Safety of extended uses of UV‐treated baker's yeast as a Novel Food pursuant to Regulation (EU) 2015/2283

In 2014, the EFSA NDA Panel concluded that UV‐treated baker's yeast containing up to 3.5 Mio IU of vitamin D/100 g, is safe under the proposed conditions of use for yeast‐leavened breads, rolls and fine bakery wares, and food supplements. Following a request from the European Commission, the EF...

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Detalles Bibliográficos
Autores principales: Turck, Dominique, Castenmiller, Jacqueline, De Henauw, Stefaan, Hirsch‐Ernst, Karen Ildico, Kearney, John, Maciuk, Alexandre, Mangelsdorf, Inge, McArdle, Harry J, Naska, Androniki, Pelaez, Carmen, Pentieva, Kristina, Siani, Alfonso, Thies, Frank, Tsabouri, Sophia, Vinceti, Marco, Cubadda, Francesco, Frenzel, Thomas, Heinonen, Marina, Marchelli, Rosangela, Neuhäuser‐Berthold, Monika, Poulsen, Morten, Maradona, Miguel Prieto, Schlatter, Josef Rudolf, van Loveren, Henk, Gelbmann, Wolfgang, Knutsen, Helle Katrine
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Scientific Opinion
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8243754/
https://www.ncbi.nlm.nih.gov/pubmed/34221146
http://dx.doi.org/10.2903/j.efsa.2021.6602

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8243754/
https://www.ncbi.nlm.nih.gov/pubmed/34221146
http://dx.doi.org/10.2903/j.efsa.2021.6602

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