Results 51 to 60 of about 1,825,024 (291)

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

Safety of 41 flavouring compounds providing a herbal flavour and belonging to different chemical groups for use as feed additives in all animal species (FEFANA asbl)

EFSA journal. European Food Safety Authority, 2023
Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on the safety of 41 compounds to provide a Herbal flavour and belonging to different chemical groups, when used as sensory additives in feed for all animal ...
V. Bampidis, Giovanna Azimonti, M. de Lourdes Bastos, Henrik Christensen, B. Dusemund, M. Durjava, M. Kouba, M. López-Alonso, Secundino López Puente, F. Marcon, B. Mayo, A. Pechová, M. Petkova, F. Ramos, R. Villa, R. Woutersen, P. Brantom, A. Chesson, N. Dierick, G. Martelli, J. Westendorf, Jordi Ortuño Casanova, Yvette Dirven, Joana P. Firmino, P. Manini   +24 more
semanticscholar   +1 more source

Production of fruit-like flavouring substances from pichia membranaefaciens

, 1999
Three molecules potentially useful as natural food flavouring substances, in accordance with EEC directives, were isolated from a culture of Pichia membranaefaciens. The optimal culture conditions were found to be a yeast extract and glucose base at a pH
F. Tateo, Y. Beccaro, S. Martello, M. G. Pastore, M. Bononi, E. Lubian   +5 more
core   +2 more sources

Scientific opinion of Flavouring Group Evaluation 503 (FGE.503): grill flavour ‘Grillin’ CB-200SF’ [PDF]

, 2017
The EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF Panel) was requested to deliver a scientific opinion on the implication for human health of the product Grillin' CB-200SF [FL-no: 21.004] in the Flavouring Group ...
Leon Brimer, Jean‐Pierre Cravedi, Agneta Oskarsson, Bolognesi, Claudia, Mona‐Lise Binderup, Christina Tlustos, Sirpa Kärenlampi, Grob, Konrad, Claudia Bolognesi, Gürtler, Rainer, Castle, Laurence, Srinivasan, Jannavi, Maria Carfì, Jannavi Srinivasan, Mennes, Wim, Daniel Marzin, Chipman, Kevin, Tavares Poças, Maria de Fátima, Maria de Fátima Tavares Poças, Rainer Gürtler, Detlef Wölfle, EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF), Oskarsson, Agneta, Holger Zorn, Vittorio Silano, Maria Rosaria Milana, Laurence Castle, Romualdo Benigni, Tlustos, Christina, Zorn, Holger, null null, Engel, Karl‐Heinz, Francesca Marcon, Binderup, Mona‐Lise, Mulder, Gerard, Pfaff, Karla, Karl‐Heinz Engel, Wölfle, Detlef, Kärenlampi, Sirpa, Benigni, Romualdo, Franz, Roland, Cravedi, Jean Pierre, J. P., Mosesso, Pasquale, Ulla Beckman Sundh, Martino, Carla, Pasquale Mosesso, Engel, Karl-Heinz, Gerard Mulder, Fowler, Paul, Marzin, Daniel, Camilla Svendsen, Carfì, Maria, Trine Husøy, Karla Pfaff, Beckman Sundh, Ulla, Cravedi, Jean Pierre,, Kevin Chipman, Brimer, Leon, Husøy, Trine, Silano, Vittorio, Milana, Maria Rosaria, Marcon, Francesca, Gilles Riviere, Carla Martino, Svendsen, Camilla, Paul Fowler, Roland Franz, Cravedi, Jean-Pierre, Wim Mennes, Binderup, Mona-Lise, Riviere, Gilles, Konrad Grob, Mennes, Wim,, Husoy, Trine, Silano, Vittorio,, Sundh, Ulla Beckman, Sveriges lantbruksuniversitet., Oskarsson, Agneta,, Pocas, Maria de Fatima Tavares   +78 more
core   +3 more sources

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
openaire   +3 more sources

Scientific opinion of Flavouring Group Evaluation 502 (FGE.502): grill flavour ‘Grillin’ 5078’ [PDF]

, 2017
The EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF Panel) was requested to deliver a scientific opinion on the implication for human health of the product Grillin’ 5078 [FL‐no: 21.003] in the Flavouring Group ...
Leon Brimer, Jean‐Pierre Cravedi, Agneta Oskarsson, Bolognesi, Claudia, Mona‐Lise Binderup, Christina Tlustos, Sirpa Kärenlampi, Grob, Konrad, Claudia Bolognesi, Gürtler, Rainer, Castle, Laurence, Srinivasan, Jannavi, Maria Carfì, Jannavi Srinivasan, Mennes, Wim, Daniel Marzin, Chipman, Kevin, Tavares Poças, Maria de Fátima, Maria de Fátima Tavares Poças, Rainer Gürtler, Detlef Wölfle, Oskarsson, Agneta, Holger Zorn, Vittorio Silano, Maria Rosaria Milana, Laurence Castle, Romualdo Benigni, Tlustos, Christina, Zorn, Holger, null null, Engel, Karl‐Heinz, Francesca Marcon, Binderup, Mona‐Lise, Mulder, Gerard, Pfaff, Karla, Karl‐Heinz Engel, Wölfle, Detlef, Kärenlampi, Sirpa, Benigni, Romualdo, Franz, Roland, Cravedi, Jean Pierre, J. P., Mosesso, Pasquale, Ulla Beckman Sundh, Martino, Carla, Pasquale Mosesso, Engel, Karl-Heinz, Gerard Mulder, Fowler, Paul, Marzin, Daniel, Camilla Svendsen, Carfì, Maria, Trine Husøy, Karla Pfaff, Beckman Sundh, Ulla, Cravedi, Jean Pierre,, Kevin Chipman, Brimer, Leon, Husøy, Trine, Silano, Vittorio, Milana, Maria Rosaria, Marcon, Francesca, Gilles Riviere, Carla Martino, EFSA Panel on Food Contact Materials Enzymes, Flavourings and Processing Aids (CEF), Svendsen, Camilla, Paul Fowler, Roland Franz, Cravedi, Jean-Pierre, Wim Mennes, Binderup, Mona-Lise, Riviere, Gilles, Konrad Grob, Mennes, Wim,, Husoy, Trine, Silano, Vittorio,, Sundh, Ulla Beckman, Sveriges lantbruksuniversitet., Oskarsson, Agneta,, Pocas, Maria de Fatima Tavares   +78 more
core   +3 more sources

Analysis of Microbial Community Changes and Their Correlations with Volatile Flavouring Substances during Autonomous Fermentation of Western Sichuan Yi Suancai Based on High-Throughput Sequencing

Fermentation
Western Sichuan Yi suancai contains a group of highly functional microorganisms in an alpine and high-altitude ecological environment. Due to its unique salt-free fermentation process, it is nutritious and has a crispy texture.
Yuli Fang, Ming-Hong Bian, Xuan Wu, Lei Yuan, Qiang Xu, Wei-Tao Zhou, Bao-Lin Han   +6 more
semanticscholar   +1 more source

EFSA Panel on Food Contact Material, Enzymes, Flavourings and Processing Aids (CEF); Scientific Opinion on Flavouring Group Evaluation 222: Consideration of genotoxicity data on representatives for alpha,betaunsaturated furyl derivatives with the α,β-unsaturation in the side chain from subgroup 4.6 of FGE.19 by EFSA [PDF]

, 2012
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 six flavouring substances from subgroup 4.6 of FGE.19 in the Flavouring Group ...

core   +1 more source

Scientific Opinion on Flavouring Group Evaluation 9, Revision 5 (FGE.09Rev5): 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, 2014
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 5, using the Procedure in Commission ...
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj   +1 more source

Scientific Opinion on Flavouring Group Evaluation 304 (FGE.304): Five carboxamides from chemical group 30 [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 five flavouring substances in the Flavouring Group Evaluation 304, using the Procedure in Commission ...
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj   +1 more source