Results 41 to 50 of about 3,449,307 (399)
Scientific Opinion on the re-evaluation of montan acid esters (E 912) as a food additive [PDF]
, 2013 Following a request from the European Commission, the EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) was asked to deliver a scientific opinion re-evaluating the safety of montan acid esters (E 912) when used as a food additive ...
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS)
core +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
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
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
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
Survival of Listeria monocytogenes on a conveyor belt material with or without antimicrobial additives [PDF]
, 2010 Survival of Listeria monocytogenes on a conveyor belt material with or without antimicrobial additives, in the absence or presence of food debris from meat, fish and vegetables and at temperatures of 10, 25 and 37 °C was investigated.
Beumer, R.R. +2 more
core +2 more sources
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
Foods, 2022 Colour is one of the most relevant organoleptic attributes that directly affects consumers’ acceptance and food selection. However, as food colouring pigments are generally unstable and become modified during processing, in order to maintain or restore ...
M. M. Silva, F. Reboredo, F. Lidon
semanticscholar +1 more source
The SLED (Shelf Life Expiration Date) Tracking System: Using Machine Learning Algorithms to Combat Food Waste and Food Borne Illnesses [PDF]
arXiv, 2023 The issue of food waste is a major problem contributing to the emission of greenhouse gases into the environment in addition to causing illness in humans. This research aimed to develop a correlation between the amount of time until a food spoiled and dates on food labels in conjunction with sensory observations.
arxiv
Scientific opinion on the proposed amendment of the EU specifications for titanium dioxide (E 171) with respect to the inclusion of additional parameters related to its particle size distribution [PDF]
, 2019 © 2019 European Food Safety Authority. EFSA Journal published by John Wiley and Sons Ltd on behalf of European Food Safety Authority.Peer reviewedPublisher ...
EFSA Panel on Food Additives and Flavourings (FAF)
core +1 more source