Re-evaluation of oxidised soya bean oil interacted with mono- and diglycerides of fatty acids (E 479b) as a food additive
dc.contributor.author | (FAF), EFSA Panel on Food Additives and Flavourings | |
dc.contributor.author | Younes, Maged | |
dc.contributor.author | Aquilina, Gabriele | |
dc.contributor.author | Castle, Laurence | |
dc.contributor.author | Engel, Karl-Heinz | |
dc.contributor.author | Fowler, Paul | |
dc.contributor.author | Frutos Fernandez, Maria Jose | |
dc.contributor.author | Fürst, Peter | |
dc.contributor.author | Gürtler, Rainer | |
dc.contributor.author | Gundert-Remy, Ursula | |
dc.contributor.author | Husøy, Trine | |
dc.contributor.author | Mennes, Wim | |
dc.contributor.author | Moldeus, Peter | |
dc.contributor.author | Oskarsson, Agneta | |
dc.contributor.author | Rainieri, Sandra | |
dc.contributor.author | Shah, Romina | |
dc.contributor.author | Waalkens-Berendsen, Dina Hendrika | |
dc.contributor.author | Wölfle, Detlef | |
dc.contributor.author | Boon, Polly | |
dc.contributor.author | Parent-Massin, Dominique | |
dc.contributor.author | Tobback, Paul | |
dc.contributor.author | Wright, Matthew | |
dc.contributor.author | Chrysafidis, Dimitrios | |
dc.contributor.author | Rincon, Ana Maria | |
dc.contributor.author | Tard, Alexandra | |
dc.contributor.author | Lambré, Claude | |
dc.date.accessioned | 2021-08-13T14:26:01Z | |
dc.date.available | 2021-08-13T14:26:01Z | |
dc.date.issued | 2018-10-10 | |
dc.identifier | 198606877 | |
dc.identifier | 23082613-a1c8-4019-b409-5ad92b0965bd | |
dc.identifier.citation | (FAF) , EFSA P F A A F , Younes , M , Aquilina , G , Castle , L , Engel , K-H , Fowler , P , Frutos Fernandez , M J , Fürst , P , Gürtler , R , Gundert-Remy , U , Husøy , T , Mennes , W , Moldeus , P , Oskarsson , A , Rainieri , S , Shah , R , Waalkens-Berendsen , D H , Wölfle , D , Boon , P , Parent-Massin , D , Tobback , P , Wright , M , Chrysafidis , D , Rincon , A M , Tard , A & Lambré , C 2018 , ' Re-evaluation of oxidised soya bean oil interacted with mono- and diglycerides of fatty acids (E 479b) as a food additive ' EFSA Journal , vol. 16 , no. 10 , pp. e05420 . https://doi.org/10.2903/j.efsa.2018.5420 | en |
dc.identifier.issn | 1831-4732 | |
dc.identifier.other | RIS: urn:DF0A3BC1B71956B29203C618631FF653 | |
dc.identifier.other | ORCID: /0000-0002-4831-9075/work/98628182 | |
dc.identifier.uri | https://hdl.handle.net/2164/16947 | |
dc.description | Acknowledgements: The Panel wishes to thank the Working Group on the re-evaluation of food additives other than gums and colours of the former EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) for the preparatory work on this scientific output, in particular Pasquale Mosesso and Rudolf Antonius Woutersen. The FAF Panel wishes to acknowledge all European competent institutions, Member State bodies and other organisations that provided data for this scientific output. | en |
dc.format.extent | 20 | |
dc.format.extent | 2215353 | |
dc.language.iso | eng | |
dc.relation.ispartof | EFSA Journal | en |
dc.subject | thermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acids | en |
dc.subject | TOSOM | en |
dc.subject | E 479b | en |
dc.subject | food additive | en |
dc.title | Re-evaluation of oxidised soya bean oil interacted with mono- and diglycerides of fatty acids (E 479b) as a food additive | en |
dc.type | Journal article | en |
dc.contributor.institution | University of Aberdeen.Medical Sciences | en |
dc.contributor.institution | University of Aberdeen.Applied Medicine | en |
dc.contributor.institution | University of Aberdeen.Institute of Medical Sciences | en |
dc.contributor.institution | University of Aberdeen.University of Aberdeen | en |
dc.identifier.doi | 10.2903/j.efsa.2018.5420 |