Results 51 to 60 of about 9,053 (295)

Safety and efficacy of a feed additive consisting of fumaric acid for all animal species for the renewal of its authorisation and extension of use (Life SUPPLIES NV)

EFSA Journal
Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on the assessment of the application for the renewal of the authorisation of fumaric acid as a technological and sensory additive (functional groups ...
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP), Roberto Edoardo Villa, Giovanna Azimonti, Eleftherios Bonos, Henrik Christensen, Mojca Durjava, Birgit Dusemund, Ronette Gehring, Boet Glandorf, Maryline Kouba, Marta López‐Alonso, Francesca Marcon, Carlo Nebbia, Alena Pechová, Miguel Prieto‐Maradona, Ilen Röhe, Katerina Theodoridou, Jaume Galobart, Paola Manini, Alberto Navarro‐Villa, Fabiola Pizzo, Daniel Pagés Plaza, Anita Radovnikovic, Maria Vittoria Vettori, Angelica Amaduzzi   +24 more
doaj   +1 more source

Microfluidic Engineering of Microgels: A Review of Emerging Technologies, Materials, Fabrication Strategies, and Applications

Advanced Healthcare Materials, EarlyView.
Recent advances in microfluidic technologies for microgel fabrication are critically reviewed, highlighting the capabilities and limitations of major microfluidic platforms and discussing how platform design, material selection, and crosslinking strategies influence microgel architecture and functionality. Current challenges and future opportunities in
Afshin Abrishamkar, Laura Neely, Cynthia Pham, Nada Ibrahim, Alexis Larios‐Cervantes, Ben A. Kertesz, Todd Hoare   +6 more
wiley   +1 more source

Food Flavouring

, 2013
Flavourings are used as additives to create flavor for food products thay do not have desired flavours.This article gives the information about the advatages abd disadvatages of food flavouring and newest technologies in this ...
Fedorenko, O., Yurchuk, Lyudmila
core   +1 more source

Scientific Opinion on Flavouring Group Evaluation 7, Revision 6 (FGE.07Rev6): saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched‐chain carboxylic acids from chemical group 5

EFSA Journal, 2022
The EFSA Panel on Food Additives and Flavourings was requested to evaluate 55 flavouring substances assigned to the Flavouring Group Evaluation 07 (FGE.07), using the Procedure as outlined in the Commission Regulation (EC) No 1565/2000.
EFSA Panel on Food Additives and Flavourings (FAF), Maged Younes, Gabriele Aquilina, Laurence Castle, 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, Detlef Wölfle, Matthew Wright, Romualdo Benigni, Claudia Bolognesi, Kevin Chipman, Eugenia Cordelli, Gisela Degen, Daniel Marzin, Karin Kristiane Nørby, Camilla Svendsen, Giorgia Vianello, Wim Mennes   +27 more
doaj   +1 more source

The ‘scent’ and ‘flavour’ of hypertension [PDF]

Nutrition, Metabolism and Cardiovascular Diseases, 2018
Raised blood pressure (or hypertension) is the commonest underlying cause of cardiovascular disease, responsible for the most deaths, morbidity and disability in the world. The natural development of hypertension is determined by a complex interaction between a polygenic background of risk which is modulated by epigenetic interactions with a number of ...
openaire   +2 more sources

Commercial hickory-smoke flavouring is a human lymphoblast mutagen but does not induce lung adenomas in newborn mice

, 1987
Commercial aqueous wood-smoke flavouring induced significant increases in the 6-thioguanine resistance mutation frequency of TK6 human lymphoblasts at 0.1 μl flavouring/ml of cell suspension.
Thilly, W. G., Jackman, J., Braun, A. G., Busby, W. F., Jr., Halpin, Patricia A.   +4 more
core   +1 more source

Bioinspired Adaptive Sensors: A Review on Current Developments in Theory and Application

Advanced Materials, EarlyView.
This review comprehensively summarizes the recent progress in the design and fabrication of sensory‐adaptation‐inspired devices and highlights their valuable applications in electronic skin, wearable electronics, and machine vision. The existing challenges and future directions are addressed in aspects such as device performance optimization ...
Guodong Gong, You Zhou, Qingxiu Li, Wenyu Zhao, Sunyingyue Geng, Hangfei Li, Yan‐Bing Leng, Shirui Zhu, Guanglong Ding, Yongbiao Zhai, Ziyu Lv, Ye Zhou, Su‐Ting Han   +12 more
wiley   +1 more source

Advantages and disadvantages of flavouring olive oils

, 2022
Flavoured and fortified olive oils have been a growing trend, meeting consumer preferences and offering differentiated and innovative products.
Pereira, J.A., Peres, António M., Rodrigues, Nuno, Lamas, Sandra   +3 more
core   +2 more sources

Flavouring Group Evaluation 16, Revision 2 (FGE.16Rev2): Aromatic ketones from chemical group 21

EFSA Journal, 2009
The Scientific Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (the Panel) was asked to provide scientific advice to the Commission on the implications for human health of chemically defined flavouring substances used in or on ...
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj   +1 more source

“Smelltronics”—From Gas to Smell Sensing

Advanced Materials, EarlyView.
The emerging field of smelltronics, encompassing sensing technologies for complex volatile organic compounds, holds significant potential for extracting valuable chemical information. It facilitates the noninvasive, real‐time monitoring of humans, food, and the environment.
Takeshi Ono, Tsunaki Takahashi, Jiangyang Liu, Haruka Honda, Zeng Jing, Wataru Tanaka, Takuro Hosomi, Takeshi Yanagida   +7 more
wiley   +1 more source