Results 11 to 20 of about 139,102 (113)

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

Food Additives And Microbiota

Northern Clinics of Istanbul, 2019
The use of food additives in food production is inevitable in this modern world. Although only a safe amount of food additives is approved, their safety has always been questioned. To our knowledge, the effects of food additives on microbiota have not been investigated in a detailed manner in the literature so far.
Gültekin, Fatih, Öner, Manolya Eser, Savaş, Hasan Basri, Doğan, Bora   +3 more
openaire   +4 more sources

Microorganisms as Food Additives

Journal of Food Protection, 1981
Microorganisms, both bacteria and fungi, are used as additives in meats. milk, cereals, vegetables and fruits to produce fermented products. The fermented foods differ from the starting material in texture, flavor and keeping quality. Fermentation causes changes in the nutritional content of foods; vitamin and amino acid levels may increase, decrease ...
James L, Smith, Samuel A, Palumbo
openaire   +2 more sources

Food Additives [PDF]

Journal of AOAC INTERNATIONAL, 1996
openaire   +6 more sources

Safety evaluation of blue galdieria extract as a food additive. [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, Consuelo C, Rincon AM, Tard A, Tosato A, Zakidou P, Ruggeri L.   +30 more
europepmc   +1 more source

Physicochemical characterisation of iron oxides and hydroxides applied as food additive E 172. [PDF]

Food Chem X
Siciliani L, Fumagalli F, Ponti J, Bogni A, Sevenants L, Geebelen D, Olluyn N, Montalvo D, Cheyns K, Wouters C, Mast J, Claes N, Bals S, Verleysen E.   +13 more
europepmc   +1 more source

Sustainable Synthesis of Calcium Propionate from Cockle Shell Biowaste for Food Additive Production. [PDF]

Int J Mol Sci
Seangarun C, Boonchom B, Seesanong S, Boonmee W, Punthipayanon S, Laohavisuti N, Rungrojchaipon P.   +6 more
europepmc   +1 more source

Food Additives and Contaminants

, 2012
I paragrafi 1,2, 3, 4 e 5 sono stati scritti da Anna Ilaria Trapè (pp. 505-513); i paragrafi 6, 7, 8 e 9 sono stati scritti da Pamela Lattanzi (pp. 513-519)
LATTANZI, PAMELA, TRAPÈ, ANNA ILARIA
openaire   +3 more sources

Safety of acute exposure to the food additive glycerol (E 422) from beverages. [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, Turk D, Wright M, Civitella C, Gergelova P, Tosato A, Rincon AM.   +22 more
europepmc   +1 more source

Safety evaluation of jagua (genipin-glycine) blue as a food additive. [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, Leblanc JC, Moldeus P, Waalkens-Berendsen I, Wölfle D, Civitella C, Mech A, Medrano-Padial C, Tard A, Zakidou P, Ruggeri L.   +29 more
europepmc   +1 more source