Re‐evaluation of tara gum (E 417) as a food additive

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Re‐evaluation of tara gum (E 417) as a food additive

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2017 nî lūn-bûn

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2017年の論文

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年學術文章

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Re‐evaluation of tara gum (E 417) as a food additive

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Re‐evaluation of tara gum (E 417) as a food additive

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Re‐evaluation of tara gum

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Re‐evaluation of tara gum (E 417) as a food additive

@de

Re‐evaluation of tara gum (E 417) as a food additive

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Re‐evaluation of tara gum

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Re‐evaluation of tara gum (E 417) as a food additive

@de

Re‐evaluation of tara gum (E 417) as a food additive

@en

Re‐evaluation of tara gum

@nl

P1476

Re‐evaluation of tara gum (E 417) as a food additive

@en

P2093

Alessandro Di Domenico

http://www.w3.org/2001/XMLSchema#string

Alexandra Tard

http://www.w3.org/2001/XMLSchema#string

Anna Christodoulidou

http://www.w3.org/2001/XMLSchema#string

Claude Lambré

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David Gott

http://www.w3.org/2001/XMLSchema#string

Dominique Parent‐massin

http://www.w3.org/2001/XMLSchema#string

Federica Lodi

http://www.w3.org/2001/XMLSchema#string

Fernando Aguilar

http://www.w3.org/2001/XMLSchema#string

Ine Waalkens‐berendsen

http://www.w3.org/2001/XMLSchema#string

Ivan Stankovic

http://www.w3.org/2001/XMLSchema#string

P2860

Dietary carbohydrate source influences molecular fingerprints of the rat faecal microbiota.

Pressure cell assisted solution characterization of polysaccharides. 2. Locust bean gum and tara gum.

Determination of galactose and mannose residues in natural galactomannans using a fast and efficient high-performance liquid chromatography/UV detection.

Opinion of the Scientific Committee related to Uncertainties in Dietary Exposure Assessment

Scientific Opinion on Arsenic in Food

Scientific Opinion on Lead in Food

Evaluation of the FoodEx, the food classification system applied to the development of the EFSA Comprehensive European Food Consumption Database

Use of the EFSA Comprehensive European Food Consumption Database in Exposure Assessment

Cadmium dietary exposure in the European population

Guidance on selected default values to be used by the EFSA Scientific Committee, Scientific Panels and Units in the absence of actual measured data

P31

scholarly article

P356

10.2903/J.EFSA.2017.4863

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P433

http://www.w3.org/2001/XMLSchema#string

P478

http://www.w3.org/2001/XMLSchema#string

P50

Agneta Oskarsson

EFSA Panel On Food Additives And Nutrient Sources Added To Food

Birgit Dusemund

Alicja Mortensen

P577

2017-06-01T00:00:00Z

http://www.w3.org/2001/XMLSchema#dateTime

P921

tara gum