Re‐evaluation of soybean hemicellulose (E 426) as a food additive

Following a request from the European Commission, the EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) was asked to deliver a scientific opinion on the re‐evaluation of soybean hemicellulose (E 426) as a food additive. Soybean hemicellulose is not absorbed intact, but is extensi...

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Detalles Bibliográficos
Autores principales: Mortensen, Alicja, Aguilar, Fernando, Crebelli, Riccardo, Di Domenico, Alessandro, Dusemund, Birgit, 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, Wright, Matthew, Younes, Maged, Tobback, Paul, Tard, Alexandra, Tasiopoulou, Stavroula, Woutersen, Rudolf Antonius
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/PMC7010024/
https://www.ncbi.nlm.nih.gov/pubmed/32625432
http://dx.doi.org/10.2903/j.efsa.2017.4721

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7010024/
https://www.ncbi.nlm.nih.gov/pubmed/32625432
http://dx.doi.org/10.2903/j.efsa.2017.4721

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