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2018 - Volume 8 [Issue 3(July-September)]

Contents

Grey Literature

Risk Assessment of "Other Substances" – Collagen from Fish Skin

 

Trine Husøy1*, Ellen Bruzell2, Berit Granum1, Ragna Bogen Hetland1, Jens Rohloff3, Trude Wicklund4 and Inger-Lise Steffensen1

1Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI), Norway.

2Norwegian Scientific Committee for Food Safety (VKM), Nordic Institute for Dental Materials, Norway.

3Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Science and Technology, Norway.

4Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Life Sciences, Norway.

 

Article Information

Editor(s):

Prof. Bernhard Watzl, Head, Department of Physiology and Biochemistry of Nutrition, Max Rubner-Institute, Karlsruhe, Germany.

 

[Abstract]    Full Article - PDF    Page 105-107 Article Metrics

DOI : 10.9734/EJNFS/2018/41555

Review History


Grey Literature

Risk Assessment of Insect-resistant and Herbicide Tolerant Genetically Modified Maize 1507 for Cultivation, Import, Processing, Food and Feed Uses under Directive 2001/18/EC and Regulation (EC) No 1829/2003

 

Richard Meadow1*, Nana Yaa Ohene Asare2, Knut Tomas Dalen3, Merethe Aasmo Finne2, Olavi Junttila2, Lawrence R. Kirkendall4, Inger Elisabeth Måren4, Siamak Pour Yazdankhah2, Knut Helkås Dahl2, Kaare Magnus Nielsen5, Monica Sanden6, Rose Vikse7 and Hilde-Gunn Opsahl Sorteberg1

1Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Life Sciences, Norway.

2Norwegian Scientific Committee for Food Safety (VKM), Norway.

3University of Oslo, Norway.

4University of Bergen, Norway.

5Norwegian Scientific Committee for Food Safety (VKM), Oslo and Akershus University College of Applied Sciences, Norway.

6Norwegian Scientific Committee for Food Safety (VKM), Institute of Marine Research, Norway.

7Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI), Norway.

 

Article Information

Editor(s):

Prof. Bernhard Watzl, Head, Department of Physiology and Biochemistry of Nutrition, Max Rubner-Institute, Karlsruhe, Germany.

 

[Abstract]    Full Article - PDF    Page 108-112 Article Metrics

DOI : 10.9734/EJNFS/2018/41553

Review History


Grey Literature

Risk Assessment of "Other Substances" – L-Citrulline

 

Berit Granum1, Ellen Bruzell2, Ragna Bogen Hetland1, Trine Husøy1*, Jens Rohloff3, Trude Wicklund4 and Inger-Lise Steffensen1

1Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI), Norway.

2Norwegian Scientific Committee for Food Safety (VKM), Nordic Institute for Dental Materials, Norway.

3Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Science and Technology, Norway.

4Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Life Sciences, Norway.

 

Article Information

Editor(s):

Prof. Bernhard Watzl, Head, Department of Physiology and Biochemistry of Nutrition, Max Rubner-Institute, Karlsruhe, Germany.

 

[Abstract]    Full Article - PDF    Page 113-115 Article Metrics

DOI : 10.9734/EJNFS/2018/41556

Review History


Grey Literature

Dietary Exposure to Inorganic Arsenic in the Norwegian Population

 

Janneche Utne Skåre1*, Heidi Amlund2, Anne Lise Brantsæter3, Gunnar Sundstøl Eriksen1, Christiane Kruse Fæste1, Helle Katrine Knutsen3, Helen Engelstad Kvalem3, Christopher Owen Miles4, Anders Ruus5 and Cathrine Thomsen3

1Norwegian Scientific Committee for Food Safety (VKM), Norwegian Veterinary Institute, Norway.

2Norwegian Scientific Committee for Food Safety (VKM), Institute of Marine Research, Norway.

3Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI), Norway.

4Norwegian Scientific Committee for Food Safety (VKM), Norwegian Veterinary Institute, University of Oslo, Norway.

5Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute for Water Research, Norway.

 

Article Information

Editor(s):

Prof. Bernhard Watzl, Head, Department of Physiology and Biochemistry of Nutrition, Max Rubner-Institute, Karlsruhe, Germany.

 

[Abstract]    Full Article - PDF    Page 116-118 Article Metrics

DOI : 10.9734/EJNFS/2018/42107

Review History


Grey Literature

Final Health and Environmental Risk Assessment of Genetically Modified Cotton GHB614

 

Åshild Andreassen1*, Anne Marie Bakke2, Olavi Junttila2, Arne Mikalsen2, Ville Erling Sipinen2, Rose Vikse1, Per Brandtzæg2, Knut Helkås Dalen2, Knut Tomas Dalen3, Richard Meadow4, Inger Elisabeth Måren5, Kåre M. Nielsen6, Monica Sanden6 and Hilde-Gunn Opsahl-Sorteberg7

1Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI), Norway.

2Norwegian Scientific Committee for Food Safety (VKM), Norway.

3Norwegian Scientific Committee for Food Safety (VKM), University of Oslo, Norway.

4Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Life Sciences, Norway.

5Norwegian Scientific Committee for Food Safety (VKM), University of Bergen, Norway.

6Norwegian Scientific Committee for Food Safety (VKM), Institute of Marine Research, Norway.

7Norwegian Scientific Committee for Food Safety (VKM), Oslo and Akershus University College of Applied Sciences, Norway.

 

Article Information

Editor(s):

Prof. Bernhard Watzl, Head, Department of Physiology and Biochemistry of Nutrition, Max Rubner-Institute, Karlsruhe, Germany.

 

[Abstract]    Full Article - PDF    Page 119-120 Article Metrics

DOI : 10.9734/EJNFS/2018/42108

Review History


Grey Literature

Final Health and Environmental Risk Assessment of Genetically Modified LLcotton25

 

Åshild Andreassen1*, Anne Marie Bakke2, Olavi Junttila2, Arne Mikalsen2, Ville Erling Sipinen2, Rose Vikse1, Per Brandtzæg2, Knut Helkås Dalen2, Knut Tomas Dalen3, Richard Meadow4, Inger Elisabeth Måren5, Kåre M. Nielsen6, Monica Sanden6 and Hilde-Gunn Opsahl-Sorteberg7

1Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI), Norway.

2Norwegian Scientific Committee for Food Safety (VKM), Norway.

3Norwegian Scientific Committee for Food Safety (VKM), University of Oslo, Norway.

4Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Life Sciences, Norway.

5Norwegian Scientific Committee for Food Safety (VKM), University of Bergen, Norway.

6Norwegian Scientific Committee for Food Safety (VKM), Institute of Marine Research, Norway.

7Norwegian Scientific Committee for Food Safety (VKM), Oslo and Akershus University College of Applied Sciences, Norway.

 

Article Information

Editor(s):

Prof. Bernhard Watzl, Head, Department of Physiology and Biochemistry of Nutrition, Max Rubner-Institute, Karlsruhe, Germany.

 

[Abstract]    Full Article - PDF    Page 121-122 Article Metrics

DOI : 10.9734/EJNFS/2018/42109

Review History


Grey Literature

Final Health- and Environmental Risk Assessment of Genetically Modified Maize MON 88017

 

Åshild Andreassen1*, Per Brandtzæg2, Askild Lorentz Holck3, Olavi Junttila2, Heidi Sjursen Konestabo4, Richard Meadow5, Kåre M. Nielsen6, Hilde-Gunn Opsahl-Sorteberg5, Rose Vikse1, Arne Mikalsen2, Anne Marte Jevnaker2, Ville Erling Sipinen2 and Merethe Aasmo Finne2

1Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI), Norway.

2Norwegian Scientific Committee for Food Safety (VKM).

3Norwegian Scientific Committee for Food Safety (VKM), Nofima, Norway.

4University of Oslo, Norway.

5Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Life Sciences, Norway.

6Norwegian Scientific Committee for Food Safety (VKM), Oslo and Akershus University College of Applied Sciences, Norway.

 

Article Information

Editor(s):

Prof. Bernhard Watzl, Head, Department of Physiology and Biochemistry of Nutrition, Max Rubner-Institute, Karlsruhe, Germany.

 

[Abstract]    Full Article - PDF    Page 123-126 Article Metrics

DOI : 10.9734/EJNFS/2018/42110

Review History


Grey Literature

Final Health- and Environmental Risk Assessment of Genetically Modified Maize MON 88017 x MON 810

 

Åshild Andreassen1*, Per Brandtzæg2, Askild Lorentz Holck3, Olavi Junttila2, Heidi Sjursen Konestabo4, Richard Meadow5, Kåre M. Nielsen6, Hilde-Gunn Opsahl-Sorteberg5, Rose Vikse1, Arne Mikalsen2, Anne Marte Jevnaker2, Ville Erling Sipinen2, Merethe Aasmo Finne2

1Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI), Norway.

2Norwegian Scientific Committee for Food Safety (VKM).

3Norwegian Scientific Committee for Food Safety (VKM), Nofima, Norway.

4Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Life Sciences, Norway.

5University of Oslo, Norway.  

6Norwegian Scientific Committee for Food Safety (VKM), Oslo and Akershus University College of Applied Sciences, Norway.

 

Article Information

Editor(s):

Prof. Bernhard Watzl, Head, Department of Physiology and Biochemistry of Nutrition, Max Rubner-Institute, Karlsruhe, Germany.

 

[Abstract]    Full Article - PDF    Page 127-130 Article Metrics

DOI : 10.9734/EJNFS/2018/42111

Review History


Grey Literature

Final Health- and Environmental Risk Assessment of Genetically Modified Maize MON 89034 x MON 88017

 

Åshild Andreassen1*, Per Brandtzæg2, Askild Lorentz Holck3, Olavi Junttila2, Heidi Sjursen Konestabo4, Richard Meadow5, Kåre M. Nielsen6, Hilde-Gunn Opsahl-Sorteberg5, Rose Vikse1, Arne Mikalsen2, Anne Marte Jevnaker2, Ville Erling Sipinen2 and Merethe Aasmo Finne2

1Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI), Norway.

2Norwegian Scientific Committee for Food Safety (VKM), Norway.

3Norwegian Scientific Committee for Food Safety (VKM), Nofima, Norway.

4Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Life Sciences, Norway.

5University of Oslo, Norway.

6Norwegian Scientific Committee for Food Safety (VKM), Oslo and Akershus University College of Applied Sciences, Norway.

 

Article Information

Editor(s):

Prof. Bernhard Watzl, Head, Department of Physiology and Biochemistry of Nutrition, Max Rubner-Institute, Karlsruhe, Germany.

 

[Abstract]    Full Article - PDF    Page 131-134 Article Metrics

DOI : 10.9734/EJNFS/2018/42112

Review History


Grey Literature

Final Health and Environmental Risk Assessment of Genetically Modified Maize MON 89034 x NK 603

 

Åshild Andreassen1*, Per Brandtzæg2, Askild Lorentz Holck3, Olavi Junttila2, Heidi Sjursen Konestabo4, Richard Meadow5, Kåre M. Nielsen6, Hilde-Gunn Opsahl-Sorteberg5, Rose Vikse1, Arne Mikalsen2, Anne Marte Jevnaker2, Ville Erling Sipinen2 and Merethe Aasmo Finne2

1Norwegian Scientific Committee for Food Safety (VKM), Norwegian Institute of Public Health (FHI), Norway.

2Norwegian Scientific Committee for Food Safety (VKM), Norway.

3Norwegian Scientific Committee for Food Safety (VKM), Nofima, Norway.

4Norwegian Scientific Committee for Food Safety (VKM), Norwegian University of Life Sciences, Norway.

5University of Oslo, Norway.

6Norwegian Scientific Committee for Food Safety (VKM), Oslo and Akershus University College of Applied Sciences, Norway.

 

Article Information

Editor(s):

Prof. Bernhard Watzl, Head, Department of Physiology and Biochemistry of Nutrition, Max Rubner-Institute, Karlsruhe, Germany.

 

[Abstract]    Full Article - PDF    Page 135-138 Article Metrics

DOI : 10.9734/EJNFS/2018/42113

Review History

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