Results 31 to 40 of about 3,383,416 (397)
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 +6 more
semanticscholar +1 more source
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 +4 more
doaj +1 more source
Food additives: distribution and co-occurrence in 126,000 food products of the French market
Scientific Reports, 2020 Background. More than 330 food additives (e.g. artificial sweeteners, emulsifiers, dyes) are authorized in Europe, with a great variability of use across food products. Objective.
E. Chazelas +14 more
semanticscholar +1 more source
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
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
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
EFSA journal. European Food Safety Authority, 2020 The present opinion deals with the re‐evaluation of polyvinylpyrrolidone (E 1201, PVP) and polyvinylpolypyrrolidone (E 1202, PVPP) when used as food additives.
M. Younes +28 more
semanticscholar +1 more source
Food Additives, Gut Microbiota, and Irritable Bowel Syndrome: A Hidden Track
International Journal of Environmental Research and Public Health, 2020 The interactions between diet, gut microbiota, and irritable bowel syndrome (IBS) have many complex mechanisms that are not fully understood. Food additives are one component of the modern human diet that deserves attention from science and government ...
E. Rinninella +4 more
semanticscholar +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
Journal of Agricultural and Food Chemistry, 2020 In this paper, a novel and facile synthetic method of 3-mercaptopropionic acid functionalized copper nanoclusters with aggregation-induced emission (AIE) induced by Cu2+ (Cu2+@MPA-Cu NCs) was developed by a one-pot reaction as a fluorescent probe for the
Dawei Wang +6 more
semanticscholar +1 more source