate six flavouring substances in the Flavouring Group Evaluation 47, including an additional two substances in this ...
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj +2 more sources