Results 21 to 30 of about 419,442 (300)
Microwave Processing in the Field of Extruded Food Additive Manufacturing: A Review [PDF]
Shipin KexueFood additive manufacturing technology has advantages such as personalized customization, efficient use of raw materials, and functional design, but also faces challenges such as poor material printability and low product stability during post-processing.
SHEN Haijun, XU Wenguang, XIE Qiang, SUN Dewei, JIANG Yousong, NIU Dongle, ZHANG Li, CAO Zhongwen, ZHANG Min
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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) +31 more
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EFSA Journal, 2021 Following a request from the European Commission, the EFSA was asked to deliver a scientific opinion on the safety and efficacy of titanium dioxide (TiO2) for all animal species.
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) +22 more
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Majallah-i ̒Ulum-i Bāghbānī, 2016 Introduction: Fresh-cut produce graduated to retail during the1990s, especially for lettuce, cabbage, carrots and other similar vegetables. The high microbial loads of these products after harvest can be substantially reduced through a cleaning in ...
M. Azizi +4 more
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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
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How to Formulate for Structure and Texture via Medium of Additive Manufacturing-A Review
Foods, 2020 Additive manufacturing, which is also known as 3D printing, is an emerging and growing technology. It is providing significant innovations and improvements in many areas such as engineering, production, medicine, and more.
Azarmidokht Gholamipour-Shirazi +3 more
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Evaluation of DNA damage caused by the food additive titanium dioxide and nano-titanium dioxide
Zhongguo shipin weisheng zazhi, 2023 ObjectiveApplying the in vivo Mammalian Alkaline Comet Test， this study aimed to investigate the DNA damage caused by the food additive titanium dioxide and nano-titanium dioxide on rat liver cells.MethodsAccording to the guideline “In vivo mammalian ...
SUN Nana +7 more
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Early-life adversity accelerates cellular ageing and affects adult inflammation: experimental evidence from the European starling [PDF]
, 2017 Early-life adversity is associated with accelerated cellular ageing during development and increased inflammation during adulthood. However, human studies can only establish correlation, not causation, and existing experimental animal approaches alter ...
Andrews, Clare +8 more
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Safety in use of glucosylated steviol glycosides as a food additive in different food categories [PDF]
, 2018 The EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion on the safety of glucosylated steviol glycosides proposed for use as a new food additive in different food categories.
Agneta Oskarsson +24 more
core +1 more source
Interactions between Food Additive Silica Nanoparticles and Food Matrices
Frontiers in Microbiology, 2017 Nanoparticles (NPs) have been widely utilized in the food industry as additives with their beneficial characteristics, such as improving sensory property and processing suitability, enhancing functional and nutritional values, and extending shelf-life of
Mi-Ran Go +4 more
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