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
EFSA Journal, 2020 The EFSA Panel on Food Additives and Flavourings was requested to evaluate 35 flavouring substances attributed to the Flavouring Group Evaluation 69 (FGE.69), using the Procedure as outlined in the Commission Regulation (EC) No 1565/2000.
EFSA Panel on Food Additives and Flavourings (FAF) +25 more
doaj +1 more source
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
Flavouring Group Evaluation 82 Revision 2 (FGE.82Rev2): Consideration of epoxides evaluated by JECFA. [PDF]
EFSA JThe Panel on Food Additives and Flavourings (FAF) 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 (JECFA), and to decide ...
EFSA Panel on Food Additives and Flavourings (FAF) +22 more
europepmc +2 more sources
Flavouring Group Evaluation 87, Revision 3 (FGE.87Rev3): Consideration of bicyclic secondary alcohols, ketones and related esters evaluated by JECFA (63rd meeting) structurally related to bicyclic secondary alcohols, ketones and related esters evaluated in FGE.47Rev1. [PDF]
EFSA JThe Panel on Food Additives and Flavourings (FAF) 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 (the JECFA) and to decide ...
EFSA Panel on Food Additives and Flavourings (FAF) +21 more
europepmc +2 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
On the Flavour Enhancing Substances of “Katsuo-senji”
The Japanese Journal of Nutrition and Dietetics, 1971 Data of analysis for the flavour enhancing substances of “Katsuo-senji” (condensed hot water extract of skipjack) were presented.The content of amino-N was 1, 760mg%, and peptide-N, 3, 700mg%, was about twice as much as the content of amino-N. It may be considered that these compounds contribute largely to the peculiar flavour of “Katsuosenji”.Guanine,
Shigenobu Ooyama, Fusako Furukawa
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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 ; 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
Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment, 2017 We performed a safety evaluation using the procedure devised by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) of the following four flavouring substances that belong to the class of ‘aliphatic primary alcohols, aldehydes, carboxylic acids,
Kenji Saito +12 more
semanticscholar +1 more source