Showing 41 - 60 results of 65 for search 'FOOD SAFETY AND TOXICOLOGY', query time: 1.10s Refine Results
  1. 41
    Safety evaluation of the food enzyme α‐amylase from a genetically modified strain of Bacillus licheniformis (DP‐Dzb54)
    Subjects: “...food enzyme...”
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    Article
  2. 42
    Safety evaluation of the food enzyme α‐amylase from a genetically modified strain of Bacillus licheniformis (DP‐Dzb25)
    Subjects: “...food enzyme...”
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    Article
  3. 43
    Safety evaluation of the food enzyme glucan 1,4‐α‐maltotetraohydrolase from Bacillus licheniformis (strain DP‐Dzr46)
    Subjects: “...food enzyme...”
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    Article
  4. 44
    Safety evaluation of the food enzyme endo‐1,4‐β‐xylanase from a genetically modified Aspergillus niger (strain XEA)
    Subjects: “...food enzyme...”
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    Article
  5. 45
    Update of the risk assessment of ‘wood flour and fibres, untreated’ (FCM No 96) for use in food contact materials, and criteria for future applications of materials from plant origin as additives for plastic food contact materials
    Subjects: “...food contact materials...”
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    Article
  6. 46
    Safety evaluation of the food enzyme endo‐1,4‐β‐xylanase from the genetically modified Bacillus subtilis strain DP‐Ezd31
    Subjects: “...Food enzyme...”
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    Article
  7. 47
    Safety evaluation of the food enzyme d‐psicose 3‐epimerase from the genetically modified Escherichia coli strain K‐12 W3110 (pWKLP)
    Subjects: “...food enzyme...”
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    Article
  8. 48
    Safety assessment of the substance (butadiene, styrene, methyl methacrylate, butyl acrylate) copolymer cross‐linked with divinylbenzene or 1,3‐butanediol dimethacrylate for use in food contact materials
    Subjects: “...food contact materials...”
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    Article
  9. 49
    Safety assessment of the substance phosphorous acid, mixed 2,4‐bis(1,1‐dimethylpropyl)phenyl and 4‐(1,1‐dimethylpropyl)phenyl triesters for use in food contact materials
    Subjects: “...food contact materials...”
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    Article
  10. 50
    Safety assessment of the substance phosphorous acid, triphenyl ester, polymer with alpha‐hydro‐omega‐hydroxypoly[oxy(methyl‐1,2‐ethanediyl)], C10–16 alkyl esters (FCM No 1076), for use in food contact materials
    “...Abstract The EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP Panel) assessed...”
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    Article
  11. 51
    Safety evaluation of the food enzyme with 4‐α‐d‐{(1‐>4)‐α‐d‐glucano}trehalose trehalohydrolase and (1‐>4)‐α‐d‐glucan 1‐α‐d‐glucosylmutase activities from the Gryllotalpicola ginsengisoli strain S34
    Subjects: “...food enzyme...”
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    Article
  12. 52
    Scientific Opinion on Flavouring Group Evaluation 72, Revision 2 (FGE.72Rev2): consideration of aliphatic, branched‐chain saturated and unsaturated alcohols, aldehydes, acids and related esters evaluated by JECFA (61st, 68th and 69th meetings) and structurally related to flavouring substances in FGE.05Rev3
    “...Abstract The EFSA Panel on Food Additives and Flavourings was requested to evaluate 31 flavouring...”
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    Article
  13. 53
    Scientific Opinion on Flavouring Group Evaluation 73, Revision 5 (FGE.73Rev5): consideration of alicyclic alcohols, aldehydes, acids and related esters evaluated by JECFA (59th, 63rd and 86th meeting) and structurally related to substances evaluated in FGE.12Rev5
    “...Abstract The EFSA Panel on Food Additives and Flavourings was requested to evaluate 24 flavouring...”
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    Article
  14. 54
    Scientific Opinion on Flavouring Group Evaluation 61 Revision 2 (FGE.61Rev2): consideration of aliphatic acetals evaluated by JECFA (57th, 63rd and 68th meetings) structurally related to acetals evaluated by EFSA in FGE.03Rev2
    “...Abstract The EFSA Panel on Food Additives and Flavourings was requested to evaluate 12 flavouring...”
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    Article
  15. 55
    Scientific Opinion on Flavouring Group Evaluation 70, Revision 1 (FGE.70Rev1): consideration of aliphatic, linear, α,β‐unsaturated, di‐ and trienals and related alcohols, acids and esters evaluated by JECFA (61st‐68th‐69th meeting)
    “...Abstract The EFSA Panel on Food Additives and Flavourings was requested to evaluate 29 flavouring...”
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    Article
  16. 56
    Scientific Opinion on Flavouring Group Evaluation 5, Revision 3 (FGE.05Rev3): Branched‐ and straight‐chain unsaturated aldehydes, dienals, unsaturated and saturated carboxylic acids and related esters with saturated and unsaturated aliphatic alcohols and a phenylacetic acid related ester from chemical groups 1, 2, 3, 5 and 15
    “...Abstract The EFSA Panel on Food Additives and Flavourings (FAF) was requested to evaluate 54...”
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    Article
  17. 57
    Scientific Opinion on Flavouring Group Evaluation 69, Revision 1 (FGE.69Rev1): consideration of aromatic substituted secondary alcohols, ketones and related esters evaluated by JECFA (57th meeting), structurally related to aromatic ketones from chemical group 21 evaluated by EFSA in FGE.16Rev2
    “...Abstract The EFSA Panel on Food Additives and Flavourings was requested to evaluate 35 flavouring...”
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    Article
  18. 58
    Scientific Opinion on Flavouring Group Evaluation 71 Revision 1 (FGE.71Rev1): consideration of aliphatic, linear, α,β‐unsaturated alcohols, aldehydes, carboxylic acids, and related esters evaluated by JECFA (63rd and 69th meeting) structurally related to flavouring substances evaluated in FGE.05Rev3
    “...Abstract The EFSA Panel on Food Additives and Flavourings was requested to evaluate 39 flavouring...”
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    Article
  19. 59
    Scientific Opinion on Flavouring Group Evaluation 13 Revision 3 (FGE.13Rev3): furfuryl and furan derivatives with and without additional side‐chain substituents and heteroatoms from chemical group 14
    “...Abstract The Panel on Food additives and Flavourings of the EFSA was requested to update Flavouring...”
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    Article
  20. 60
    Scientific Opinion on Flavouring Group Evaluation 91, Revision 3 (FGE.91Rev3): consideration of aliphatic, aromatic and α,β‐unsaturated sulfides and thiols evaluated by JECFA (53rd, 61st, 68th and 76th meetings), structurally related to substances in FGE.08Rev5
    “...Abstract The EFSA Panel on Food Additives and Flavourings was requested to evaluate 49 flavouring...”
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    Article
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