Results 41 to 50 of about 3,383,416 (397)

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, Allnutt, Andersen, Andersson, Aono, Aono, Bagavathiannen, Bailleul, Baker, Bauer-Panskus, Beckie, Beckie, Beckie, Begg, CERA, Chardin, Charters, Chèvre, Claessen, Claessen, Crawley, Crawley, Crawley, Crawley, D'Hertefeldt, Dafni, Damgaard, De Vries, Devos, Devos, Eastham, EC (European Commission), EFSA (European Food Safety Authority), EFSA (European Food Safety Authority), EFSA (European Food Safety Authority), EFSA (European Food Safety Authority), EFSA (European Food Safety Authority), EFSA (European Food Safety Authority), EFSA GMO Panel (EFSA Panel on Genetically Modified Organisms), EFSA GMO Panel (EFSA Panel on Genetically Modified Organisms), EFSA GMO Panel (EFSA Panel on Genetically Modified Organisms), EFSA GMO Panel (EFSA Panel on Genetically Modified Organisms), EFSA GMO Panel (EFSA Panel on Genetically Modified Organisms), EFSA GMO Panel (EFSA Panel on Genetically Modified Organisms), EFSA GMO Panel (EFSA Panel on Genetically Modified Organisms), EFSA GMO Panel (EFSA Panel on Genetically Modified Organisms), EFSA GMO Panel (EFSA Panel on Genetically Modified Organisms), EFSA GMO Panel (EFSA Panel on Genetically Modified Organisms), EFSA GMO Panel (EFSA Panel on Genetically Modified Organisms), EFSA GMO Panel (EFSA Panel on Genetically Modified Organisms), EFSA GMO Panel (EFSA Panel on Genetically Modified Organisms), Elling, Ellstrand, Ellstrand, FitzJohn, Fredshavn, Garnier, Garnier, Gressel, Gruber, Gruber, Gulden, Gulden, Gulden, Hails, Hails, Hails, Hansen, Hansen, Hecht, Heyn, Hobson, Huangfu, Hülter, Hüsken, Jenczewski, Jong, Jong, Jong, Jørgensen, Jørgensen, Jørgensen, Kerlan, Kim, Knispel, Knispel, Lippe, Lippe, Liu, Liu, Liu, Londo, Londo, Lutman, Lutman, Lutman, López-Granados, Messéan, Mizuguti, Monier, Monsalve, Morgan, Munier, Nishizawa, Norris, Ohigashi, Overballe-Petersen, Pascher, Pascher, Pascher, Peltzer, Pivard, Pivard, Poikonen, Price, Puumalainen, Saji, Schatzki, Scheffler, Simard, Simard, Simard, Snow, Squire, Stanley, Suh, Sutherland, Sweet, Thomas, Tsuda, Vacher, Warwick, Warwick, Warwick, Warwick, Warwick, Watrud, Wichmann, Wilkinson, Wilkinson, Wilkinson, Wilkinson, Wurbs, Yoshimura, Zhao, Zwaenepoel   +145 more
core   +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., Cherpalova T., Shipovskaya E.   +2 more
doaj   +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), Korenets, Y. (Yuriі), Nazarenko, I. (Iryna), Nykyforov, R. (Radion), Simakova, O. (Olga)   +4 more
core   +2 more sources

Microbiological Safety and Quality of Fermented Products

Foods, 2023
Fermented foods, which have emerged fortuitously over the course of human development, have become an essential part of human history worldwide [...]
Xiaoyan Liu, Jinghao Ma, Guangsen Fan
doaj   +1 more source

Gold nanoparticle-based colorimetric and electrochemical sensors for the detection of illegal food additives

Journal of Food and Drug Analysis, 2020
Lately, scandals associated with the illegal addition of poisonous chemicals to food for commercial interests have been gradually disclosed to the public.
Li Li, Ming Zhang, Wei Chen
semanticscholar   +1 more source

Analysis of volatile flavour components by dynamic headspace analysis/gas chromatography-mass spectrometry in roasted pistachio extracts using supercritical carbon dioxide extraction and sensory analysis

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, Melis Karakaş, Pelin Bayramoğlu, Melike Üner   +3 more
doaj   +1 more source

Influence of Processing Conditions on the Physicochemical Properties of a New-Type of Nutritional Drink—Millet Skim Milk Beverage

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, Yungang Cao, Xuelu Chi, Zheng Song, Nasi Ai, Baoguo Sun   +5 more
doaj   +1 more source

The use of alternative protein sources in quail diets: A review

Пищевые системы
The 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, E. V. Mechtaeva, A. D. Chernov, V. Yu. Sitnov, A. Z. Zhuravleva   +4 more
doaj   +1 more source

Comparison of Sensory and Electronic Tongue Analysis Combined with HS-SPME-GC-MS in the Evaluation of Skim Milk Processed with Different Preheating Treatments

Molecules, 2019
It is well known that the flavor of skim milk is inferior to whole milk due to the lack of fat. With the popularity of low-fat dairy products, improving the flavor of skim milk is a main focus for food scientists.
Minghui Pan, Lingjun Tong, Xuelu Chi, Nasi Ai, Yungang Cao, Baoguo Sun   +5 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