Results 41 to 50 of about 3,320 (154)

The role of validated analytical methods in JECFA drug assessments and evaluation for recommending MRLs [PDF]

Drug Testing and Analysis, 2016
The Joint Food and Agriculture Organization and World Health Organization (FAO/WHO) Expert Committee on Food Additives (JECFA) is one of three Codex committees tasked with applying risk analysis and relying on independent scientific advice provided by expert bodies organized by FAO/WHO when developing standards.
openaire   +4 more sources

Principles of Food Safety and Toxicological Risk Assessment: Refining Hazards, Risk Management Communication, and Common Misconceptions

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Toxicology has evolved into a robust scientific discipline since the 16th century when Paracelsus, the “Father of Toxicology,” established the basic yet fundamental principle that “the dose makes the poison.” Toxicology is often first associated with the chemical and pharmaceutical industries; however, it plays an equally relevant role in ...
Kenneth S. Rivera‐González, Jay S. Petrick, Christine M. Crincoli, Matthew D. Teegarden, Paul R. Hanlon   +4 more
wiley   +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

Hybrid Fractionation of Cowpea: Combining Dry and Wet Routes to Produce Versatile Protein Ingredients

Journal of Food Science, Volume 91, Issue 7, July 2026.
ABSTRACT Cowpea (Vigna unguiculata L.) is an underutilized protein‐rich pulse with strong potential to diversify the alternative protein market, particularly through sustainable fractionation strategies. However, comparative insights into how dry and hybrid routes influence protein structure, functionality, and nutritional quality within the same ...
Renata Fialho Teixeira, Clóvis Antônio Balbinot Filho, Jaíne Oliveira, Graziele Grossi Bovi Karatay, Cristiana Ambiel, Acácio Antonio Ferreira Zielinski   +5 more
wiley   +1 more source

Flavouring Group Evaluation 216 Revision 3 (FGE.216Rev3): Consideration of the genotoxic potential of α,β‐unsaturated 2‐phenyl‐2‐alkenals from subgroup 3.3 of FGE.19

EFSA Journal, Volume 24, Issue 7, July 2026.
Abstract The EFSA Panel on Food Additives and Flavourings (FAF) evaluated the genotoxic potential of two flavouring substances, 2‐phenylcrotonaldehyde [FL‐no: 05.062] and 5‐methyl‐2‐phenylhex‐2‐enal [FL‐no: 05.099] from subgroup 3.3 of FGE.19, in the Flavouring Group Evaluation 216 revision 3 (FGE.216Rev3).
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, Claudia Bolognesi, Eugenia Cordelli, Gisela Degen, Karl‐Heinz Engel, Maria Carfí, Alessandra Tosato, Carla Martino   +23 more
wiley   +1 more source

Scientific Opinion on the re‐evaluation of Brown FK (E 154) as a food additive

EFSA Journal, 2010
The Panel on Food Additives and Nutrient Sources added to Food provides a scientific opinion re‐evaluating the safety of Brown FK (E 154). Brown FK is a food colouring substance permitted only in kippers at a maximum concentration of 20 mg/kg, which has ...
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS)
doaj   +1 more source

Safety evaluation of a food enzyme containing endo‐polygalacturonase and pectin lyase activities from the non‐genetically modified Aspergillus luchuensis strain NZYM‐XA

EFSA Journal, Volume 24, Issue 7, July 2026.
Abstract The food enzyme containing endo‐polygalacturonase (1,4‐α‐d‐galacturonan glycanohydrolase; EC 3.2.1.15) and pectin lyase (1,4‐6‐O‐methyl‐α‐d‐galacturonan lyase; EC 4.2.2.10) activities is produced with the non‐genetically modified microorganism Aspergillus luchuensis strain NZYM‐XA by Novozymes A/S.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Pier Sandro Cocconcelli, Cristina Andreoli, Andrea Terron, Andrey Yurkov, Jaime Aguilera, Magdalena Andryszkiewicz, Ana Criado, Francesco Pesce, Yi Liu   +21 more
wiley   +1 more source

Revised safety evaluation of the food enzyme triacylglycerol lipase from the non‐genetically modified Burkholderia stagnalis strain PL266‐QLM

EFSA Journal, Volume 24, Issue 7, July 2026.
Abstract The food enzyme triacylglycerol lipase (triacylglycerol acylhydrolase EC 3.1.1.3) is produced with the non‐genetically modified Burkholderia stagnalis strain PL266‐QLM by Meito Sangyo Co., Ltd. In a previous evaluation, the Panel had concluded that this food enzyme posed a risk of promoting the spread of antimicrobial resistance genes.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Cristina Andreoli, Andrea Terron, Andrey Yurkov, Jaime Aguilera, Natalia Kovalkovicova, Cristina Fernandez‐Fraguas, Daniele Cavanna, Yi Liu   +20 more
wiley   +1 more source

Scientific Opinion on Flavouring Group Evaluation 93, Revision 1 (FGE.93Rev1): Consideration of sulphur containing heterocyclic compounds evaluated by JECFA (68th meeting) structurally related to thiazoles, thiophene, thiazoline and thienyl derivatives 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

Safety evaluation of the food enzyme pectin lyase from the non‐genetically modified Aspergillus luchuensis strain CBS 141530

EFSA Journal, Volume 24, Issue 7, July 2026.
Abstract The food enzyme pectin lyase (1,4‐6‐O‐methyl‐α‐D‐galacturonan lyase; EC 4.2.2.10) is produced with the non‐genetically modified Aspergillus luchuensis strain CBS 141530 by Solyve. The food enzyme was considered free from viable cells of the production organism. It is intended to be used in 12 food manufacturing processes.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Cristina Andreoli, Andrea Terron, Andrey Yurkov, Magdalena Andryszkiewicz, Daniele Cavanna, Natalia Kovalkovicova, Yi Liu   +19 more
wiley   +1 more source