Results 81 to 90 of about 205,110 (205)

The 2024 European Union report on pesticide residues in food

EFSA Journal, Volume 24, Issue 5, May 2026.
Abstract Under European Union legislation (Article 32, Regulation (EC) No 396/2005), the European Food Safety Authority publishes an annual report assessing pesticide residue levels in food. In 2024, 9842 samples were analysed as part of the EU‐coordinated multiannual control programme subset, of which 1.2% were found to be non‐compliant.
European Food Safety Authority (EFSA), Paula Medina Pastor, Luis Carrasco Cabrera, Giulio Di Piazza, Carmen González Ciria   +4 more
wiley   +1 more source

ISOLATION AND CHARACTERIZATION OF MANNANOLYTIC THERMOPHILIC BACTERIA FROM PALM OIL SHELL AND THEIR MANNANASE ENZYME PRODUCTION PROPERTIES

Biotropia: The Southeast Asian Journal of Tropical Biology, 2011
A mannanolytic thermophilic bacterium (L-07) was isolated from palm oil shell after 2 days of enrichment in liquid medium supplemented with 1% palm kernel meal as mannan source.
ANTONIUS SUWANTO, SUMARDI, MAGGY T HENAWIDJAJA, T RESNAWATI P URWADARIA   +3 more
doaj   +1 more source

Optimasi formula tablet lepas lambat ibuprofen menggunakan kombinasi matriks locust bean gum – xanthan gum dan PVP K-30 sebagai pengikat [PDF]

, 2010
Ibuprofen merupakan salah satu obat yang sering digunakan dalam pengobatan reumatik dengan frekuensi penggunaan berulang kali dalam sehari. Karena itu ibuprofen perlu diformulasikan dalam bentuk lepas lambat dan dicari formula optimumnya dengan ...
Sumargo, Fredy
core  

Synergistic interactions of locust bean gum with whey proteins: Effect on physicochemical and microstructural properties of whey protein-based films

, 2016
Locust bean gum synergistic interactions with whey proteins are widely described in terms of functional properties. The aim of this work is to assess how these interactions affect whey protein-based film properties.
Silva, K. S., Mauro, M. A. [UNESP], Rocha, C. M.R., Mauro, M. A., Silva, K. S. [UNESP], Gonçalves, M. P.   +5 more
core   +1 more source

Development of innovative cricket cheese alternatives as a sustainable food production approach

Food Chemistry Advances
This study developed a suitable formula for the production of alternative cheese using cricket protein as an alternative ingredient. The research focused on nutritional value, microbial safety, and consumer acceptance.
Orawan Oupathumpanont, Piangthan Chaisingkan, Sopida Wisansakkul   +2 more
doaj   +1 more source

Effects of addition of locust bean gum on sensory, chemical, and physical properties of low-fat yoghurt

, 2013
Locust bean gum is used as thickener, stabilizer, emulsifier and gelling agent in the food industry, and approved in most areas of the world. This study investigated the effect of addition of locust bean gum (0, 0.013, 0.02 and 0.026% w/v) on the ...
Peker, Hande, Arslan, Seher
core  

Dissolution Improvement of Atorvastatin Calcium using Modified Locust Bean Gum by the Solid Dispersion Technique

, 2013
The present research was aimed at the enhancement of the dissolution rate of atorvastatin calcium by the solid dispersion technique using modified locust bean gum.
Dharmila PANGHAL, Gurjeet THAKUR, Manju NAGPAL, Sandeep ARORA   +3 more
core   +1 more source

FPIES Induced by Locust Bean Gum in an Infant [PDF]

Journal of Investigational Allergology and Clinical Immunology, 2020
M, Jędrzejczyk, K, Bartnik, M, Funkowicz, E, Toporowska-Kowalska   +3 more
openaire   +2 more sources

Synthèse bibliographique de l'influence du procédé d'extraction et de purification sur les caractéristiques et les propriétés d'une gomme de caroube

Biotechnologie, Agronomie, Société et Environnement, 2014
Review of the influence of the extraction and purification process on the characteristics and properties of locust bean gum. The carob tree is a species cultivated for its seeds in Mediterranean countries.
Gillet, S., Simon, M., Paquot, M., Richel, A.   +3 more
doaj  

Tahini as a Novel Raw Material for Plant-Based Milk Alternatives: Formulation Optimization and Sensory Evaluation

Journal of Food Quality
The increasing demand for plant-based milk alternatives has encouraged the exploration of novel raw materials with suitable nutritional and functional properties.
Aslı Arslan Kulcan
doaj   +1 more source