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Re-evaluation of oxidised soya bean oil interacted with mono- and diglycerides of fatty acids (E 479b) as a food additive

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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.authorMennes, Wim
dc.contributor.authorMoldeus, Peter
dc.contributor.authorOskarsson, Agneta
dc.contributor.authorRainieri, Sandra
dc.contributor.authorShah, Romina
dc.contributor.authorWaalkens-Berendsen, Dina Hendrika
dc.contributor.authorWölfle, Detlef
dc.contributor.authorBoon, Polly
dc.contributor.authorParent-Massin, Dominique
dc.contributor.authorTobback, Paul
dc.contributor.authorWright, Matthew
dc.contributor.authorChrysafidis, Dimitrios
dc.contributor.authorRincon, Ana Maria
dc.contributor.authorTard, Alexandra
dc.contributor.authorLambré, Claude
dc.contributor.authorEFSA Panel on Food Additives and Flavourings (FAF)
dc.contributor.institutionUniversity of Aberdeen.Medical Sciencesen
dc.contributor.institutionUniversity of Aberdeen.Applied Medicineen
dc.date.accessioned2021-08-13T14:26:01Z
dc.date.available2021-08-13T14:26:01Z
dc.date.issued2018-10-10
dc.descriptionAcknowledgements: The Panel wishes to thank the Working Group on the re-evaluation of food additives other than gums and colours of the former EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) for the preparatory work on this scientific output, in particular Pasquale Mosesso and Rudolf Antonius Woutersen. 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.extent20
dc.format.extent2215353
dc.identifier198606877
dc.identifier23082613-a1c8-4019-b409-5ad92b0965bd
dc.identifier85062097150
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, Mennes, W, Moldeus, P, Oskarsson, A, Rainieri, S, Shah, R, Waalkens-Berendsen, D H, Wölfle, D, Boon, P, Parent-Massin, D, Tobback, P, Wright, M, Chrysafidis, D, Rincon, A M, Tard, A, Lambré, C & EFSA Panel on Food Additives and Flavourings (FAF) 2018, 'Re-evaluation of oxidised soya bean oil interacted with mono- and diglycerides of fatty acids (E 479b) as a food additive' EFSA Journal, vol. 16, no. 10, pp. e05420. https://doi.org/10.2903/j.efsa.2018.5420en
dc.identifier.doi10.2903/j.efsa.2018.5420
dc.identifier.iss10en
dc.identifier.issn1831-4732
dc.identifier.otherRIS: urn:DF0A3BC1B71956B29203C618631FF653
dc.identifier.otherORCID: /0000-0002-4831-9075/work/98628182
dc.identifier.urihttps://hdl.handle.net/2164/16947
dc.identifier.vol16en
dc.language.isoeng
dc.relation.ispartofEFSA Journalen
dc.subjectthermally oxidised soya bean oil interacted with mono- and diglycerides of fatty acidsen
dc.subjectTOSOMen
dc.subjectE 479ben
dc.subjectfood additiveen
dc.titleRe-evaluation of oxidised soya bean oil interacted with mono- and diglycerides of fatty acids (E 479b) as a food additiveen
dc.typeJournal articleen

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