Results 1 to 10 of about 364,960 (271)
Safety evaluation of synthesised DNA oligonucleotides as a food additive. [PDF]
EFSA J, 2023 The EFSA Panel on Food Additives and Flavourings (FAF) was requested to evaluate the safety of synthesised DNA oligonucleotides as a new food additive, in accordance with Regulation (EC) No 1331/2008. Considering that the additional information requested
EFSA Panel on Food Additives and Flavourings (FAF) +27 more
europepmc +2 more sources
Safety evaluation of the food additive steviol glycosides, predominantly Rebaudioside M, produced by fermentation using Yarrowia lipolyticaVRM. [PDF]
EFSA J, 2023 The EFSA Panel on Food Additive and Flavourings (FAF Panel) provides a scientific opinion on the safety of a new process to produce steviol glycosides by fermentation of simple sugars using a genetically modified strain of Yarrowia lipolytica (named Y ...
EFSA Panel on Food Additives and Flavourings (FAF) +31 more
europepmc +2 more sources
Extraction and Detection Method of Lutein Ester in Bakery Food
Shipin gongye ke-ji, 2022 In order to detect the lutein esters in bakery products and select the extraction solvents without ether, this paper studied the saponification time, KOH concentration of lutein esters in bakery products, and the extraction effect of different extraction
Xia WANG, Jinjin ZHU, Yanping CAO
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Biomolecules, 2022 The safety evaluation of oral exposure to substances, such as food ingredients, additives, and their constituents, relies primarily on a careful evaluation and analysis of data from oral toxicity studies.
Shruti V. Kabadi +3 more
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Low–Temperature Storage and the Viability Preservation of Streptomyces [PDF]
Техника и технология пищевых производств, 2018 The most effective way to store microorganisms of different taxonomic groups is at low temperatures from minus 12°C to minus 150°C. The present research features the influence of low temperature (minus 12°C and 18°C) on the viability of collection ...
Vybornova T., Sharova N., Printseva A.
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Research on the Relationships between the Aroma of Sachima and the Contents of Egg
Liang you shipin ke-ji, 2020 The Sachima samples with different egg contents (0%, 10%, 20% and 30%) were prepared in order to explore the contributions of egg content to aroma of Saqima.
YANG Ping, YOU Meng-chen, SONG Huan-lu
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Sequential process optimization for a digital light processing system to minimize trial and error
Scientific Reports, 2022 In additive manufacturing, logical and efficient workflow optimization enables successful production and reduces cost and time. These attempts are essential for preventing fabrication problems from various causes.
Jae Won Choi +5 more
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Science Technology and Engineering Journal (STEJ), 2021 The aim of this research was to investigate the inhibitory effect of Bacillus subtilis P5-6 against Staphylococcus aureus on different states of standard medium with the presence of sodium chloride at 5% (v/v), to develop an effective ...
Hoang Truc Anh To +1 more
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Foods, 2023 Tea (Camellia sinensis) is one of the most popular beverages worldwide. Many types of tea products continuously emerge in an endless stream; so, the classification of tea becomes more difficult. Aroma is a vital indicator of tea quality.
Yanping Lin +4 more
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Diffusion Model with Clustering-based Conditioning for Food Image Generation [PDF]
, 2023 Image-based dietary assessment serves as an efficient and accurate solution for recording and analyzing nutrition intake using eating occasion images as input. Deep learning-based techniques are commonly used to perform image analysis such as food classification, segmentation, and portion size estimation, which rely on large amounts of food images with
arxiv +1 more source