Scientific Opinion on Flavouring Group Evaluation 203, Revision 2 (FGE.203Rev2): α,β‐unsaturated aliphatic aldehydes and precursors from chemical subgroup 1.1.4 of FGE.19 with two or more conjugated double‐bonds and with or without additional non‐conjugated double‐bonds

The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate the genotoxic potential of flavouring substances from subgroup 1.1.4 of FGE.19 in the Flavouring Group Evaluation 203 Revision 2 (FGE.203Rev2). In FGE. 203 Re...

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Publicado no:EFSA J
Main Authors: Silano, Vittorio, Bolognesi, Claudia, Castle, Laurence, Chipman, Kevin, Cravedi, Jean‐Pierre, Engel, Karl‐Heinz, Fowler, Paul, Franz, Roland, Grob, Konrad, Husøy, Trine, Kärenlampi, Sirpa, Mennes, Wim, Milana, Maria Rosaria, Pfaff, Karla, Riviere, Gilles, Srinivasan, Jannavi, Tavares Poças, Maria de Fátima, Tlustos, Christina, Wölfle, Detlef, Zorn, Holger, Binderup, Mona‐Lise, Marcon, Francesca, Marzin, Daniel, Mosesso, Pasquale, Anastassiadou, Maria, Carfì, Maria, Gürtler, Rainer
Formato: Artigo
Idioma:Inglês
Publicado em: John Wiley and Sons Inc. 2018
Assuntos:
Scientific Opinion
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7009657/
https://ncbi.nlm.nih.gov/pubmed/32625963
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.2903/j.efsa.2018.5322
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