Results 91 to 100 of about 8,495 (203)

Safety evaluation of the food enzyme dextransucrase from the genetically modified Bacillus subtilis strain DP‐Eyp97

EFSA Journal, Volume 24, Issue 6, June 2026.
Abstract The food enzyme dextransucrase (sucrose:1,6‐α‐d‐glucan 6‐α‐d‐glucosyltransferase; EC 2.4.1.5) is produced with the genetically modified Bacillus subtilis strain DP‐Eyp97 by Genencor International B.V. The production strain met the requirements for the qualified presumption of safety. The food enzyme was considered free from viable cells of the
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Cristina Andreoli, Andrea Terron, Cristina Fernández‐Fraguas, Daniele Cavanna, Simone Lunardi, Yi Liu   +18 more
wiley   +1 more source

Isolation, Identification, and Characterization of Bacterial Isolates in Garlic, Ginger, Pepper, and Turmeric Commonly Traded Within Ilorin, Kwara State, Nigeria

Journal of Applied Sciences and Environmental Management
Food condiments/spices consisting of leaves, flowers, seeds or stems of plants are food additives that add special aromas and flavors to food thereby increasing its taste but could harbor an array of microbes.
A. E. Ajiboye, M. O. Jimoh, B. A. Hammed, T. E. Adesokan   +3 more
doaj  

Monitoring the sardine (Sardinella brasiliensis) fermentation process to obtain anchovies

Scientia Agricola, 2003
Anchovies are traditional fish preserves, prepared from fermented fish of the engraulidae family, mainly in European countries. In Brazil, sardines (Sardinella brasiliensis) are an alternative fish for preparing these types of preserves, provided that ...
Marília Oetterer, Sérgio Daniel Perujo, Cláudio Rosa Gallo, Lia Ferraz de Arruda, Ricardo Borghesi, Ana Maria Paschoal da Cruz   +5 more
doaj  

Isolation of bacteriocin - producing lactic acid bacteria from 'Ugba' and 'Okpiye', two locally fermented nigerian food condiments

Brazilian Archives of Biology and Technology, 2013
In this work, 100 samples each of 'ugba' and 'okpiye' were evaluated for the presence of bacteriocin producing lactic acid bacteria. Thirty strains showing antibacterial activity against at least one of the indicator organisms were selected from a total ...
Charles Ogugua Nwuche
doaj  

Dietary management of pediatric patients with kidney disease: recommendations by the Korean Society of Pediatric Nephrology and the Korean Society of Clinical Nutrition. [PDF]

Clin Nutr Res
Ahn YH, Kang HG, Song J, Han S, Park E, Suh JS, Kim JY, Park MJ, Lee KH, Lim SH, Shin KH, Ko H, Lee HJ, Jeong E, Kim J, Park S, Choi E, Seo Y, Oh K, Kim JK, Lee HK.   +20 more
europepmc   +2 more sources

Evaluation of Popular Food Trends in K-12 Schools: Nutritional Analysis of Recipes and Daily Serving Patterns. [PDF]

Nutr Rev
Lartey Gibson M, Al Juboori R, Peterson J, Garmong P, Fitzgerald S, Hall-Campbell A.   +5 more
europepmc   +1 more source

Condiments

, 2003
Marie-Claude Dop, Marie-Claire Gomis, Muriel Gourdon, Stéphanie Lesauvage   +3 more
openaire   +1 more source

Derivation and Validation of a Food Inflammatory Index Calibrated to Brazilian Dietary Patterns in Adults After Acute Myocardial Infarction. [PDF]

Cureus
Dias AR, Bersch-Ferreira AC, Vieira Machado RH, de Abreu-Silva EO, Marcadenti A.   +4 more
europepmc   +1 more source

Unravelling the Impact of Diverse Fermentation Techniques on Key Nutrient Absorption in Bambara Groundnut and African Yam Bean: A Review. [PDF]

Foods
Elegbeleye J, Sivakumar D.
europepmc   +1 more source

Impact of dietary component clusters identified by K-means++ on renal function decline in a Taiwanese cohort. [PDF]

Ren Fail
Tsai SF, Liu WJ, Lin YJ, Lee CL.
europepmc   +1 more source