Results 1 to 10 of about 2,036,267 (368)

Microwave Drying Modelling of Stevia rebaudiana Leaves Using Artificial Neural Network and Its Effect on Color and Biochemical Attributes

Journal of Food Quality, 2023
Stevia rebaudiana has grown in popularity and consumption across the world as an excellent natural sweetener due to its 300 times sweetness than sugar. Since Stevia leaves are often used in their dried state, the drying process has an inevitable effect ...
Baldev Singh Kalsi, Sandhya Singh, Mohammed Shafiq Alam, Surekha Bhatia   +3 more
doaj   +1 more source

Production and Evaluation of Quality Characteristics of Edible Fish Powder from Tilapia (Oreochromis mossambicus) and Silver Carp (Hypophthalmichthys molitrix)

Journal of Food Quality, 2022
Fish is recognised as the most nutritious animal protein source, but because of its high deterioration nature, a huge number of fish are being wasted and susceptible to nutritional losses, resulting in a significant hurdle for expanding fish production ...
Md. Iftekhar Kabir, Towkir Ahmed Ove, Md. Murtuza Kamal, Safayetul Karim, S. M. Kamrul Hasan, Md. Raihanul Haque, Most. Jesmin Akhter   +6 more
doaj   +1 more source

STUDY OF ZONED VARIETIES OF FRUIT AND VEGETABLE PRODUCTS FOR THE DEVELOPMENT OF TECHNOLOGIES FOR OBTAINING BIOECOLOGICAL PRODUCTS WITH FUNCTIONAL PROPERTIES

Алматы технологиялық университетінің хабаршысы, 2022
This article presents the results of patent and information research with the study of scientific and technical literature of domestic and foreign researchers, with the study of materials of Internet resources, available statistical data on the ...
M. T. VELYAMOV, A. B. OSPANOV, I. POTOROCO, S. M. VELYAMOV, L. A. KURASOVA, A. B. TAGAYEVA, A. Z. SARSENOVA, A. E. KAYIRBAEVA, N. A. SADYKOVA   +8 more
doaj   +1 more source

Inhibitory effect of natural extract mixtures on microbial growth and lipid oxidation of sausages during storage

Journal of Animal Science and Technology, 2023
Large amounts of additives are used during meat product processing to maintain product quality and shelf life. With the growing interest in healthy foods, natural plant-based additives are being used as alternatives to synthetic additives. In this study,
Seung-Hye Woo, Jung-Min Sung, Heejin Park, Jake Kim, Yea-Ji Kim, Tae-Kyung Kim, Heeyoung Lee, Yun-Sang Choi   +7 more
doaj   +1 more source

Biochemical and Structural Characterization of a Novel Bacterial Tannase From Lachnospiraceae bacterium in Ruminant Gastrointestinal Tract

Frontiers in Bioengineering and Biotechnology, 2021
Tannases are a family of esterases that catalyze the hydrolysis of ester and depside bonds present in hydrolyzable tannins to release gallic acid. Here, a novel tannase from Lachnospiraceae bacterium (TanALb) was characterized.
Lijun Guan, Lijun Guan, Kunlun Wang, Kunlun Wang, Yang Gao, Yang Gao, Jialei Li, Jialei Li, Song Yan, Song Yan, Nina Ji, Chuanying Ren, Chuanying Ren, Jiayou Wang, Ye Zhou, Ye Zhou, Bo Li, Bo Li, Shuwen Lu, Shuwen Lu   +19 more
doaj   +1 more source

Effects of hydrocolloids on the quality characteristics of cold-cut duck meat jelly

Journal of Animal Science and Technology, 2020
In this study, we examined the effects of various hydrocolloid (alginate, carrageenan, and konjac) treatments on the quality characteristics of cold-cut duck meat jelly.
Tae-Kyung Kim, Hae In Yong, Hae Won Jang, Young-Boong Kim, Jung-Min Sung, Hyun-Wook Kim, Yun-Sang Choi   +6 more
doaj   +1 more source

A review on source-specific chemistry, functionality, and applications of chitin and chitosan

Carbohydrate Polymer Technologies and Applications, 2021
Chitin (CT), an abundant biopolymer, next to cellulose, constitutes a vital renewable resource obtained from diverse biological sources. Chitosan (CS), its main derivative, is valued for its ‘tunable’ feature that facilitates numerous optimizable ...
Sherin M. Joseph, Srinivasan Krishnamoorthy, R. Paranthaman, J.A. Moses, C. Anandharamakrishnan   +4 more
doaj   +1 more source

Scientific Opinion on the safety evaluation of the substance, 2-phenyl-3,3-bis(4-hydroxyphenyl)phthalimidine, CAS No. 6607-41-6, for use in food contact materials [PDF]

, 2012
<p>This scientific opinion of EFSA deals with the risk assessment of the substance 2-phenyl-3,3-bis(4-hydroxyphenyl)phthalimidine with the CAS No.
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
core   +1 more source

Scientific Opinion on the safety evaluation of the active substances citric acid (E330) and sodium hydrogen carbonate (E500ii), used as carbon dioxide generators, together with liquid absorbers cellulose and polyacrylic acid sodium salt crosslinked, in active food contact materials [PDF]

, 2013
This scientific opinion of EFSA Panel on food contact materials, enzymes, flavourings and processing aids deals with the safety evaluation of the mixture of the active substances citric acid (E330, CAS No 77-92-9, FCM Substance No 139) and sodium ...
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
core   +1 more source

Statement on List of Representative Substances for Testing

EFSA Journal, 2012
EFSA is requested to carry out a risk assessment on groups of flavouring substances listed in a Register prior to their authorisation and inclusion in a Union list according to Commission Regulation (EC) No 1565/2000.
EFSA Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
doaj   +1 more source