Results 11 to 20 of about 284,852 (301)

Study Of Food And Energy Values Of New Gingerbread Types [PDF]

, 2017
The article deals with directions of the increase of the food value and decrease of the energetic value of gingerbread products. The results of the studies of the chemical composition of gingerbread products with food additives and changes in their ...
Kravchenko, M. (Mikhail), Yaroshenko, N. (Natalya)   +1 more
core   +2 more sources

Development of reference materials for composition of food dyes

Стандартные образцы, 2017
Actuality of the research. Development of standard samples (SS) of food colour content continues to be relevant to enhance safety and quality of food products, additives and other micro-ingredients as well as to deal with import substitution.
D. H. Kulev, V. V. Bessonov, A. G. Nikolaev, N. V. Rudometova   +3 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, Bateman, BIBRA (The British Industrial Biological Research Association), Blevins, EC (European Commission), EFSA (European Food Safety Authority), EFSA (European Food Safety Authority), Fuglsang, Fuglsang, Fujita, Hannuksela, Hansen, Hollstein, JECFA (Joint FAO/WHO Expert Committee on Food Additives), JECFA (Joint FAO/WHO Expert Committee on Food Additives), JECFA (Joint FAO/WHO Expert Committee on Food Additives), JECFA (Joint FAO/WHO Expert Committee on Food Additives), JECFA (Joint FAO/WHO Expert Committee on Food Additives), Juhlin, Larsen, Lau, LEMM, Lu, Lück, Macioscek, McCann, NIOSH (National Institute for Occupational Safety and Health), Oettel, Ostergaard, Prival, Radio, SCF (Scentific Committee on Food), Scotter, Simon, Supramaniam, TemaNord, Viola, Worm, Young   +38 more
core   +2 more sources

Statement on a refined dietary exposure assessment of erythritol (E 968) taking into account additional data provided [PDF]

, 2013
Following a request by the European Commission, the Scientific Panel on Food Additives and Nutrient Sources added to Foods (ANS) carried out an assessment of the dietary exposure to erythritol and concluded on the safety of the proposed use in beverages ...
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS)
core   +1 more source

Construction of a Novel Lipase Catalytic System Based on Hybrid Membranes with Interwoven Electrospun Polyacrylic Acid and Polyvinyl Pyrrolidone Gel Fibers

Gels, 2022
Efficient lipase catalysis requires sufficient oil–water interface engineered through structural design. Inspired by the architectural features of fabrics, a novel lipase-membrane catalytic system with interwoven polyacrylic acid (PAA) gel fibers and ...
Ziheng Wang, Shumiao Lin, Qianqian Zhang, Jinlong Li, Sheng Yin   +4 more
doaj   +1 more source

Scientific Opinion on the reconsideration of the ADI and a refined exposure assessment of β-apo-8?-carotenal (E 160e) [PDF]

, 2014
The Panel on Food Additives and Nutrient Sources added to Food (ANS) has previously provided a scientific opinion re-evaluating the safety of β-apo-8′-carotenal (E 160e) as a food additive in the EU and establishing an acceptable daily intake (ADI) of 0 ...
EFSA Panel on Food Additives and Nutrient Sources added to food (ANS)
core   +1 more source

Scientific Opinion on the re-evaluation of montan acid esters (E 912) as a food additive [PDF]

, 2013
Following a request from the European Commission, the EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) was asked to deliver a scientific opinion re-evaluating the safety of montan acid esters (E 912) when used as a food additive ...
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS)
core   +1 more source

Phycocyanin Protects against High Glucose High Fat Diet Induced Diabetes in Mice and Participates in AKT and AMPK Signaling

Foods, 2022
Phycocyanin is a type of marine natural product and functional food additive. Studies have demonstrated that phycocyanin has potential regulatory effects on glycometabolism, while its function and mechanism, especially in type 2 diabetes mellitus (T2DM),
Shuai Hao, Fannian Li, Qiancheng Li, Qi Yang, Wenjing Zhang   +4 more
doaj   +1 more source

Scientific Opinion on ChromoPrecise® cellular bound chromium yeast added for nutritional purposes as a source of chromium in food supplements and the bioavailability of chromium from this source [PDF]

, 2012
The Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion re-evaluating the safety of ChromoPrecise® cellular bound chromium yeast added for nutritional purposes as a source of chromium in food supplements and the
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS)
core   +1 more source

Statement on the exposure assessment of sodium stearoyl-2-lactylate and calcium stearoyl-2-lactylate including exposure resulting from extension of the authorisation of sodium stearoyl-2-lactylates [PDF]

, 2013
Following a request by the European Commission, the Scientific Panel on Food Additives and Nutrient Sources added to Food (ANS) carried out an exposure assessment of sodium stearoyl-2-lactylate (E 481) and calcium stearoyl-2-lactylate (E 482) as a food ...
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS)
core   +1 more source