Re‐evaluation of konjac gum (E 425 i) and konjac glucomannan (E 425 ii) as food additives-Reference-Cited by-同舟云学术

Re‐evaluation of konjac gum (E 425 i) and konjac glucomannan (E 425 ii) as food additives

Published:2017-06 Issue:6 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,Tard Alexandra,Dusemund Birgit

Publisher

Wiley

Subject

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

Link

http://onlinelibrary.wiley.com/wol1/doi/10.2903/j.efsa.2017.4864/fullpdf

Reference89 articles.

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2. AOAC (Association of Official Agricultural Chemists, now AOAC International), 2002. 43 Spices and other Condiments. In: Official Methods of Analysis of AOAC International, 17th Edition. Vol.II Food Composition, Additives, Natural Contaminants. Ed. Horwitz W.

3. Effect of short‐term ingestion of konjac glucomannan on serum cholesterol in healthy men;Arvill;American Journal of Clinical Nutrition,1995

4. Respiratory sensitization of a food manufacturing worker to konjac glucomannan;Bernstein;Journal of Asthma,2007

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