Results 101 to 110 of about 2,294 (142)

Assessment of the feed additive neohesperidine dihydrochalcone for piglets, pigs for fattening, calves, sheep, fish and dogs for the renewal of its authorisation (HealthTech Bio Actives S.L.U.). [PDF]

EFSA J
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP), Villa RE, Azimonti G, Bonos E, Christensen H, Durjava M, Dusemund B, Gehring R, Glandorf B, Kouba M, López-Alonso M, Marcon F, Nebbia C, Pechová A, Prieto-Maradona M, Röhe I, Theodoridou K, de Lourdes Bastos M, Brantom P, Chesson A, Schlatter J, Westendorf J, Dulak-Lis M, Manini P.   +23 more
europepmc   +1 more source

Safety evaluation of the food enzyme leucyl aminopeptidase from the non-genetically modified <i>Lichtheimia ramosa</i> strain AE-PER. [PDF]

EFSA J
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano MLM, Van Loveren H, Vernis L, Aguilera J, Andryszkiewicz M, Cavanna D, Kovalkovičová N, Liu Y.   +17 more
europepmc   +1 more source

Safety evaluation of the food enzyme arabinan endo-1,5-α-L-arabinanase from the non-genetically modified <i>Aspergillus aculeatinus</i> strain CBS 148915. [PDF]

EFSA J
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, de Lourdes Marzo Solano M, Van Loveren H, Vernis L, Kovalkovičová N, Andryszkiewicz M, Cavanna D, Lunardi S, Liu Y.   +17 more
europepmc   +1 more source

Simulate the natural four-season fermentation system for high-salt diluted-state soy sauce brewing: Application in flavor promotion regulation. [PDF]

PLoS One
Wu C, Wu H, Yu X, Jia T, He T, Hong Q, Tong X.   +6 more
europepmc   +1 more source

Diverse Impact of E-Cigarette Aerosols on Oxidative Stress and Inflammation in Lung Alveolar Epithelial Cells (A549). [PDF]

Int J Mol Sci
Roslan M, Milewska K, Szoka P, Warpechowski K, Milkowska U, Holownia A.   +5 more
europepmc   +1 more source

Can Plant-Based Cheese Substitutes Nutritionally and Sensorially Replace Cheese in Our Diet? [PDF]

Foods
Majhenič AČ, Levart A, Salobir J, Prevc T, Pajk Žontar T.   +4 more
europepmc   +1 more source

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Principles for the Safety Evaluation of Flavouring Substances

Food and Chemical Toxicology, 1998
This paper reviews efforts by various organizations to develop principles and procedures for the safety evaluation of flavouring substances. Critical factors considered in safety evaluation of these substances include their level of human intake, ease of metabolism to innocuous end-products and the margin of safety between no-observed-effect levels in ...
I C, Munro, P, Shubik, R, Hall
openaire   +2 more sources

Flavour modulates the antidipsogenic effect of substance P

Brain Research, 1981
Substance P reduces water intake in a dose-dependent manner. In this report we show that the antidipsogenic effect of substance P is markedly reduced when sucrose (2%), saccharine (0.2%) or quinine (0.1%) are added to the water. Addition of saline (0.8%) has no effect on the antidipsogenic effect of substance P.
J E, Morley, A S, Levine, S S, Murray
openaire   +2 more sources

Volatile flavour substances of different apricot cultivars

Food / Nahrung, 1989
AbstractAs a part of a selection study, the aroma of the most common Hungarian and several foreign cultivars was investigated. Four cultivars were studied during three consecutive years, three others only once. The cultivars contained the same main components in different ratios.
M. Tóth‐Markus, F. Boross, M. Blazsó, M. Kerek   +3 more
openaire   +1 more source

Estimating intakes of flavouring substances

Food Additives & Contaminants, 1996
Estimating exposure to chemically-defined flavouring substances raises special problems which are not encountered with food additives. These substances are extremely numerous and are used interchangeably and intermittently inside the many complex mixtures which are used to flavour foods and beverages.
openaire   +2 more sources