Results 21 to 30 of about 284,852 (301)
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
Postgraduate Medical Journal, 1974 Summary Food additives are discussed from the food technology point of view. The reasons for their use are summarized: (1) to protect food from chemical and microbiological attack; (2) to even out seasonal supplies; (3) to improve their eating quality; (4) to improve their ...
openaire +2 more sources
Scientific Opinion on the revised exposure assessment of steviol glycosides (E 960) for the proposed uses as a food additive [PDF]
, 2014 Following a request from the European Commission, the European Food Safety Authority (EFSA) carried out an exposure assessment of steviol glycosides (E 960) from its use as a food additive, taking into account the proposed extension of uses. In 2010, the
EFSA (European Food Safety Authority) +7 more
core +1 more source
The Study of Influence of Aronia Additives on Functional-technological Properties of Wheat Flour [PDF]
, 2017 The expedience of the use of aronia in technology of short dough products as a source of vitamins, mineral, pectin substances, phenol compounds, easily assimilated sugars, organic acids and so on was substantiated.
Goriainova, I. (Iuliia) +4 more
core +2 more sources
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
Effectiveness of lactate-containing processing aids application in vegetable treatment [PDF]
Техника и технология пищевых производств, 2018 Common characteristic of salad products is presence of cut raw vegetables in its composition. Cold cutting helps surface microorganisms penetrate into deep layers of the product.
Eveleva V. +2 more
doaj +1 more source
Research Progress of α-Glucosidase Inhibitors Produced by Microorganisms and Their Applications
Foods, 2023 Based on the easy cultivation of microorganisms and their short cycle time, research on α-glucosidase inhibitors (α-GIs) of microbial origin is receiving extensive attention. Raw materials used in food production, such as cereals, dairy products, fruits,
Fei Ren, Nairu Ji, Yunping Zhu
doaj +1 more source
Statement on a conceptual framework for the risk assessment of certain food additives re-evaluated under Commission Regulation (EU) No 257/2010 [PDF]
, 2014 The Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific statement presenting a conceptual framework for the risk assessment of certain food additives re-evaluated under Commission Regulation (EU) No 257/2010.
Allainguillaume +145 more
core +1 more source
International Journal of Food Properties, 2018 In this study, optimum process parameters for supercritical carbon dioxide (CO2) (SC-CO2) extraction of roasted pistachio (Pistacia vera L.) were investigated by depending on amount of the characteristic flavouring components (α-pinene, limonene-D, α ...
Aslı Barla Demirkoz +3 more
doaj +1 more source
Molecules, 2019 In this experiment, a new type of nutritional drink—millet skim milk beverage—was developed based on combining skim milk with millet and nutritional resource utilization. The effects of NaHCO3 concentrations in soaking water (0, 0.5 g/100 mL,
Minghui Pan +5 more
doaj +1 more source