Results 21 to 30 of about 54,422 (193)
Ciência Rural, 2012 A carne de avestruz por apresentar baixos conteúdos de colesterol, gordura intramuscular e altas percentagens de ácidos graxos poli-insaturados ômega-3 é considerada uma carne vermelha saudável e de grande aceitação junto aos consumidores.
Rafael Soares Nascimento +3 more
doaj +1 more source
Lisboa, circa 1717: Fernando de Casas y algunos modelos para la “yglesia del señor de Santiago de Galizia” [PDF]
, 2015 En este trabajo se insiste en las relaciones o transferencias entre Lisboa, como lugar de encuentro, y los artistas gallegos que viajaron a Portugal, entre finales del siglo XVII y principios del XVIII, a fin de comprar materiales para las obras de la ...
Rega Castro, Iván
core +4 more sources
Aspectos bacteriológicos de produtos embutidos
Revista da Faculdade de Medicina Veterinária, Universidade de São Paulo, 1953 The Author, working at the Regional Laboratory of the Federal Meat Inspection Division in Porto Alegre, Rio Grande do Sul, was surprised with the intestinal microorganisms high level contamination shown up by sausage products prepared in plants located in that country section.
Ihiel Schwartz Schneider, O. M. Barbuto
openaire +2 more sources
Re‐evaluation of carrageenan (E 407) and processed Eucheuma seaweed (E 407a) as food additives
EFSA Journal, Volume 16, Issue 4, April 2018., 2018 Abstract The present opinion deals with the re‐evaluation of the safety of food‐grade carrageenan (E 407) and processes Eucheuma seaweed (E 407a) used as food additives. Because of the structural similarities, the Panel concluded that processed Eucheuma seaweed can be included in the evaluation of food‐grade carrageenan.
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) +27 more
wiley +1 more source
Re‐evaluation of xanthan gum (E 415) as a food additive
EFSA Journal, Volume 15, Issue 7, July 2017., 2017 Abstract The Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion re‐evaluating the safety of xanthan gum (E 415) as food additive. Following the conceptual framework for the risk assessment of certain food additives re‐evaluated under Commission Regulation (EU) No 257/2010, the Panel considered that adequate ...
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) +25 more
wiley +1 more source
Industrial Data, 2017 Los productos cárnicos cocidos tienen un déficit de fibra, el objetivo principal es investigar efectos nutricionales y económicos al sustituir fécula por harina de chía en la mortadela, obteniéndose un aporte en base seca “chía” de 23,79% proteínas, 38 ...
Darío Baño Ayala +2 more
doaj +1 more source
Re‐evaluation of tara gum (E 417) as a food additive
EFSA Journal, Volume 15, Issue 6, June 2017., 2017 Abstract The Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion re‐evaluating the safety of tara gum (E 417) as a food additive. Tara gum (E 417) has been evaluated by the EU Scientific Committee for Food (SCF, ) and by the Joint FAO/WHO Expert Committee on Food Additives (JECFA, ), who both allocated an ...
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) +25 more
wiley +1 more source
Boletim do Instituto de Pesca, 2018 O objetivo deste trabalho foi elaborar linguiça de peixe frescal adicionada de óleo essencial de orégano como conservante natural. Para isso foi determinado o valor da Concentração Inibitória Mínima (CIM) do óleo essencial de orégano frente a seis ...
Norma Suely EVANGELISTA-BARRETO +2 more
doaj +1 more source
Re‐evaluation of konjac gum (E 425 i) and konjac glucomannan (E 425 ii) as food additives
EFSA Journal, Volume 15, Issue 6, June 2017., 2017 Abstract The present opinion deals with the re‐evaluation of konjac (E 425), comprising konjac gum (E 425 i) and konjac glucomannan (E 425 ii) when used as food additives. Following the conceptual framework for the risk assessment of certain food additives re‐evaluated under Commission Regulation (EU) No 257/2010, the Panel considered that current use ...
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) +25 more
wiley +1 more source
Re‐evaluation of locust bean gum (E 410) as a food additive
EFSA Journal, Volume 15, Issue 1, January 2017., 2017 Abstract Following a request from European Commission, the EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion re‐evaluating the safety of locust bean gum (E 410) as a food additive. Locust bean gum (E 410) is an authorised food additive in the EU.
EFSA Panel on Food Additives Nutrient Sources added to Food (ANS) +27 more
wiley +1 more source