Results 221 to 230 of about 719,648 (264)

Squalene as Novel Food Factor

Current Pharmaceutical Biotechnology, 2010
Currently, health beneficial roles of natural products attract much attention and diverse functional ingredients have been extensively studied their preventive effect in many diseases such as cardiovascular diseases and cancer. Squalene is one of those examples. It distributes in nature from plant to animal but extraordinarily concentrated in the liver
Hari Narayan, Bhilwade, Naoto, Tatewaki, Hiroshi, Nishida, Tetsuya, Konishi   +3 more
openaire   +2 more sources

Novel foods and novel hazards in the food chain

2000
International ...
Wal, J.M., Pascal, G.
openaire   +1 more source

Sorghum: A Novel and Healthy Food

2016
Sorghum (Sorghum bicolor L. Moench) is a major crop used for food, feed, and industrial purpose worldwide and is one of the five most important cereal grains used for human consumption. As it is gluten-free, it is also suitable for celiac patients. White food-grade sorghum flour contains about 10% protein and about 3.3% fat (for most unsaturated fats),
P Pontieri, L Del Giudice
openaire   +3 more sources

European Regulatory Framework on Novel Foods and Novel Food Additives

2016
In Europe, commercialization of a "novel food (or ingredient)" or a "food additive," requires food companies to follow a premarket approval scheme set up by the European Commission, a long (3-5 years) and costly (R&D and administrative) process for the food operator to consider beforehand when seeking a competitive edge.Other chapters in this book have
Dourado, F., Berg, C. van den, Gama, M.
openaire   +2 more sources

Food allergy—towards predictive testing for novel foods

Food Additives and Contaminants, 2001
The risks associated with IgE-mediated food allergy highlight the need for methods to screen for potential food allergens. Clinical and immunological tests are available for the diagnosis of food allergy to known food allergens, but this does not extend to the evaluation, or prediction of allergenicity in novel foods.
S, Oehlschlager, P, Reece, A, Brown, E, Hughson, H, Hird, J, Chisholm, H, Atkinson, C, Meredith, R, Pumphrey, P, Wilson, J, Sunderland   +10 more
openaire   +2 more sources

Novel foods

2009
Esame della legislazione e giurisprudenza comunitaria in materia di nuovi ...
openaire   +4 more sources

Novel foods - challenges for food law

AGRICOLTURA ISTITUZIONI MERCATI, 2015
L’articolo analizza alcuni aspetti della vasta problematica dei novel foods. In particolare focalizza l’attenzione sulla definizione giuridica di novel foods, sulla sicurezza degli alimenti realizzati con metodi di produzione innovativi e sugli strumenti per garantire la tutela del consumatore.
openaire   +1 more source

Food photografer & novel food

2019
Negli ultimi anni sono aumentati i piatti preparati con alimenti, come alghe, insetti, meduse, i cosiddetti "novel food", che offrono un nuovo stimolo al food-photographer. A tenere gli occhi puntati su questi alimenti, oltre ai fotografi, sono gli scienziati del Cnr.
openaire   +1 more source

Food waste as a source of novel food additives: an overview

Enzymes are some of the most powerful and versatile biotools used as additives in the food industry. They can be used to improve a variety of different food processes and are increasingly being applied to food products to improve the quality and extend food shelf life.
Vilas-Boas, Ana A., Sousa, Ana Sofia, Gómez-García, Ricardo, Pintado, Manuela, Campos, Débora A.   +4 more
openaire   +1 more source

Novel and Traditional Foods: Novel Food Regulation in the EU

2020
Julika Lietzow, Claudia Luckert, Bernd Schäfer   +2 more
openaire   +1 more source