European Journal of Nutrition & Food Safety

Risk Assessment of Lactococcus lactis W58 Used as "Other Substances"

Siamak Yazdankhah, Danica Grahek-Ogden, Karl Eckner, Georg Kapperud, Jørgen Lassen, Judith Narvhus, Truls Nesbakken, Lucy Robertson, Jan Thomas Rosnes, Olaug Taran Skjerdal, Eystein Skjerve, Line Vold & Yngvild Wasteson · European Journal of Nutrition & Food Safety · 2018

The Norwegian Scientific Committee for Food Safety (Vitenskapskomiteen for mattrygghet, VKM) has, at the request of the Norwegian Food Safety Authority (Mattilsynet; NFSA), assessed the risk of "other substances" in food supplements sold in Norway. These risk assessments will pro...

Open access Research Article 10.9734/EJNFS/2018/44966

Risk Assessment of "Other Substances" – L-alanine

Kristin Holvik, Livar Frøyland, Margaretha Haugen, Sigrun Henjum, Martinus Løvik, Tonje Holte Stea & Tor A. Strand · European Journal of Nutrition & Food Safety · 2018

The Norwegian Scientific Committee for Food Safety (Vitenskapskomiteen for mattrygghet, VKM) has, at the request of the Norwegian Food Safety Authority (Mattilsynet; NFSA), assessed the risk of "other substances" in food supplements and energy drinks sold in Norway. VKM has asses...

Open access Research Article 10.9734/EJNFS/2018/44968

Risk Assessment of "Other Substances" – L-leucine, L-isoleucine and L-valine, the Branched Chain Amino Acids (BCAA)

Bjørn Steen Skålhegg, Livar Frøyland, Margaretha Haugen, Kristin Holvik, Martinus Løvik, Tonje Holte Stea, Tor A. Strand, Grethe S. Tell & Per Ole Iversen · European Journal of Nutrition & Food Safety · 2018

The Norwegian Scientific Committee for Food Safety (Vitenskapskomiteen for mattrygghet, VKM) has, at the request of the Norwegian Food Safety Authority (Mattilsynet; NFSA), assessed the risk of "other substances" in food supplements and energy drinks sold in Norway. VKM has asses...

Open access Research Article 10.9734/EJNFS/2018/44969

Risk Assessment of "Other Substances"-Beta-Alanine

Martinus Løvik, Livar Frøyland, Margaretha Haugen, Sigrun Henjum, Tonje Holte Stea, Tor A. Strand & Kristin Holvik · European Journal of Nutrition & Food Safety · 2018

The Norwegian Scientific Committee for Food Safety (Vitenskapskomiteen for mattrygghet, VKM) has, at the request of the Norwegian Food Safety Authority (Mattilsynet; NFSA), assessed the risk of "other substances" in food supplements and energy drinks sold in Norway. VKM has asses...

Open access Research Article 10.9734/EJNFS/2018/44970

Risk Assessment of Lactobacillus casei W56 Used as "Other Substances"

Danica Grahek-Ogden, Karl Eckner, Georg Kapperud, Jørgen Lassen, Judith Narvhus, Truls Nesbakken, Lucy Robertson, Jan Thomas Rosnes, Olaug Taran Skjerdal, Eystein Skjerve, Line Vold, Siamak Yazdankhah & Yngvild Wasteson · European Journal of Nutrition & Food Safety · 2018

The Norwegian Scientific Committee for Food Safety (Vitenskapskomiteen for mattrygghet, VKM) has, at the request of the Norwegian Food Safety Authority (Mattilsynet; NFSA), assessed the risk of "other substances" in food supplements sold in Norway. These risk assessments will pro...

Open access Research Article 10.9734/EJNFS/2018/44961

Risk Assessment of Lactobacillus delbrueckii subsp. bulgaricus Used as "Other Substances"

Danica Grahek-Ogden, Karl Eckner, Georg Kapperud, Jørgen Lassen, Judith Narvhus, Truls Nesbakken, Lucy Robertson, Jan Thomas Rosnes, Olaug Taran Skjerdal, Eystein Skjerve, Line Vold, Siamak Yazdankhah & Yngvild Wasteson · European Journal of Nutrition & Food Safety · 2018

The Norwegian Scientific Committee for Food Safety (Vitenskapskomiteen for mattrygghet, VKM) has, at the request of the Norwegian Food Safety Authority (Mattilsynet; NFSA), assessed the risk of "other substances" in food supplements sold in Norway. These risk assessments will pro...

Open access Research Article 10.9734/EJNFS/2018/44962

Risk Assessment of Lactobacillus helveticus Rosell-52 ND Used as "Other Substances"

Danica Grahek-Ogden, Karl Eckner, Georg Kapperud, Jørgen Lassen, Judith Narvhus, Truls Nesbakken, Lucy Robertson, Jan Thomas Rosnes, Olaug Taran Skjerdal, Eystein Skjerve, Line Vold, Siamak Yazdankhah & Yngvild Wasteson · European Journal of Nutrition & Food Safety · 2018

The Norwegian Scientific Committee for Food Safety (Vitenskapskomiteen for mattrygghet, VKM) has, at the request of the Norwegian Food Safety Authority (Mattilsynet; NFSA), assessed the risk of "other substances" in food supplements sold in Norway. These risk assessments will pro...

Open access Research Article 10.9734/EJNFS/2018/44963

Risk Assessment of Magnesium in Food Supplements

Margaretha Haugen, Inger Therese L. Lillegaard, Tor A. Strand, Livar Frøyland, Kristin Holvik, Martinus Løvik, Grethe S. Tell & Per Ole Iversen · European Journal of Nutrition & Food Safety · 2018

The Norwegian Scientific Committee for Food Safety (Vitenskapskomiteen for mattrygghet, VKM) has, at the request of the Norwegian Food Safety Authority (Mattilsynet; NFSA), assessed the risk associated with magnesium in food supplements. VKM is requested to evaluate upper tolerab...

Open access Research Article 10.9734/EJNFS/2018/44967

Sodium and Saturated Fat Levels in Meat Products in the Netherlands: An Evaluation Based on Label Information

Suzan J. C. M. Janssen, Kelly J. J. Neessen, Elizabeth Dunford, Hans Verhagen & Annet J. C. Roodenburg · European Journal of Nutrition & Food Safety · 2018

Aim: To collate and analyse label information on nutrients for meat products (used as sandwich fillings) in the Netherlands, using a standardised methodology established by the Global Food Monitoring Group. The objective was to compare levels of saturated fat (in g/100 grams) and...

Open access Research Article 10.9734/EJNFS/2018/43306

Evaluation of Nutritional and Sensory Quality of Complementary Food from Selected Spices, Soy and Maize Blends

A. A. Folorunso, G. F. Ayetigbo & W. A. O. Afolabi · European Journal of Nutrition & Food Safety · 2018

Aims: This study examined the nutritional composition and consumer acceptability of complementary food produced using selected spices and soy-maize blends. Study Design: The produce formulated complementary food using different proportions of maize, soybeans, turmeric and ginger...

Open access Research Article 10.9734/EJNFS/2018/44588