Results 201 to 210 of about 140,853 (265)

Safety evaluation of the food enzyme triacylglycerol lipase from the genetically modified Trichoderma reseei strain AR‐822

EFSA Journal, Volume 24, Issue 2, February 2026.
Abstract The food enzyme triacylglycerol lipase (triacylglycerol acylhydrolase, EC 3.1.1.3) is produced with the genetically modified Trichoderma reseei strain AR‐822 by AB Enzymes GmbH. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism and its DNA.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Cristina Fernàndez‐Fraguas, Magdalena Andryszkiewicz, Ana Criado, Simone Lunardi, Yi Liu   +17 more
wiley   +1 more source

A <i>Lactiplantibacillus plantarum</i>AL6-1 Strain Isolated From Air-Dried Meat Mitigates N-Dimethylnitrosamine-Induced Hepatic Injury in Mice. [PDF]

Food Sci Nutr
Sun E, Sun X, Guo J, Sun L, Jin Y, Zhao L, Su L.   +6 more
europepmc   +1 more source

Rapid risk assessment on acute reference dose (ARfD) of cereulide in infants and information on acute consumption of infant formulae

EFSA Journal, Volume 24, Issue 2, February 2026.
Abstract EFSA has received a request for a rapid risk assessment for cereulide from the European Commission. Cereulide is a heat‐stable emetic toxin produced by Bacillus cereus, recently detected in infant formulae from multiple manufacturers. This led to precautionary recalls across several countries.
European Food Safety Authority (EFSA), Chantra Eskes, José Cortiñas‐Abrahantes, Bernard Bottex, Jean‐Lou C. M. Dorne, Bruno Dujardin, Rita Ferreira de Souza, Zsuzsanna Horvath, Eirini Kouloura, Luisa Ramos Bordajandi, Valentina Rizzi, Hans Steinkellner, Mary Gilsenan   +12 more
wiley   +1 more source

Formulation Optimization and Quality Evaluation of Walnut Protein Sausage Based on Fuzzy Mathematics Sensory Evaluation Combined With Random Centroid Optimization. [PDF]

Food Sci Nutr
Wang Y, Lv C, Zhang P, Wang F, Zhang T, Ma Y, Xu M.   +6 more
europepmc   +1 more source

Evaluation of Quality and Storage Characteristics of Freeze-Dried Powdered Mycelium Sausages According to Packaging Methods. [PDF]

Foods
Oh YN, Kim HY.
europepmc   +1 more source

Establishment of a QuEChERS-FaPEx Rapid Analytical Method for <i>N</i>-Nitrosamines in Meat Products. [PDF]

Molecules
Su CH, Tan PW, Kao TH.
europepmc   +1 more source

Identification of Chicken Bone Paste in Starch-Based Sausages Using Laser-Induced Breakdown Spectroscopy. [PDF]

Sensors (Basel)
Li H, Shen L, Han X, Liu Y, Wang Y.
europepmc   +1 more source

Validation Study of the Petricore™ Aerobic Count (AC) for the Enumeration of Mesophilic Aerobic Bacteria in a Broad Range of Foods and Select Environmental Samples: AOAC Performance Tested MethodSM 032502. [PDF]

J AOAC Int
Sung W, Cho YH, Moon S, Lanzit K, Benzinger MJ, Bastin B, Crowley E.   +6 more
europepmc   +1 more source

Characterization of the Quality and Flavor in Chinese Sausage: Comparison Between Cantonese, Five-Spice, and Mala Sausages. [PDF]

Foods
Cai X, Zeng Y, Zhu K, Peng Y, Xv P, Dong P, Qiao M, Fan W.   +7 more
europepmc   +1 more source

The potential of immature jackfruit in meat analogues. [PDF]

Curr Res Food Sci
Swinkels ACM, Schutyser MAI, van der Goot AJ.   +2 more
europepmc   +1 more source