Results 21 to 30 of about 490 (167)
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
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 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
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 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
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
Clostrídios em condimentos utilizados em embutidos cárneos
Revista Brasileira de Ciência Veterinária, 1994 Em 35 amostras de diferentes condimentos vegetais,utilizados em embutidos carneos, conforme metodologiarecomendada por Holdeman et ai. (1977) e Jurgensen eJurgensen (1982) foram isolados microrganismos do generoCiostridium. Nas analises efetuadas comprovamos apresenca de clostridios em 65,7% do total de amostras analisadas.Foram isolados, pelas ...
Luiz A. Trindade De Oliveira +2 more
openaire +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
Padrão de consumo alimentar e excesso de peso em pré-escolares: estudo transversal
Revista de Epidemiologia e Controle de Infecção, 2023 RESUMO Justificativa e objetivos: o estilo de vida das crianças relacionado à alimentação trouxe mudanças no estado de peso e no padrão alimentar.
Jessica Santos Passos Costa +6 more
doaj +1 more source
Patrimonio cultural y turismo en torno al cerdo ibérico en Salamanca
Cuadernos de Turismo, 2019 Se analizan los vínculos del territorio con el Patrimonio Cultural generados a partir de la cría del cerdo ibérico, en un sistema agroecológico adaptado a las condiciones del medio natural conocido como monte hueco o dehesa, y de la elaboración de ...
Luís Alfonso Hortelano Mínguez +3 more
doaj +1 more source