Results 11 to 20 of about 419,442 (300)
Development of a Bioactive Food Additive for Controlling of Fungal Growth [PDF]
, 2017 Fresh foods have a great importance in human nutrition. However, they are marketed with greatly reduced shelf life mainly due to fungal spoilage. In this work, cell wall degrading enzymes produced by Trichoderma asperellum T00 (TCWDE) were immobilized ...
Batista, K. A. (Karla) +3 more
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SPORT FOOD ADDITIVE CLASSIFICATION
Фармация и фармакология (Пятигорск), 2015 Correctly organized nutritive and pharmacological support is an important component of an athlete's preparation for competitions, an optimal shape maintenance, fast recovery and rehabilitation after traumas and defatigation.
I. P. Prokopenko +2 more
doaj +1 more source
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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The Study Of Production Regimes And Quality Parameters Of Extruded Feed Additive Based On Corn Seed And Substandard Egg Mass [PDF]
, 2016 On the base of practical studies were established the rational parameters of technological processes of production of extruded feed additive. There was determined an expedience of mixture of substandard chicken egg mass and the crushed corn seed in two ...
Bordun, T. (Tatiana) +4 more
core +2 more sources
Bacteriocins: Novel Solutions to Age Old Spore-Related Problems? [PDF]
, 2016 peer-reviewedBacteriocins are ribosomally synthesized antimicrobial peptides produced by bacteria, which have the ability to kill or inhibit other bacteria. Many bacteriocins are produced by food grade lactic acid bacteria (LAB).
Cotter, Paul D. +5 more
core +1 more source
Scientific Opinion on the re-evaluation of Quinoline Yellow (E 104) as a food additive:Question No EFSA-Q-2008-223 [PDF]
, 2009 The Panel on Food Additives and Nutrient Sources added to Food provides a scientific opinion re-evaluating the safety of Quinoline Yellow (E 104). Quinoline Yellow has been previously evaluated by the Joint FAO/WHO Expert Committee on Food Additives ...
Bal-Price +38 more
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Postgraduate Medical Journal, 1974 Summary Food additives are discussed from the food technology point of view. The reasons for their use are summarized: (1) to protect food from chemical and microbiological attack; (2) to even out seasonal supplies; (3) to improve their eating quality; (4) to improve their ...
openaire +2 more sources
Refined exposure assessment of extracts of rosemary (E 392) from its use as food additive [PDF]
, 2018 The EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion on the refined exposure assessment of extracts of rosemary (E 392) when used as a food additive.
Agneta Oskarsson +25 more
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Isolation of Debaryomyces hansenii and selection of an optimal strain to improve the quality of low-grade beef rump (middle gluteal) during dry aging [PDF]
Animal Bioscience, 2023 Objective The objective of this study was to evaluate the effect of Debaryomyces hansenii isolated from dry-aged beef on the tenderness and flavor attributes of low-grade beef during dry aging. Methods Five D. hansenii strains were isolated from dry-aged
Yoonjeong Yoo, Hyemin Oh, Yohan Yoon
doaj +1 more source