Results 21 to 30 of about 5,675 (192)
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
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Manglar, 2021 La fortificación nutricional en alimentos es de vital importancia en nuestra sociedad y más si son alimentos consumido masivamente por la gente como es el caso de las pastas, quesos y embutidos ya que los problemas que origina una mala alimentación o una
Kevin Franco Yengle Perez +1 more
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Especies fúngicas micotoxigénicas en productos cárnicos embutidos secos [PDF]
, 2010 Hongos filamentosos potencialmente micotoxigénicos pertenecientes a la micobiota espontánea del ambiente colonizan la superficie de productos cárnicos embutidos secos durante su maduración. El objetivo del trabajo fue caracterizar la micobiota que se desarrolla en la superficie de embutidos cárnicos secos elaborados en Balcarce, en las estaciones de ...
López de Goicoechea, Adriana
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Revisão:Aminas biogênicas em embutidos cárneos e em outros alimentos
Brazilian Journal of Food Technology, 2010 Maria Lucia Masson
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Hábitos alimentarios en estudiantes universitarios de la Región de Bío-Bío, Chile, 2017
Perspectivas en Nutrición Humana, 2021 Antecedentes: las conductas poco saludables, como baja actividad física, ayuno prolongado, consumo de alimentos de alta densidad energética y baja ingesta de frutas y verduras repercuten en la salud.
Lorena Mardones +3 more
doaj +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 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
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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
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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
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