Results 1 to 10 of about 135,902 (303)
Safety evaluation of synthesised DNA oligonucleotides as a food additive [PDF]
EFSA Journal, 2023 The EFSA Panel on Food Additives and Flavourings (FAF) was requested to evaluate the safety of synthesised DNA oligonucleotides as a new food additive, in accordance with Regulation (EC) No 1331/2008. Considering that the additional information requested
EFSA Panel on Food Additives and Flavourings (FAF) +27 more
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Safety evaluation of the food additive steviol glycosides, predominantly Rebaudioside M, produced by fermentation using Yarrowia lipolytica VRM [PDF]
EFSA Journal, 2023 The EFSA Panel on Food Additive and Flavourings (FAF Panel) provides a scientific opinion on the safety of a new process to produce steviol glycosides by fermentation of simple sugars using a genetically modified strain of Yarrowia lipolytica (named Y ...
EFSA Panel on Food Additives and Flavourings (FAF) +31 more
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Safety evaluation of pea fibre concentrate (FIPEA) as food additive [PDF]
EFSA JournalThe EFSA Panel on Food Additive and Flavourings (FAF Panel) provides a scientific opinion on the safety assessment of the proposed use of pea fibre concentrate (FIPEA) as a food additive. FIPEA is a powder consisting mainly of dietary fibres (i.e. pectin
EFSA Panel on Food Additives and Flavourings (FAF) +29 more
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Re‐evaluation of pullulan (E 1204) as a food additive and new application for its extension of use [PDF]
EFSA JournalThe present opinion deals with the re‐evaluation of pullulan (E 1204) when used as a food additive and with the new application on the extension of use to several food categories.
EFSA Panel on Food Additives and Flavourings (FAF) +32 more
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Report on Food Additives [PDF]
Journal of AOAC INTERNATIONAL, 1965 Murrell P Morris
openalex +3 more sources
Microorganisms as Food Additives
Journal of Food Protection, 1981 Microorganisms, both bacteria and fungi, are used as additives in meats. milk, cereals, vegetables and fruits to produce fermented products. The fermented foods differ from the starting material in texture, flavor and keeping quality. Fermentation causes changes in the nutritional content of foods; vitamin and amino acid levels may increase, decrease ...
Leif Smith, Samuel A. Palumbo
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Report on Food Additives [PDF]
Journal of AOAC INTERNATIONAL, 1968 John W Howard
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Extraction and Detection Method of Lutein Ester in Bakery Food
Shipin gongye ke-ji, 2022 In order to detect the lutein esters in bakery products and select the extraction solvents without ether, this paper studied the saponification time, KOH concentration of lutein esters in bakery products, and the extraction effect of different extraction
Xia WANG, Jinjin ZHU, Yanping CAO
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Biomolecules, 2022 The safety evaluation of oral exposure to substances, such as food ingredients, additives, and their constituents, relies primarily on a careful evaluation and analysis of data from oral toxicity studies.
Shruti V. Kabadi +3 more
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