Results 61 to 70 of about 3,303 (174)

Maize Biofortification Approaches for Fighting Malnutrition in Sub‐Saharan Africa

Plant-Environment Interactions, Volume 7, Issue 4, August 2026.
ABSTRACT Maize is a staple food in sub‐Saharan Africa (SSA); however, commonly used maize varieties are deficient in essential nutrients, including lysine, tryptophan, vitamin A, and minerals such as iron (Fe) and zinc (Zn). As a result, millions of people in this region suffer from one or more nutrient deficiencies that commonly lead to malnutrition ...
Bitew Tilahun Engida, Tesfaye Walle Mekonnen, Maryke Labuschagne   +2 more
wiley   +1 more source

Gluten Analysis and Regulation: Scientific, Analytical, and Economic Dimensions of Gluten‐Free Assurance

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Gluten‐free regulations require analytical systems that can reliably measure gluten in wheat, rye, and barley, and, in some jurisdictions, in oats across diverse food ingredients and processed foods. Examples include baked goods, fermented products such as beer, and extruded snack foods, where processing can alter gluten extractability and ...
Bert Popping, Daniela Bartsch, Matthias Besler‐Scharf, Carmen Diaz‐Amigo, Rupert Hochegger, Barry Meikle, Mark Sykes   +6 more
wiley   +1 more source

Selected aspects of the internal and external competitiveness of Slovak agricultural and food products

Agricultural Economics (AGRICECON), 2009
The article describes the competitiveness of Slovak agricultural and food products after the accession of the Slovak Republic into the EU. The analysis has shown that even despite the increased subsidization and full liberalisation of trade, the ...
D. Matošková, J. Gálik
doaj   +1 more source

Ultrasonication of Sorghum and Cowpea Slurries: Influence on Technofunctional, Rheological, and Proximate Properties

Journal of Food Science, Volume 91, Issue 7, July 2026.
ABSTRACT Sorghum and cowpea are African indigenous crops with significant potential to contribute to food security. However, their industrial use remains limited, partly due to challenges related to their functional and rheological properties.
Temaswati Nkosi, Adeyemi Ayotunde Adeyanju, Oluwafemi Ayodeji Adebo   +2 more
wiley   +1 more source

Flavouring Group Evaluation 216 Revision 3 (FGE.216Rev3): Consideration of the genotoxic potential of α,β‐unsaturated 2‐phenyl‐2‐alkenals from subgroup 3.3 of FGE.19

EFSA Journal, Volume 24, Issue 7, July 2026.
Abstract The EFSA Panel on Food Additives and Flavourings (FAF) evaluated the genotoxic potential of two flavouring substances, 2‐phenylcrotonaldehyde [FL‐no: 05.062] and 5‐methyl‐2‐phenylhex‐2‐enal [FL‐no: 05.099] from subgroup 3.3 of FGE.19, in the Flavouring Group Evaluation 216 revision 3 (FGE.216Rev3).
EFSA Panel on Food Additives and Flavourings (FAF), Laurence Castle, Monica Andreassen, Gabriele Aquilina, Maria Bastos, Polly Boon, Biagio Fallico, Rex FitzGerald, María José Frutos Fernández, Bettina Grasl‐Kraupp, Ursula Gundert‐Remy, Rainer Gürtler, Eric Houdeau, Marcin Kurek, Henriqueta Louro, Patricia Morales, Sabina Passamonti, Claudia Bolognesi, Eugenia Cordelli, Gisela Degen, Karl‐Heinz Engel, Maria Carfí, Alessandra Tosato, Carla Martino   +23 more
wiley   +1 more source

Isolation and Identification of Yeasts from Indoor Swimming Pools in Duhok City With Special Concern to The Effect of Some Disinfectant Agents

Science Journal of University of Zakho, 2017
The present study was conducted to study the level of yeast contamination in indoor public swimming pools in Duhok city. A total of 230 samples (50 water sample) were taken from swimming pool water and (180 swab samples) were taken from walls, flour of ...
Berivan A. Abdullah, Asia A.M. Saadullah
doaj   +1 more source

Nutritional potential of malted nutri flour against conventional flours used in Indian food products

Journal of Applied and Natural Science, 2019
The purpose of this study was to introduce nutri flour in the development of value-added food products. Nutri flour was developed using malted wheat, malted barnyard millet and malted pearl millet. The proximate composition, iron, some anti-nutritional factors (oxalates, phytates) and antioxidant activity were determined for developed nutri flour and ...
Jaya Tripathi, Janardan Singh
openaire   +2 more sources

Safety evaluation of an extension of use of the food enzyme endo 1,4‐β‐xylanase from the genetically modified Aspergillus oryzae strain NZYM‐FB

EFSA Journal, Volume 24, Issue 7, July 2026.
Abstract The food enzyme endo 1,4‐β‐xylanase (4‐β‐d‐xylan xylanohydrolase, EC 3.2.1.8) is produced with the genetically modified Aspergillus oryzae strain NZYM‐FB by Novozymes A/S. The safety of this food enzyme was evaluated previously and it did not give rise to safety concerns when used in five food manufacturing processes.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Valentina Tokić, Daniele Cavanna, Yi Liu   +15 more
wiley   +1 more source

PRODUCTION AND COMPARATIVE ASSESSMENT OF ALCOHOLIC DRINKS PRODUCED FROM CASSAVA, MAIZE AND PLANTAIN FLOUR USING LOCALLY PRODUCED AND IMPORTED ENZYMES

Food and Environment Safety, 2021
Alcoholic drinks produced from cassava, maize and plantain flour using local hydrolyzed enzyme and imported enzymes were evaluated and compared in this study.
Sunday Sunday SOBOWALE, Olawale Paul OLATIDOYE, Habibat Oluwatoyin ANIMASHAUN, Ayinde Lukman ODUNMBAKU   +3 more
doaj  

Safety evaluation of an extension of use of the food enzyme α‐amylase from the non‐genetically modified Bacillus amyloliquefaciens strain LMG‐S 32676

EFSA Journal, Volume 24, Issue 7, July 2026.
Abstract The food enzyme α‐amylase (4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1.) is produced with the non‐genetically modified Bacillus amyloliquefaciens strain LMG‐S 32676 by Kerry Ingredients & Flavours Ltd. The safety of this food enzyme was evaluated previously, and it did not give rise to safety concerns when used in six food manufacturing ...
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Irene Bonino, Daniele Cavanna, Yi Liu   +15 more
wiley   +1 more source