Re‐evaluation of xanthan gum (E 415) as a food additive-Reference-Cited by-同舟云学术

Re‐evaluation of xanthan gum (E 415) as a food additive

Published:2017-07 Issue:7 Volume:15 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,Christodoulidou Anna,Lodi Federica,Gelgelova Petra,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.2017.4909/fullpdf

Reference87 articles.

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2. Late onset necrotizing enterocolitis in infants following use of a xanthan gum‐containing thickening agent;Beal;The Journal of Pediatrics,2012

3. Belsito MD, Hill RA, Klaassen CD, Liebler D, Marks Jr JG and Ronald C, 2012. Safety Assessment of Microbial Polysaccharide Gums as Used in Cosmetics.

4. Structural analysis and predictive value of the rodent in vivo micronucleus assay results;Benigni;Mutagenesis,2010

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