University of Aberdeen logo

AURA - Aberdeen University Research Archive

 

Re-evaluation of stearyl tartrate (E 483) as a food additive

Simple item page
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.authorShah, Romina
dc.contributor.authorWaalkens-Berendsen, Dina Hendrika
dc.contributor.authorWölfle, Detlef
dc.contributor.authorBoon, Polly
dc.contributor.authorTobback, Paul
dc.contributor.authorWright, Matthew
dc.contributor.authorRincon, Ana Maria
dc.contributor.authorTard, Alexandra
dc.contributor.authorMoldeus, Peter
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.accessioned2021-04-02T11:50:01Z
dc.date.available2021-04-02T11:50:01Z
dc.date.issued2020-03
dc.descriptionAcknowledgements: The FAF Panel wishes to thank Claude Lambre 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.extent18
dc.format.extent1977564
dc.identifier190879048
dc.identifierc978a697-79e7-437c-93be-d6a55a7e8a31
dc.identifier85081750043
dc.identifier32874251
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, Shah, R, Waalkens-Berendsen, D H, Wölfle, D, Boon, P, Tobback, P, Wright, M, Rincon, A M, Tard, A, Moldeus, P & EFSA Panel on Food Additives and Flavourings (FAF) 2020, 'Re-evaluation of stearyl tartrate (E 483) as a food additive' EFSA Journal, vol. 18, no. 3, pp. e06033. https://doi.org/10.2903/j.efsa.2020.6033en
dc.identifier.doi10.2903/j.efsa.2020.6033
dc.identifier.iss3en
dc.identifier.issn1831-4732
dc.identifier.otherBibtex: https://doi.org/10.2903/j.efsa.2020.6033
dc.identifier.otherORCID: /0000-0002-4831-9075/work/91891733
dc.identifier.urihttps://hdl.handle.net/2164/16178
dc.identifier.vol18en
dc.language.isoeng
dc.relation.ispartofEFSA Journalen
dc.subjectstearyl tartrateen
dc.subjectE 483en
dc.subjectR Medicineen
dc.subject.lccRen
dc.titleRe-evaluation of stearyl tartrate (E 483) as a food additiveen
dc.typeJournal articleen

Files

Original bundle

Now showing 1 - 1 of 1
Thumbnail Image
Name:
Younes_etal_EFSA_Re_evaluation_Of_Stearyl_VoR.pdf
Size:
1.89 MB
Format:
Adobe Portable Document Format
Download

Collections

All research