Results 21 to 30 of about 3,320 (154)
Scientific Opinion on Flavouring Group Evaluation 77, Revision 2 (FGE.77Rev2): Consideration of Pyridine, Pyrrole and Quinoline Derivatives evaluated by JECFA (63rd meeting) structurally related to Pyridine, Pyrrole, Indole and Quinoline Derivatives evaluated by EFSA in FGE.24Rev2 (2013) [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
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
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 77, Revision 1 (FGE.77Rev1): Consideration of Pyridine, Pyrrole and Quinoline Derivatives evaluated by JECFA (63rd meeting) structurally related to Pyridine, Pyrrole, Indole and Quinoline Derivatives evaluated by EFSA in FGE.24Rev2 (2013) [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
EFSA Journal, 2010 Following a request from the European Commission, the Panel on Food Additives and Nutrient Sources added to Food delivers a statement on the divergence between the risk assessment of lycopene by the European Food Safety Authority (EFSA) and the Joint FAO/
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS)
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
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 +2 more
doaj +1 more source
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
doaj +1 more source
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