Results 21 to 30 of about 3,503,938 (259)
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 +4 more
doaj +1 more source
Safety of astaxanthin for its use as a novel food in food supplements [PDF]
, 2020 Following a request from the European Commission, the Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on the safety of astaxanthin when used as a novel food in food supplements at maximum levels of 8 mg/day ...
Turck, Dominique +2 more
core +1 more source
Science Technology and Engineering Journal (STEJ), 2021 The aim of this research was to investigate the inhibitory effect of Bacillus subtilis P5-6 against Staphylococcus aureus on different states of standard medium with the presence of sodium chloride at 5% (v/v), to develop an effective ...
Hoang Truc Anh To +1 more
doaj +1 more source
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
doaj +1 more source
Reporting Food Additive Usage Data (Aspartame)
, 2020 This data provider package is to be used for reporting food additive usage data to EFSA on Aspartame The package includes the following: 1. The excel reporting file 'AddUseLevTemplate_Aspartame' to input usage level data. 2.
European Food Safety Authority
core +1 more source
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
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
doaj +1 more source
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
doaj +1 more source
Food Security Simulator – Nigeria
, 2023 The Food Security Simulator is an innovative and easy-to-use, MS-Excel-based tool for assessing the potential short-term impacts of food price or household income shocks on food security and people’s diets.
International Food Policy Research Institute (IFPRI)
core +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