Results 91 to 100 of about 11,694 (211)
EFSA JournalFollowing a request from the European Commission, EFSA was asked to deliver a scientific opinion on the authorisation of a feed additive consisting of 4‐hydroxy‐2,5‐dimethylfuran‐3(2H)‐one for all animal species other than dogs and cats.
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) +23 more
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Flavouring Group Evaluation 82 Revision 2 (FGE.82Rev2): Consideration of epoxides evaluated by JECFA
EFSA JournalThe 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
doaj +1 more source
The flavour puzzle and flavour symmetries
, 2017 The presence of approximate flavour symmetries is invoked to make New Physics models near the TeV scale compatible with the very demanding quark flavour violation tests. These tests pose a serious threat for any acceptable Standard Model extension at the TeV scale, motivated by naturalness issues.
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Aktivitas Antioksidan Dan Sifat Organoleptik Teh Daun Kelor Dengan Variasi Lama Pengeringan Dan Penambahan Kayu Manis Serta Cengkeh Sebagai Perasa Alami [PDF]
, 2015 A new innovation in the manufacture of tea is by using Moringa leaf and with the addition of Cinnamon and cloves as natural flavourings. Moringa leaves contain vitamin A and C and also high compound flavonoid so that good for processed drink.
, Dra. Aminah Asngad, M.Si +1 more
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Analysing Consumer Responses to Food Safety Results of a Survey in the Netherlands [PDF]
Consumer confidence in food safety appears to be under pressure as a result of several food scandals and food scares in recent years. Regaining the trust of food consumers in food production and food products is talk of the town in both government ...
Dagevos, Hans, Hansman, Harrie
core +1 more source
Flavour and flavour acceptance [PDF]
Proceedings of the Nutrition Society, 1961 openaire +1 more source
Flavouring Group Evaluation 48: Aminoacetophenone from chemical group 33
EFSA Journal, 2008 European Food Safety Authority (EFSA)
doaj +1 more source
Voprosy pitaniia, 2013 In article are given substantiation for modification of contemporary list of biologically active substances with undesirable toxicological qualities (namely included in this list of menthofuran, methyleugenol (4-Allyl-1,2-dimethoxybenzene), teucrin A, capsaicin, estragol1 (-Allyl-4-methoxybenzene) and excluded from the list of quinine, santonin ...
O V, Bagriantseva, G N, Shatrov
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Flavour reformulation and flavour stability [PDF]
ABSTRACT This project addressed two areas in the flavour industry – flavour reformulation required as a consequence of ingredient changes and flavour stability in solid food products. The aim of the flavour reformulation study was to evaluate both instrumental and modelling approaches to reformulate commercial flavourings for food products of different
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