Results 31 to 40 of about 21,737,319 (410)
Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety.
Comprehensive Reviews in Food Science and Food Safety, 2021 The last two decades saw a steady increase of high hydrostatic pressure (HHP) used for treatment of foods. Although the science of biomaterials exposed to high pressure started more than a century ago, there still seem to be a number of unanswered ...
K. Aganovic +15 more
semanticscholar +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
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
EFSA Journal, 2014 The Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids of the European Food Safety Authority was requested to evaluate a flavouring substance, cyclopropanecarboxylic acid (2‐isopropyl‐5‐methyl‐cyclohexyl)‐amide [FL‐no: 16.115] in ...
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids
doaj +1 more source
Guidance on the data required for the risk assessment of flavourings to be used in or on foods
EFSA Journal, 2010 This Opinion follows a request from the European Commission for the data required for the risk assessment of flavourings. The Panel considered that the elaboration of a proposal concerning the data required for the risk assessment of new flavouring ...
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids
doaj +1 more source
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
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. +11 more
openaire +3 more sources
Application of Ultrasound Technology in Food Processing with emphasis on bacterial spores
Food reviews international (Print), 2021 Ultrasound technology is an emerging food processing technology that helps food processing/preservation shifting away from conventional thermal technologies due to their detrimental effects on food quality, composition, and sensory attributes.
H. Onyeaka +4 more
semanticscholar +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