Re‐evaluation of acacia gum (E 414) as a food additive

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Re‐evaluation of acacia gum (E 414) 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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Re‐evaluation of acacia gum (E 414) as a food additive

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Re‐evaluation of acacia gum (E 414) as a food additive

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Re‐evaluation of acacia gum

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Re‐evaluation of acacia gum (E 414) as a food additive

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Re‐evaluation of acacia gum (E 414) as a food additive

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Re‐evaluation of acacia gum

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Re‐evaluation of acacia gum (E 414) as a food additive

@de

Re‐evaluation of acacia gum (E 414) as a food additive

@en

Re‐evaluation of acacia gum

@nl

P1476

Re‐evaluation of acacia gum (E 414) as a food additive

@en

P2093

Alessandro Di Domenico

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Alexandra Tard

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Anna Christodoulidou

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Claude Lambré

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David Gott

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Dominique Parent‐massin

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Federica Lodi

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Fernando Aguilar

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

Ine Waalkens‐berendsen

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

Ivan Stankovic

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P2860

Acacia senegal gum: continuum of molecular species differing by their protein to sugar ratio, molecular weight, and charges

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

The role of short-chain fatty acids in the interplay between diet, gut microbiota, and host energy metabolism.

Structure of glycoproteins from Acacia gum: an assembly of ring-like glycoproteins modules.

Exudate gums: occurrence, production, and applications.

The acacia gum arabinogalactan fraction is a thin oblate ellipsoid: a new model based on small-angle neutron scattering and ab initio calculation.

Gum arabic as a cause of occupational allergy.

Structure of arabinogalactan-protein from Acacia gum: from porous ellipsoids to supramolecular architectures.

New insights into the structural characteristics of the arabinogalactan-protein (AGP) fraction of gum arabic.

Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) on a Request from the Commission related to the use of certain food additives in Jelly mini cups

P31

scholarly article

P356

10.2903/J.EFSA.2017.4741

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P433

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

P478

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P50

Agneta Oskarsson

EFSA Panel On Food Additives And Nutrient Sources Added To Food

Birgit Dusemund

Alicja Mortensen

P577

2017-04-01T00:00:00Z

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