Results 41 to 50 of about 648,295 (268)
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
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Effects of High Hydrostatic Pressure on Technical Functional Properties of Edible Insect Protein
Food Science of Animal Resources, 2021 The objective of this study was to determine the effects of high pressure to investigate the technical functional properties of the protein solution extracted from an edible insect, Protaetia brevitarsis seulensis.
Tae-Kyung Kim +5 more
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FEBS Letters, EarlyView.Inositol pyrophosphates are energy‐rich signaling molecules that perform critical functions in cells. Three different families of phosphatases hydrolyze the β phosphate of the inositol pyrophosphate molecules: two have narrow specificities and one is promiscuous.
Ronda J. Rolfes
wiley +1 more source
3D Printing of Materials and Printing Parameters with Animal Resources: A Review
Food Science of Animal Resources3D printing technology enables the production of creative and personalized food products that meet consumer needs, such as an attractive visual appearance, fortification of specific nutrients, and modified textures. To popularize and diversify 3D-printed
Eun Young Jeon +4 more
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Impact of naturally derived preservatives in sausage during refrigerated storage
Journal of Animal Science and TechnologyIn the present study, we developed a general-purpose preservative using natural extracts to reduce the residual toxicity and negative health effects of chemical preservatives. This study was conducted to improve the yield of optimized extracts of Psidium
Jae Hoon Lee +10 more
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Effect of the Duck Skin on Quality Characteristics of Duck Hams
Food Science of Animal Resources, 2017 This study was conducted to investigate the effect of duck skin on cooking loss, emulsion stability, pH, color, protein solubility, texture profile analysis (TPA), apparent viscosity, and sensory characteristics of press type duck ham with different ...
Dong-Hyun Kim +7 more
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Food Science of Animal Resources, 2022 The drying of duck blood provides safety and commercial benefits, but each drying method has its own characteristics. Moreover, information on the effects of diverse drying methods on the quality of duck blood is limited.
Jake Kim +5 more
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Modelling stem cell differentiation related processes—A practical overview for biologists
FEBS Letters, EarlyView.Stem cell differentiation is complex and difficult to control experimentally. This review introduces suitable computational modelling approaches that can support stem cell research, from mechanistic ODE and abstract models to multiscale and deep learning methods.
Ricco Zeegelaar +4 more
wiley +1 more source
Development of food technology for the future prospect of the livestock food industry
Food Science of Animal ResourcesThe global livestock food industry faces increasing challenges to reconcile the increasing demand for animal-derived foods owing to environmental sustainability, animal welfare, and public health concerns.
Yea-Ji Kim +4 more
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Design and analysis strategies for robust microbiome ageing research
FEBS Letters, EarlyView.The gut microbiome changes with age and associates with age‐related morbidity and mortality, establishing it as a potential biomarker and intervention target for ageing. Realising this potential requires methodological rigour, yet distinguishing biological signals from methodological artefacts remains challenging across cohorts. This review provides an
Mark Olenik +5 more
wiley +1 more source