Results 21 to 30 of about 3,236,762 (376)

Food Additives Associated with Gut Microbiota Alterations in Inflammatory Bowel Disease: Friends or Enemies?

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, S. Zhan, Z. Tian, Na Li, Tong Li, Dongxuan Wu, Z. Zeng, X. Zhuang   +7 more
semanticscholar   +1 more source

Method of electrochemical biotesting for comparative analysis of probiotic and antibiotic properties of various plant extracts

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

Applications of Plant Bioactive Compounds as Replacers of Synthetic Additives in the Food Industry

Foods, 2023
According to the Codex Alimentarius, a food additive is any substance that is incorporated into a food solely for technological or organoleptic purposes during the production of that food. Food additives can be of synthetic or natural origin.
G. Nieto, L. Martínez-Zamora, R. Peñalver, F. Marín-Iniesta, A. Taboada-Rodríguez, A. López-Gómez, G. B. Martínez-Hernández   +6 more
semanticscholar   +1 more source

Distribution and patterns of use of food additives in foods and beverages available in Brazilian supermarkets.

Food & Function, 2021
The growing consumption of ultra-processed foods and beverages has drawn attention to the use of different food additives in these products. The use of these additives for different purposes in food products is permitted under specific legislation.
Vanessa Dos Santos Pereira Montera, A. P. Martins, C. Borges, D. Canella   +3 more
semanticscholar   +1 more source

Food additive testing [PDF]

Proceedings of the Nutrition Society, 1972
John Philp
openalex   +3 more sources

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

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

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

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