Results 131 to 140 of about 21,175,518 (311)
EFSA Journal, Volume 24, Issue 1, January 2026.Abstract The food enzyme β‐fructofuranosidase (β‐d‐fructofuranoside fructohydrolase; EC 3.2.1.26) is produced with the non‐genetically modified Aspergillus sp. strain ATCC 20611 by Beghin Meiji. The food enzyme was free from viable cells of the production organism.
EFSA Food Enzymes Panel (FEZ) +18 more
wiley +1 more source
, 2013 The objectives of the review are the collection, concise description and evaluation of the various chromatographic techniques used for the separation and quantitative determination of macro- and microcomponents present in ...
Cserháti, Tibor, Szőgyi, Mária
core
Safety evaluation of the food enzyme papain from the latex of Carica papaya L.
EFSA Journal, Volume 24, Issue 1, January 2026.Abstract The food enzyme papain (EC 3.4.22.2) is extracted from the latex of unripe Carica papaya L. by Nagase (Europe) GmbH. It is intended to be used in six food manufacturing processes. The dietary exposure to the food enzyme–total organic solids (TOS) was estimated to be up to 1.112 mg TOS/kg body weight per day. This exposure is up to one order of
EFSA Panel on Food Enzymes (FEZ) +16 more
wiley +1 more source
Exposición crónica a hongos productores de aflatoxinas relacionada a daños hepáticos en chinchillas (chinchilla lanigera) destinadas a la producción de piel [PDF]
, 2013 Chinchilla pelt is a rare and expensive fur. Therefore, breeding these animals is a profitable activity. Confirmed acute cases of aflatoxin intoxication have been reported in Argentinean farms.
Bagnis, Guillermo +6 more
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Ochratoxin A – Toxicological Aspects
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Agriculture, 1970 European and national public authorities are introducing increasingly high standards to ensure that health risks, induced by contaminated food, is prevented and considerable reduced. This is olso the objective for the agribusiness and the distributors; they are the responsibility to guarantee that food is safe.
Dana FEIER, Maria TOFANA
openaire +2 more sources
EFSA Journal, Volume 24, Issue 1, January 2026.Abstract The food enzyme α‐amylase (4‐α‐d‐glucan glucanohydrolase; EC 3.2.1.1) is produced with the non‐genetically modified Aspergillus sp. strain AR‐SHFA‐109 by Suntaq International Limited. The food enzyme was free from viable cells of the production organism. It is intended to be used in six food manufacturing processes.
EFSA Panel on Food Enzymes (FEZ) +15 more
wiley +1 more source
Safety evaluation of pectin‐rich extract derived from Coffea arabica as food additive
EFSA Journal, Volume 24, Issue 1, January 2026.Abstract The EFSA Panel on Food Additives and Flavourings (FAF Panel) provides a scientific opinion on the safety assessment of the proposed use of pectin rich extract derived from Coffea arabica L. as a food additive. The proposed food additive consists of 70%–85% dietary fibres (of which the major part is pectin), 4%–6.5% proteins and substances of ...
EFSA Panel on Food Additives and Flavourings (FAF) +27 more
wiley +1 more source
Medical Laboratory Journal, 2017 Background and objectives: Contamination of food products with mycotoxins is a public health problem. The International Agency for Research on Cancer has identified mycotoxins as hepatotoxic and carcinogenic agents to humans (Group 1).
Hiro Memari +2 more
doaj
Effect of Hydrated Sodium Calcium Aluminosilicate on the Prevention of the Toxic Effects of Ochratoxin [PDF]
, 2002 Elizabeth Santín +4 more
openalex +1 more source
EFSA Journal, Volume 24, Issue 1, January 2026.Abstract 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 6′‐sialyllactose (6’‐SL) sodium salt as a novel food (NF) pursuant to Regulation (EU) 2015/2283. The NF is mainly composed of the human‐identical milk oligosaccharide (HiMO) 6’‐SL (sodium salt),
EFSA Panel on Nutrition +23 more
wiley +1 more source