Results 11 to 20 of about 3,383,416 (397)
ENTOMOPHAGY: ARE INSECTS SAFE FOR HUMAN FOOD?
Пищевые системы, 2022 Edible insects are a promising product for the Russian food market. This is due to their high nutritional value, the presence of essential amino acids, useful omega‑3 and omega‑6 polyunsaturated fatty acids.
M. A. Polubesova +2 more
doaj +1 more source
Hypersensitivity Reactions to Food Additives—Preservatives, Antioxidants, Flavor Enhancers
International Journal of Environmental Research and Public Health, 2022 There have been reports of food hypersensitivity reactions to food additives (HFA) for many years. The mechanisms of HFA and their frequency are difficult to precisely define, as most of the data come from outdated studies with poor methodology. In 2020,
Mateusz Witkowski +2 more
semanticscholar +1 more source
Nutrients, 2022 During the 21st century, the incidence and prevalence of inflammatory bowel disease (IBD) is rising globally. Despite the pathogenesis of IBD remaining largely unclear, the interactions between environmental exposure, host genetics and immune response ...
Caiguang Liu +7 more
semanticscholar +1 more source
Research Progress on Vitamin E Embedded in Food Delivery System
Shipin gongye ke-ji, 2023 Vitamin E is a fat-soluble vitamin with various physiological functions including antioxidant activity. However, its fat solubility limits its application in food systems where water-soluble systems are the mainstream, and reduces its bioavailability ...
Juan WEN +4 more
doaj +1 more source
Research Progress on Wall Materials for Sustained Release Microcapsules of Essential Oils
Shipin gongye ke-ji, 2022 Microencapsulation of essential oils can provide sustained release properties of their products. The reasonable selection of microcapsule wall materials is considered to be the key to effectively controlling the action time of essential oils and ...
Yixuan LIU +6 more
doaj +1 more source
Food additives in childhood: a review on consumption and health consequences
Revista de Saúde Pública, 2022 OBJECTIVE To discuss the context of scientific publications on the consumption of food additives by children and the possible health consequences in this age group.
Mariana V S Kraemer +6 more
semanticscholar +1 more source
Food Additives: Overview of Related Safety Concerns
Food Science & Nutrition Research, 2022 Food additives are the basis of the modern food industry, and play a significant role in improving the colour, aroma, and taste of food, altering its nutritional structure, perfecting its processing conditions, and extending its shelf life.
S. P. Ukwo, I. I. Udo, N. Ndaeyo
semanticscholar +1 more source
Тонкие химические технологии, 2021 Objectives. The purpose of this study was to develop an objective instrumental method for assessing microbial contamination and expressing the probiotic and antibiotic properties of food, pharmacological, and other products.Methods.
V. S. Sibirtsev, U. Yu. Nechiporenko
doaj +1 more source
Flake formation and composition in soda-lime-silica and borosilicate glasses
Heliyon, 2023 Glass is a food contact material that has been used for a long time in food packaging because it is chemically durable and stable. However, when used for a long time in an aqueous solution or under certain conditions in which alteration may occur, solid ...
Jung Eun Lee +4 more
doaj +1 more source
Scientific opinion as regards the specifications of the food additives acetic, lactic, tartaric, mono- and diacetyltartaric, mixed acetic and tartaric acids esters of mono- and diglycerides of fatty acids (E 472a,b,d,e,f). [PDF]
EFSA JEFSA Panel on Food Additives and Flavourings (FAF) +20 more
europepmc +3 more sources