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

The present opinion deals with the re‐evaluation of konjac (E 425), comprising konjac gum (E 425 i) and konjac glucomannan (E 425 ii) when used as food additives. Following the conceptual framework for the risk assessment of certain food additives re‐evaluated under Commission Regulation (EU) No 257...

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Detalles Bibliográficos
Autores principales: 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
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2017
Materias:
Scientific Opinion
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7009929/
https://www.ncbi.nlm.nih.gov/pubmed/32625526
http://dx.doi.org/10.2903/j.efsa.2017.4864

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7009929/
https://www.ncbi.nlm.nih.gov/pubmed/32625526
http://dx.doi.org/10.2903/j.efsa.2017.4864

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