Results 21 to 30 of about 109,614 (311)
Effects of W/O Nanoemulsion on Improving the Color Tone of Beijing Roast Duck
Foods, 2023 Traditional Beijing roast duck is often brushed with a high concentration of maltose solution (15% w/v) and shows ununiform color after roasting. A novel W/O nanoemulsion was applied to improve the color tone of Beijing roast ducks and, meanwhile ...
Wendi Teng +4 more
doaj +1 more source
Guidance on Food Additives Revision 2, 2015 [PDF]
, 2015 This guidance is aimed at the food industry and at food law enforcement officers. It seeks to clarify issues surrounding food additives including their function, their use, possible implications for health and the legislation by which they are ...
Food Safety Authority of Ireland
core +1 more source
Biotechnology applications of wheat bran. Review
Пищевые системыThe review presents the results of information research on the application of wheat bran, a by-product of wheat grain processing. The relevance of this topic is due to the difficulties of rationally using large-scale waste and its disposal without ...
G. F. Kurbanov +4 more
doaj +1 more source
Antimicrobial potato starch — based films incorporating lactic acid
Пищевые системыThe aim of the work was to produce and assess properties of biodegradable antimicrobial films based on potato starch, glycerin and lactic acid as functional additives for food packaging. Films were produced by the casting method from the solution: 2 % (w/
V. E. Putilov +4 more
doaj +1 more source
Scientific Opinion on the re-evaluation of propionic acid (E 280), sodium propionate (E 281), calcium propionate (E 282) and potassium propionate (E 283) as food additives [PDF]
, 2014 The EFSA ANS Panel provides a scientific opinion re-evaluating the safety of propionic acid (E 280), sodium propionate (E 281), calcium propionate (E 282) and potassium propionate (E 283) which are authorised as food additives in the EU and have been ...
EFSA Panel on Food Additives and Nutrient Sources added to food (ANS) +1 more
core +1 more source
Northern Clinics of Istanbul, 2019 The use of food additives in food production is inevitable in this modern world. Although only a safe amount of food additives is approved, their safety has always been questioned. To our knowledge, the effects of food additives on microbiota have not been investigated in a detailed manner in the literature so far.
Gültekin, Fatih +3 more
openaire +4 more sources
Pediatric Blood &Cancer, EarlyView.ABSTRACT Objectives The association between exposure to dinutuximab beta (DB) and event‐free survival (EFS) or overall survival (OS) of neuroblastoma patients was assessed using data collected during three clinical trials (five cohorts). Methods A systematic review (March 2026) was conducted to identify relevant studies (prospective; registered DB ...
Przemysław Holko +19 more
wiley +1 more source
Toxicological evaluation of certain food additives and contaminants / prepared by the 35th meeting of the Joint FAO/WHO Expert Committee on Food Additives (JEFCA) [meeting held in Rome, Italy, 29 May - 7 June 1989] [PDF]
, 1990 French ed. "OMS séries Additifs alimentaires", only nos. 1-8 publishedNos.
World Health Organization +3 more
core
A consumer survey on food additives [PDF]
, 1995 Consumers knowledge and opinions on food additives were evaluated by using a combined questionnaire and interview study. A total of 400 consumers living in the metropolitan area of zmir from 8 groups covering medical doctors, housewives, students and ...
Elmaci Y., Altu T., Y. Elmaci, T. Altu
core +1 more source
The use of alternative protein sources in quail diets: A review
Пищевые системыThe growth of the Earth’s population and people’s striving for healthy life style lead to an increase in the global demand for protein food. Quails are a valuable source of protein, which is thought to reduce the risk of obesity and cardiovascular ...
M. A. Polubesova +4 more
doaj +1 more source