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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.authorGundert-Remy, Ursula
dc.contributor.authorGürtler, Rainer
dc.contributor.authorHusøy, Trine
dc.contributor.authorMoldeus, Peter
dc.contributor.authorOskarsson, Agneta
dc.contributor.authorShah, Romina
dc.contributor.authorWaalkens-Berendsen, Ine
dc.contributor.authorWölfle, Detlef
dc.contributor.authorBenigni, Romualdo
dc.contributor.authorBolognesi, Claudia
dc.contributor.authorChipman, Kevin
dc.contributor.authorCordelli, Eugenia
dc.contributor.authorDegen, Gisela
dc.contributor.authorMarzin, Daniel
dc.contributor.authorSvendsen, Camilla
dc.contributor.authorCarfì, Maria
dc.contributor.authorVianello, Giorgia
dc.contributor.authorMennes, Wim
dc.contributor.authorEFSA Panel on Food Additives and Flavourings (FAF)
dc.date.accessioned2021-04-28T09:57:01Z
dc.date.available2021-04-28T09:57:01Z
dc.date.issued2019-01
dc.identifier.citationYounes , M , Aquilina , G , Castle , L , Engel , K-H , Fowler , P , Frutos Fernandez , M J , Fürst , P , Gundert-Remy , U , Gürtler , R , Husøy , T , Moldeus , P , Oskarsson , A , Shah , R , Waalkens-Berendsen , I , Wölfle , D , Benigni , R , Bolognesi , C , Chipman , K , Cordelli , E , Degen , G , Marzin , D , Svendsen , C , Carfì , M , Vianello , G , Mennes , W & EFSA Panel on Food Additives and Flavourings (FAF) 2019 , ' Scientific Opinion on Flavouring Group Evaluation 217 Revision 2 (FGE.217Rev2), consideration of genotoxic potential for α,β-unsaturated ketones and precursors from chemical subgroup 4.1 of FGE.19 : lactones ' EFSA Journal , vol. 17 , no. 1 , pp. e05568 . https://doi.org/10.2903/j.efsa.2019.5568en
dc.identifier.issn1831-4732
dc.identifier.otherPURE: 192317047
dc.identifier.otherPURE UUID: 95aa4dfd-3d92-459f-8b27-60433caccbab
dc.identifier.otherBibtex: https://doi.org/10.2903/j.efsa.2019.5568
dc.identifier.otherORCID: /0000-0002-4831-9075/work/93483185
dc.identifier.urihttps://hdl.handle.net/2164/16337
dc.descriptionAcknowledgements: The FAF Panel wishes to thank the Working Group on Genotoxicity of the former EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) for the preparatory work on this scientific opinion, in particular Mona-Lise Binderup, Francesca Marcon and Pasquale Mosesso. The Panel wishes to thank the hearing experts: Vibe Beltoft and Karin Nørby and EFSA staff: Eleonora Alquati for the support provided to this scientific output.en
dc.format.extent45
dc.language.isoeng
dc.relation.ispartofEFSA Journalen
dc.rights© 2019 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.subjectFGE.217en
dc.subjectalphaen
dc.subjectbeta-unsaturated ketonesen
dc.subjectlactonesen
dc.subjectflavouring substancesen
dc.subjectsafety evaluationen
dc.subjectSubgroup 4.1en
dc.subjectFGE.19en
dc.subjectR Medicineen
dc.subject.lccRen
dc.titleScientific Opinion on Flavouring Group Evaluation 217 Revision 2 (FGE.217Rev2), consideration of genotoxic potential for α,β-unsaturated ketones and precursors from chemical subgroup 4.1 of FGE.19 : lactonesen
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.2019.5568


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