Results 311 to 320 of about 791,967 (356)

Functional quality in novel food sources: Genotypic variation in the nutritive and phytochemical composition of thirteen microgreens species.

Food Chemistry, 2019
Compositional variation was examined across 13 microgreens species/subspecies representing Brassicaceae, Chenopodiaceae, Lamiaceae, Malvaceae and Apiaceae, grown in controlled environment.
M. Kyriacou, C. El-Nakhel, G. Graziani, A. Pannico, G. Soteriou, Maria Giordano, A. Ritieni, Stefania De Pascale, Y. Rouphael   +8 more
semanticscholar   +1 more source

Novel foods and novel hazards in the food chain

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

Allergenic and novel food proteins: State of the art and challenges in the allergenicity assessment

Trends in Food Science & Technology, 2019
Background There is an increasing demand for animal-derived products in the developing countries. This poses major concerns for the sustainable production of safe and nutritious food.
I. Pali-Schöll, K. Verhoeckx, I. Mafra, S. Bavaro, E. Clare Mills, L. Monaci   +5 more
semanticscholar   +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

The house cricket (Acheta domesticus) as a novel food: a risk profile

Journal of Insects as Food and Feed, 2019
Novel foods represent sustainable alternatives to traditional farming and conventional foodstuffs. The house cricket (Acheta domesticus) is considered as one of the most promising reared insects due to their attractive nutritional profile and lower feed ...
X. Fernandez-Cassi, A. Supeanu, M. Vaga, A. Jansson, S. Boqvist, I. Vågsholm   +5 more
semanticscholar   +1 more source

Dietary oxidised lipids, health consequences and novel food technologies that thwart food lipid oxidation: an update

International Journal of Food Science & Technology, 2019
Processed foods are popular and their consumption is expected to grow globally. Food processing and manufacturing promote lipid oxidation in foods rich in polyunsaturated fatty acids and cholesterol.
Victoria L. Jackson, M. Penumetcha
semanticscholar   +1 more source

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