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dc.contributor.authorYounes, Maged
dc.contributor.authorAquilina, Gabriele
dc.contributor.authorCastle, Laurence
dc.contributor.authorEngel, Karl-Heinz
dc.contributor.authorFowler, Paul
dc.contributor.authorFrutos Fernandez, Maria Jose
dc.contributor.authorFürst, Peter
dc.contributor.authorGürtler, Rainer
dc.contributor.authorGundert-Remy, Ursula
dc.contributor.authorHusøy, Trine
dc.contributor.authorManco, Melania
dc.contributor.authorMennes, Wim
dc.contributor.authorPassamonti, Sabina
dc.contributor.authorShah, Romina
dc.contributor.authorWaalkens-Berendsen, Dina Hendrika
dc.contributor.authorWölfle, Detlef
dc.contributor.authorWright, Matthew
dc.contributor.authorBoon, Polly
dc.contributor.authorTobback, Paul
dc.contributor.authorRincon, Ana Maria
dc.contributor.authorTard, Alexandra
dc.contributor.authorMoldeus, Peter
dc.contributor.authorEFSA Panel on Food Additives and Flavourings (FAF)
dc.date.accessioned2021-03-25T10:39:01Z
dc.date.available2021-03-25T10:39:01Z
dc.date.issued2020-06
dc.identifier.citationYounes , M , Aquilina , G , Castle , L , Engel , K-H , Fowler , P , Frutos Fernandez , M J , Fürst , P , Gürtler , R , Gundert-Remy , U , Husøy , T , Manco , M , Mennes , W , Passamonti , S , Shah , R , Waalkens-Berendsen , D H , Wölfle , D , Wright , M , Boon , P , Tobback , P , Rincon , A M , Tard , A , Moldeus , P & EFSA Panel on Food Additives and Flavourings (FAF) 2020 , ' Re-evaluation of sodium aluminium silicate (E 554) and potassium aluminium silicate (E 555) as food additives ' EFSA Journal , vol. 18 , no. 6 , pp. e06152 . https://doi.org/10.2903/j.efsa.2020.6152en
dc.identifier.issn1831-4732
dc.identifier.otherPURE: 190383358
dc.identifier.otherPURE UUID: cdacb601-29e5-4474-813c-275cc34dbda0
dc.identifier.otherBibtex: https://doi.org/10.2903/j.efsa.2020.6152
dc.identifier.otherScopus: 85087114955
dc.identifier.otherORCID: /0000-0002-4831-9075/work/91891732
dc.identifier.otherPubMed: 32874328
dc.identifier.urihttps://hdl.handle.net/2164/16122
dc.descriptionAcknowledgements: The Panel wishes to thank Claude Lambre, Jan Mast and Galvin Eyong for the support provided to this scientific output. The FAF Panel wishes to acknowledge all European competent institutions, Member State bodies and other organisations that provided data for this scientific output.en
dc.format.extent27
dc.language.isoeng
dc.relation.ispartofEFSA Journalen
dc.rights© 2020 European Food Safety Authority. EFSA Journal published by John Wiley and Sons Ltd on behalf of European Food Safety Authority. This is an open access article under the terms of the Creative Commons Attribution-NoDerivs License, which permits use and distribution in any medium, provided the original work is properly cited and no modifications or adaptations are made. https://creativecommons.org/licenses/by-nd/4.0/en
dc.subjectsodium aluminium silicateen
dc.subjectE 554en
dc.subjectpotassium aluminium silicateen
dc.subjectE 555en
dc.subjectpearlescent pigmentsen
dc.subjectR Medicineen
dc.subject.lccRen
dc.titleRe-evaluation of sodium aluminium silicate (E 554) and potassium aluminium silicate (E 555) as food additivesen
dc.typeJournal articleen
dc.contributor.institutionUniversity of Aberdeen.Medical Sciencesen
dc.contributor.institutionUniversity of Aberdeen.Clinical Medicineen
dc.contributor.institutionUniversity of Aberdeen.Applied Medicineen
dc.contributor.institutionUniversity of Aberdeen.Institute of Medical Sciencesen
dc.description.versionPublisher PDFen
dc.identifier.doihttps://doi.org/10.2903/j.efsa.2020.6152


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