Results 21 to 30 of about 3,262 (213)

Procyanidin-Rich Extract from Grape Seeds as a Putative Tool against Helicobacter pylori

Foods, 2020
Strains of Helicobacter pylori (H. pylori) resistant to various antibiotics have increased in recent years. In this context, the search for new therapeutic approaches is crucial.
Jose Manuel Silvan, Alba Gutiérrez-Docio, Silvia Moreno-Fernandez, Teresa Alarcón-Cavero, Marin Prodanov, Adolfo J. Martinez-Rodriguez   +5 more
doaj   +1 more source

Effect of Fish Hydrolysate and Sodium Chloride on the Colour of Quinoa Flour Fermented by Monascus purpureus

Biology and Life Sciences Forum, 2023
Monascus purpureus is a red pigment-producing fungus. In the present study, the effect of fish hydrolysate and sodium chloride on the colour of quinoa flour fermented with M. purpureus was analysed. The colour of each sample was evaluated in CIELAB space
Franz Tucta-Huillca, Evelyn Quispe-Rivera, Ursula Gonzales-Barron, Vasco Cadavez, Marcial Silva-Jaimes   +4 more
doaj   +1 more source

Novel Food Consumption

, 2017
This research deals with consumers' perceptions about functional, genetically-modified, ethnic, convenience, and organic food. The study was conducted in Maribor amongst women and men aged between 18 and 55 years, divided into four groups. It focused on social, economic, quantitative, and qualitative factors.
Lagunes Martínez, Gabriel, Bojnec, Štefan   +1 more
openaire   +2 more sources

Novel foods, food enzymes, and food additives derived from food by-products of plant or animal origin: principles and overview of the EFSA safety assessment

Frontiers in Nutrition
The European Union (EU) is committed to transitioning toward a circular economy model, with food waste being one of the areas to be targeted. To close the loop of food waste generated during food processing and discarded at the retail or consumption ...
Gabriela Precup, Eleonora Marini, Panagiota Zakidou, Elisa Beneventi, Civitella Consuelo, Cristina Fernández-Fraguas, Esther Garcia Ruiz, Marcello Laganaro, Maura Magani, Agnieszka Mech, Estefania Noriega Fernandez, Estefania Noriega Fernandez, Estefania Noriega Fernandez, Irene Nuin Garciarena, Pablo Rodriguez Fernandez, Ruth Roldan Torres, Annamaria Rossi, Laura Ruggeri, Francesco Suriano, Francesco Suriano, Ermolaos Ververis, Ermolaos Ververis, Yi Liu, Camilla Smeraldi, Andrea Germini   +24 more
doaj   +1 more source

Safety of cellobiose as a novel food pursuant to regulation (EU) 2015/2283

EFSA Journal, 2022
Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on cellobiose as a novel food (NF) pursuant to Regulation (EU) 2015/2283.
EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA), Dominique Turck, Torsten Bohn, Jacqueline Castenmiller, Stefaan De Henauw, Karen Ildico Hirsch‐Ernst, Alexandre Maciuk, Inge Mangelsdorf, Harry J McArdle, Androniki Naska, Carmen Pelaez, Kristina Pentieva, Alfonso Siani, Frank Thies, Sophia Tsabouri, Marco Vinceti, Francesco Cubadda, Thomas Frenzel, Marina Heinonen, Miguel Prieto Maradona, Rosangela Marchelli, Monika Neuhäuser‐Berthold, Morten Poulsen, Josef Rudolf Schlatter, Henk vanLoveren, Océane Albert, Helle Katrine Knutsen   +26 more
doaj   +1 more source

Enhancing allergenicity risk assessment for novel foods in the EU: insights from the updated EFSA guidance - requirements, knowledge gaps and research needs

Frontiers in Toxicology
With growing interest in new protein sources, driven by market trends and European Union (EU) food policy priorities, novel proteins are entering the market. These novel foods (NFs) might have the potential of introducing new allergens into the diet.
Marcello Laganaro, Anna-Maria Pieger, Anna-Maria Pieger, Alejandra Muñoz-González, Alejandra Muñoz-González, Estefanía Noriega Fernández, Ermolaos Ververis, Andrea Germini, Antonio Fernández Dumont   +8 more
doaj   +1 more source

Novel Foods

Novel foods are defined under EU regulation as foods and food ingredients that have not been significantly consumed by humans in the European Union before May 15, 1997. These can include newly developed, innovative foods, or foods produced using new technologies and production processes, as well as foods traditionally consumed outside the EU. According
Remigio Yamid Pismag, Julie V. Maya Girón, José Luis Hoyos, Joana Pico   +3 more
  +6 more sources

Comparing Extraction Techniques and Varieties in Grape Stems: A Chemical Assessment of Antioxidant Phenolics

Applied Sciences
Grape stems are undervalued winemaking by-products that constitute a promising source of bioactive phenolics with notable antioxidant potential and diverse industrial applications, including food preservation, cosmetics, and pharmaceuticals.
Gloria Domínguez-Rodríguez, Juan Antonio Nieto, Susana Santoyo, Laura Jaime   +3 more
doaj   +1 more source

Legal Aspects of Microalgae in the European Food Sector

Foods, 2023
The interest in microalgae as food in Europe is growing due to its remarkable features that can foster a sustainable economy. The lack of tradition on their use among Europeans is changing and a demand for more sustainable products is increasing.
José Diogo Cruz, Vitor Vasconcelos
doaj   +1 more source

Serum Myonectin Levels Are Positively Associated With Physical Function and Lower Frailty‐Related Limitation in Maintenance Hemodialysis Patients: A Cross‐Sectional Study

Therapeutic Apheresis and Dialysis, EarlyView.
ABSTRACT Background Maintenance hemodialysis (MHD) patients frequently suffer from frailty, characterized by reduced physical function and poor prognosis. Myokines, such as myonectin, secreted by muscle, are emerging regulators of systemic health. This study investigated the relationship between serum myonectin, adipokines (adiponectin, omentin), and ...
Kenichi Kono, Yoshifumi Moriyama, Koji Ohashi, Naoya Otaka, Minako Tatsumi, Toyoaki Murohara, Noriyuki Ouchi, Satoru Oshima   +7 more
wiley   +1 more source