Re‐evaluation of guar gum (E 412) as a food additive-Reference-Cited by-同舟云学术

Re‐evaluation of guar gum (E 412) as a food additive

Published:2017-02 Issue:2 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,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.2017.4669/fullpdf

Reference142 articles.

1. Dietary fiber: in vitro methods that anticipate nutrition and metabolic activity in humans;Adiotomre;The American Journal of Clinical Nutrition,1990

2. The hypercholesterolemic effect of guar gum depends on dietary sucrose‐studies in minipigs;Ahrens;Zeitschrift fur Ernahrungswissenschaft,1991

3. Anonymous , 1964. Evaluation of Jaguar A‐20 and Karaya gum. Assay report No. 3110860 and 3110861. Unpublished report from the Wisconsin Alumni Research Foundation submitted to the World Health Organization, cited in JECFA 1975b.

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