Results 41 to 50 of about 614 (161)

Scientific opinion on the renewal of the authorisation of Zesti Smoke Code 10 (SF‐002) as a smoke flavouring Primary Product

EFSA Journal, Volume 21, Issue 11, November 2023., 2023
Abstract The EFSA Panel on Food Additives and Flavourings (FAF) was requested to evaluate the safety of the smoke flavouring Primary Product Zesti Smoke Code 10 (SF‐002), for which a renewal application was submitted in accordance with Article 12(1) of Regulation (EC) No 2065/2003.
EFSA Panel name on Food Additives and Flavourings (FAF), Maged Younes, Gabriele Aquilina, Laurence Castle, Gisela Degen, Karl‐Heinz Engel, Paul J Fowler, Maria Jose Frutos Fernandez, Peter Fürst, Ursula Gundert‐Remy, Rainer Gürtler, Trine Husøy, Melania Manco, Peter Moldeus, Sabina Passamonti, Romina Shah, Ine Waalkens‐Berendsen, Matthew Wright, Romualdo Benigni, Polly Boon, Claudia Bolognesi, Eugenia Cordelli, Kevin Chipman, Ullrika Sahlin, Maria Carfì, Carla Martino, Salvatore Multari, Vasantha Palaniappan, Alexandra Tard, Wim Mennes   +29 more
wiley   +1 more source

INFLUENCE OF HEAT TREATED ADJUNCT CULTURE ON THE QUALITY OF EDAM CHEESE MADE FROM RECONSTITUTED WHOLE MILK POWDER [PDF]

Journal of Food and Dairy Sciences, 2014
The main objective of this study was to improve the yield and quality of Edam cheese by application of reconstituted whole milk powder (WMP) and heat treated  mesophilic adjunct culture of mesophilic bacteria to lactic starter.  Edam cheese treatments Ta,
W. El-Desoki, W. Nasr
doaj   +1 more source

Microflora of Pressurized Edam Cheese

Pakistan Journal of Nutrition, 2006
Pressurization is a modern method of food processing and preservation. This paper discusses the effect of high pressure (200 and 400 MPa) on the microflora of ripening cheese. Cheese with a different ripening degree was subjected to a microbiological analysis which involved determination of the total bacteria count as well as the numbers of lactic ...
Magdalena Kuzmicka, Krystyna Wisniewska, Arnold Reps   +2 more
openaire   +1 more source

Scientific opinion on the renewal of the authorisation of SmokEz Enviro‐23 (SF‐006) as a smoke flavouring Primary Product

EFSA Journal, Volume 21, Issue 11, November 2023., 2023
Abstract The EFSA Panel on Food Additives and Flavourings (FAF) was requested to evaluate the safety of the smoke flavouring Primary Product SmokEz Enviro‐23 (SF‐006), for which a renewal application was submitted in accordance with Article 12(1) of Regulation (EC) No 2065/2003.
EFSA Panel name on Food Additives and Flavourings (FAF), Maged Younes, Gabriele Aquilina, Laurence Castle, Gisela Degen, Karl‐Heinz Engel, Paul J Fowler, Maria Jose Frutos Fernandez, Peter Fürst, Ursula Gundert‐Remy, Rainer Gürtler, Trine Husøy, Melania Manco, Peter Moldeus, Sabina Passamonti, Romina Shah, Ine Waalkens‐Berendsen, Matthew Wright, Romualdo Benigni, Polly Boon, Claudia Bolognesi, Eugenia Cordelli, Kevin Chipman, Ullrika Sahlin, Maria Carfì, Carla Martino, Salvatore Multari, Vasantha Palaniappan, Alexandra Tard, Wim Mennes   +29 more
wiley   +1 more source

Application of guar (Cyamopsis tetragonoloba L.) gum in food technologies: A review of properties and mechanisms of action

Food Science &Nutrition, Volume 11, Issue 9, Page 4869-4897, September 2023., 2023
A galactomannan polysaccharide extracted from guar beans, known as guar gum (GG), is one of them, which has a wide range of utilities and possesses popularity among scientists and consumers. This study was aimed to investigate the characteristics, mechanisms, and applications of GG in different food technologies.
Sima Tahmouzi, Heidar Meftahizadeh, Saba Eyshi, Amin Mahmoudzadeh, Behnam Alizadeh, Neda Mollakhalili‐Meybodi, Mehrnaz Hatami   +6 more
wiley   +1 more source

Biochemical and microbiological properties of Edam cheese with black cumin oil [PDF]

Egyptian Journal of Food Science, 2020
Edam cheese samples were prepared with the addition of different concentrations of black cumin (Nigella sativa L) oil (0.2, 0.4 and 0.6 % v/w). Significant differences (P≤0.05) in chemical composition and ripening indices among treated cheese sample (0.6 % oil) and control was observed in all examined parameters.
Hani Abd Elmontaleb, Ehab Galal, Doha Abdelmageed, Shaimaa Hamdy   +3 more
openaire   +1 more source

Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the establishment of shelf‐life of certain ready‐to‐eat foods sliced or cut and packaged before sale in retail establishments

Food Risk Assess Europe, Volume 1, Issue 2, September‐December 2023., 2023
Abstract Royal Decree 126/2015, of 27 February, approving the general rule on food information on foodstuffs presented unpackaged for sale to the final consumer and to mass caterers, those packaged in places of sale at the request of the purchaser, and those packaged by retail trade operators (BOE, 2015), states that it is mandatory to mention, among ...
Pablo Fernández Escámez, Carlos Alonso Calleja, Carlos Franco Abuín, Gloria Sánchez Moragas, Antonio Valero Díaz   +4 more
wiley   +1 more source

A STUDY ON HISTAMINE LEVEL IN SOME KINDS OF LOCAL AND IMPORTED CHEESE

Assiut Veterinary Medical Journal, 2009
A total of 120 random samples of local and imported cheese(Edam,` Cheddar, and Roquefort cheese) were screened for determination of histamine level. The obtained results revealed that the mean values of histamine content in these samples were 3.84 ± 0.58
MARCEL F. GALAB
doaj   +1 more source

Edam Cheese

, 2021
Edam cheese display with crackers, grapes, apples, and picnic baskethttps://scholarsjunction.msstate.edu/ua-photo-collection/3395/thumbnail ...

core   +2 more sources

QUALITY OF SOFT CHEESE MADE WITH GOAT'S MILK AS AFFECTED WITH THE ADDITION OF CERTAIN ESSENCES [PDF]

Journal of Food and Dairy Sciences, 2011
In order to overcome the undesirable to many Egyptian consumers aroma of goats milk cheese, flavouring essences, namely (cream, butter, Cheddar cheese, Edam cheese, Gouda cheese and Emmental cheese) were added to cheese milk. Results indicated that there
M. Ismail, M. Hamad
doaj   +1 more source