Results 21 to 30 of about 2,975 (141)

Scientific Opinion on Flavouring Group Evaluation 94, Revision 1 (FGE.94Rev1): Consideration of aliphatic amines and amides evaluated in an addendum to the group of aliphatic and aromatic amines and amides evaluated by the JECFA (68th meeting)

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

The content of lead, cadmium, arsenic, mercury and tin in fruit and their products based on monitoring studies – exposure assessment

Roczniki Panstwowego Zakladu Higieny, 2021
Background. Fruit and fruit products are important part of our daily diet. In addition to the ingredients necessary for the proper functioning of the body, these products can also be a source of intake elements harmful to human health.
Monika Mania, Małgorzata Rebeniak, Ewelina Chabros, Oksana Orshulyak, Jacek Postupolski   +4 more
doaj   +1 more source

Scientific statement on the health‐based guidance values for dioxins and dioxin‐like PCBs

EFSA Journal, 2015
Different organisations have undertaken risk assessments of dioxins resulting in the issuance of a range of health‐based guidance values. This report examines the approaches taken by the Scientific Committee on Food (SCF), the Joint FAO/WHO Expert ...
European Food Safety Authority
doaj   +1 more source

Scientific Opinion on Flavouring Group Evaluation 78, Revision 2 (FGE.78Rev2): Consideration of aliphatic and alicyclic and aromatic hydrocarbons evaluated by JECFA (63rd meeting) structurally related to aliphatic hydrocarbons evaluated by EFSA in FGE.25Rev3

EFSA Journal, 2015
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 86, Revision 2 (FGE.86Rev2): Consideration of aliphatic and arylalkyl amines and amides evaluated by JECFA (65th meeting) [PDF]

EFSA Journal, 2015
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

The Evaluation by JECFA

Mycotoxins, 2003
Deoxynivalenol, T2-toxin and HT-2 toxin were evaluated in the 56th JECFA (Joint FAO/WHO Expert Committee on Food Additives) held in February, 2001. The Committee proposed a PMTDI (provisional maximum tolerable daily intake) of 1 μg/kg bw/day for deoxynivalenol, based on the NOEL of 100 μg/kg bw/day in a 2-year feeding study using mice.
openaire   +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 ...
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF), Vittorio Silano, Claudia Bolognesi, Laurence Castle, Jean‐Pierre Cravedi, Karl‐Heinz Engel, Paul Fowler, Roland Franz, Konrad Grob, Rainer Gürtler, Trine Husøy, Sirpa Kärenlampi, Maria Rosaria Milana, André Penninks, Maria de Fátima Tavares Poças, Andrew Smith, Christina Tlustos, Detlef Wölfle, Holger Zorn, Corina‐Aurelia Zugravu, Ulla Beckman Sundh, Leon Brimer, Gerard Mulder, Francesca Marcon, Maria Anastassiadou, Maria Carfí, Wim Mennes   +26 more
doaj   +1 more source

Scientific Opinion on Flavouring Group Evaluation 76, Revision 1 (FGE.76Rev1): Consideration of sulphur‐containing heterocyclic compounds evaluated by JECFA (59th meeting) structurally related to thiazoles, thiophene, thiazoline and thienyl derivatives from chemical group 29 and miscellaneous substances from chemical group 30 evaluated by EFSA in FGE.21Rev3

EFSA Journal, 2013
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

Global Burden of Lead Exposure: Integrating Epidemiology, Molecular Mechanisms, and Mitigation Approaches

Health Science Reports, Volume 9, Issue 3, March 2026.
ABSTRACT Background Lead is a nonessential, toxic heavy metal that causes widespread environmental contamination, affecting humans, animals, plants, and ecosystems. Globally, an estimated 800 million children have blood lead levels (BLLs) above 5 µg/dL.
Gudisa Bereda
wiley   +1 more source

Cellular Stress, Inflammation and Barrier Damage in Gut Epithelial Cells Caused by Aspartame

Allergy, Volume 81, Issue 3, Page 884-901, March 2026.
This study shows that aspartame, at dietary‐relevant doses, induces cytotoxicity, cellular distress associated with endoplasmic reticulum stress, oxidative stress, DNA replication and repair mechanism disturbance culminating in epithelial barrier damage.
Yagiz Pat, Duygu Yazici, Can Zeyneloglu, Huseyn Babayev, Sena Ardicli, Asuncion Garci‐Sanchez, Xiangting Bu, Anja Heider, Oliva Giannelli Viscardi, Lihong Chang, Sheri Simmons, Anthony Almada, Christine Avena, Tye Jensen, Raja Dhir, Ismail Ogulur, Cezmi A. Akdis   +16 more
wiley   +1 more source