Results 1 to 10 of about 47,658 (211)

Antioxidant, Physiochemical, and Sensory Properties of Functional Marshmallow Produced from Honey, Strawberry Concentrates, and Hibiscus Extract [PDF]

Foods
Marshmallow candy is a well-known sugar-based confection that is widely consumed among different population groups. However, its high sugar contents and low nutritive value might lead to adverse health outcomes.
Maher M. Al-Dabbas, Etaf G. Abu Samaan, Sehar Iqbal, Hani J. Hamad, Rawan Al-Jaloudi, Mohammad Shahein, Bha’a Aldin Al-Nawasrah, Abdalrahman Al-Zabt, Doa`a Al-Refaie, Nisreen Shehadeh, Mahmoud Abughoush   +10 more
doaj   +2 more sources

Safety evaluation of the food enzyme bacillolysin from the non‐genetically modified Bacillus amyloliquefaciens strain AGS 430

EFSA Journal, 2023
The food enzyme bacillolysin (EC 3.4.24.28) is produced with the non‐genetically modified Bacillus amyloliquefaciens strain AGS 430 by Kerry Ingredients & Flavours Ltd.
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Lieve Herman, Jaime Aguilera, Magdalena Andryszkiewicz, Cristina Fernàndez‐Fraguas, Yi Liu, Giulio diPiazza, Andrew Chesson   +23 more
doaj   +2 more sources

Safety evaluation of the food enzyme β‐galactosidase from the non‐genetically modified Aspergillus oryzae strain AE‐LA

EFSA Journal, 2022
The food enzyme β‐galactosidase (β‐d‐galactoside galactohydrolase; EC 3.2.1.23) is produced with the non‐genetically modified Aspergillus oryzae strain AE‐LA by Amano Enzyme Inc.
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Yrjö Roos, Magdalena Andryszkiewicz, Ana Gomes, Yi Liu, Giulio diPiazza, Sandra Rainieri, Rita Ferreira de Sousa, Andrew Chesson   +24 more
doaj   +2 more sources

Safety evaluation of the food enzyme β‐galactosidase from the non‐genetically modified Aspergillus oryzae strain GL 470

EFSA Journal, 2022
The food enzyme β‐galactosidase (β‐d‐galactoside galactohydrolase; EC 3.2.1.23) is produced with the Aspergillus oryzae strain GL 470 by Shin Nihon Chemical Co., Ltd. The food enzyme is free from viable cells of the production organism. It is intended to
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Lieve Herman, Jaime Aguilera, Magdalena Andryszkiewicz, Daniele Cavanna, Natalia Kovalkovikova, Yi Liu, Giulio diPiazza, Rita Ferreira de Sousa, Andrew Chesson   +25 more
doaj   +2 more sources

Does consumption of red grapefruit juice alter naringenin concentrations in milk produced by breastfeeding mothers? [PDF]

PLoS ONE, 2017
The content of certain ingredients of human milk, such as flavonoids, depend on the types and amounts of plant products consumed and may vary from woman to woman.
Ewa Romaszko, Urszula Marzec-Wróblewska, Anna Badura, Adam Buciński   +3 more
doaj   +2 more sources

Comparison study between commercial and modified grains mix WHO formula F-100 to weight, serum amylase and lipase in children aged 1-3 years

PAMJ Clinical Medicine, 2020
BACKGROUND: Children with cow´s milk allergy require special formulas contain ingredients that doesn´t cause allergies or intolerances. Ready-to-use modified grains mix formula at Dr.
Roedi Irawan, Nur Aisiyah Widjaja, Meta Herdiana Hanindita   +2 more
doaj   +2 more sources

Effects of Dietary Omega-3 Enrichment on the Chemical Composition and the Pathogenic Microbiota of Ovine Milk

Foods, 2022
The demand for ovine milk and ovine dairy products is constantly increasing due to their exceptional sensorial characteristics and their health benefits for consumers.
Athina Tzora, Chrysoula (Chrysa) Voidarou, Ilias Giannenas, Eleftherios Bonos, Konstantina Fotou, Aikaterini Nelli, Katerina Grigoriadou, Achilleas Karamoutsios, Zoitsa Basdagianni, Stella Dokou, Anastasios Tsinas, Ioannis Skoufos   +11 more
doaj   +1 more source

Selection of functional ingredients for fortification of soft beverages

Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, 2023
The creation of functional soft drinks enriched with biologically active substances of natural origin necessary for human health is relevant and of great practical importance.
R. Kosiv
doaj   +1 more source

Hghly Effective Methods of Modification of Fats in Milk-Containing Products [PDF]

Техника и технология пищевых производств, 2018
The resources of natural solid fats that used in various branches of the food industry are limited. As a result, they are often substituted by chemically and physically modified fats.
Tereshchuk L., Starovoytova K.
doaj   +1 more source

An Impedance-Based Immunosensor for the Detection of Ovalbumin in White Wine

Biosensors, 2023
Food allergies are an exceptional response of the immune system caused by the ingestion of specific foods. The main foods responsible for allergic reactions are milk, eggs, seafood, soy, peanuts, tree nuts, wheat, and their derived products.
Alessia Calabrese, Alessandro Capo, Angela Capaccio, Elettra Agovino, Antonio Varriale, Michelangelo Pascale, Sabato D’Auria, Maria Staiano   +7 more
doaj   +1 more source