Zobrazeno 1 - 10 of 40 pro vyhledávání: '"G. Kozianowski"'
1
Effects of isomalt consumption on gastrointestinal and metabolic parameters in healthy volunteers
Autor: H Lührs, D. Dorbath, Gerda Dusel, Stephan Theis, G. Kozianowski, T Menzel, Wolfgang Scheppach, Jürgen Schauber, V. Schäffer, Theodor Kudlich, A. Gostner, Ralph Melcher
Publikováno v: British Journal of Nutrition. 94:575-581
The polyol isomalt (Palatinit®) is a well established sugar replacer. The impact of regular isomalt consumption on metabolism and parameters of gut function in nineteen healthy volunteers was examined in a randomised, double-blind, cross-over trial
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c752ae17d391c5abd3ff12e240b81e30
https://doi.org/10.1079/bjn20051510
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2
The safety assessment of novel foods and concepts to determine their safety in use
Autor: Morten Poulsen, D.J.G. Müller, J. Kleiner, R. Walker, Ad A. C. M. Peijnenburg, D.G. Edwards, I. Perrin, J. Howlett, P.A Hepburn, G. Kozianowski, A. Cockburn, Dietrich Knorr
Publikováno v: International Journal of Food Sciences and Nutrition 54 (2003) 1 suppl. 5
International Journal of Food Sciences and Nutrition, 54(1 suppl. 5), S1-S32
Technical University of Denmark Orbit
(2003). The safety assessment of Novel Foods and concepts to determine their safety in use. International Journal of Food Sciences and Nutrition: Vol. 54, No. 5, pp. 1-32.
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ba7de54785bb33d99f96d1114cd0ce60
https://doi.org/10.1080/09637480310001610308
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3
Safety Considerations of DNA in Food
Autor: J.F. Narbonne, D.J.G. Müller, Ibrahim Elmadfa, Karl-Heinz Engel, Knut J. Heller, D.A. Jonas, J. Kleiner, Ariane König, Wilfried Wackernagel, G. Kozianowski
Publikováno v: Annals of Nutrition and Metabolism. 45:235-254
Recombinant DNA techniques are capable of introducing genetic changes into food organisms that are more predictable than those introduced through conventional breeding techniques. This review discusses whether the consumption of DNA in approved novel
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c5b308f786d6bb711389a442a651e1f6
https://doi.org/10.1159/000046734
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4
The application of in vitro data in the derivation of the Acceptable Daily Intake of food additives
Autor: Ronald Walker, J.J.M. van de Sandt, José V. Castell, B Schilter, G Kozianowski, A.G.A.A Knapp, K Walton, Marcel Roberfroid
Publikováno v: Food and Chemical Toxicology, 12, 37, 1175-1197
The acceptable daily intake (ADI) for food additives is commonly derived from the NOAEL (no-observed-adverse-effect level) in long-term animal in vivo studies. To derive an ADI a safety or uncertainty factor (commonly 100) is applied to the NOAEL in
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1036553766732d5730778b98469e4c3c
https://doi.org/10.1016/s0278-6915(99)00107-6
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10
Isomaltulose (Palatinose): a review of biological and toxicological studies
Autor: D. Jonker, G. Kozianowski, B.A.R. Lina
Publikováno v: Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association. 40(10)
Isomaltulose is a natural occurring disaccharide composed of α-1,6-linked glucose and fructose. Commercial isomaltulose is produced from sucrose by enzymatic rearrangement and has been used as a sugar in Japan since 1985. It is particularly suitable
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d37acd5db51e55f8c13a21a08b640090
https://pubmed.ncbi.nlm.nih.gov/12387299
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