Results 21 to 30 of about 142,436 (261)
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 ...
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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
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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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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
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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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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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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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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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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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