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
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
doaj +1 more source
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
doaj +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
core +2 more sources
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
core +4 more sources
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
Accidental Potassium Bromate Poisoning Causing Acute Renal Failure [PDF]
, 2009 Accidental poisoning is common in children. Potassium bromate is commonly used additive and raising agent in many edibles especially bread which is a staple food in Nigeria.
Adeleke, SI, Asani, MO
core