Results 11 to 20 of about 2,975 (141)

Safety evaluation of the modification of the food additive enzymatically produced steviol glycosides (E 960c). [PDF]

EFSA J
Abstract The EFSA Panel on Food Additives and Flavourings (FAF Panel) provides a scientific opinion on the safety of a modified manufacturing process for the food additive enzymatically produced steviol glycosides (E 960c). The new process converts purified steviol glycosides extracted from Stevia rebaudiana leaves through enzymatic bioconversion ...
EFSA Panel on Food Additives and Flavourings (FAF), Castle L, Andreassen M, Aquilina G, Bastos ML, Boon P, Fallico B, FitzGerald R, Frutos Fernandez MJ, Grasl-Kraupp B, Gundert-Remy U, Gürtler R, Houdeau E, Kurek M, Louro H, Morales P, Passamonti S, Barat Baviera JM, Degen G, Gott D, Herman L, Leblanc JC, Moldeus P, Waalkens-Berendsen I, Wölfle D, Civitella C, Dino B, Lunardi S, Mech A, Multari S, Ruggeri L.   +30 more
europepmc   +2 more sources

Assessment of the feed additive consisting of benzoic acid, thymol, eugenol and piperine (CRINA® Poultry Plus) for chickens for fattening, chickens reared for laying and minor poultry species for fattening and reared for laying for the renewal of its authorisation and its extension of use for all poultry species for fattening and reared for reproduction (DSM Nutritional Products Ltd). [PDF]

EFSA J
Abstract Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on the feed additive consisting of benzoic acid, thymol, eugenol and piperine (CRINA® Poultry Plus) for chickens for fattening, chickens reared for laying and minor poultry species for fattening and reared for laying for the renewal of its ...
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP), Villa RE, Azimonti G, Bonos E, Christensen H, Durjava M, Dusemund B, Gehring R, Glandorf B, Kouba M, López-Alonso M, Marcon F, Nebbia C, Pechová A, Prieto-Maradona M, Röhe I, Theodoridou K, Galobart J, Navarro-Villa A, Manini P, Vettori MV, Pizzo F.   +21 more
europepmc   +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)
doaj   +1 more source

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)
doaj   +1 more source

Heavy Metals Cd, Hg and Pb in Fresh Milk from Dairy Farms in South Jakarta Analyzed by ICP-MS

Tropical Animal Science Journal, 2023
Determination of heavy metals cadmium (Cd), mercury (Hg), and lead (Pb) in fresh milk refers to the FDA 2020 method by inductively coupled plasma mass spectrometry (ICP-MS) was verified in this study.
E. M. Silalahi, H. N. Lioe, D. N. Faridah   +2 more
doaj   +1 more source

Scientific Opinion on Flavouring Group Evaluation 73, Revision 1 (FGE.73Rev1): Consideration of alicyclic primary alcohols, aldehydes, acids and related esters evaluated by JECFA (59th meeting) structurally related to primary saturated or unsaturated alicyclic alcohol, aldehyde, and esters evaluated by EFSA in FGE.12Rev2 (2011)

EFSA Journal, 2012
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

Scientific Opinion on the re-evaluation of Patent Blue V (E 131) as a food additive [PDF]

EFSA Journal, 2013
The Panel on Food Additives and Nutrient Sources added to Food provides a scientific opinion re-evaluating the safety of Patent Blue V (E 131). Patent Blue V (E 131) is a triarylmethane dye permitted for use as a food additive in the EU, that has been ...
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS)
doaj   +1 more source

Scientific Opinion on Flavouring Group Evaluation 98 (FGE.98): Consideration of three ring‐unsaturated delta‐lactones

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)
doaj   +1 more source

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)
doaj   +1 more source

Scientific Opinion on Flavouring Group Evaluation 91, Revision 2 (FGE.91Rev2): Consideration of simple aliphatic and aromatic sulphides and thiols evaluated by the JECFA (53^rd and 68^th meetings) structurally related to aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups evaluated by EFSA in FGE.08Rev5 (2012) [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