Re-evaluation of soybean hemicellulose (E 426) as a food additive

Alicja Mortensen; Fernando Aguilar; Riccardo Crebelli; Alessandro Di Domenico; Birgit Dusemund; Maria Jose Frutos; Pierre Galtier; David Gott; Ursula Gundert-Remy; ClauDe lambre; Jean-Charles Leblanc; Oliver Lindtner; Peter Moldeus; Pasquale Mosesso; Agneta Oskarsson; Dominique Parent-Massin; Ivan Stankovic; Ine Waalkens-Berendsen; Matthew Wright; Maged Younes; Paul Tobback; Alexandra Tard; Stavroula Tasiopoulou; Rudolf Antonius Woutersen

doi:10.2903/j.efsa.2017.4721

Re-evaluation of soybean hemicellulose (E 426) as a food additive

Alicja Mortensen
, Fernando Aguilar
, Riccardo Crebelli
, Alessandro Di Domenico
, Birgit Dusemund
, Maria Jose Frutos
, Pierre Galtier
, David Gott
, Ursula Gundert-Remy
, ClauDe lambre
, Jean-Charles Leblanc
, Oliver Lindtner
, Peter Moldeus
, Pasquale Mosesso
, Agneta Oskarsson
, Dominique Parent-Massin
, Ivan Stankovic
, Ine Waalkens-Berendsen
, Matthew Wright
, Maged Younes

Paul Tobback, Alexandra Tard, Stavroula Tasiopoulou, Rudolf Antonius Woutersen

Publication: Contribution to journal › Journal article › peer-review

Original language	English
Article number	4721
Number of pages	27
Journal	EFSA Journal
Volume	15
Issue number	3
DOIs	https://doi.org/10.2903/j.efsa.2017.4721
Publication status	Published - 2017

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10.2903/j.efsa.2017.4721

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Mortensen, A., Aguilar, F., Crebelli, R., Di Domenico, A., Dusemund, B., Frutos, M. J., Galtier, P., Gott, D., Gundert-Remy, U., lambre, C., Leblanc, J.-C., Lindtner, O., Moldeus, P., Mosesso, P., Oskarsson, A., Parent-Massin, D., Stankovic, I., Waalkens-Berendsen, I., Wright, M., ... Woutersen, R. A. (2017). Re-evaluation of soybean hemicellulose (E 426) as a food additive. EFSA Journal, 15(3), Article 4721. https://doi.org/10.2903/j.efsa.2017.4721

@article{b3c75f90ce2c44daa96ed36af97a4b8a,

title = "Re-evaluation of soybean hemicellulose (E 426) as a food additive",

author = "Alicja Mortensen and Fernando Aguilar and Riccardo Crebelli and \{Di Domenico\}, Alessandro and Birgit Dusemund and Frutos, \{Maria Jose\} and Pierre Galtier and David Gott and Ursula Gundert-Remy and ClauDe lambre and Jean-Charles Leblanc and Oliver Lindtner and Peter Moldeus and Pasquale Mosesso and Agneta Oskarsson and Dominique Parent-Massin and Ivan Stankovic and Ine Waalkens-Berendsen and Matthew Wright and Maged Younes and Paul Tobback and Alexandra Tard and Stavroula Tasiopoulou and Woutersen, \{Rudolf Antonius\}",

year = "2017",

doi = "10.2903/j.efsa.2017.4721",

language = "English",

volume = "15",

journal = "EFSA Journal",

issn = "1831-4732",

publisher = "Wiley-Blackwell Publishing Ltd",

number = "3",

}

Mortensen, A, Aguilar, F, Crebelli, R, Di Domenico, A, Dusemund, B, Frutos, MJ, Galtier, P, Gott, D, Gundert-Remy, U, lambre, C, Leblanc, J-C, Lindtner, O, Moldeus, P, Mosesso, P, Oskarsson, A, Parent-Massin, D, Stankovic, I, Waalkens-Berendsen, I, Wright, M, Younes, M, Tobback, P, Tard, A, Tasiopoulou, S & Woutersen, RA 2017, 'Re-evaluation of soybean hemicellulose (E 426) as a food additive', EFSA Journal, vol. 15, no. 3, 4721. https://doi.org/10.2903/j.efsa.2017.4721

TY - JOUR

T1 - Re-evaluation of soybean hemicellulose (E 426) as a food additive

AU - Mortensen, Alicja

AU - Aguilar, Fernando

AU - Crebelli, Riccardo

AU - Di Domenico, Alessandro

AU - Dusemund, Birgit

AU - Frutos, Maria Jose

AU - Galtier, Pierre

AU - Gott, David

AU - Gundert-Remy, Ursula

AU - lambre, ClauDe

AU - Leblanc, Jean-Charles

AU - Lindtner, Oliver

AU - Moldeus, Peter

AU - Mosesso, Pasquale

AU - Oskarsson, Agneta

AU - Parent-Massin, Dominique

AU - Stankovic, Ivan

AU - Waalkens-Berendsen, Ine

AU - Wright, Matthew

AU - Younes, Maged

AU - Tobback, Paul

AU - Tard, Alexandra

AU - Tasiopoulou, Stavroula

AU - Woutersen, Rudolf Antonius

PY - 2017

Y1 - 2017

UR - https://res.slu.se/id/publ/92797

U2 - 10.2903/j.efsa.2017.4721

DO - 10.2903/j.efsa.2017.4721

M3 - Journal article

SN - 1831-4732

VL - 15

JO - EFSA Journal

JF - EFSA Journal

IS - 3

M1 - 4721

ER -

Re-evaluation of soybean hemicellulose (E 426) as a food additive

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