Results 231 to 240 of about 168,805 (289)

The 2024 European Union report on pesticide residues in food

EFSA Journal, Volume 24, Issue 5, May 2026.
Abstract Under European Union legislation (Article 32, Regulation (EC) No 396/2005), the European Food Safety Authority publishes an annual report assessing pesticide residue levels in food. In 2024, 9842 samples were analysed as part of the EU‐coordinated multiannual control programme subset, of which 1.2% were found to be non‐compliant.
European Food Safety Authority (EFSA), Paula Medina Pastor, Luis Carrasco Cabrera, Giulio Di Piazza, Carmen González Ciria   +4 more
wiley   +1 more source

The impact of gelatinization property differences based on amylopectin structure variations on the glutinous rice flour properties and quality of Daifuku. [PDF]

Food Chem X
Tian Y, Li J, Nie M, Wang L, Liu L, Wang F, Tong LT.   +6 more
europepmc   +1 more source

Study on the Characteristics of Fine Rice Flour by Micro-Crushing and Its Effects on the Quality Improvement of Rice Cakes. [PDF]

Foods
Lu M, Yang W, Zhang H, Yu Y, Chen F, Hao Y.   +5 more
europepmc   +1 more source

Comparison of quality characteristics of reconstituted glutinous rice flour and sweet dumplings with various beans. [PDF]

Food Sci Nutr
Qiangqiang S, Xuhua L, Rong Y, Junying W, Liping Y, Qiyun D, Ligong Z.   +6 more
europepmc   +1 more source

Comparison of Storage Stability and In Vitro Digestion of Rice Flour-Based Yogurt Alternatives Made with <i>Lactobacillus rhamnosus</i> Lgg to Milk-Based Yogurt. [PDF]

Foods
Morris A, Boeneke C, King JM.
europepmc   +1 more source

Technology for Blending Recombined Flour: Substitution of Extruded Rice Flour, Quantity of Addition, and Impact on Dough. [PDF]

Foods
Ren X, Zhang H, Lv M, Fan H, Liu L, Wang B, Hu X, Shi Y, Yang C, Chen F, Sun Y.   +10 more
europepmc   +1 more source

Intensification of rice flour gel structure by fermenting corresponding rice with Lactobacillus plantarum. [PDF]

Curr Res Food Sci
Ao W, Qin L, Wu N, Ge P, Hu C, Hu J, Peng Y, Zhu Y.   +7 more
europepmc   +1 more source

Optimization of Functional Gluten-Free Cake Formulation Using Rice Flour, Coconut Flour, and Xanthan Gum via D-Optimal Mixture Design. [PDF]

Food Sci Nutr
Taromsari A, Ghiassi Tarzi B.
europepmc   +1 more source

Whole Black Rice Flour Improves the Physicochemical, Glycemic, and Sensory Properties of Cracker Snacks. [PDF]

Foods
Uivarasan AM, Mihaly Cozmuta L, Lukinac J, Jukić M, Šelo G, Peter A, Nicula C, Mihaly Cozmuta A.   +7 more
europepmc   +1 more source

Influence of Mulberry Leaf Powder Additive on Chemical and Physical Characteristics of Wheat and Rice Flour Butter Cookies. [PDF]

Foods
Levickienė D, Kulaitienė J, Vaitkevičienė N, Rakauskaitė L.   +3 more
europepmc   +1 more source