Results 11 to 20 of about 860 (138)

Decision Tree of Materials: A Model of Halal Control Point (HCP) Identification in Small-Scale Bakery to Support Halal Certification. [PDF]

Int J Food Sci, 2022
A bakery is a business that bakes flour‐based foods, including bread, cookies, cakes, pastries, and pies, and sells them. Some bakeries are also categorized as large scale, medium scale, and small scale. Halal embraces all food category; bakery product can satisfy the challenge and opportunity of halal food segment market.
Sucipto S, Damayanti RW, Perdani CG, Kamal MA, Astuti R, Hasanah N.   +5 more
europepmc   +2 more sources

Safety evaluation of the food enzyme triacylglycerol lipase from the genetically modified <i>Komagataella phaffii</i> strain DSM 34125. [PDF]

EFSA J
Abstract The food enzyme triacylglycerol lipase (triacylglycerol acylhydrolase; EC 3.1.1.3) is produced with the genetically modified Komagataella phaffii strain DSM 34125 by Chr. Hansen. The genetic modifications do not give rise to safety concerns. The food enzyme was considered free from viable cells of the production organism and its DNA.
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano MLM, Van Loveren H, Vernis L, Aguilera J, Andryszkiewicz M, Cavanna D, Liu Y.   +16 more
europepmc   +2 more sources

Updated safety evaluation of the food enzyme phospholipase A₂ from the genetically modified <i>Trichoderma reesei</i> strain RF8793. [PDF]

EFSA J
Abstract The food enzyme phospholipase A2 (phosphatidylcholine 2‐acylhydrolase; EC 3.1.1.4) is produced with the genetically modified Trichoderma reesei strain RF8793 by AB Enzymes GmbH. In a previous opinion, the total organic solids (TOS) values could not be calculated, which led to the inability to establish the representativeness of the batch used ...
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano M, Van Loveren H, Vernis L, Criado A, Liu Y.   +14 more
europepmc   +2 more sources

Safety evaluation of an extension of use of the food enzyme triacylglycerol lipase from the genetically modified Trichoderma reesei strain RF10625. [PDF]

EFSA J
Abstract The food enzyme triacylglycerol lipase (triacylglycerol acylhydrolase; EC 3.1.1.3) is produced with the genetically modified Trichoderma reesei strain RF10625 by AB Enzymes GmbH. A safety evaluation of this food enzyme was made previously, in which EFSA concluded that this food enzyme did not give rise to safety concerns when used in two food ...
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano MLM, Sramkova M, Van Loveren H, Vernis L, Cavanna D, de Nijs RA, Di Piazza G, Liu Y.   +17 more
europepmc   +2 more sources

Ultra Processed Food Consumption in Children and Adolescents: Main Food Group Contributors and Associations With Weight Status. [PDF]

Nutr Bull
ABSTRACT Consumption of ultra‐processed foods (UPFs) is thought to play an important role in the development of childhood obesity worldwide. The aim of this study was to assess the main food groups contributing to UPF consumption and their association with weight status.
Petridi E, Magriplis E, Karatzi K, Charidemou E, Philippou E, Zampelas A.   +5 more
europepmc   +2 more sources

Process-specific technical data used in exposure assessment of food enzymes. [PDF]

EFSA J, 2021
Abstract Technical data for exposure assessment of food enzymes Dietary exposure is part of the overall assessment of food enzymes. In order to develop food process‐based exposure models, a number of different input data are required in tandem with technical conversion factors.
EFSA Panel on Food Contact Materials, Enzymes, Processing Aids (CEP), Lambré C, Barat Baviera JM, Bolognesi C, Cocconcelli PS, Crebelli R, Gott DM, Grob K, Lampi E, Mengelers M, Mortensen A, Rivière G, Steffensen IL, Tlustos C, van Loveren H, Vernis L, Zorn H, Liu Y, Chesson A.   +20 more
europepmc   +2 more sources

Plant‐based foods as meat and fat substitutes

Food Science &Nutrition, Volume 11, Issue 9, Page 4898-4911, September 2023., 2023
Plant‐based protein alternatives are considered to be more sustainable than animal proteins. Plant‐based proteins are suggested to have lower nutritional quality than animal proteins. Plant‐based meat or fat substitutes need to mimic their animal‐based counterparts in terms of texture and sensorial attributes for consumer acceptance.
Claire D. Munialo, Frank Vriesekoop
wiley   +1 more source

Food manufacturing processes and technical data used in the exposure assessment of food enzymes

EFSA Journal, Volume 21, Issue 7, July 2023., 2023
Abstract Food enzymes are used for technical purposes in the production of food ingredients or foods‐as‐consumed. In the European Union, the safety of a food enzyme is evaluated by EFSA on the basis of a technical dossier provided by an applicant. Dietary exposure is an integral part of the risk assessment of food enzymes.
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk van Loveren, Laurence Vernis, Holger Zorn, Yrjö Roos, Kyriaki Apergi, Daniele Cavanna, Yi Liu, Francesco Pesce, Giulio di Piazza, Rita Ferreira de Sousa, Andrew Chesson   +25 more
wiley   +1 more source

A qualitative study to inform adaptations to a brain health intervention for older adults with type 2 diabetes living in rural regions of Ireland

Diabetic Medicine, Volume 40, Issue 4, April 2023., 2023
Abstract Aims Type 2 diabetes is a risk factor for late‐life dementia, but dementia prevention strategies have yet to be comprehensively evaluated in people with diabetes. The Finnish Geriatric Intervention Study to Prevent Cognitive Impairment and Disability (FINGER) demonstrated cognitive benefits of a 2‐year multidomain lifestyle intervention ...
Claire T. McEvoy, Joanne Regan‐Moriarty, Catherine Dolan, Caroline Bradshaw, Valerie Mortland, Maire McCallion, Geraldine McCarthy, Seán P. Kennelly, Jim Kelly, Margaret Heffernan, Frank Kee, Bernadette McGuinness, Peter Passmore   +12 more
wiley   +1 more source

Rapeseed Oil Based Oleogels for the Improvement of the Fatty Acid Profile Using Cookies as an Example

European Journal of Lipid Science and Technology, Volume 124, Issue 11, November 2022., 2022
Rapeseed oil based oleogels with sunflower wax, ethyl cellulose, monoacylglycerols, or mixtures of them as oleogelators are characterized in comparison to conventional bakery margarines or hydrogenated peanut fat with regard to their oil‐binding capacity, hardness, and rheological behavior.
Madline Schubert, Nelli Erlenbusch, Sebastian Wittland, Sharline Nikolay, Birgit Hetzer, Bertrand Matthäus   +5 more
wiley   +1 more source