Re‐evaluation of soybean hemicellulose (E 426) as a food additive

Following a request from the European Commission, the EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) was asked to deliver a scientific opinion on the re‐evaluation of soybean hemicellulose (E 426) as a food additive. Soybean hemicellulose is not absorbed intact, but is extensi...

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محفوظ في:
التفاصيل البيبلوغرافية
الحاوية / القاعدة:EFSA J
المؤلفون الرئيسيون: Mortensen, Alicja, Aguilar, Fernando, Crebelli, Riccardo, Di Domenico, Alessandro, Dusemund, Birgit, Frutos, Maria Jose, Galtier, Pierre, Gott, David, Gundert‐Remy, Ursula, Lambré, Claude, Leblanc, Jean‐Charles, Lindtner, Oliver, Moldeus, Peter, Mosesso, Pasquale, Oskarsson, Agneta, Parent‐Massin, Dominique, Stankovic, Ivan, Waalkens‐Berendsen, Ine, Wright, Matthew, Younes, Maged, Tobback, Paul, Tard, Alexandra, Tasiopoulou, Stavroula, Woutersen, Rudolf Antonius
التنسيق: Artigo
اللغة:Inglês
منشور في: John Wiley and Sons Inc. 2017
الموضوعات:
Scientific Opinion
الوصول للمادة أونلاين:https://ncbi.nlm.nih.gov/pmc/articles/PMC7010024/
https://ncbi.nlm.nih.gov/pubmed/32625432
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.2903/j.efsa.2017.4721
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