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Unveiling insights from the Joint FAO/WHO Expert Committee on Food Additives (JECFA) portal [PDF]

Scientific Data
This study presents a method for automating the retrieval of key identifies and links to toxicological data from the Joint FAO/WHO Expert Committee on Food Additives (JECFA) database using web scraping techniques.
Honoria Ocagli, Corrado Lanera, Marco Franzoi, Chiara Monachesi, Rebecca Zgheib, Simone Belluco, Mauro Dacasto, Dario Gregori, Ileana Baldi   +8 more
doaj   +5 more sources

Flavouring Group Evaluation 82 Revision 2 (FGE.82Rev2): Consideration of epoxides evaluated by JECFA [PDF]

EFSA Journal
The 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), Laurence Castle, Monica Andreassen, Gabriele Aquilina, Maria Bastos, Polly Boon, Biagio Fallico, Rex FitzGerald, María José Frutos Fernández, Bettina Grasl‐Kraupp, Ursula Gundert‐Remy, Rainer Gürtler, Eric Houdeau, Marcin Kurek, Henriqueta Louro, Patricia Morales, Sabina Passamonti, Gisela Degen, Karl‐Heinz Engel, Maria Carfí, Ana Criado, Borana Dino, Carla Martino   +22 more
doaj   +4 more sources

Comparison of the Approaches Taken by EFSA and JECFA to Establish a HBGV for Cadmium [PDF]

EFSA Journal, 2011
EFSA received a mandate from the European Commission (EC) to re‐assess the elements linked to the establishment of the health‐based guidance value in the opinion on cadmium in food of the EFSA's CONTAM panel (EFSA, 2009a).
European Food Safety Authority
doaj   +2 more sources

Flavouring Group Evaluation 87, Revision 3 (FGE.87Rev3): Consideration of bicyclic secondary alcohols, ketones and related esters evaluated by JECFA (63rd meeting) structurally related to bicyclic secondary alcohols, ketones and related esters evaluated in FGE.47Rev1 [PDF]

EFSA Journal
The 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 (the JECFA) and to decide ...
EFSA Panel on Food Additives and Flavourings (FAF), Laurence Castle, Monica Andreassen, Gabriele Aquilina, Maria Bastos, Polly Boon, Biagio Fallico, Rex FitzGerald, María José Frutos Fernández, Bettina Grasl‐Kraupp, Ursula Gundert‐Remy, Rainer Gürtler, Eric Houdeau, Marcin Kurek, Henriqueta Louro, Patricia Morales, Sabina Passamonti, Romualdo Benigni, Gisela Degen, Karl‐Heinz Engel, Maria Carfí, Carla Martino   +21 more
doaj   +2 more sources

Scientific Opinion on Flavouring Group Evaluation 59, Revision 1 (FGE.59Rev1): Consideration of aliphatic and aromatic ethers evaluated by JECFA (61st meeting and 63rd meeting) structurally related to aliphatic, alicyclic and aromatic ethers including anisole derivatives evaluated by EFSA in FGE.23 Rev2 (2010)

EFSA Journal, 2011
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)
exaly   +2 more sources

Scientific Opinion on Flavouring Group Evaluation 75, Revision 1 (FGE.75Rev1): Consideration of tetrahydrofuran derivatives evaluated by JECFA (63rd meeting) structurally related to tetrahydrofuran derivatives evaluated by EFSA in FGE.33 (2008)

EFSA Journal, 2016
The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) of the EFSA was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additives (the JECFA), and to
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
exaly   +2 more sources

Scientific Opinion on Flavouring Group Evaluation 57, Revision 1 (FGE.57Rev1): consideration of isopulegone and three flavouring substances evaluated by JECFA (55th meeting)

EFSA Journal, 2017
The EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids 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 whether ...
Francesca Marcon, Holger Zorn, Roland Franz   +2 more
exaly   +2 more sources

Improvement of the Assay Method for Steviol Glycosides in the JECFA Specifications

American Journal of Analytical Chemistry, 2013
Steviol glycosides are natural sweetener constituents found in the leaves of Stevia rebaudiana Bertoni (Asteraceae). The specifications for steviol glycosides were established by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) in 2008, although there was a call in the following year for the modification of this assay method to enable ...

exaly   +3 more sources

Scientific Opinion on Flavouring Group Evaluation 82, Revision 1 (FGE.82Rev1): Consideration of Epoxides evaluated by the JECFA (65th 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)
exaly   +2 more sources

The JECFA and Alternate Approaches for Determining ADIs for Antimicrobial Residues

Microbial Ecology in Health and Disease, 2000
The use of veterinary drugs in food producing animals may result in low levels of the drugs or their metabolites being present as residues in food. The ingestion of antibiotic residues has been considered to affect the balance of the human intestinal microflora, although there is a paucity of epidemiological evidence to support this hypothesis ...
exaly   +2 more sources