Results 11 to 20 of about 266,268 (308)

Food manufacturing processes and technical data used in the exposure assessment of food enzymes

EFSA Journal, 2023
Food enzymes are used for technical purposes in the production of food ingredients or foods-as-consumed. In the European Union, the safety of a food enzyme is evaluated by EFSA on the basis of a technical dossier provided by an applicant. Dietary exposure is an integral part of the risk assessment of food enzymes. To develop exposure models specific to
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk vanLoveren, Laurence Vernis, Holger Zorn, Yrjö Roos, Kyriaki Apergi, Daniele Cavanna, Yi Liu, Francesco Pesce, Giulio diPiazza, Rita Ferreira deSousa, Andrew Chesson   +24 more
openaire   +5 more sources

Safety assessment of the process ‘Veroniki Ecogrup SRL’, based on Starlinger Decon technology, used to recycle post-consumer PET into food contact materials [PDF]

, 2017
Publisher ...
Bolognesi, Claudia, Castle, Laurence, Cravedi, Jean-Pierre, Dudler, Vincent, EFSA Panel on Food Contact Materials Enzymes, Flavourings and Processing Aids (CEF), Engel, Karl-Heinz, Fowler, Paul, Gontard, Nathalie, Grob, Konrad, Gürtler, Rainer, Husøy, Trine, Kärenlampi, Sirpa, Lampi, Eugenia, Mennes, Wim, Milana, Maria Rosaria, Nerin, Cristina, Papaspyrides, Constantine, Penninks, André, Silano, Vittorio, Smith, Andrew, Tavares Poças, Maria de Fátima, Tlustos, Christina, Volk, Katharina, Wölfle, Detlef, Zorn, Holger, Zugravu, Corina-Aurelia   +25 more
core   +3 more sources

Profile analysis of food shelf-life research

Liang you shipin ke-ji, 2020
In today's society，the importance of shelf life is indisputable in all aspects of food industry including manufacture，processing，storage，distribution，sale and consumption.However，there is no general method to predict the shelf life of different kinds of
QIANG Wan-li, XIE Tian, LI Hui, DU Yu-meng, LI Jing, LI Xiao-yan   +5 more
doaj   +1 more source

Safety evaluation of the food enzyme β‐galactosidase from the non‐genetically modified Aspergillus oryzae strain GL 470

EFSA Journal, 2022
The food enzyme β‐galactosidase (β‐d‐galactoside galactohydrolase; EC 3.2.1.23) is produced with the Aspergillus oryzae strain GL 470 by Shin Nihon Chemical Co., Ltd. The food enzyme is free from viable cells of the production organism. It is intended to
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Lieve Herman, Jaime Aguilera, Magdalena Andryszkiewicz, Daniele Cavanna, Natalia Kovalkovikova, Yi Liu, Giulio diPiazza, Rita Ferreira de Sousa, Andrew Chesson   +25 more
doaj   +1 more source

Mango Fruit Processing: Options for Small-Scale Processors in Developing Countries

Agriculture, 2021
Postharvest losses of mango fruit in a number of developing countries in Africa and Asia have been estimated to be as high as over 50%, especially during the main harvest season.
Willis O. Owino, Jane L. Ambuko
doaj   +1 more source

Collagen from porcine skin: a method of extraction and structural properties

International Journal of Food Properties, 2018
This paper presents a study of the processing of collagen-containing raw material and its changes in the course of targeted complex processing by hydrolysis, including freeze-drying. The pH, chemical composition, penetration magnitude, and critical shear
Ivan Fiodorovich Gorlov, Evgeniy Ivanovich Titov, Gennadiy Viacheslavovich Semenov, Marina Ivanovna Slozhenkina, Aleksandr Yurievich Sokolov, Ruslan Saferbegovich Omarov, Aleksandr Ivanovich Goncharov, Elena Yurievna Zlobina, Elena Viktorovna Litvinova, Ekaterina Vladimirovna Karpenko   +9 more
doaj   +1 more source

Safety assessment of the process ‘Alimpet’, based on EREMA MPR technology, used to recycle post-consumer PET into food contact materials [PDF]

, 2017
Publisher ...
Bolognesi, Claudia, Castle, Laurence, Cravedi, Jean-Pierre, Dudler, Vincent, EFSA Panel on Food Contact Materials Enzymes, Flavourings and Processing Aids (CEF), Engel, Karl-Heinz, Fowler, Paul, Gontard, Nathalie, Grob, Konrad, Gürtler, Rainer, Husøy, Trine, Kärenlampi, Sirpa, Lampi, Eugenia, Lioupis, Alexandros, Mennes, Wim, Milana, Maria Rosaria, Nerin, Cristina, Papaspyrides, Constantine, Penninks, André, Silano, Vittorio, Smith, Andrew, Tavares Poças, Maria de Fátima, Tlustos, Christina, Wölfle, Detlef, Zorn, Holger, Zugravu, Corina-Aurelia   +25 more
core   +3 more sources

PENGANEKARAGAMAN KONSUMSI PANGAN RUMAH TANGGA MASYARAKAT PESISIR DI KOTA BENGKULU MELALUI TEKNOLOGI PENGOLAHAN PRODUK HASIL LAUT DAN NON HASIL LAUT

Dharma Raflesia, 2018
Food is an ingredient intended as food or beverage derived from biological and water resources, whether processed or unprocessed, including food additives, foodstuffs, and other materials used in the process of preparing, processing and / or making food ...
reswita reswita reswita, Melli Suryanty, Ellys Yuliarti   +2 more
doaj   +1 more source

Safety assessment of the process ‘Plastienvase’, based on EREMA Basic technology, used to recycle post-consumer PET into food contact materials [PDF]

, 2017
Publisher ...
Bolognesi, Claudia, Castle, Laurence, Cravedi, Jean-Pierre, Dudler, Vincent, EFSA Panel on Food Contact Materials Enzymes, Flavourings and Processing Aids (CEF), Engel, Karl-Heinz, Fowler, Paul, Gontard, Nathalie, Grob, Konrad, Gürtler, Rainer, Husøy, Trine, Kärenlampi, Sirpa, Lampi, Eugenia, Mennes, Wim, Milana, Maria Rosaria, Nerin, Cristina, Papaspyrides, Constantine, Penninks, André, Silano, Vittorio, Smith, Andrew, Tavares Poças, Maria de Fátima, Tlustos, Christina, Volk, Katharina, Wölfle, Detlef, Zorn, Holger, Zugravu, Corina-Aurelia   +25 more
core   +3 more sources

REVIEW OF THE COLLECTIVE MONOGRAPH"IMPROVING FOOD QUALITY AND SAFETY THROUGH BIOTECHNOLOGY AND FOOD ENGINEERING"

Journal of Social Sciences, 2023
The collective monograph "Improving the quality and safety of food through biotechnology and food engineering" was produced within the project code 20.80009.5107.09 "Improving the quality and safety of food through biotechnology and food engineering ...
GĂINĂ, Boris, REȘITCA, Vladislav, VLADEI, Natalia   +2 more
doaj   +1 more source