Modification of the existing maximum residue levels for deltamethrin in kiwi, melons and watermelons. [PDF]
EFSA JAbstract 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) +18 more
europepmc +2 more sources
Is the Consumer Ready for Innovative Fruit Wines? Perception and Acceptability of Young Consumers
Foods, 2021 The consumption of traditional wine has decreased in Europe during the last fifteen years. In parallel, new wine alternatives obtained by blending wines and fruit juices or by flavoring wines with artificial or natural flavors have appeared on the market.
Valentina Maria Merlino +6 more
doaj +1 more source
Biotechnology & Biotechnological Equipment, 2021 Secondary fermentation is generally recommended to improve the aroma, flavour, overall acceptability and stability of the wines. Pediococcus acidilactici BD16 expressing L-alanine dehydrogenase gene is hereby proposed as a starter culture bacterium for ...
Anshula Sharma +4 more
doaj +1 more source
Highlight on the problems generated by p-coumaric acid analysis in fermentations [PDF]
, 2008 p-Coumaric acid is a natural hydroxycinnamic acid existing in grapes and wine. It is the precursor of the 4-ethylphenol molecule through the bioconversion reaction by Brettanomyces yeast. Chromatographic methods are the most common techniques to detect p-
Brandam, Cédric +4 more
core +3 more sources
Korean Journal of Food Preservation, 2023 100 different yeast colonies were isolated from spontaneously fermented kiwis, persimmons, apples, pears, watermelons, grapes, grape fruits, peachs, and plums, and selected yeast strains were used to produce kiwi-persimmon mixed wine (KPMW). Among the isolates,
Hee Yul Lee, Kye Man Cho, Ok Soo Joo
openaire +1 more source
Statement on the dietary risk assessment for proposed temporary maximum residue levels (t-MRLs) for fosetyl-Al in certain crops [PDF]
, 2014 In accordance with Article 43 of Regulation (EC) No 396/2005, the European Commission requested EFSA to perform a dietary risk assessment of the proposed temporary MRLs for fosetyl-Al.
EFSA (European Food Safety Authority) +5 more
core +1 more source
The Content of Dietary Melatonin in 119 Food Items and Its Relationship With Chronic Diseases: Results of the CUME+ Study. [PDF]
J Hum Nutr DietABSTRACT Background Dietary melatonin, naturally occurring in plant‐ and animal‐based foods, has been linked to beneficial effects on sleep, mood and metabolic health. Although evidence suggests that food‐derived melatonin may elevate circulating levels, few studies have assessed its intake through habitual diets or explored associations with chronic ...
Zanirate GA +4 more
europepmc +2 more sources
Effect of Skin Maceration Treatment on Aroma Profiles of Kiwi Wines Elaborated with Actinidia deliciosa “Xuxiang” and A. chinensis “Hort16A” [PDF]
Journal of AOAC INTERNATIONAL, 2019 Abstract Background: Kiwi has become an important and promising fruit to ferment kiwi wine in recent years in China. Objective: The objective of this study was to evaluate the effect of skin maceration treatment on aroma profiles of kiwi wine elaborated with two representative kiwi varieties (Actinidia deliciosa “Xuxiang” and A ...
Qi, Yiman +3 more
openaire +2 more sources
Analysing seasonal changes in New Zealand's largest inbound market [PDF]
, 2008 The purpose of the paper is to analyse seasonal changes in tourism demand by New Zealand's major tourist source market, Australia, for the period 1979-2005. A time series regression model is used to test the significance of monthly seasonality.
Lim, Christine, McAleer, Michael
core +2 more sources
Nutraceutical Properties and Toxicity Studies of Flour Obtained from Capsicum pubescens Fruits and Its Comparison with “Locoto” Commercial Powder [PDF]
, 2014 The aim of this research was to evaluate the phytochemical profiles of flour from red, yellow and green fruits of Capsicum pubescens (commun name: locoto) and compare with “locoto” commercial powder (Lcp).
Alberto, Maria Rosa +6 more
core +1 more source