Results 71 to 80 of about 4,342 (175)

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

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

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

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 (

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EFSA ; Scientific Opinion on Flavouring Group Evaluation 91, Revision 1 (FGE.91Rev1): Consideration of simple aliphatic and aromatic sulphides and thiols evaluated by JECFA (53rd and 68th meetings) structurally related to aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups evaluated by EFSA in FGE.08Rev3 (2011) [PDF]

, 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

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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
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