Results 31 to 40 of about 5,675 (192)
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
Optimización de emulsión de proteína colágeno en los embutidos [PDF]
, 2020 Los embutidos son una especie de alimentos, algunas personas agregan condimentos para que se vea mejor, más adornado y el paladar tenga una mejor sensación de sabor.
Uribe Fajardo, Martin Alfonso Santiago
core +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 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
Análise de embutidos por MIP OES após decomposição ácida em sistema de microescala [PDF]
, 2022 O objetivo deste trabalho é o desenvolvimento de uma metodologia analítica simples, rápida e segura, baseada na decomposição ácida de amostras de embutidos utilizando a influência da radiação micro-ondas, proveniente de um forno caseiro no preparo das ...
Bloedorn, Yasmin Ribeiro +5 more
core +3 more sources
Manual de elaboración de embutidos [PDF]
, 2015 Embutido es un alimento preparado a partir de una mezcla de carne picada, grasa, sal, agentes del curado, azúcar, y otros aditivos, que es introducida a presión en tripas naturales o artificiales.
Flores Berna, Ever Humberto
core +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
Brazilian Archives of Biology and Technology, 2009 Micrococcaceae strains are applied to fermented sausage as starter cultures, where several members of this family are naturally found. The aim of the present work was to isolate and characterize Staphylococcus xylosus from artisanal sausages produced in ...
Ângela Maria Fiorentini +6 more
doaj +1 more source
Aggressive Behavior, Volume 50, Issue 5, August 2024.Abstract Theory and evidence suggest that attitudes toward violence are relevant for the explanation, prediction, and reduction of violent behavior. The purpose of the present study was to adapt a measure of violent attitudes—the Evaluation of Violence Questionnaire (EVQ)—for use in Portugal, test the cross‐country equivalence, and test the validity of
Kevin L. Nunes +2 more
wiley +1 more source