Imperial College London
Alternate

Emeritus ProfessorNigelGooderham

Faculty of Medicine, Department of Metabolism, Digestion and Reproduction

Emeritus Professor of Molecular Toxicology
 
 
 
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Contact

 

n.gooderham Website

 
 
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Location

 

Burlington DanesHammersmith Campus

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Summary

 

Publications

Citation

BibTex format

@inbook{Rietjens:2022:10.1016/B978-0-12-819470-6.00074-3,
author = {Rietjens, IMCM and Cohen, SM and Eisenbrand, G and Fukushima, S and Gooderham, NJ and Guengerich, FP and Hecht, SS and Rosol, TJ and Linman, MJ and Harman, CL and Taylor, SV},
booktitle = {Present Knowledge in Food Safety: A Risk-Based Approach through the Food Chain},
doi = {10.1016/B978-0-12-819470-6.00074-3},
pages = {194--210},
title = {Direct addition of flavors, including taste and flavor modifiers},
url = {http://dx.doi.org/10.1016/B978-0-12-819470-6.00074-3},
year = {2022}
}
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RIS format (EndNote, RefMan)

TY  - CHAP
AB  - The addition of flavorings to food and beverages provides practically unlimited opportunities for innovation, for maintaining and enhancing palatability, and is one essential element of a stable supply of nutritious consumer products. A safety evaluation by the Flavor and Extract Manufacturers Association (FEMA) Expert Panel provides a pathway for flavor producers and users to achieve regulatory authority to use for substances under the conditions of intended use as a flavoring. This chapter describes the factors that contribute to the safety assessment process that is conducted by the Expert Panel, and provides examples of specific flavorings and types of flavorings that are considered. The chapter also describes future issues and opportunities likely to be encountered within the context of the FEMA generally recognized as safe assessment of flavorings.
AU  - Rietjens,IMCM
AU  - Cohen,SM
AU  - Eisenbrand,G
AU  - Fukushima,S
AU  - Gooderham,NJ
AU  - Guengerich,FP
AU  - Hecht,SS
AU  - Rosol,TJ
AU  - Linman,MJ
AU  - Harman,CL
AU  - Taylor,SV
DO  - 10.1016/B978-0-12-819470-6.00074-3
EP  - 210
PY  - 2022///
SN  - 9780128231548
SP  - 194
TI  - Direct addition of flavors, including taste and flavor modifiers
T1  - Present Knowledge in Food Safety: A Risk-Based Approach through the Food Chain
UR  - http://dx.doi.org/10.1016/B978-0-12-819470-6.00074-3
ER  -
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