Results 41 to 50 of about 9,254 (302)

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 (68^th 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

Reporting guidance for use level data on food additives and food flavourings ‐ 2025

EFSA Supporting Publications
This document should be used for the reporting to EFSA of the use levels of food additives and food flavourings in product categories/foods. It provides guidance on how to use the data model and gives information on the different data elements and ...
Alicia Gutiérrez Linares, Stefania Salvatore, Luca Belmonte, José Ángel Gómez Ruiz   +3 more
semanticscholar   +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), Vasileios Bampidis, Giovanna Azimonti, Maria de Lourdes Bastos, Henrik Christensen, Birgit Dusemund, Mojca Kos Durjava, Maryline Kouba, Marta López‐Alonso, Secundino López Puente, Francesca Marcon, Baltasar Mayo, Alena Pechová, Mariana Petkova, Fernando Ramos, Yolanda Sanz, Roberto Edoardo Villa, Ruud Woutersen, Paul George Brantom, Andrew Chesson, Johannes Westendorf, Montserrat Anguita, Jaume Galobart, Orsolya Holczknecht, Elisa Pettenati, Jordi Tarres‐Call, Paola Manini, Fabiola Pizzo   +27 more
doaj   +1 more source

CAPRYLIC FLAVOUR AS A FEATURE OF BEER FLAVOUR [PDF]

Journal of the Institute of Brewing, 1978
Caprylic flavour is part of the distinctive overall flavour of a large proportion of beers in trade. The flavour occurs in the majority of lager beers and in about 20% of ales. It is correlated with the levels of octanoic acid and decanoic acid present in beer. Lager yeasts (S.
J. F. Clapperton, D. G. W. Brown
openaire   +1 more source

Safety and efficacy of eight compounds belonging to different chemical groups when used as flavourings for cats and dogs

EFSA Journal, 2019
Following a request from the European Commission, the EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) was asked to deliver a scientific opinion on the safety and efficacy of 23 compounds belonging to different chemical ...
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP), Vasileios Bampidis, Giovanna Azimonti, Maria de Lourdes Bastos, Henrik Christensen, Maryline Kouba, Mojca Kos Durjava, Marta López‐Alonso, Secundino López Puente, Francesca Marcon, Baltasar Mayo, Alena Pechová, Mariana Petkova, Fernando Ramos, Yolanda Sanz, Roberto Edoardo Villa, Ruud Woutersen, Paul Brantom, Andrew Chesson, Johannes Westendorf, Lucilla Gregoretti, Paola Manini, Birgit Dusemund   +22 more
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

In silico and in vitro exploration of a tyrosinase for biocatalytic production of catechols

FEBS Open Bio, EarlyView.
Tyrosinase from Ralstonia pseudosolanacearum is a promising biocatalyst for producing valuable catechols from monophenol substrates. This tyrosinase is uniquely suited to this due to its high monophenolase : diphenolase ratio. We combined in silico docking and in vivo kinetic characterisation of this tyrosinase with 11 industrially relevant monophenols,
James Britton, Fang Zhao, Reeta Davis, Meg Walsh, Kevin E O'Connor, David O'Connell, Tanja Narancic   +6 more
wiley   +1 more source

Changes in the viability of the eggs of Ascaris suum under the influence of flavourings and source materials approved for use in and on foods

, 2017
One of the most common parasitic diseases of pigs globally is ascariasis. It is caused by the nematode Ascaris suum Goeze, 1782 (Nematoda, Ascaridata), which parasitises the small intestine of pigs in its mature form and the respiratory system at the ...
A.  . Boyko, V. Brygadyrenko
semanticscholar   +1 more source

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, Janaína Sousa Barbosa, Fabelina Karollyne Silva Dos Santos, Felipe Cavalcanti Carneiro da Silva, P. Ferreira, João Marcelo de Castro e Sousa, A. Peron   +6 more
semanticscholar   +1 more source

Single-flavour and two-flavour pairing in three-flavour quark matter [PDF]

Journal of Physics G: Nuclear and Particle Physics, 2006
We study single-flavour quark pairing ("self-pairing") in colour-superconducting phases of quark matter, paying particular attention to the difference between scenarios where all three flavours undergo single-flavour pairing, and scenarios where two flavours pair with each other ("2SC" pairing) and the remaining flavour self-pairs.
Alford, Mark, Cowan, Greig
openaire   +2 more sources