Results 141 to 150 of about 47,459 (283)

Effects of Sodium Reduction on the Physicochemical Characteristics of Pretzel Bites. [PDF]

J Food Sci
Cabrera RPC, Aguilar PT, Ozturk OK, Khan N, Dolcos F, Torrico DD.   +5 more
europepmc   +1 more source

Evaluating Trans‐Fatty Acids Labelling in Packaged Foods Sold in Brazil Before and After National Policy Changes

Journal of Human Nutrition and Dietetics, Volume 39, Issue 3, June 2026.
ABSTRACT Introduction The elimination of industrial trans‐fatty acids (i‐TFA) is a global public health priority. In Brazil, food regulatory changes were implemented in 2012, limiting the use of TFA‐free claims and in 2019, restricting i‐TFA content in food. This study analysed i‐TFA declarations on labels of packaged foods sold in Brazil in 2010, 2013
Beatriz Vasconcellos de Barros, Mariana Vieira dos Santos Kraemer, Lana Vanderlee, Elisa Milano, Tailane Scapin, Greyce Luci Bernardo, Maria Cecília Cury Chaddad, Paula Lazzarin Uggioni, Rossana Pacheco da Costa Proença, Ana Carolina Fernandes   +9 more
wiley   +1 more source

Safety evaluation of the food enzyme glucan 1,4‐α‐glucosidase from the non‐genetically modified Aspergillus niger strain AE‐GN

EFSA Journal, Volume 24, Issue 6, June 2026.
Abstract The food enzyme glucan 1,4‐α‐glucosidase (4‐α‐d‐glucan α‐glucohydrolase; EC 3.2.1.3) is produced with the non‐genetically modified Aspergillus niger strain AE‐GN by Amano Enzyme Inc. The food enzyme was considered free from viable cells of the production organism. It is intended to be used in 13 food manufacturing processes.
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, Daniele Cavanna, Natalia Kovalkovicova, Jaime Aguilera, Magdalena Andryszkiewicz, Rita Ferreira de Sousa, Yi Liu   +20 more
wiley   +1 more source

Synergistic Interaction Between <i>Kazachstania humilis</i> and <i>Fructilactobacillus sanfranciscensis</i> Modulates Metabolic Reprogramming to Enhance Mantou Functionality in Liquid Sourdough. [PDF]

Foods
Liang J, Wu B, Guo R, Guo J, Wang J, Zhang G.   +5 more
europepmc   +1 more source

Safety evaluation of a food enzyme containing oryzin and leucyl aminopeptidase activities and a heat‐treated food enzyme containing only leucyl aminopeptidase activity from the non‐genetically modified Aspergillus sp. strain FL 72‐230

EFSA Journal, Volume 24, Issue 6, June 2026.
Abstract This assessment addressed two food enzymes produced with the non‐genetically modified microorganism Aspergillus sp. strain FL 72‐230 by Shin Nihon Chemical Co., Ltd. The native food enzyme contains leucyl aminopeptidase (EC 3.4.11.1) and oryzin (EC 3.4.21.63) activities.
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, Daniele Cavanna, Jaime Aguilera, Magdalena Andryszkiewicz, Natalia Kovalkovicova, Silvia Peluso, Rita Ferreira de Sousa, Yi Liu   +21 more
wiley   +1 more source

Fortification of Wheat Bread with Increasing Levels of Kudzu (<i>Pueraria lobata</i>) Root Powder: Technological, Nutritional, and Sensory Implications. [PDF]

Foods
Wirkijowska A, Łysakowska P, Zarzycki P, Teterycz D, Sobota A.   +4 more
europepmc   +1 more source

Safety evaluation of the food enzyme bacillolysin from the non‐genetically modified Bacillus amyloliquefaciens strain BP

EFSA Journal, Volume 24, Issue 6, June 2026.
Abstract The food enzyme bacillolysin (EC 3.4.24.28) is produced with the non‐genetically modified Bacillus amyloliquefaciens strain BP by HBI Enzymes Inc. The food enzyme is intended to be used in eight food manufacturing processes. Since residual amounts of total organic solids (TOS) are removed in one process, dietary exposure was calculated for 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, Simone Lunardi, Magdalena Andryszkiewicz, Daniele Cavanna, Ana Criado, Yi Liu   +17 more
wiley   +1 more source

Technological Properties and Quality Characteristics of Non-Gluten Biscuits Based on Sorghum Flour and Enriched with Sesame and Moringa. [PDF]

Foods
Oboulbiga EB, Tapsoba FW, Petraru A, Ursachi F, Parkouda C, Codină GG.   +5 more
europepmc   +1 more source

Synergistic Effects of Alkali, Salt, and Thickness Reduction on the Preparation and Properties of Low-Protein Noodles. [PDF]

Food Sci Nutr
Zi Y, Shi C, Liu Z, Cai W, Zhong J.
europepmc   +1 more source

Molecular Interactions of Resistant Dextrin with Wheat Starch and Gluten: Structural Dynamics and Macromolecular Network Formation. [PDF]

Foods
Sun Y, Wang L, Li Y, Bai X, Yang R, Wang L, Cao R.   +6 more
europepmc   +1 more source