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Safety of annatto E and the exposure to the annatto colouring principles bixin and norbixin (E 160b) when used as a food additive

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dc.contributor.authorYounes, Maged
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.authorShah, Romina
dc.contributor.authorWaalkens-Berendsen, Ine
dc.contributor.authorWölfle, Detlef
dc.contributor.authorCrebelli, Riccardo
dc.contributor.authorLeblanc, Jean-Charles
dc.contributor.authorTard, Alexandra
dc.contributor.authorAquilina, Gabriele
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.accessioned2021-04-22T09:46:01Z
dc.date.available2021-04-22T09:46:01Z
dc.date.issued2019-03
dc.descriptionAcknowledgements: 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.extent28
dc.format.extent2845409
dc.identifier191995707
dc.identifier82b84224-60a8-4013-86b8-389c0ea15687
dc.identifier85063625698
dc.identifier.citationYounes, M, 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, Shah, R, Waalkens-Berendsen, I, Wölfle, D, Crebelli, R, Leblanc, J-C, Tard, A, Aquilina, G & EFSA Panel on Food Additives and Flavourings (FAF) 2019, 'Safety of annatto E and the exposure to the annatto colouring principles bixin and norbixin (E 160b) when used as a food additive' EFSA Journal, vol. 17, no. 3, pp. e05626. https://doi.org/10.2903/j.efsa.2019.5626en
dc.identifier.doi10.2903/j.efsa.2019.5626
dc.identifier.iss3en
dc.identifier.issn1831-4732
dc.identifier.otherBibtex: https://doi.org/10.2903/j.efsa.2019.5626
dc.identifier.otherORCID: /0000-0002-4831-9075/work/93483206
dc.identifier.urihttps://hdl.handle.net/2164/16293
dc.identifier.vol17en
dc.language.isoeng
dc.relation.ispartofEFSA Journalen
dc.subjectannatto extractsen
dc.subjectE 160ben
dc.subjectbixinen
dc.subjectnorbixinen
dc.subjectcomet assayen
dc.subjectexposure assessmenten
dc.subjectR Medicineen
dc.subject.lccRen
dc.titleSafety of annatto E and the exposure to the annatto colouring principles bixin and norbixin (E 160b) when used as a food additiveen
dc.typeJournal articleen

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