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  5. Hydrolysis of flavouring substances

Hydrolysis of flavouring substances

Project

Food and consumer protection

This project contributes to the research aim 'Food and consumer protection'. Which funding institutions are active for this aim? What are the sub-aims? Take a look:
Food and consumer protection

Project code: BfR-LMS-02-L 121-01
Contract period: 01.01.2002 - 31.08.2005
Purpose of research: Basic research

Sometimes there are no or only a few toxicity data available for food components. Especially in cases in which there is no basis to request data by law, the project is intended for contributing such data. The hydrolysis of carboxylic acid esters which are used as flavouring substances is to be considered for safety evaluation of these flavourings.

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Section overview

Subjects

Framework programme

BMEL Frameworkprogramme 2002

Funding programme

Excutive institution

BfR - Department 5: Food Safety (BfR - LMS)

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