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Re-evaluation of hydrochloric acid (E 507), potassium chloride (E 508), calcium chloride (E 509) and magnesium chloride (E 511) as food additives

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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.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.authorBoon, Polly
dc.contributor.authorCrebelli, Riccardo
dc.contributor.authorDi Domenico, Alessandro
dc.contributor.authorFilipič, Metka
dc.contributor.authorMortensen, Alicja
dc.contributor.authorVan Loveren, Henk
dc.contributor.authorWoutersen, Ruud
dc.contributor.authorGiarola, Alessandra
dc.contributor.authorLodi, Federica
dc.contributor.authorRiolo, Francesca
dc.contributor.authorFrutos Fernandez, Maria Jose
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.accessioned2021-04-22T09:11:01Z
dc.date.available2021-04-22T09:11:01Z
dc.date.issued2019-07
dc.descriptionAcknowledgements: The Panel wishes to thank: Agnes De Sesmaisons-Lecarr e of the NUTRI EFSA Unit for the support provided to this scientific output and Dimitrios Chrysafidis for the preparatory work on 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.extent51
dc.format.extent5365217
dc.identifier191995176
dc.identifier609deecd-8c14-4919-91a6-35dd42af766c
dc.identifier85070194703
dc.identifier32626371
dc.identifier.citationYounes, M, Aquilina, G, Castle, L, Engel, K-H, Fowler, P, Fürst, P, Gürtler, R, Gundert-Remy, U, Husøy, T, Mennes, W, Moldeus, P, Oskarsson, A, Shah, R, Waalkens-Berendsen, I, Wölfle, D, Boon, P, Crebelli, R, Di Domenico, A, Filipič, M, Mortensen, A, Van Loveren, H, Woutersen, R, Giarola, A, Lodi, F, Riolo, F, Frutos Fernandez, M J & EFSA Panel on Food Additives and Flavourings (FAF) 2019, 'Re-evaluation of hydrochloric acid (E 507), potassium chloride (E 508), calcium chloride (E 509) and magnesium chloride (E 511) as food additives' EFSA Journal, vol. 17, no. 7, pp. e05751. https://doi.org/10.2903/j.efsa.2019.5751en
dc.identifier.doi10.2903/j.efsa.2019.5751
dc.identifier.iss7en
dc.identifier.issn1831-4732
dc.identifier.otherBibtex: https://doi.org/10.2903/j.efsa.2019.5751
dc.identifier.otherORCID: /0000-0002-4831-9075/work/93483195
dc.identifier.urihttps://hdl.handle.net/2164/16289
dc.identifier.vol17en
dc.language.isoeng
dc.relation.ispartofEFSA Journalen
dc.subjectchlorideen
dc.subjecthydrochloric aciden
dc.subjectfood additiveen
dc.subjectsafetyen
dc.subjectrisk assessmenten
dc.subjectdietary exposureen
dc.subjectR Medicineen
dc.subject.lccRen
dc.titleRe-evaluation of hydrochloric acid (E 507), potassium chloride (E 508), calcium chloride (E 509) and magnesium chloride (E 511) as food additivesen
dc.typeJournal articleen

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