Results 41 to 50 of about 1,825,024 (291)

Flavouring Group Evaluation 21 Revision 6 (FGE.21Rev6): thiazoles, thiophenes, thiazoline and thienyl derivatives from chemical groups 29 and 30 [PDF]

, 2023
The Panel on Food additives and Flavourings (FAF) was requested to evaluate the flavouring substances 2,4-dimethyl-3-thiazoline [FL-no: 15.060] and 2-isobutyl-3-thiazoline [FL-no: 15.119] in Flavouring GroupEvaluation 21 revision 6 (FGE.21Rev6).
Cordelli, Eugenia, Bolognesi, Claudia, Paul J Fowler, Nørby, Karin, Claudia Bolognesi, Gürtler, Rainer, Castle, Laurence, Maria Carfì, Maged Younes, Sabina Passamonti, Peter Moldeus, Mennes, Wim, Chipman, Kevin, Gabriele Aquilina, Degen, Gisela, Rainer Gürtler, Romina Shah, Younes, Maged, Shah, Romina, Gisela Degen, Melania Manco, Aquilina, Gabriele, Matthew Wright, Eugenia Cordelli, Laurence Castle, Romualdo Benigni, Fowler, Paul J, Engel, Karl‐Heinz, Karl‐Heinz Engel, Frutos Fernandez, Maria Jose, Ursula Gundert‐Remy, Benigni, Romualdo, Manco, Melania, Ine Waalkens‐Berendsen, Fürst, Peter, Karin Nørby, Peter Fürst, Engel, Karl-Heinz, Gundert‐Remy, Ursula, Camilla Svendsen, EFSA Panel on Food Additives and Flavourings (FAF), Carfì, Maria, Trine Husøy, Gundert-Remy, Ursula, Passamonti, Sabina, Kevin Chipman, Wright, Matthew, Maria Jose Frutos Fernandez, Waalkens‐Berendsen, Ine, Husøy, Trine, Moldeus, Peter, Svendsen, Camilla, Wim Mennes, Waalkens-Berendsen, Ine, null null   +54 more
core   +2 more sources

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, Fidel Toldrá, Leticia Mora   +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

Japan Flavour and Fragrance Materials Association’s (JFFMA) safety assessment of food-flavouring substances uniquely used in Japan that belong to the class of aliphatic primary alcohols, aldehydes, carboxylic acids, acetals and esters containing additional oxygenated functional groups

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, Yasuko Hasegawa-Baba, F. Sekiya, S. Hayashi, Yoshiharu Mirokuji, H. Okamura, Shinpei Maruyama, A. Ono, M. Nakajima, M. Degawa, S. Ozawa, M. Shibutani, T. Maitani   +12 more
semanticscholar   +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

Scientific Opinion on Flavouring Group Evaluation 67, Revision 3 (FGE.67Rev3): consideration of 23 furan‐substituted compounds evaluated by JECFA at the 55th, 65th, 69th and 86th meetings [PDF]

, 2021
The Panel on Food Additives and Flavourings (FAF) was requested to consider the JECFA evaluations of 25 flavouring substances assigned to the Flavouring Group Evaluation 67 (FGE.67Rev3), using the Procedure as outlined in the Commission Regulation (EC)
Cordelli, Eugenia, Bolognesi, Claudia, Claudia Bolognesi, Gürtler, Rainer, Castle, Laurence, Maria Carfì, Maged Younes, Peter Moldeus, Sabina Passamonti, Daniel Marzin, Mennes, Wim, Chipman, Kevin, Gabriele Aquilina, Rainer Gürtler, Romina Shah, Degen, Gisela, Giorgia Vianello, Younes, Maged, Shah, Romina, Detlef Wölfle, Gisela Degen, Melania Manco, Matthew Wright, Aquilina, Gabriele, Eugenia Cordelli, Laurence Castle, Romualdo Benigni, Engel, Karl‐Heinz, Karl‐Heinz Engel, Wölfle, Detlef, Ursula Gundert‐Remy, Frutos Fernandez, Maria Jose, Benigni, Romualdo, Ine Waalkens‐Berendsen, Manco, Melania, Fürst, Peter, Vianello, Giorgia, Peter Fürst, Engel, Karl-Heinz, EFSA Panel on Food Additives and Flavourings (FAF), Gundert‐Remy, Ursula, Fowler, Paul, Camilla Svendsen, Marzin, Daniel, Carfì, Maria, Trine Husøy, Gundert-Remy, Ursula, Passamonti, Sabina, Kevin Chipman, Maria Jose Frutos Fernandez, Wright, Matthew, Waalkens‐Berendsen, Ine, Husøy, Trine, Moldeus, Peter, Paul Fowler, Svendsen, Camilla, Wim Mennes, Waalkens-Berendsen, Ine   +57 more
core   +1 more source

Scientific Opinion on Flavouring Group Evaluation 9, Revision 6 (FGE.09Rev6): 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

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

Scientific Opinion on Flavouring Group Evaluation 59, Revision 1 (FGE.59Rev1): Consideration of aliphatic and aromatic ethers evaluated by JECFA (61st meeting and 63rd meeting) structurally related to aliphatic, alicyclic and aromatic ethers including anisole derivatives evaluated by EFSA in FGE.23 Rev2 (2010)

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