Showing results (251-260 of 267) with videos related to

Sort By:
Pageof 27
EFSA Journal. European Food Safety Authority|May 15, 2025
Safety of the proposed amendment of the specifications of the food additive E960c(i) or E960c(ii), Laurence Castle, Monica Andreassen, et al.
EFSA Journal. European Food Safety Authority|July 31, 2023
Re-evaluation of calcium carbonate (E 170) as a food additive in foods for infants below 16 weeks of age and follow-up of its re-evaluation as food additive for uses in foods for all population groups, Maged Younes, Gabriele Aquilina, et al.
EFSA Journal. European Food Safety Authority|September 10, 2024
Safety evaluation of curdlan as a food additive, Monica Andreassen, Gabriele Aquilina, et al.
EFSA Journal. European Food Safety Authority|December 8, 2021
Re-evaluation of thaumatin (E 957) as food additive, Maged Younes, Gabriele Aquilina, et al.
EFSA Journal. European Food Safety Authority|August 5, 2024
Re-evaluation of shellac (E 904) as a food additive and a new application on the extension of use of shellac (E 904) in dietary foods for special medical purposes, Maged Younes, Gabriele Aquilina, et al.
EFSA Journal. European Food Safety Authority|March 13, 2025
Re-evaluation of pullulan (E 1204) as a food additive and new application for its extension of use, Laurence Castle, Monica Andreassen, et al.
EFSA Journal. European Food Safety Authority|February 19, 2026
Re-evaluation of sucralose (E 955) as a food additive and evaluation of a new application on extension of use of sucralose (E 955) in fine bakery wares, Laurence Castle, Monica Andreassen, et al.
EFSA Journal. European Food Safety Authority|November 21, 2022
Re-evaluation of neohesperidine dihydrochalcone (E 959) as a food additive, Maged Younes, Gabriele Aquilina, et al.
EFSA Journal. European Food Safety Authority|May 1, 2025
Re-evaluation of acesulfame K (E 950) as food additive, Laurence Castle, Monica Andreassen, et al.
EFSA Journal. European Food Safety Authority|December 21, 2023
Re-evaluation of erythritol (E 968) as a food additive, Maged Younes, Gabriele Aquilina, et al.
Pageof 27