Results 11 to 20 of about 3,368,349 (370)

Refined exposure assessment of extracts of rosemary (E 392) from its use as food additive [PDF]

EFSA journal. European Food Safety Authority, 2018
The EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion on the refined exposure assessment of extracts of rosemary (E 392) when used as a food additive. Extracts of rosemary (E 392) was evaluated by the AFC
M. Younes, P. Aggett, F. Aguilar, Riccardo Crebelli, B. Dusemund, M. Filipič, M. Frutos, P. Galtier, D. Gott, U. Gundert-Remy, G. Kuhnle, C. Lambré, I. T. Lillegaard, P. Moldéus, A. Mortensen, A. Oskarsson, I. Stanković, I. Waalkens-Berendsen, R. Woutersen, M. Wright, P. Boon, O. Lindtner, C. Tlustos, A. Tard, J. Leblanc   +24 more
semanticscholar   +3 more sources

Re‐evaluation of stannous chloride (E 512) as food additive [PDF]

EFSA journal. European Food Safety Authority, 2018
The Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion re‐evaluating the safety of stannous chloride and stannous chloride dihydrate (E 512) as food additives.
M. Younes, P. Aggett, F. Aguilar, Riccardo Crebelli, B. Dusemund, M. Filipič, M. Frutos, P. Galtier, D. Gott, U. Gundert-Remy, G. Kuhnle, C. Lambré, J. Leblanc, I. T. Lillegaard, P. Moldéus, A. Mortensen, A. Oskarsson, I. Stanković, I. Waalkens-Berendsen, M. Wright, A. di Domenico, Henk van Loveren, A. Giarola, Zsuzsanna Horváth, F. Lodi, F. Riolo, R. Woutersen   +26 more
semanticscholar   +3 more sources

Evaluation of four new studies on the potential toxicity of titanium dioxide used as a food additive (E 171) [PDF]

EFSA journal. European Food Safety Authority, 2018
The European Commission requested EFSA to carry out a scientific evaluation on four studies on the potential toxicity of titanium dioxide (TiO2) used as a food additive (E 171) and to indicate whether they would merit re‐opening the existing opinion of ...
M. Younes, P. Aggett, F. Aguilar, Riccardo Crebelli, B. Dusemund, M. Filipič, M. Frutos, P. Galtier, D. Gott, U. Gundert-Remy, G. Kuhnle, C. Lambré, J. Leblanc, I. T. Lillegaard, P. Moldéus, A. Mortensen, A. Oskarsson, I. Stanković, I. Waalkens-Berendsen, M. Wright, F. Lodi, A. Rincón, C. Smeraldi, R. Woutersen   +23 more
semanticscholar   +3 more sources

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
doaj   +1 more source

Considerations for Applying Route-to-Route Extrapolation to Assess the Safety of Oral Exposure to Substances

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, Jeffrey Fisher, Benjamin Hung, Jason Aungst   +3 more
doaj   +1 more source

Safety assessment of titanium dioxide (E171) as a food additive

EFSA journal. European Food Safety Authority, 2021
The present opinion deals with an updated safety assessment of the food additive titanium dioxide (E 171) based on new relevant scientific evidence considered by the Panel to be reliable, including data obtained with TiO2 nanoparticles (NPs) and data ...
M. Younes, G. Aquilina, L. Castle, K. Engel, P. Fowler, M. J. Frutos Fernández, P. Fürst, U. Gundert-Remy, R. Gürtler, T. Husøy, Melania Manco, W. Mennes, P. Moldéus, S. Passamonti, R. Shah, I. Waalkens-Berendsen, D. Wölfle, E. Corsini, F. Cubadda, Didima M G de Groot, Rex E FitzGerald, Sara Gunnare, A. Gutleb, J. Mast, A. Mortensen, A. Oomen, A. Piersma, V. Plichta, B. Ulbrich, Henk van Loveren, D. Benford, M. Bignami, C. Bolognesi, Riccardo Crebelli, M. Dusinska, F. Marcon, E. Nielsen, J. Schlatter, C. Vleminckx, S. Barmaz, M. Carfì, C. Civitella, A. Giarola, A. Rincón, R. Serafimova, C. Smeraldi, J. Tarazona, A. Tard, M. Wright   +48 more
semanticscholar   +1 more source

Food Additive Zinc Oxide Nanoparticles: Dissolution, Interaction, Fate, Cytotoxicity, and Oral Toxicity

International Journal of Molecular Sciences, 2022
Food additive zinc oxide (ZnO) nanoparticles (NPs) are widely used as a Zn supplement in the food and agriculture industries. However, ZnO NPs are directly added to complex food-matrices and orally taken through the gastrointestinal (GI) tract where ...
Suhyeon Youn, Soohun Choi
semanticscholar   +1 more source

On the Application of Calcium Phosphate Micro- and Nanoparticles as Food Additive

Nanomaterials, 2022
The human body needs calcium and phosphate as essential nutrients to grow bones and teeth, but they are also necessary for many other biochemical purposes (e.g., the biosynthesis of phospholipids, adenosine triphosphate, ATP, or DNA).
J. Enax, Frederic Meyer, Erik Schulze zur Wiesche, M. Epple   +3 more
semanticscholar   +1 more source

Low–Temperature Storage and the Viability Preservation of Streptomyces [PDF]

Техника и технология пищевых производств, 2018
The most effective way to store microorganisms of different taxonomic groups is at low temperatures from minus 12°C to minus 150°C. The present research features the influence of low temperature (minus 12°C and 18°C) on the viability of collection ...
Vybornova T., Sharova N., Printseva A.
doaj   +1 more source

Research on the Relationships between the Aroma of Sachima and the Contents of Egg

Liang you shipin ke-ji, 2020
The Sachima samples with different egg contents (0%, 10%, 20% and 30%) were prepared in order to explore the contributions of egg content to aroma of Saqima.
YANG Ping, YOU Meng-chen, SONG Huan-lu
doaj   +1 more source