Results 51 to 60 of about 4,342 (175)
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)
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Food Science &Nutrition, Volume 14, Issue 9, September 2026.An integrated microwave‐assisted extraction (MAE) and spray‐drying process was developed and optimized by response surface methodology (RSM) to produce a stable chlorophyll powder from the underutilized aquatic macrophyte Ceratophyllum submersum L. The resulting powder combined high pigment retention (67.81% chlorophyll; 63.74% recovery) with favorable
Hoang Thi Ngoc Nhon +2 more
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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)
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Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.ABSTRACT Entomophagy is increasingly recognized as a sustainable alternative to conventional protein sources due to its low environmental impact. However, ensuring its safety requires careful evaluation of chemical contaminants of food safety concern.
Marta Esgalhado +9 more
wiley +1 more source
EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2013. Scientific Opinion on Flavouring Group Evaluation 73, Revision 2 (FGE.73Rev2). Consideration of alicyclic primary alcohols, aldehydes, acids and related esters evaluated by JECFA (59th meeting) structurally related to primary saturated or unsaturated alicyclic alcohols, aldehydes, acids and esters evaluated by EFSA in FGE.12Rev3 (2012) [PDF]
, 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
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Re‐evaluation of salt of aspartame‐acesulfame (E 962) as food additive
EFSA Journal, Volume 24, Issue 9, September 2026.Abstract The present opinion deals with the re‐evaluation of salt of aspartame‐acesulfame (E 962) as a food additive. The Panel considered that upon ingestion, E 962 dissociates into aspartame and acesulfame ions which correspond to those of the authorised sweeteners aspartame (E 951) and acesulfame K (E 950). The Panel therefore assessed the safety of
EFSA Panel on Food Additives and Flavourings (FAF) +34 more
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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
EFSA Journal, Volume 24, Issue 9, September 2026.Abstract The food enzyme oryzin (EC 3.4.21.63) is produced with the non‐genetically modified Aspergillus sp. strain LP 4‐1281 by Shin Nihon Chemical Co., Ltd. The food enzyme was considered free from viable cells of the production organism. It is intended to be used in 14 food manufacturing processes. Since residual amounts of food enzyme–Total Organic
EFSA Panel on Food Enzymes (FEZ) +20 more
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The Role of Lipid Molecular Structure in Food Technology and Health
Molecular Nutrition &Food Research, Volume 70, Issue 16, 27 August 2026.Lipid structure and composition influence both food functionality and physiological health outcomes. ABSTRACT Lipids are a diverse group of molecules that are important in food production and play a role in supporting health. These effects are driven in part by the lipid molecular structure.
Cathriona Monnard +5 more
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EFSA Journal, Volume 24, Issue 8, August 2026.Abstract Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on the safety and efficacy of the feed additive consisting of l‐isoleucine produced by fermentation with Corynebacterium glutamicum CGMCC 32505 as a nutritional additive in feed or water for drinking for all animal species and categories.
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) +20 more
wiley +1 more source