Safety Evaluation of Flavoring Substances and Clean Label Overview

Author:

Yang Jun,Liu Xuejun

Publisher

Springer International Publishing

Reference44 articles.

1. Schrankel KR, Bolen PL, Petersen R. Safety assessment of flavor ingredients. In: Food Chem Saf, vol. 2. Boca Raton: Elsevier; 2002. p. 207–27.

2. Stofberg J, Grundschober F. Consumption ratio and food predominance of flavoring materials. Perfum Flavor. 1987;12(4):27–68.

3. Ingredion. The clean label guide to Europe. 2014. https://www.ingredion.com/content/dam/ingredion/pdf-downloads/emea/87%20-%20The%20Clean%20Label%20Guide%20to%20Europe%20from%20Ingredion.pdf

4. Cheung T, Junghans AF, Dijksterhuis GB, et al. Consumers’ choice-blindness to ingredient information. Appetite. 2016;106:2–12.

5. Cargill. Transparency and simplicity: the new normal in product development. 2017.

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