Extension of use of lycopene (E 160d) to certain meat preparations, meat products and fruit and vegetable preparations-Reference-Cited by-同舟云学术

Extension of use of lycopene (E 160d) to certain meat preparations, meat products and fruit and vegetable preparations

Published:2017-12 Issue:12 Volume:15 Page:
ISSN:1831-4732
Container-title:EFSA Journal
language:
Short-container-title:EFS2

Author:

,Younes Maged,Aggett Peter,Aguilar Fernando,Crebelli Riccardo,Dusemund Birgit,Filipič Metka,Frutos Maria Jose,Galtier Pierre,Gundert‐Remy Ursula,Kuhnle Gunter Georg,Lambré Claude,Leblanc Jean‐Charles,Lillegaard Inger Therese,Moldeus Peter,Mortensen Alicja,Oskarsson Agneta,Stankovic Ivan,Waalkens‐Berendsen Ine,Woutersen Rudolf Antonius,Wright Matthew,Herman Lieve,Tobback Paul,Pizzo Fabiola,Smeraldi Camilla,Tard Alexandra,Papaioannou Adamantia,Gott David

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.2017.5064/fullpdf

Reference12 articles.

1. EFSA (European Food Safety Authority), 2007. Guidance of the Scientific Committee on a request from EFSA related to Uncertainties in Dietary Exposure Assessment. EFSA Journal 2006;5(1):438, 54 pp. https://doi.org/10.2903/j.efsa.2007.438

2. Revised exposure assessment for lycopene as a food colour on request from the European Commission;EFSA;EFSA Journal,2010

3. Use of the EFSA Comprehensive European Food Consumption Database in Exposure Assessment;EFSA;EFSA Journal,2011

4. Evaluation of the FoodEx, the food classification system applied to the development of the EFSA Comprehensive European Food Consumption Database;EFSA;EFSA Journal,2011

5. EFSA AFC Panel (EFSA Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food), 2008. Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food on a request from the Commission on the safety in use of lycopene as a food colour. EFSA Journal 2008; 674, 66 pp. https://doi.org/10.2903/j.efsa.2008.674

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