Results 261 to 270 of about 2,044,890 (309)

The Evolution of Food Technology, Novel Foods, and the Psychology of Novel Food ‘Acceptance’

2010
Chapter 2 presents an interesting and detailed analysis of the psychology behind our choice of foods, and provides an explanation as to why our reactions to “rationally” presented evidence does not always align with the expectations of scientists and policy makers.
Frewer, L.J., Fischer, A.R.H.
openaire   +2 more sources

Novel treatments for food allergy

Expert Opinion on Investigational Drugs, 2005
Food allergy is a major cause of life-threatening hypersensitivity reactions. Currently, the strict avoidance of the allergenic food and ready access to self-injectable adrenaline is the standard of care for food allergy. Based on extensive characterisation of food allergens and a better understanding of the immunological mechanisms underlying allergic
Laurent, Pons, Wesley, Burks
openaire   +2 more sources

Novel Approaches to Food Allergy

Clinical Reviews in Allergy & Immunology, 2013
Food allergies have increased in recent decades. However, they cannot be effectively treated by the current management, which is limited to the identification and avoidance of foods that induce allergies and to the use of medicines for symptoms relief. To meet the medical need of prevention and cure of food allergies, several therapeutic strategies are
Yao-Hsu, Yang, Bor-Luen, Chiang
openaire   +2 more sources

Novel Foods: Allergens

2019
This chapter explores the role of peanuts as an alternative source of plant-based protein product. In addition, the safety assessment linked to allergenic potential of peanut is also explored. Peanut allergy, in fact, is one of the most widespread and severe IgE-mediated food allergies, with an estimated prevalence of 1% in children and 0.6% in adults ...
openaire   +2 more sources

Novel Natural Food Antimicrobials

Annual Review of Food Science and Technology, 2012
Naturally occurring antimicrobial compounds could be applied as food preservatives to protect food quality and extend the shelf life of foods and beverages. These compounds are naturally produced and isolated from various sources, including plants, animals and microorganisms, in which they constitute part of host defense systems.
Vijay K, Juneja, Hari P, Dwivedi, Xianghe, Yan   +2 more
openaire   +2 more sources

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

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

Novel foods and novel hazards in the food chain

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

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