Results 21 to 30 of about 2,103,863 (361)

Optimization of Replacing Pork Meat with Yellow Worm (Tenebrio molitor L.) for Frankfurters

Food Science of Animal Resources, 2017
The effects of replacing pork meat with yellow mealworms on the physicochemical properties and sensory characteristics of frankfurters were investigated in this study. The control (50% pork ham), T1 (45% pork ham + 5% yellow mealworm), T2 (40% pork ham +
Yun-Sang Choi, Tae-Kyung Kim, Hee-Don Choi, Jong-Dae Park, Jung-Min Sung, Ki-Hong Jeon, Hyun-Dong Paik, Young-Boong Kim   +7 more
doaj   +1 more source

Effect of Fermented Spinach as Sources of Pre-Converted Nitrite on Color Development of Cured Pork Loin

Food Science of Animal Resources, 2017
The effect of fermented spinach extracts on color development in cured meats was investigated in this study. The pH values of raw cured meats without addition of fermented spinach extract or nitrite (negative control) were higher ...
Tae-Kyung Kim, Young-Boong Kim, Ki-Hong Jeon, Jong-Dae Park, Jung-Min Sung, Hyun-Wook Choi, Ko-Eun Hwang, Yun-Sang Choi   +7 more
doaj   +1 more source

Food processing and allergenicity

Food and Chemical Toxicology, 2015
Food processing can have many beneficial effects. However, processing may also alter the allergenic properties of food proteins. A wide variety of processing methods is available and their use depends largely on the food to be processed. In this review the impact of processing (heat and non-heat treatment) on the allergenic potential of proteins, and ...
Verhoeckx, K., Vissers, Y., Baumert, J.L., Faludi, R., Fleys, M., Flanagan, S., Herouet-Guicheney, C., Holzhauser, T., Shimojo, R., van der Bolt, Nieke, Wichers, H.J., Kimber, I.   +11 more
openaire   +3 more sources

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

Scientific Opinion on the safety evaluation of the process “RPET Nosinyec”, used to recycle post-consumer PET into food contact materials [PDF]

, 2012
This scientific opinion of the EFSA Panel on food contact materials, enzymes, flavourings and processing aids deals with the safety evaluation of the recycling process RPET Nosinyec, EC register number RECYC082.
EFSA (European Food Safety Authority), EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)   +1 more
core   +2 more sources

Quality Characteristics of Samgyetang according to the Sodium Chloride Level and with/without Phosphate in Broth

Food Science of Animal Resources, 2019
In this study, the effect of sodium chloride (salt) concentration and phosphate on the quality properties of samgyetang was investigated. Increasing the salt concentration by 0.5% increased the moisture and ash content, salinity, water holding capacity ...
Tae-Kyung Kim, Young-Boong Kim, Ki-Hong Jeon, Hae-Won Jang, Hyun-Sung Lee, Yun-Sang Choi   +5 more
doaj   +1 more source

Statement on the Re-evaluation of 3,7-dimethylocta-1,5,7-trien-3-ol [FL-no: 02.146] based on additional data on a supporting substance [PDF]

, 2012
In 2010 the CEF Panel concluded in its Opinion FGE.18Rev2 that for the substance 3,7-dimethylocta-1,5,7-trien-3-ol [FL-no: 02.146], no appropriate NOAEL was available in order to establish a margin of safety, and additional data were requested (90 days ...
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
core   +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

Scientific Opinion on the safety evaluation of the active substances, iron, polyethyleneglycol, disodium pyrophosphate, monosodium phosphate and sodium chloride 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 an iron based oxygen absorber, comprising polyethyleneglycol, disodium pyrophosphate, monosodium phosphate and ...
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
core   +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