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Present Problems of Food Colours
1980Food colours belong to those food additives which have been most carefully evaluated toxicologically. The colours which are accepted today by international bodies, like the FAO/WHO and Codex Alimentarius, offer an extraordinary high degree of safety. Within these toxicologically accepted colours, the group of colours which naturally occur in foods (for
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Food irradiation—past, present and future
Radiation Physics and Chemistry, 2002Abstract A review is presented of historical developments, the present situation, and expected future developments in the field of food irradiation. Acceptance of the process in different parts of the world is not uniform. In the USA and in some other countries where health authorities actively encourage the use of this technology, commercial ...
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Presentation. Food & Sustainability
RIVISTA DI STUDI SULLA SOSTENIBILITA', 2014openaire +1 more source
Latex-food syndrome – case presentation
Alergologia, 2018Diana Deleanu +2 more
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The rumen microbiome: balancing food security and environmental impacts
Nature Reviews Microbiology, 2021Itzhak Mizrahi +2 more
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Climate change impacts on plant pathogens, food security and paths forward
Nature Reviews Microbiology, 2023Brajesh K Singh +2 more
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Turning Food Protein Waste into Sustainable Technologies
Chemical Reviews, 2023Mohammad Peydayesh +2 more
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Evolving standards of care and new challenges in the management of HER2‐positive breast cancer
Ca-A Cancer Journal for Clinicians, 2020Grace M Choong +2 more
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