Results 61 to 70 of about 2,182 (176)

Statement on the targeted review of certain existing maximum residue levels of concern for lambda‐cyhalothrin

EFSA Journal, Volume 24, Issue 3, March 2026.
Abstract In compliance with Article 43 of Regulation (EC) No 396/2005, the European Food Safety Authority (EFSA) received a mandate from the European Commission to carry out a targeted review of certain existing maximum residue levels (MRLs) for lambda‐cyhalothrin.
European Food Safety Authority (EFSA)
wiley   +1 more source

Process‐Based Design of Light Kombucha From Mulberry Coproducts: Effects of Agavins Degree of Polymerization on Physicochemical, Technofunctional, and Functional Potential

International Journal of Food Science, Volume 2026, Issue 1, 2026.
Reducing residual sugars in kombucha while preserving fermentation performance and consumer acceptance remains a key technological challenge. This study evaluated the effect of partially replacing sucrose with agavins of different degrees of polymerization (DPs) on the physicochemical, technofunctional, and functional properties of kombucha formulated ...
Joshua David Castro-Sánchez, Rosa Isela Ortiz-Basurto, Nuria Elizabeth Rocha-Guzmán, Martha Rocío Moreno-Jiménez, Silvia Marina González-Herrera, Karen Marlenne Herrera-Rocha, Saúl Alberto Álvarez, Blanca Morales-Contreras, Seydi Yıkmış   +8 more
wiley   +1 more source

Prebiotic Potential of Composite Flour From Green Banana Peel, Carrot Bagasse, and Orange Peel

Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.
The valorization of agro‐industrial by‐products as functional food ingredients represents a promising strategy for developing sustainable prebiotic sources. This study aimed to formulate and optimize composite flour derived from green banana peel, carrot bagasse, and orange peel, and to evaluate its physicochemical characteristics, inulin recovery, and
Gebeyehu Ayele, Poulami Jha
wiley   +1 more source

Variability of Alternaria Leaf Spot Resistance in Jerusalem Artichoke (Helianthus tuberosus L.) Accessions Grown in a Humid Tropical Region

Agronomy, 2019
Alternaria leaf spot is an emerging disease of Jerusalem artichoke (Helianthus tuberosus L.) in tropical regions. The lack of known resistant germplasm sources is an important constraint to development of Jerusalem artichoke varieties with resistance to ...
Wanalai Viriyasuthee, Weerasak Saksirirat, Suwita Saepaisan, Mark L. Gleason, Sanun Jogloy   +4 more
doaj   +1 more source

INULIN BASED CHARACTERISATION OF TURKISH JERUSALEM ARTICHOKES

Journal of Bangladesh Agricultural University, 2020
Although Jerusalem artichoke is not recognized as a commercial plant species that is cultivated in very wide areas, it emerges as a product that increases its popularity due to its high adaptability, relatively easy cultivation and high inulin content in recent years. In this study, the inulin content of Turkish Jerusalem Artichoke accessions was aimed
Tuncer, Gizem, Hancı, Fatih, Kuzu, Cihan   +2 more
openaire   +2 more sources

Gluten‐Free Turkish Noodle (Erişte) Fortified With Artichoke Leaf and Green Lentil Protein Isolate: Textural and Nutritional Properties

Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.
Gluten‐free products are increasingly sought after due to dietary restrictions and health trends, but improving their nutritional and functional properties remains a challenge. The aim of this article was to develop gluten‐free Turkish noodle (erişte) made from quinoa and rice flours fortified with artichoke leaves (ALs) at three concentrations (5%, 10%
Zehra Gulsunoglu-Konuskan, Poulami Jha
wiley   +1 more source

Development of technology for complex processing of Jerusalem artichoke

Новые технологии
According to global analytical agencies the most promising area of development of the food industry is the enrichment of food products with physiologically functional ingredients – dietary fiber, vitamins, minerals, etc.
A. K. Vologirov, A. S. Dzhaboeva, A. T. Vasyukova, Z. N. Khatko, A. I. Blyagoz   +4 more
doaj   +1 more source

Modification of the existing maximum residue levels for deltamethrin in kiwi, melons and watermelons

EFSA Journal, Volume 24, Issue 1, January 2026.
Abstract In accordance with Article 6 of Regulation (EC) No 396/2005, the applicant Bayer AG Crop Science Division submitted a request to the competent national authority in Austria to modify the existing maximum residue levels (MRLs) for the active substance deltamethrin in kiwi, melons and watermelons.
EFSA (European Food Safety Authority), Giulia Bellisai, Giovanni Bernasconi, Luis Carrasco Cabrera, Irene Castellan, Monica del Aguila, Lucien Ferreira, Luna Greco, Renata Leuschner, Andrea Mioč, Stefanie Nave, Hermine Reich, Silvia Ruocco, Alessia Pia Scarlato, Marta Szot, Anne Theobald, Manuela Tiramani, Alessia Verani, Elena Zioga   +18 more
wiley   +1 more source

Chemical composition and potential ethanol yield of Jerusalem artichoke in a semi-arid region of China

Italian Journal of Agronomy, 2015
The study was aimed to evaluate the potential of existing genotypes of Jerusalem artichoke (Helianthus tuberosus L.) as biomass feedstock for ethanol production.
Zu Xin Liu, Yosef Steinberger, Xu Chen, Ji Shi Wang, Guang Hui Xie   +4 more
doaj   +1 more source

A STUDY OF MICROSTRUCTURAL CHANGES OF MEAT PRODUCTS FROM REINDEER MEAT WITH THE ADDITION OF JERUSALEM ARTICHOKE POWDER

Современная наука и инновации, 2022
The article presents the results of histological study of samples of semi-finished products of reindeer meat with the introduction of Jerusalem artichoke powder in different quantities.
Inessa Aleksandrovna Zachesova, Stanislav Viktorovich Kolobov, Victoria Alexandrovna Pchelkina   +2 more
doaj