Process-specific technical data used in exposure assessment of food enzymes.
Process-specific technical data used in exposure assessment of food enzymes.
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DOI：
10.2903/j.efsa.2021.7010
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发表时间：
2021-12
期刊：
影响因子：
--
通讯作者：
Chesson A
中科院分区：
文献类型：
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作者：
EFSA Panel on Food Contact Materials, Enzymes, Processing Aids (CEP);Lambré C;Barat Baviera JM;Bolognesi C;Cocconcelli PS;Crebelli R;Gott DM;Grob K;Lampi E;Mengelers M;Mortensen A;Rivière G;Steffensen IL;Tlustos C;van Loveren H;Vernis L;Zorn H;Liu Y;Chesson A
食品酶暴露评估技术数据膳食暴露是食品酶总体评估的一部分。为了开发基于食品加工过程的暴露模型，需要许多不同的输入数据与技术转换因子相结合。这允许将使用水平与食品消费数据相结合，这些数据通常被报告为消耗。使用水平表示为总有机固体/公斤原料。对于每个食品加工过程，欧洲食品安全局确定了食品组列表并整理了技术转换因素。为了确保在食品酶档案评估中统一应用食品dex食品类别和技术转换因子，通过公开征求数据咨询了利益相关者。对反馈进行分析。本文件报告了每个食品加工过程的综合输入参数。自2018年以来，随着进一步的工艺特定参数的产生，每年定期进行更新。在评价食品酶的应用过程中，已使用综合输入数据来计算膳食暴露量。除了公布输入参数外，还在汇总统计的基础上开发了食品酶摄入模型（FEIM）的特定过程计算器。这些计算器已存放在https://zenodo.org/供开放获取。
Technical data for exposure assessment of food enzymes Dietary exposure is part of the overall assessment of food enzymes. In order to develop food process‐based exposure models, a number of different input data are required in tandem with technical conversion factors. This allows for a combination of use levels with food consumption data, which are typically reported as consumed. The use levels are expressed as total organic solids/kg raw materials. For each food process, EFSA identified a list of food groups and collated technical conversion factors. To ensure uniform application of FoodEx food categories and technical conversion factors in the assessment of food enzyme dossiers, stakeholders were consulted via open calls‐for‐data. Feedback was analysed. This document reports the consolidated input parameters for each food process. Regular updates have been made on a yearly basis since 2018, as further process‐specific parameters were generated. The consolidated input data have been used to calculate dietary exposure during the evaluation of food enzyme applications. As well as publishing the input parameters, process‐specific calculators of the food enzyme intake models (FEIM) have also been developed on the basis of summary statistics. These calculators have been deposited at https://zenodo.org/ for open access.
影响因子：
3.3
作者：
Bolognesi, Claudia;Castle, Laurence;Engel, Karl-Heinz
通讯作者：
Engel, Karl-Heinz
DOI：
10.2903/j.efsa.2021.6851
发表时间：
2021-10
期刊：
EFSA journal. European Food Safety Authority
影响因子：
--
作者：
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (EFSA CEP Panel);Lambré C;Barat Baviera JM;Bolognesi C;Cocconcelli PS;Crebelli R;Gott DM;Grob K;Lampi E;Mengelers M;Mortensen A;Rivière G;Steffensen IL;Tlustos C;Van Loveren H;Vernis L;Zorn H;Glandorf B;Herman L;Aguilera J;Andryszkiewicz M;Gomes A;Kovalkovicova N;Liu Y;Rainieri S;Chesson A
通讯作者：
Chesson A