Results 211 to 220 of about 195,741 (247)

Safety evaluation of an extension of use of the food enzyme pectinesterase from the genetically modified <i>Trichoderma reesei</i> strain RF6201. [PDF]

EFSA J
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano MLM, Sramkova M, Van Loveren H, Vernis L, Pasch J, Liu Y.   +15 more
europepmc   +1 more source

Safety evaluation of an extension of use of the food enzyme endo-polygalacturonase from the genetically modified <i>Trichoderma reesei</i> strain RF6197. [PDF]

EFSA J
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano MLM, Sramkova M, Van Loveren H, Vernis L, Pasch J, Liu Y.   +15 more
europepmc   +1 more source

A Prototype Process for Demulsification of Waste Ice Cream. [PDF]

Food Sci Nutr
Garcia RA, Liang C, Plumier BM, Lee C, Bumanlag LP, Renye JA, Tomasula PM.   +6 more
europepmc   +1 more source

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

EFSA J
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Lambré C, Barat Baviera JM, Bolognesi C, Chesson A, Cocconcelli PS, Crebelli R, Gott DM, Grob K, Mengelers M, Mortensen A, Rivière G, Steffensen IL, Tlustos C, Van Loveren H, Vernis L, Zorn H, Dudler V, Milana MR, Papaspyrides C, Tavares Poças MF, Colombo G, Lioupis A, Lampi E.   +24 more
europepmc   +1 more source

Risk assessment approaches to setting thermal processes in food manufacture

, 2010
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Occurrence of perchlorate in processed foods manufactured in China

Food Control, 2020
Abstract Perchlorate has been recognized as a new threat to the environment and foods, which may cause serious health problems. The information on perchlorate contamination in water and food samples in China is limited. The aims of this study were to acquire the baseline contamination levels of perchlorate in 660 processed food samples, representing ...
Zhibin Gao, Zhenyu Liao, Dongli Cao, Shuliang Zhang   +3 more
openaire   +2 more sources

Processing of Alliums; Use in Food Manufacture

2020
This chapter focuses on factors affecting processing quality and will contrast the natures of domestic cooking and industrial processing and their effects on end product composition and quality. Alliums are used for their flavor, aroma, and taste, being prepared domestically or forming raw materials for a variety of food manufacturing processes.
A. B. Hanley, G. R. Fenwick
openaire   +2 more sources

Integrating Expert Knowledge in Cereal Food Manufacturing Processes

Volume 4: Advanced Manufacturing Processes; Biomedical Engineering; Multiscale Mechanics of Biological Tissues; Sciences, Engineering and Education; Multiphysics; Emerging Technologies for Inspection and Reverse Engineering; Advanced Materials and Tribology, 2012
We present a procedure of knowledge representation based on a qualitative algebra, to predict the wheat flour dough behaviour from mixing settings. The procedure guarantees the consistency of the knowledge base and provides a concise and explicit representation of the knowledge.
Kansou, Kamal, Della Valle, Guy, Ndiaye, Amadou   +2 more
openaire   +2 more sources