Results 41 to 50 of about 3,368,349 (370)

Hepatic effects of tartrazine (E 102) after systemic exposure are independent of oestrogen receptor interactions in the mouse [PDF]

, 2017
Tartrazine is a food colour that activates the transcriptional function of the human oestrogen receptor alpha in an in vitro cell model. Since oestrogens are cholestatic, we hypothesised tartrazine will cause periportal injury to the liver in vivo.
Axon, Andrew R., Blain, Peter G., Jowsey, Paul, Kass, George E.N., Lakey, Anne F., Leitch, Alistair C., Meyer, Stephanie K., Probert, Philip M.E., Williams, Faith M., Wright, Matthew C.   +9 more
core   +2 more sources

Improved food additive analysis by ever-increasing nanotechnology

Journal of Food and Drug Analysis, 2020
Improper use of food additives may lead to potential threat to human health, making it important to develop sensitive and selective method for their detection.
Jing Zhang, Shuixan Hu, Yi Du, Dingshan Cao, Guirong Wang, Zhiqin Yuan   +5 more
semanticscholar   +1 more source

Biosynthesis of Nano-Calcite and Nano-Hydroxyapatite by the Probiotic Bacteria of Bacillus subtilis and Bacillus coagulans

Applied Food Biotechnology, 2022
Background and objective: In recent years, the green synthesis of nanomaterials has received more attention than chemical synthesis due to its eco-friendly and compatibility.
Sabere Nouri, Rasoul Roghanian, Giti Emtiazi, Rasoul Shafiei   +3 more
doaj   +1 more source

Opinion on the re‐evaluation of lecithins (E 322) as a food additive in foods for infants below 16 weeks of age and follow‐up of its re‐evaluation as food additive for uses in foods for all population groups

EFSA journal. European Food Safety Authority, 2020
Lecithins (E 322) were re‐evaluated in 2017 by the former EFSA Panel on Food Additives and Nutrient sources added to Food (ANS). As follow‐up to that assessment, the Panel on Food Additives and Flavourings (FAF) was requested to assess the safety of ...
M. Younes, G. Aquilina, L. Castle, K. Engel, P. Fowler, M. J. Frutos Fernández, P. Fürst, R. Gürtler, T. Husøy, Melania Manco, W. Mennes, P. Moldéus, S. Passamonti, R. Shah, I. Waalkens-Berendsen, D. Wölfle, M. Wright, B. Dusemund, A. Mortensen, D. Turck, S. Barmaz, A. Tard, G. Vianello, U. Gundert-Remy   +23 more
semanticscholar   +1 more source

Influence of LaB6 inoculant on the thermodynamics within the molten pool and subsequent microstructure development and cracking behavior of laser powder bed fused TiAl-based alloys

Journal of Materials Research and Technology, 2023
A LaB6 particles decorated Ti48Al2Cr2Nb composite almost free of any cracks has been successfully fabricated by LPBF in this work. To better understand the role of LaB6 inoculant in LPBF-fabricated γ-TiAl alloys, the effects of LaB6 inoculant on the ...
Zhuo Zhuo, Ziyu Fang, Chenglong Ma, Ziwen Xie, Xin Peng, Quanlong Wang, Xiaojin Miao, Meiping Wu   +7 more
doaj  

Bacteriocins: Novel Solutions to Age Old Spore-Related Problems? [PDF]

, 2016
peer-reviewedBacteriocins are ribosomally synthesized antimicrobial peptides produced by bacteria, which have the ability to kill or inhibit other bacteria. Many bacteriocins are produced by food grade lactic acid bacteria (LAB).
Cotter, Paul D., Egan, Kevin, Field, Des, Hill, Colin, Rea, Mary, Ross, R Paul   +5 more
core   +1 more source

Re‐evaluation of propane‐1,2‐diol alginate (E 405) as a food additive [PDF]

, 2018
The present opinion deals with the re‐evaluation of propane‐1,2‐diol alginate (E 405) when used as a food additive. The Panel noted that absorption, distribution, metabolism and excretion (ADME) data on propane‐1,2‐diol alginate gave evidence for the ...
Anderson, Bailey, Cummings, Den, Diepenmaat‐Wolters, EFSA, EFSA, EFSA, EFSA, EFSA ANS Panel, EFSA ANS Panel, EFSA CONTAM Panel, EFSA CONTAM Panel, EFSA CONTAM Panel, EFSA CONTAM Panel, EFSA CONTAM Panel, EFSA CONTAM Panel, EFSA CONTAM Panel, EFSA Scientific Committee, EFSA Scientific Committee, Fujita, Furia, Gaunt, Ishidate, Ishidate, Kapadia, Mandel, Nilson, Ouer, Phillips, Reimer, Sharratt, Steiner, TemaNord, Thackaberry, Til, Topping, Uno, Weil, Yang, Zhang   +40 more
core   +1 more source

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
core   +1 more source

Re‐evaluation of lecithins (E 322) as a food additive

EFSA Journal, 2017
The present opinion deals with the re‐evaluation of lecithins (E 322) when used as a food additive. Lecithins (E 322) is an authorised food additive in the EU according to Annex II and Annex III to Regulation (EC) No 1333/2008 on food additives, and have
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS), Alicja Mortensen, Fernando Aguilar, Riccardo Crebelli, Alessandro Di Domenico, Maria Jose Frutos, Pierre Galtier, David Gott, Ursula Gundert‐Remy, Claude Lambré, Jean‐Charles Leblanc, Oliver Lindtner, Peter Moldeus, Pasquale Mosesso, Agneta Oskarsson, Dominique Parent‐Massin, Ivan Stankovic, Ine Waalkens‐Berendsen, Rudolf Antonius Woutersen, Matthew Wright, Maged Younes, Leon Brimer, Andrea Altieri, Anna Christodoulidou, Federica Lodi, Birgit Dusemund   +25 more
doaj   +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, Song-Hwa Bae, Hyeon-Jin Kim, Jin Yu, Soo-Jin Choi   +4 more
doaj   +1 more source