Results 41 to 50 of about 9,763 (330)
Assessment of Grape, Plum and Orange Synthetic Food Flavourings Using in vivo Acute Toxicity Tests.
Food Technology and Biotechnology, 2017 The present study evaluates the acute toxicity of synthetic grape, plum and orange flavourings in root meristem cells of Allium cepa at the doses of 3.5, 7.0 and 14.0 mL/kg and exposure times of 24 and 48 h, and in bone marrow erythrocytes of mice ...
I. M. S. Sales +6 more
semanticscholar +2 more sources
EFSA Journal, 2015 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 Flavouring Group Evaluation 25, Revision 3, 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 94, Revision 2 (FGE.94Rev2): Consideration of aliphatic amines and amides evaluated in an addendum to the group of aliphatic and aromatic amines and amides evaluated by the JECFA (68th meeting) [PDF]
EFSA Journal, 2014 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
Safety and efficacy of ‘dry grape extract 60‐20’ when used as feed flavouring for dogs
EFSA Journal, 2020 The feed additive ‘dry grape extract 60‐20’ is a mixture of two extracts, one from the seed and the other from the skin of Vitis vinifera subsp. vinifera.
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) +27 more
doaj +1 more source
Food Technology and Biotechnology, 2019 SUMMARY The pleasant taste of edible mushrooms, which is attributed to their high protein content, makes them an attractive source for the production of protein hydrolysates with good taste properties.
San-San Ang, M. R. Ismail‐Fitry
semanticscholar +1 more source
Supersymmetric radiative flavour [PDF]
Journal of High Energy Physics, 2012 25 pages, 9 ...
J. Conlon, F. Soares Verissimo Gil Pedro
openaire +3 more sources
EFSA Journal, 2013 The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 59 flavouring substances in the Flavouring Group Evaluation 21, Revision 4, using the Procedure in Commission ...
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj +1 more source
Scientific Opinion on the safety and efficacy of aliphatic and aromatic mono- and di-thiols and mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups (chemical group 20) when used as flavourings for all animal species [PDF]
EFSA Journal, 2013 Chemical group 20 consists of aliphatic and aromatic mono- and di-thiols and mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups, of which 31 are currently authorised for use as flavours in food.
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP)
doaj +1 more source
Journal of High Energy Physics, 2016 42 pages, 9 figures, 2 tables; revised argument in section 2, results unchanged, references ...
Alonso, R +5 more
openaire +4 more sources
Advanced Engineering Materials, EarlyView.The release of foulers from protective marine coatings is determined by several interrelated material properties, including the strength of Young's modulus, the flexibility of chain segments, the surface free energy, and the magnitude of hydrodynamic stress.
Johann C. Schaal +2 more
wiley +1 more source