Results 211 to 220 of about 64,540 (276)

Effects of Burdock Addition and Different Starters on the Quality and Flavor Improvement of Duck Sausages. [PDF]

Biology (Basel)
Cui L, Zhao X, Song X, Zhou W, Wang T, Huang W, Guo Y.   +6 more
europepmc   +1 more source

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

An Ultrasound-Assisted <i>Pistacia terebinthus</i> L. Extract to Incorporate Into Fermented Sausage. [PDF]

Food Sci Nutr
Benli H, Tetik Ö.
europepmc   +1 more source

Arrangements for the provision of milk, meals and related facilities : under the provisions of articles 58 and 59 of the Education and Libraries (Northern Ireland) Order 1986, as amended : education and library boards [PDF]

, 2009

core  

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

<i>Pleurotus djamor</i> Mycelium: Sustainable Production of a Promising Protein Source from Carrot Side Streams. [PDF]

J Agric Food Chem
Juhrich LC, Lammersdorf I, Schmitt P, Tasto L, Speer F, Salzig D, Reineke K, Zorn H, Gand M.   +8 more
europepmc   +1 more source

Effect of sodium caseinate and sodium alginate W/O/W emulsion gel loaded with <i>Aronia melanocarpa</i> proanthocyanidins as fat substitutes on the quality of fermented sausages. [PDF]

Food Chem X
Yang L, Zhang X, Ma N, Chen W, Ding X, Jiang Z, Xiao R, Zhang H.   +7 more
europepmc   +1 more source

Effect of Hemp Protein and Sea Buckthorn Extract on Quality and Shelf Life of Cooked-Smoked Sausages. [PDF]

Foods
Bukarbayev K, Abzhanova S, Baibolova L, Zhaksylykova G, Kulazhanov T, Vasilenko V, Jetpisbayeva B, Katasheva A, Sabraly S, Yerzhigitov Y.   +9 more
europepmc   +1 more source

The Effect of Swiss Chard Powder as a Curing Agent on Volatile Compound Profile and Other Qualitative Properties of Heat-Treated Sucuk. [PDF]

Foods
Katmer B, Kaya M.
europepmc   +1 more source

From Forest to Fork: Antioxidant and Antimicrobial Potential of <i>Laetiporus sulphureus</i> (Bull.) Murrill in Cooked Sausages. [PDF]

Microorganisms
Novaković A, Karaman M, Šojić B, Ikonić P, Peulić T, Tomić J, Šipovac M.   +6 more
europepmc   +1 more source