Results 21 to 30 of about 93,521 (331)

Risk assessment approaches to setting thermal processes in food manufacture

, 2010
Jeanne Marie J. M. Membré
  +6 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
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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

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   +4 more sources

Remarkable impact of commercial sterilizing on ginsenosides transformation in fresh ginseng pulp based on widely targeted metabolomics analysis

Food Chemistry: X, 2022
Terpenoids such as ginsenosides are the most important phytochemicals and functional components in ginseng. Commercial sterilizing with high temperature and high pressure is also one of the common methods of ginseng food processing.
Junshun Zhang, Zhiyi Ai, Yue Hu, Yonghong Wang, Sitong Liu, Yongzhe Liu, Bo Nan, Yuhua Wang   +7 more
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Recycling industrial food wastes for lipid production by oleaginous yeasts Rhodosporidiobolus azoricus and Cutaneotrichosporon oleaginosum

Biotechnology for Biofuels and Bioproducts, 2021
Background Microbial lipids have been emerging as a sustainable alternative to vegetable oils and animal fat to produce biodiesel and industrial relevant chemicals.
Silvia Donzella, I. Serra, A. Fumagalli, L. Pellegrino, Giacomo Mosconi, R. Lo Scalzo, C. Compagno   +6 more
semanticscholar   +1 more source

Safety evaluation of the food enzyme rennet containing chymosin and pepsin A from the abomasum of calves and cows

EFSA Journal, 2023
The food enzyme containing chymosin (EC 3.4.23.4) and pepsin A (EC 3.4.23.1) is prepared from the abomasum of calves and cows (Bos taurus) by Chr. Hansen.
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, Yrjö Roos, Jaime Aguilera, Cristina Fernandez‐Fraguas, Magdalena Andryszkiewicz, Daniele Cavanna, Yi Liu, Andrew Chesson   +23 more
doaj   +1 more source

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
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Recent advances and applications of artificial intelligence and related technologies in the food industry

Applied Food Research, 2022
In current scenario most of food processing industries are majorly focusing on quality of food, nutritional value, and method of processing as the consumers are demanding for foods lined up with qualities, sensory and shelf life of the products ...
Mounika Addanki, Priyanka Patra, Prameela Kandra   +2 more
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FOOD SUPPORT: CONDITION AND PROSPECTS [PDF]

Экономика региона, 2009
In this close there were considered problems of functioning of the processing and food enterprises the Republic of Sakha (Yakutia), indicators in the economy of the region play a considerable role in maintenance of the population of republic with a local
E.I. Kolosova
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