Results 201 to 209 of about 6,915,301 (209)

Comparative Analysis of Composition, Texture, and Sensory Attributes of Commercial Forms of Plant-Based Cheese Analogue Products Available on the Irish Market. [PDF]

Foods
Ali F, O'Mahony JA, O'Sullivan MG, Kerry JP.   +3 more
europepmc   +1 more source

Vaping: parallels with cigarette smoking and management approaches in Singapore. [PDF]

Singapore Med J
Puah SH, Kng KK, Low L.
europepmc   +1 more source

Evaluating the financial case for investing in, or divesting from, tobacco investments. [PDF]

Tob Control
Evans T, Sayed A, Van Walbeek C.
europepmc   +1 more source

Eighteenth annual report of the Bombay Smoke Nuisance Commission for year 1930-31

, 1931
Smoke Nuisance Commission, Bombay
core  

Composition and analysis of liquid smoke flavouring primary products

Journal of Separation Science, 2005
AbstractSmoke flavourings are produced on a large scale and have been applied to a variety of food products for more than 30 years. The use of them has many advantages compared to traditional smoking techniques. Among others, the amount of (known) toxic compounds deriving from combustion processes can be more easily controlled in smoke flavourings.
Rupert, Simon, Beatriz, de la Calle, Sonja, Palme, Dietrich, Meier, Elke, Anklam   +4 more
exaly   +4 more sources

Safety assessment of smoke flavouring primary products by the European Food Safety Authority

Trends in Food Science & Technology, 2012
This paper summarises the safety assessments of eleven smoke flavouring primary products evaluated by the European Food Safety Authority (EFSA). Data on chemical composition, content of polyaromatic hydrocarbons and results of genotoxicity tests and subchronic toxicity studies are presented and discussed. The smoke flavourings vary in their contents of
Theobald, A., Arcella, D., Carere, A., Croera, C., Engel, K.H., Gott, D., Gurtler, R., Meier, D., Pratt, I., Rietjens, I.M.C.M., Simon, R., Walker, R.   +11 more
openaire   +3 more sources

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Exposure Assessment of Smoke Flavouring Primary Products by the European Food Safety Authority (EFSA): Comparison of Two Exposure Tools

This thesis provides a concise overview of the European Food Safety Authority's (EFSA) exposure assessments on eight smoking flavoring primary products. Using the Food Additive Intake model 2.1 and the Dietary Exposure (DietEx) tool, the FAF Panel evaluated the data on exposure to the proposed maximum and typical use levels. Calculating chronic dietary
openaire   +1 more source

Characterisation of volatile compounds in a smoke flavouring from rice husk

Food Chemistry, 2014
Jorge A Pino
exaly