Results 51 to 60 of about 2,975 (141)

Scientific Opinion on Flavouring Group Evaluation 90, Revision 1 (FGE.90Rev1): consideration of six substances evaluated by JECFA (68th meeting) structurally related to aliphatic, alicyclic and aromatic saturated and unsaturated tertiary alcohols, aromatic tertiary alcohols and their esters evaluated by EFSA in FGE.18Rev1 and FGE.75Rev1

EFSA Journal, 2016
The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of 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 decide ...
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj   +1 more source

Safety evaluation of the food enzyme ribonuclease P from the non‐genetically modified Penicillium citrinum strain AE‐RPE

EFSA Journal, Volume 24, Issue 2, February 2026.
Abstract The food enzyme ribonuclease P (EC 3.1.26.5) is produced with the non‐genetically modified Penicillium citrinum strain AE‐RPE by Amano Enzyme Inc. It was considered free from viable cells of the production organism. It is intended to be used in the processing of yeast and yeast products.
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, Magdalena Andryszkiewicz, Daniele Cavanna, Yi Liu   +15 more
wiley   +1 more source

Scientific Opinion on Flavouring Group Evaluation 74, Revision 3 (FGE.74Rev3): Consideration of Simple Aliphatic Sulphides and Thiols evaluated by the JECFA (53^rd and 61^st meeting) Structurally related to Aliphatic and Alicyclic Mono-, Di-, Tri-, and Polysulphides with or without Additional Oxygenated Functional Groups from Chemical Group 20 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

Safety evaluation of the food enzyme subtilisin from the genetically modified Bacillus paralicheniformis strain AP‐GKY

EFSA Journal, Volume 24, Issue 2, February 2026.
Abstract The food enzyme subtilisin (serine endopeptidase; EC 3.4.21.62) is produced with the genetically modified Bacillus paralicheniformis strain AP‐GKY by Kerry Ingredients & Flavours Ltd. The production strain met the requirements for the qualified presumption of safety (QPS). The food enzyme was considered free from viable cells of the production
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, Silvia Peluso, Cristina Fernandez Fraguas, Gabriela Precup, Yi Liu   +16 more
wiley   +1 more source

Occurrence of ochratoxin A in grapes, juices and wines and risk assessment related to this mycotoxin exposure

Ciência Rural, 2016
Ochratoxin A (OTA) is a mycotoxin with nephrotoxic, genotoxic, teratogenic and carcinogenic properties. The presence of this toxin in wines and juices occurs due to the development of toxigenic fungi in grapes.
Bruna Dachery, Vitor Manfroi, Kally Janaina Berleze, Juliane Elisa Welke   +3 more
doaj   +1 more source

Safety evaluation of the food enzyme containing endo‐1,4‐β‐xylanase and endo‐1,3(4)‐β‐glucanase from the non‐genetically modified Aspergillus tubingensis strain CBS 138353

EFSA Journal, Volume 24, Issue 2, February 2026.
Abstract The food enzyme containing endo‐1,4‐β‐xylanase (4‐β‐D‐xylan xylanohydrolase; EC 3.2.1.8) and endo‐1,3(4)‐β‐glucanase (3‐(1‐3;1‐4)‐β‐D‐glucan 3(4)‐glucanohydrolase; EC 3.2.1.6) is produced with the non‐genetically modified Aspergillus tubingensis strain CBS 138353 by Solyve.
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, Simone Lunardi, Magdalena Andryszkiewicz, Daniele Cavanna, Natalia Kovalkovicova, Yi Liu   +17 more
wiley   +1 more source

Flavouring Group Evaluation 51, Revision 2 (FGE.51Rev2): Consideration of alicyclic ketones and secondary alcohols and related esters evaluated by JECFA (59th meeting) structurally related to alicyclic ketones secondary alcohols and related esters in FGE.09Rev6 (2015)

EFSA Journal, 2016
The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF Panel) 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 ...
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj   +1 more source

Reconsideration of the temporary ADI and refined exposure assessment for Sunset Yellow FCF (E 110) [PDF]

EFSA Journal, 2014
The Panel on Food Additives and Nutrient Sources added to Food (ANS Panel) has previously provided a scientific opinion re-evaluating the safety of Sunset Yellow FCF (E 110) as a food additive in the EU and establishing a temporary acceptable daily ...
EFSA Panel on Food Additives and Nutrient Sources added to food (ANS)
doaj   +1 more source

Safety evaluation of the food enzyme serine endopeptidase from the genetically modified Aspergillus niger strain NZYM‐MG

EFSA Journal, Volume 24, Issue 2, February 2026.
Abstract The food enzyme serine endopeptidase (EC 3.4.21) is produced with the genetically modified Aspergillus niger strain NZYM‐MG by Novozymes A/S. The genetic modifications do not give rise to safety concerns. The food enzyme was considered free from viable cells of the production organism and its DNA.
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, Magdalena Andryszkiewicz, Yi Liu   +14 more
wiley   +1 more source

Scientific Opinion on the re‐evaluation of butylated hydroxytoluene BHT (E 321) as a food additive

EFSA Journal, 2012
The Panel on Food Additives and Nutrient Sources added to Food (ANS) delivers an opinion re‐evaluating the safety of butylated hydroxytoluene (BHT) (E 321).
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS)
doaj   +1 more source