Re‐evaluation of karaya gum (E 416) as a food additive-Reference-Cited by-同舟云学术

Re‐evaluation of karaya gum (E 416) as a food additive

Published:2016-12 Issue:12 Volume:14 Page:
ISSN:1831-4732
Container-title:EFSA Journal
language:
Short-container-title:EFS2

Author:

,Mortensen Alicja,Aguilar Fernando,Crebelli Riccardo,Di Domenico Alessandro,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,Woutersen Rudolf Antonius,Wright Matthew,Younes Maged,Brimer Leon,Peters Paul,Wiesner Jacqueline,Christodoulidou Anna,Lodi Federica,Tard Alexandra,Dusemund Birgit

Publisher

Wiley

Subject

Plant Science,Veterinary (miscellaneous),Animal Science and Zoology,Microbiology,Food Science,Parasitology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.2903/j.efsa.2016.4598/fullpdf

Reference106 articles.

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2. The amino acid composition of the proteinaceous component of gum karaya (Sterculia spp.);Anderson;Food Additives and Contaminants,1985

3. The absence of rhamnose in human urine following the ingestion of gum karaya (Sterculia);Anderson;Food Additives and Contaminants,1985

4. Transmission electron microscopy of jejunum, ileum and caecum tissues from rats fed gums Arabic, karaya and tragacanth;Anderson;Toxicology,1986

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