Results 11 to 20 of about 426,021 (349)

Scientific opinion on the extension of the authorisation of use of the food additive steviol glycosides (E 960a-d) and the modification of the acceptable daily intake (ADI) for steviol. [PDF]

EFSA J
EFSA Panel on Food Additives and Flavourings (FAF), Castle L, Andreassen M, Aquilina G, Bastos ML, Boon P, Fallico B, FitzGerald R, Frutos Fernandez MJ, Grasl-Kraupp B, Gundert-Remy U, Gürtler R, Houdeau E, Kurek M, Louro H, Morales P, Passamonti S, Barat Baviera JM, Degen G, Gott D, Herman L, Leblanc JC, Moldeus P, Waalkens-Berendsen I, Wölfle D, Civitella C, Ruggeri L, Tard A, Dino B, Vermeiren S.   +29 more
europepmc   +3 more sources

COLOR STABILITY OF YOGURT WITH NATURAL YELLOW FOOD DYE FROM SAFFLOWER (CARTHAMUS TINCTORIUS L) [PDF]

Journal of Engineering Science (Chişinău), 2022
The article elucidates the possibility of using the yellow dye, obtained from saffron petals (Carthamus Tinctorius L.) in the food industry. This powdered dye, added to yoghurt in concentrations of 0.3 - 0.4%, in addition to its yellow color, gives the ...
POPESCU, Liliana, GHENDOV-MOSANU, Aliona, BAERLE, Alexei, SAVCENCO, Alexandra, TATAROV, Pavel   +4 more
doaj   +1 more source

Aroma Identification and Classification in 18 Kinds of Teas (Camellia sinensis) by Sensory Evaluation, HS-SPME-GC-IMS/GC × GC-MS, and Chemometrics

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, Ying Wang, Yibiao Huang, Huanlu Song, Ping Yang   +4 more
doaj   +1 more source

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, V. M. Volostnaya, M. V. Larsky   +2 more
doaj   +1 more source

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, Alexandra Tard, Alicja Mortensen, Birgit Dusemund, Christina Tlustos, Claude Lambré, David Gott, EFSA Panel on Food Additives and Nutrient Sources added to Food (EFSA ANS Panel), Fernando Aguilar, Gunter Georg Kuhnle, Ine Waalkens‐Berendsen, Inger Therese Lillegaard, Ivan Stankovic, Jean‐Charles Leblanc, Maged Younes, Maria Jose Frutos, Matthew Wright, Metka Filipič, Oliver Lindtner, Peter Aggett, Peter Moldeus, Pierre Galtier, Polly Boon, Riccardo Crebelli, Rudolf Antonius Woutersen, Ursula Gundert‐Remy   +25 more
core   +1 more source

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), Iegorov, B. (Bogdan), Makarynska, A. (Alla), Voietska, O. (Olena), Vorona, N. (Nina)   +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., Egan, Kevin, Field, Des, Hill, Colin, Rea, Mary, Ross, R Paul   +5 more
core   +1 more source

Розробка технології формового желейного мармеладу з внесенням харчової добавки "Магнетофуд" [PDF]

, 2019
Lack of domestic raw materials, a significant portion of imported high-cost ingredients and increasing competitiveness make manufacturers look for new technological solutions in order to improve the consumer properties of marmalade products.
Tsykhanovska, Iryna
core   +1 more source

Safety evaluation of the food additive steviol glycosides, predominantly Rebaudioside M, produced by fermentation using Yarrowia lipolytica VRM

EFSA Journal, 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), Maged Younes, Gabriele Aquilina, Gisela Degen, Karl‐Heinz Engel, Paul Fowler, Maria Jose Frutos Fernandez, Peter Fürst, Ursula Gundert‐Remy, Rainer Gürtler, Trine Husøy, Melania Manco, Wim Mennes, Sabina Passamonti, Peter Moldeus, Romina Shah, Ine Waalkens‐Berendsen, Matthew Wright, José Manuel Barat Baviera, David Gott, Lieve Herman, Jean‐Charles Leblanc, Detlef Wölfle, Jaime Aguilera Entrena, Civitella Consuelo, Agnieszka Mech, Salvatore Multari, Vasantha Palaniappan, Laura Ruggeri, Camilla Smeraldi, Alexandra Tard, Laurence Castle   +31 more
doaj   +1 more source

Food additives [PDF]

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