Results 21 to 30 of about 2,058,396 (312)
Foods, 2022 Due to concerns about the negative effects of phosphate on human health, the development of phosphate substitutes is an active area of research. Among the various methods, the structural modification of proteins has previously been established.
Tae-Kyung Kim +5 more
doaj +1 more source
Contamination level and exposure assessment to Aflatoxin M1 in Jordanian infant milk formulas
Italian Journal of Food Safety, 2019 Aflatoxin M1 (AFM1) is a principal hydroxylated-aflatoxin B1 (AFB1) metabolite, and has been classified as possible human carcinogen (group 2B). The aim of this study was to survey the contamination level, estimated daily intake (EDI) and tolerable daily
Saddam S. Awaisheh +5 more
doaj +1 more source
Development of technology of blended pumpkin-based juices
Алматы технологиялық университетінің хабаршысы, 2023 All world and domestic experience shows that in modern conditions it is impossible to provide the human body with the optimal amount of biologically valuable substances at the expense of ordinary food.
G. Е. Zhumaliyeva +4 more
doaj +1 more source
EFSA Journal, 2014 The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate 11 flavouring substances in the Flavouring Group Evaluation 11, Revision 3, using the Procedure in Commission ...
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids
doaj +1 more source
Energy from waste and the food processing industry [PDF]
, 2012 The provision of a secure, continuous energy supply is becoming an issue for all sectors of society and the foodprocessingindustry as a major energy user must address these issues.
Benoit +27 more
core +1 more source
, 2017 Food processing has been carried out since ancient times as a way to preserve and improve food nutritional and organoleptic properties. Although it has some undesirable consequences, such as the losses of some nutrients and the potential formation of toxic compounds, a wide range of benefits can be enumerated.
Hidalgo, Francisco J., Zamora, Rosario
openaire +3 more sources
Scientific Opinion on the safety evaluation of the substance, 1,3,5-tris(2,2-dimethylpropanamido)benzene, CAS No. 745070-61-5, for use in 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 additive 1,3,5-tris(2,2-dimethylpropanamido)benzene with the CAS No. 745070-61-5, the Ref. No 95420, the FCM
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
core +1 more source
Function‐driven design of a surrogate interleukin‐2 receptor ligand
FEBS Letters, EarlyView.Interleukin (IL)‐2 signaling can be achieved and precisely fine‐tuned through the affinity, distance, and orientation of the heterodimeric receptors with their ligands. We designed a biased IL‐2 surrogate ligand that selectively promotes effector T and natural killer cell activation and differentiation. Interleukin (IL) receptors play a pivotal role in
Ziwei Tang +9 more
wiley +1 more source
, 2022 Abstract This chapter discusses the relationship between industrialization and food processing. Changes in food processing approaches took place as a result of technological improvements and/or changes in health, safety, and hygiene standards.
Amber Patrick, Hanna Steyne
+6 more sources
Thermal food processing computation software [PDF]
, 2011 The objective of this research consisted of developing the two following thermal food processing software: “F-CALC” is software developed to carry out thermal process calculations based on the well-known Ball's formula method, and “OPT-PROx” is software ...
Abakarov, Alik
core +2 more sources