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Analysis of Food and Beverages [PDF]
, 2023 We are delighted to introduce the “Analysis of Food and Beverages Section of Separations”, which focuses on developing and applying new approaches based on separation techniques for the characterization of foods and beverages [...
Javier Saurina
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Safety of water extract of Cistanche tubulosa stems as a Novel food pursuant to Regulation (EU) 2015/2283 [PDF]
, 2021 Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on water extract of Cistanche tubulosa stems as a novel food (NF) for its use in food supplements (FS) and
Turck, Dominique +2 more
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Some Important Food Quality Traits of Autochthonous Grape Cultivars
Journal of Food Quality, 2021 Grapes (Vitis L.), one of the most important and old fruit crops in the world, are grown in a wide range of environments from Australia to North America and from Japan to Chile.
Muhammed Kupe +6 more
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Intensifying Effects of Climate Change in Food Loss: A Threat to Food Security in Turkey [PDF]
, 2022 Turkey is increasingly concerned about the effects of climate change, weather unpredictability, and severe events on agricultural production, food loss, and livelihoods.
Nihal Ahmed +11 more
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Determination of chlorantraniliprole 18.5% SC in the paddy ecosystem and its risk assessment
Scientific Reports, 2023 Chlorantraniliprole belongsto theanthranilic diamide group is widely used against broad range of lepidopteron pests in a variety of vegetable and rice pests includingyellow rice stem borer and leaf folder.
Saraswati Mahato +7 more
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Sodium Cyclamate Identification and Determination of Dawet Ice Sold in Wedi District Indonesia
Food ScienTech Journal, 2022 Sweeteners are food additives that are added to food or beverages to create a sweet taste, improve taste, aroma as well as a source of calories for the body.
Makhabbah Jamilatun +2 more
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, 2020 Over the last decades, food safety has been a growing concern all over the world. Traceability systems are considered as the main tools for eliminating the concerns of consumers, manufacturers, and legal authorities on food safety.
Kamiloğlu, S. +4 more
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Allergenic components, biocides, and analysis techniques of some essential oils used in food products [PDF]
, 2021 Nowadays, almost 300 essential oils (EOs) are commonly traded in the world market, with a prediction to be worth over $14 billion in 2024. EOs are natural preservatives for food products in order to reduce the activity of pathogenic microorganisms ...
Dilek Özmen +3 more
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Applied Biological Chemistry, 2019 A new solid phase microextraction (SPME)-Arrow method was evaluated for the analysis of volatile compounds in kanari-aekjeot, a Korean traditional salt–fermented sand lance sauce, and compared it to the standard headspace–SPME method. Factors observed to
Nho-Eul Song +4 more
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The changes of α-galactosides during germination and high pressure treatment of chick-pea seeds
Czech Journal of Food Sciences, 2004 The α-galactosides negatively affect of digestibility of grain legumes. The most effective way of α-galactosides decreasing is germination. The content of α-galactosides in chick-pea was decreased by 4 days germination up to 24% of original value in dry ...
J. Dostálová +5 more
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