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Note for Guidance For the Preparation of an Application for the Safety Assessment of a Substance to be used in Plastic Food Contact MaterialsExposure assessment of food enzymesSafety assessment of the substance (butadiene, styrene, methyl methacrylate, butyl acrylate) copolymer cross‐linked with divinylbenzene or 1,3‐butanediol dimethacrylate for use in food contact materialsScientific Opinion of Flavouring Group Evaluation 407 (FGE.407): 4‐amino‐5‐(3‐(isopropylamino)‐2,2‐dimethyl‐3‐oxopropoxy)‐2‐methylquinoline‐3‐carboxylic acidSafety assessment of the substance ‘Tungsten Oxide’ for use in food contact materialsScientific Opinion on Flavouring Group Evaluation 63, Revision 3 (FGE.63Rev3): aliphatic secondary alcohols, ketones and related esters evaluated by JECFA (59th and 69th meetings) structurally related to saturated and unsaturated aliphatic seconda...Safety assessment of the mixture of methyl‐branched and linear C14–C18 alkanamides, derived from fatty acids, for use in food contact materialsScientific Opinion on Flavouring Group Evaluation 7, Revision 5 (FGE.07Rev5): saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched‐chain carboxylic acids from chemical gr...Scientific Opinion on Flavouring Group Evaluation 302 (FGE.302): N‐(2‐methylcyclohexyl)‐2,3,4,5,6‐pentafluoro‐benzamide from Chemical Group 30Scientific Opinion on Flavouring Group Evaluation 57, Revision 1 (FGE.57Rev1): consideration of isopulegone and three flavouring substances evaluated by JECFA (55th meeting)Scientific Opinion on Flavouring Group Evaluation 49, Revision 1 (FGE.49Rev1): xanthine alkaloids from the priority listSafety evaluation of a β‐amylase food enzyme obtained from wheat (Triticum spp.)Safety evaluation of the food enzyme endo‐1,4‐β‐xylanase from genetically modified Aspergillus niger strain XYLSafety evaluation of the food enzyme β‐amylase obtained from barley (Hordeum vulgare)Safety evaluation of the food enzyme β‐amylase obtained from soybean (Glycine max)Scientific Opinion on Flavouring Group Evaluation 208 Revision 2 (FGE.208Rev2): Consideration of genotoxicity data on alicyclic aldehydes with α,β‐unsaturation in ring/side‐chain and precursors from chemical subgroup 2.2 of FGE.19Safety assessment of the substance 1,2,3,4‐tetrahydronaphthalene‐2,6‐dicarboxylic acid, dimethyl ester for use in food contact materialsSafety assessment of the substance phosphorous acid, mixed 2,4‐bis(1,1‐dimethylpropyl)phenyl and 4‐(1,1‐dimethylpropyl)phenyl triesters for use in food contact materialsScientific Opinion on Flavouring Group Evaluation 226 Revision 1 (FGE.226Rev1): consideration of genotoxicity data on one α,β‐unsaturated aldehyde from chemical subgroup 1.1.1(b) of FGE.19Safety assessment of the process ‘EREMA Recycling (MPR, Basic and Advanced technologies)’, used to recycle post‐consumer PET into food contact materialsSafety assessment of the process ‘Plastienvase’, based on EREMA Basic technology, used to recycle post‐consumer PET into food contact materialsSafety assessment of the process ‘Alimpet’, based on EREMA MPR technology, used to recycle post‐consumer PET into food contact materialsSafety assessment of the process ‘4PET’, based on EREMA Basic technology, used to recycle post‐consumer PET into food contact materialsSafety assessment of the process ‘Coexpan Deutschland’, based on EREMA Basic technology, used to recycle post‐consumer PET into food contact materialsSafety assessment of the process ‘Coexpan Montonate’, based on Starlinger Decon technology, used to recycle post‐consumer PET into food contact materialsSafety assessment of the process ‘Märkische Faser’, based on NGR technology, used to recycle post‐consumer PET into food contact materialsSafety assessment of the process ‘PEGRA‐V’, based on Starlinger IV+® technology, used to recycle post‐consumer PET into food contact materialsSafety assessment of the process ‘Veroniki Ecogrup SRL’, based on Starlinger Decon technology, used to recycle post‐consumer PET into food contact materialsSafety assessment of the substance dimethyl carbonate for use in food contact materialsSafety evaluation of the food enzyme pullulanase from genetically modified Bacillus subtilis strain NZYM‐AKSafety evaluation of the food enzyme β‐amylase from genetically modified Bacillus licheniformis strain NZYM‐JAScientific opinion of Flavouring Group Evaluation 503 (FGE.503): grill flavour ‘Grillin’ CB‐200SF’Scientific opinion of Flavouring Group Evaluation 502 (FGE.502): grill flavour ‘Grillin’ 5078’Safety evaluation of the food enzyme pullulanase from Pullulanibacillus naganoensis strain AE‐PLSafety assessment of the substance [3‐(2,3‐epoxypropoxy)propyl]trimethoxy silane, for use in food contact materialsSafety assessment of the process ‘Krones’ used to recycle post‐consumer PET into food contact materialsScientific Opinion on Flavouring Group Evaluation 73, Revision 4 (FGE.73Rev4): consideration of alicyclic alcohols, aldehydes, acids and related esters evaluated by JECFA (59th and 63rd meeting) structurally related to primary saturated or unsatur...Scientific Opinion of Flavouring Group Evaluation 410 (FGE.410): 4’,5,7‐trihydroxyflavanone from chemical group 25 (phenol derivatives containing ring‐alkyl, ring‐alkoxy, and side‐chains with an oxygenated functional group)Safety of ethyl acrylate to be used as flavouringSafety of benzophenone to be used as flavouring
P50
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P50
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Maria De Fátima Tavares Poças
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Maria De Fátima Tavares Poças
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Maria De Fátima Tavares Poças
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Maria De Fátima Tavares Poças
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type
label
Maria De Fátima Tavares Poças
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Maria De Fátima Tavares Poças
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Maria De Fátima Tavares Poças
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Maria De Fátima Tavares Poças
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prefLabel
Maria De Fátima Tavares Poças
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Maria De Fátima Tavares Poças
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Maria De Fátima Tavares Poças
@es
Maria De Fátima Tavares Poças
@nl