Results 51 to 60 of about 3,905 (129)

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

Residue Monograph prepared by the meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 82nd meeting 2016: Allura Red AC

, 2018
Prepared at the 82nd JECFA and published in JECFA Monograph 19 (2016) superseding specifications prepared at the 28th JECFA (1984) and published in FNP 31/1 (1984) and FNP 52 (1992). Metals and arsenic specifications revised at the 59th JECFA (2002).
FAO
core  

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

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

Residue Monograph prepared by the meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 82nd meeting 2016

, 2019
Prepared at the 82nd JECFA (2016) and published in FAO JECFA Monograph 19 (2016), superseding specifications for Oxidized starch included in the specifications for Modified starches prepared at the 79th JECFA (2014), published in FAO JECFA Monographs 16 (

core  

EFSA Panel on food contact materials, enzymes, flavourings and processing aids (CEF); Scientific Opinion on Flavouring Group Evaluation 74, Revision 1 (FGE.74Rev1): Consideration of Simple Aliphatic Sulphides and Thiols evaluated by the JECFA (53rd and 61st 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.08Rev1 (2009) [PDF]

, 2011
The European Food Safety Authority (EFSA) asked the Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (the Panel) to provide scientific advice to the Commission on the implications for human health of chemically defined flavouring

core   +1 more source

Primary porcine fibroblasts: Ochratoxin A cytotoxicity and role of all-trans-retinol and alpha-tocopherol

Italian Journal of Animal Science, 2010
Ochratoxin A (OTA) is a mycotoxin produced by Aspergillus and Penicillium species and it is a contaminant of food and feeds (O’Brien et al., 2001).
A. Baldi, K. Sejrsen, S. Purup, L. Sangalli, R. Rebucci, E. Fusi   +5 more
doaj   +1 more source

Scientific Opinion on the re‐evaluation of Brown HT (E 155) 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 HT (E 155). Brown HT has been previously evaluated by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) in 1977 and ...
EFSA Panel on Food Additives and Nutrient Sources (ANS)
doaj   +1 more source

Section 4.2. JECFA’s approach for assessing dietary exposure to veterinary drug residues: Estimating dietary exposure using global estimated chronic dietary exposure (GECDE) and global estimated acute dietary exposure (GEADE)

Le JECFA suit un processus innovant axé sur les données pour prédire les quantités de produits alimentaires d’origine animale consommés. Ce processus a des conséquences notables sur l’évaluation de l’exposition aux résidus de médicaments.Grâce à ce ...
FAO
core  

Scientific Opinion on the re‐evaluation of Brilliant Black BN (E 151) 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 Brilliant Black BN (E 151). Brilliant Black BN has been previously evaluated by the Joint FAO/WHO Expert Committee on Food Additives (
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS)
doaj   +1 more source