Results 41 to 50 of about 3,236,762 (376)
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 ...
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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
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Use of Nanotechnology in Food Industry: A review [PDF]
, 2017 Food science is emerging in a fast way with collaboration of nanotechnology. The food market demands technologies, which are essential to keep market leadership in the food processing industry to produce fresh authentic, convenient and flavorful food ...
Samal, D. (Dibyaranjan)
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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
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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
EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2014. Scientific Opinion on Flavouring Group Evaluation 213, Revision 1 (FGE.213Rev1): Consideration of genotoxic potential for α , β -Unsaturated Alicyclic ketones and precursors from chemical subgroup 2.7 of FGE.19. EFS [PDF]
, 2014 The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate the genotoxic potential of 26 flavouring substances from subgroup 2.7 of FGE.19 in the Flavouring Group ...
Ballantyne +33 more
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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
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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
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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
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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
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