Results 41 to 50 of about 118,695 (310)
, 2018 Flavourings are products that are not intended to be consumed as such, but which are added to food in order to modify the odour or taste. Presently, about 2,500 chemically defined flavouring substances have been authorised in the EU. In addition to these,
Finnish Food Safety Authority Evira
core +1 more source
Adipocyte Myoglobin Is a Determinant of Energy Expenditure and a Potential Target to Limit Obesity
Advanced Science, EarlyView.Myoglobin, known as a muscle oxygen‐carrying protein, is shown to play a key role in fat cells that burn energy. Loss of myoglobin reduces the body's ability to generate heat and increases obesity risk, while restoring it improves metabolism. The study identifies myoglobin as a regulator of fat burning and a potential target to enhance energy ...
Christian Strehlau +22 more
wiley +1 more source
Journal of Food Quality and Hazards Control, 2019 Background: Fluoroquinolones are among various antibiotic groups used in livestock husbandry. The aim of this screening study was to evaluate the presence of fluoroquinolone residues in fish samples of Stara Zagora region, Bulgaria.
D. Stratev +3 more
doaj
Regulation and Supervision of Food Irradiation
Brazilian Journal of Radiation Sciences, 2023 Food irradiation consists of a physical process that subjects food to doses of ionizing radiation, which are high enough energy to eliminate or neutralize harmful microbial contaminants without changing the taste or texture of food and without leaving ...
Mariana Alonso Natividade +2 more
doaj +1 more source
Current Collector Engineering for New Efficient Bioresorbable Sodium‐Ion Batteries
Advanced Science, EarlyView.A bioresorbable Na‐ion battery is proposed with Mo or Mg thin‐film current collectors for temporary implants. Mo‐based batteries exhibit superior electrochemical performance and stable cycling compared with Mg counterparts. XPS was used to investigate the Mo/Mg surface oxidation.
Bincy Lathakumary Vijayan +15 more
wiley +1 more source
Jurisprudential Interpretation and Institutional Expression of Nutrition Legislation from the Perspective of the Greater Food Approach [PDF]
Shipin KexueSince the 18th National Congress of the Communist Party of China, the Central Committee of the Communist Party of China has continuously deepened the interpretation of the Greater Food approach, which has provided macro-guidance for building a ...
SHANG Yusong, LIU Baojian
doaj +1 more source
Techniques for Food Authentication: Trends and Emerging Approaches
Foods, 2023 Food producers and retailers are obliged to provide correct food information to consumers; however, despite national and international legislation, food labels frequently contain false or misleading statements regarding food composition, quality ...
Margit Cichna-Markl, Isabel Mafra
doaj +1 more source
Applied Economic Perspectives and Policy, EarlyView.ABSTRACT In recent decades, agriculture has become increasingly concentrated through horizontal mergers and acquisitions via corporate entities, and policy makers are concerned this will be exacerbated by the aging population of farm operators. To reduce market concentration in agriculture, many states have enacted policies to entice new prospective ...
Justin M. Ross +2 more
wiley +1 more source
Epidemiological Analysis of Rabies Outbreaks in the European Union and Türkiye (2013–2023)
LifeRabies is a fatal zoonotic viral disease that continues to pose a significant threat to both animal and public health worldwide. Despite considerable progress in its control across Europe, sporadic outbreaks still occur, particularly in regions where ...
Ralitsa Rankova +3 more
doaj +1 more source