Results 21 to 30 of about 21,737,319 (410)
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 +19 more
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Available technologies on improving the stability of polyphenols in food processing
Food Frontiers, 2021 Polyphenols are the most important phytochemicals in our diets and have received great attention due to their broad benefits for human health by suppressing oxidative stress and playing a protective role in preventing different pathologies such ...
H. Cao +22 more
semanticscholar +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 +6 more
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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 +4 more
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Sustainability, 2021 Food businesses in the European Union are preparing for a carbon-neutral future by gradually transitioning to a circular way of operating. Building upon results from the EU REFRESH project, we consider the most valuable food processing by-streams in ...
Madhura Rao, A. Bast, A. de Boer
semanticscholar +1 more source
Scientific Opinion on the safety evaluation of the active substance, acrylic acid, sodium salt, co-polymer with acrylic acid, methyl ester, methacrylic acid, 2 hydroxypropylester, and acrylic acid cross-linked for use in active food contact materials [PDF]
, 2013 This scientific opinion of the EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids deals with the safety evaluation of the acrylic acid, sodium salt, co-polymer with acrylic acid, methyl ester, methacrylic acid, 2 ...
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
core +1 more source
Journal of Animal Science and Technology, 2021 The use of edible insects to replace meat protein is important to ensure future global food security. However, processed foods using edible insects require development to enhance consumer perception.
Tae-Kyung Kim +5 more
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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)
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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
Comprehensive Reviews in Food Science and Food Safety, 2021 Is phytic acid (IP6) an undesirable constituent for vegetables and foods? This question is getting harder to answer. Phytic acid contributes to mineral/protein deficiency, but also brings about potential physiological benefits.
Ruican Wang, Shuntang Guo
semanticscholar +1 more source