Scientific Opinion on Flavouring Group Evaluation 77, Revision 2 (FGE.77Rev2): Consideration of Pyridine, Pyrrole and Quinoline Derivatives evaluated by JECFA (63rd meeting) structurally related to Pyridine, Pyrrole, Indole and Quinoline Derivatives evaluated by EFSA in FGE.24Rev2 (2013)

Autor: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)

Publikováno v: EFSA Journal, Vol 13, Iss 1 (2015)

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 Addit

Externí odkaz: https://doaj.org/article/90d8610c397f410392b6818bf20fc633

Scientific opinion on flavouring group evaluation 77, revision 3 (FGE.77Rev3): consideration of pyridine, pyrrole and quinoline derivatives evaluated by JECFA (63rd meeting) structurally related to pyridine, pyrrole, indole and quinoline derivatives evaluated by EFSA in FGE.24Rev2

Autor: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF), Vittorio Silano, Claudia Bolognesi, Laurence Castle, Kevin Chipman, Jean‐Pierre Cravedi, Karl‐Heinz Engel, Paul Fowler, Roland Franz, Konrad Grob, Rainer Gürtler, Trine Husøy, Sirpa Kärenlampi, Maria Rosaria Milana, Karla Pfaff, Gilles Riviere, Jannavi Srinivasan, Maria de Fátima Tavares Poças, Christina Tlustos, Detlef Wölfle, Holger Zorn, Romualdo Benigni, Mona‐Lise Binderup, Leon Brimer, Francesca Marcon, Daniel Marzin, Pasquale Mosesso, Gerard Mulder, Agneta Oskarsson, Camilla Svendsen, Jan vanBenthem, Maria Anastassiadou, Maria Carfì, Wim Mennes

Publikováno v: EFSA Journal 4 (16), 1 p.. (2018)
EFSA Journal
EFSA Journal, European Food Safety Authority, 2018, 16 (4), 1 p. ⟨10.2903/j.efsa.2018.5226⟩
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
EFSA Journal, Vol 16, Iss 4, Pp n/a-n/a (2018)
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) 2018, ' Scientific opinion on flavouring group evaluation 77, revision 3 (FGE.77Rev3): consideration of pyridine, pyrrole and quinoline derivatives evaluated by JECFA (63rd meeting) structurally related to pyridine, pyrrole, indole and quinoline derivatives evaluated by EFSA in FGE.24Rev2 ', E F S A Journal, vol. 16, no. 4, e05226 . https://doi.org/10.2903/j.efsa.2018.5226

International audience; The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the EFSA was requested to consider evaluations of flavouring substances assessed since 2000 by the Joint FAO/WHO Expert Committee on Food Additiv

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::272ef21a529375fd944f4862453ef77a
http://prodinra.inra.fr/record/443208

Scientific Opinion on Flavouring Group Evaluation 77, Revision 1 (FGE.77Rev1): Consideration of Pyridine, Pyrrole and Quinoline Derivatives evaluated by JECFA (63rd meeting) structurally related to Pyridine, Pyrrole, Indole and Quinoline Derivatives evalu

Autor: Karin Kristiane Nørby, Nathalie Georgette Jeanne GONTARD

Publikováno v: EFSA Journal
EFSA Journal, European Food Safety Authority, 2014, 12 (2), pp.3586. ⟨10.2903/j.efsa.2014.3586⟩
EFSA Journal, Vol 12, Iss 2 (2014)

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 Addit

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6daa2c01d8a9e4d494b96d1722a7739d
https://hal.inrae.fr/hal-02957373

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