Results 81 to 90 of about 1,184,681 (236)

Safety of whey basic protein isolate for extended uses in foods for special medical purposes and food supplements for infants pursuant to Regulation (EU) 2015/2283

EFSA Journal, 2019
In 2018, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) concluded that whey basic protein isolate obtained by ion exchange chromatography from skimmed cow's milk is safe for human consumption under the proposed conditions of use as ...
EFSA Panel on Nutrition, Novel Foods and Food Allergens (EFSA NDA Panel), Dominique Turck, Jacqueline Castenmiller, Stefaan de Henauw, Karen‐Ildico Hirsch‐Ernst, John Kearney, Alexandre Maciuk, Inge Mangelsdorf, Harry J McArdle, Androniki Naska, Carmen Pelaez, Kristina Pentieva, Alfonso Siani, Frank Thies, Sophia Tsabouri, Marco Vinceti, Francesco Cubadda, Karl‐Heinz Engel, Thomas Frenzel, Marina Heinonen, Rosangela Marchelli, Monika Neuhäuser‐Berthold, Annette Pöting, Morten Poulsen, Yolanda Sanz, Josef Rudolf Schlatter, Henk vanLoveren, Mathias Amundsen, Helle Katrine Knutsen   +28 more
doaj   +1 more source

Efeito da substituição do milho pela farinha da apara de mandioca em rações para poedeiras comerciais Effect of corn replacement with cassava shaving flour in commercial laying hen diets

Revista Brasileira de Zootecnia, 2006
Avaliaram-se os desempenhos produtivo e econômico da substituição do milho pela farinha da apara de mandioca em rações para poedeiras. Foram utilizadas 200 poedeiras Lohmann LSL com 46 semanas de idade, distribuídas em 25 gaiolas.
Frank George Guimarães Cruz, Manoel Pereira Filho, Francisco Alberto de Lima Chaves   +2 more
doaj   +1 more source

Measuring the Value of Ingredient Brand Equity at Multiple Stages in the Supply Chain: a Component Supplier's Perspective [PDF]

The goal of this article is to conceptualize the Ingredient Branding strategy and propose tools for measuring value derived from brand equity at the component supplier’s perspective.
Christian Linder, Jennifer D. Chandler, Waldemar Pfoertsch   +2 more
core  

Exploration of Cow Bone as a Material for Necklace Accessories [PDF]

, 2019
Excessive consumption due to population density causes the amount of waste to increase, for example, the city of Bandung. Bandung is a tourist city that provides a lot of typical ole and typical food too. Like beat noodles.
Atamtajani, A. M. (Asep Sufyan ), Ayu, R. (Retno )   +1 more
core  

A Study of Multi-Task and Region-Wise Deep Learning for Food Ingredient Recognition

IEEE Transactions on Image Processing, 2020
Food recognition has captured numerous research attention for its importance for health-related applications. The existing approaches mostly focus on the categorization of food according to dish names, while ignoring the underlying ingredient composition.
Jingjing Chen, B. Zhu, C. Ngo, Tat-seng Chua, Yu-Gang Jiang   +4 more
semanticscholar   +1 more source

Controlled surgery with trivial local fundamental groups [PDF]

, 2001
We provide a proof of the controlled surgery sequence, including stability, in the special case that the local fundamental groups are trivial. Stability is a key ingredient in the construction of exotic homology manifolds by Bryant, Ferry, Mio and ...
Pedersen, Erik, Quinn, Frank, Ranicki, Andrew   +2 more
core   +2 more sources

Deep-based Ingredient Recognition for Cooking Recipe Retrieval

ACM Multimedia, 2016
Retrieving recipes corresponding to given dish pictures facilitates the estimation of nutrition facts, which is crucial to various health relevant applications.
Jingjing Chen, C. Ngo
semanticscholar   +1 more source

Purple bacteria as added-value protein ingredient in shrimp feed: Litopenaeus vannamei growth performance, and tolerance against Vibrio and ammonia stress

bioRxiv, 2020
Purple non-sulfur bacteria (PNSB) biomass is an emerging alternative protein source, yet research of PNSB as added-value protein ingredient is limited. This research aimed to study the use of PNSB as protein source for shrimp and investigate the shrimp’s
A. Alloul, M. Wille, P. Lucenti, P. Bossier, G. Van Stappen, S. Vlaeminck   +5 more
semanticscholar   +1 more source

Zinc Protoporphyrin-Rich Pork Liver Homogenates as Coloring Ingredients in Nitrite-Free Liver Pâtés

Foods
This study aimed to investigate the coloring ingredient potential of liver homogenates that form Zn protoporphyrin (ZnPP), a natural red pigment, after anaerobic incubation.
Mar Llauger, Luis Guerrero, Jacint Arnau, Afra Morera, Jun-ichi Wakamatsu, José M. Lorenzo, Ricard Bou   +6 more
doaj   +1 more source

Safety of heat‐killed Mycobacterium setense manresensis as a novel food pursuant to Regulation (EU) 2015/2283

EFSA Journal, 2019
Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on heat‐killed Mycobacterium setense manresensis as a novel food (NF) pursuant to Regulation (EU) 2015 ...
EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA), Dominique Turck, Jacqueline Castenmiller, Stefaan De Henauw, Karen Ildico Hirsch‐Ernst, John Kearney, Alexandre Maciuk, Inge Mangelsdorf, Harry J McArdle, Androniki Naska, Carmen Pelaez, Kristina Pentieva, Alfonso Siani, Frank Thies, Sophia Tsabouri, Marco Vinceti, Francesco Cubadda, Karl Heinz Engel, Thomas Frenzel, Marina Heinonen, Rosangela Marchelli, Monika Neuhäuser‐Berthold, Morten Poulsen, Yolanda Sanz, Josef Rudolf Schlatter, Henk van Loveren, Qingqing Sun, Wolfgang Gelbmann, Helle Katrine Knutsen   +28 more
doaj   +1 more source