Results 71 to 80 of about 9,053 (295)

Scientific Opinion on Flavouring Group Evaluation 12, Revision 3 (FGE.12Rev3): Primary saturated or unsaturated alicyclic alcohol, aldehyde, acid, and esters from chemical group 7 [PDF]

EFSA Journal, 2012
The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 10 flavouring substances in the Flavouring Group Evaluation 12 (FGE.12), including an additional substance in ...
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj   +1 more source

Adult Sex Ratio as a Demographic Feedback Linking Mating Systems, Parental Care, and Evolution

Advanced Science, EarlyView.
Breeding systems are some of the most diverse social behavior, and our team is investigation the evolutionary causes of this diversity. This review summarises our research carried out at the University of Bath. We argue that demographic components of wild populations, especially the adult sex ratio, plays a key role driving breeding system variation ...
Tamás Székely, Oscar G. Miranda
wiley   +1 more source

Scientific Opinion on the safety and efficacy of sodium bisulphate (SBS) for all animal species as preservative and silage additive, for pets and other non food‐producing animals (non‐food fur animals) as acidity regulator and for pets as flavouring

EFSA Journal, 2011
The additive (SBS) consists of sodium bisulphate without carrier materials. The applicants are seeking authorisation for SBS as a silage additive and for use as feed preservative for all animal species, as acidity regulator for pets and other non food ...
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP)
doaj   +1 more source

Influence of red palm oil on the physicochemical and sensory qualities of flavouring oil gravy for instant noodles

, 2018
The nutrition and flavour of instant noodles is largely attributed to added flavouring oil gravy.
Shimin Wu, Min Ji, Wu, Xiaojing, Wu, Shimin, Jun Hao Yoong, Ji, Min, Xiaojing Wu, Yoong, Jun Hao   +7 more
core   +1 more source

Pre‐Regenerative Endothelial Cells Empowered by Antler Blood Exosomes Orchestrate Peripheral Nerve Repair

Advanced Science, EarlyView.
The pre‐regenerative vascular niche (PVN) is essential for nerve repair, yet its endothelial blueprint remains unclear. We identified angiogenic ECs (AECs) as the dominant pre‐regenerative subset and found that antler blood–derived exosomes (AB‐EXO) promote repair via IMP3.
Jinsheng Huang, Qiang Chen, Aihua Jin, Xiaoqi Yang, Hui Zhou, Weiquan Gong, Jin Cheng, Jun Dai, Minjin Wang, Meihua Piao, Yuanyi Wang, Nan Zhou   +11 more
wiley   +1 more source

Scientific Opinion on Flavouring Group Evaluation 309 (FGE.309): Sodium Diacetate

EFSA Journal, 2011
The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate sodium diacetate [FL‐no: 16.073] in the Flavouring Group Evaluation 309, using the Procedure in Commission ...
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj   +1 more source

Research on improving the quality of soy sauce by mixed koji-making with two Aspergillus oryzaes [PDF]

Zhongguo niangzao
In order to explore the feasibility of combining two strains to make koji, two strains of Aspergillus oryzae (HT.AS1102 and HT.AS1103) with different characteristics were used to make koji and brew soy sauce, the growth characteristics and enzyme ...
HONG Qinhui, WANG Wei
doaj   +1 more source

Scientific Opinion on Flavouring Group Evaluation 61 Revision 2 (FGE.61Rev2): consideration of aliphatic acetals evaluated by JECFA (57th, 63rd and 68th meetings) structurally related to acetals evaluated by EFSA in FGE.03Rev2

EFSA Journal, 2020
The EFSA Panel on Food Additives and Flavourings was requested to evaluate 12 flavouring substances attributed to the Flavouring Group Evaluation 61 (FGE.61), using the Procedure as outlined in the Commission Regulation (EC) No 1565/2000. Nine substances
EFSA Panel on Food Additives and Flavourings (FAF), Maged Younes, Gabriele Aquilina, Laurence Castle, Karl‐Heinz Engel, Paul Fowler, Maria Jose Frutos Fernandez, Peter Fürst, Ursula Gundert‐Remy, Rainer Gürtler, Trine Husøy, Peter Moldeus, Agneta Oskarsson, Romina Shah, Ine Waalkens‐Berendsen, Detlef Wölfle, Romualdo Benigni, Claudia Bolognesi, Kevin Chipman, Eugenia Cordelli, Gisela Degen, Daniel Marzin, Camilla Svendsen, Maria Carfì, Carla Martino, Wim Mennes   +25 more
doaj   +1 more source

Neuromorphic Near‐Sensor and In‐Sensor Computing Enabled by Next‐Generation Material‐Based Sensors

Advanced Science, EarlyView.
This Review presents a structural framework that classifies neuromorphic sensing into near‐sensor and in‐sensor architectures, clarifying physical coupling between sensing and computation. The framework connects neural and synaptic device functions with recent advances in optical, mechanical, and chemical sensing, compares energy consumption and ...
Su Yeon Jung, Gwang Ya Kim, Sejin Kim, Hyunjong Seo, Se Gi Lee, Sang Min Won, Dongjoon Rhee, Joohoon Kang   +7 more
wiley   +1 more source

Detection of additional compounds with flavouring potential of wines [PDF]

, 2013
The study has been focused on the comparative analysis of various analytical techniques for the injection of samples applied to detect the additives with flavouring potential that are used to obtain illicitly the "Muscat" and "Isabela" wines, by ...
LOZACOVICI, D., NEJINSKII, A., MARCOCI, L., STURZA, R.   +3 more
core   +1 more source