Results 91 to 100 of about 2,548 (169)

Safety evaluation of blue galdieria extract as a food additive

EFSA Journal, Volume 24, Issue 3, March 2026.
Abstract The EFSA Panel on Food Additive and Flavourings (FAF Panel) provides a scientific opinion on the safety of blue galdieria extract as a food additive. Blue galdieria extract is an enzymatically treated C‐phycocyanin extract derived from the lysed biomass of the microalgae Galdieria sulphuraria.
EFSA Panel on Food Additives and Flavourings (FAF), Laurence Castle, Monica Andreassen, Gabriele Aquilina, Maria Lourdes Bastos, Polly Boon, Biagio Fallico, Reginald FitzGerald, Maria Jose Frutos Fernandez, Bettina Grasl‐Kraupp, Ursula Gundert‐Remy, Rainer Gürtler, Eric Houdeau, Marcin Kurek, Henriqueta Louro, Patricia Morales, Sabina Passamonti, José Manuel Barat Baviera, Gisela Degen, David Gott, Lieve Herman, Jean‐Charles Leblanc, Peter Moldeus, Ine Waalkens‐Berendsen, Detlef Wölfle, Civitella Consuelo, Ana Maria Rincon, Alexandra Tard, Alessandra Tosato, Panagiota Zakidou, Laura Ruggeri   +30 more
wiley   +1 more source

UTILIZATION OF HAZELNUT SKIN AND HAZELNUT FLOUR IN GLUTEN-FREE CAKES: CORRELATION OF BATTER RHEOLOGY WITH CAKE QUALITY

Gıda
The effects of rice flour substitution with hazelnut skin (HS), hazelnut flour (HF), and HS-HF blend (1:1, w/w) at percentages of 0%, 5%, 10%, 15% (w/w) on gluten-free cake batters were studied from a rheological standpoint. Replacement with 5% HS increased Power-Law consistency index (K), reduced specific gravity and resulted in the highest cake ...
openaire   +3 more sources

A Potentially Ecosustainable Hazelnut/Carob-Based Spread

International Journal of Food Science
Commercial cocoa and hazelnut-based sweet spreads typically present a poor nutribiochemical level due to their ingredients and recipes, while nowadays, there is the need of developing sustainable food products addressing both an improved nutritional and ...
Laura Principato, Daniele Carullo, Alice Gruppi, Guillermo Duserm Garrido, Gianluca Giuberti, Milena Lambri, Giorgia Spigno, Andrea Bassani   +7 more
doaj   +1 more source

Feeding lambs hazelnut skin and linseed decreases meat lipid oxidation during in vitro digestion

Food Chemistry
The present study aimed to evaluate the effect of the inclusion in lamb diet of hazelnut skin (H diet), extruded linseed (L diet), or a combination thereof (HL diet) on the oxidative stability of cooked and in vitro digested lamb meat compared to a basal diet (C diet).
Cattivelli A., Zannini M., D'Ambra K., Trovato R., Minelli G., Musati M., Luciano G., Priolo A., Natalello A., Conte A., Tagliazucchi D., Lo Fiego D. P.   +11 more
openaire   +4 more sources

The potential of hazelnut (Corylus avellana) nutritive composition and its bioactive properties in cosmetics

Journal of Contemporary Pharmacy
Background: Since consumers became aware of the concept of natural-based components, the natural cosmetics business has flourished. A large percentage of cosmetics have a negative environmental impact and include toxic and chemically powerful chemicals.
Faisal Ur Rehman, Aftab Ahmad
doaj  

Assessment of the effect of agro-industrial by-products rich in polyphenols on in vitro fermentation and methane reduction in sheep

Frontiers in Veterinary Science
IntroductionThis study aimed to evaluate, using the in vitro gas production technique, the effect of including eight agro-industrial by-products (carob, grape, two types of olive pomace, citrus pulp, tomato, and hazelnut skin) on fermentation end ...
Alessandro Vastolo, Blandine Mora, Dieu donné Kiatti, Martina Nocerino, Serkos Haroutounian, Rania D. Baka, Panagiota Ligda, Monica Isabella Cutrignelli, Vincent Niderkorn, Vincent Niderkorn, Serena Calabrò   +10 more
doaj   +1 more source

Dietary hazelnut skin prevents lipid oxidation in lamb enriched in omega-3 polyunsaturated fatty acids

Meat Science
The aim of this study was to investigate the effect of partially replacing maize with hazelnut skin and linseed, alone or in combination, on the oxidative stability of lamb. Forty lambs were randomly assigned to 4 treatments and fed: a conventional cereal-based diet (C), or the same diet with 15 % of hazelnut skin (HS), or 8 % of extruded linseed (LS),
Musati M., Bertino A., Cannone M. S., Mangano F., Luciano G., Priolo A., Bella M. S., Biondi L., Scerra M., Mangione G., Natalello A.   +10 more
openaire   +3 more sources

Agri-Food By-Products as Ingredients: Exploring Purchase Intentions Among a Sample of Italian Consumers

Foods
Consumer perceptions of upcycled foods, as well as the determinants of food choices, are still not well understood. The aim of this study was to evaluate the impact of psychological and personal traits on purchase intention (PI) towards upcycled foods of
Maria Di Cairano, Nicola Condelli, Angela Lomonaco, Fernanda Galgano   +3 more
doaj   +1 more source

By-product hazelnut seed skin characteristics and properties in terms of use in food processing and human nutrition

Scientific Reports
The hazelnut seed skins (HSS) are by-products from roasting or blanching hazelnuts without direct second utilization. The generation of HSS creates an economic and environmental problem.
Marcin Kruk, Alicja Ponder, Joanna Horoszewicz, Damian Popławski, Katarzyna Król, Joanna Leszczyńska, Danuta Jaworska, Monika Trząskowska   +7 more
doaj   +1 more source

Incorporation of hazelnut skin green extract in pork burgers delays lipid oxidation during cooking and in vitro digestion. [PDF]

J Sci Food Agric
Trovato R, Cattivelli A, Zannini M, D'Ambra K, Minelli G, Conte A, Tagliazucchi D, Lo Fiego DP.   +7 more
europepmc   +1 more source