Results 211 to 220 of about 22,381 (294)

Safety evaluation of the food enzyme containing endo‐1,3(4)‐β‐glucanase, endo‐1,4‐β‐xylanase and cellulase activities from the non‐genetically modified Rasamsonia emersonii strain FGB

EFSA Journal, Volume 24, Issue 6, June 2026.
Abstract The food enzyme containing endo‐1,3(4)‐β‐glucanase (3‐(1,3;1,4)‐β‐d‐glucan 3(4)‐glucanohydrolase; EC 3.2.1.6), endo‐1,4‐β‐xylanase (4‐β‐d‐xylan xylanohydrolase; EC 3.2.1.8) and cellulase (4‐(1,3;1,4)‐β‐d‐glucan‐4‐glucanohydrolase EC 3.2.1.4) is produced with the non‐genetically modified Rasamsonia emersonii strain FGB by DSM Food Specialties B.
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 Andreoli, Andrea Terron, Simone Lunardi, Magdalena Andryzskiewicz, Ana Criado, Yi Liu   +18 more
wiley   +1 more source

Strategies for Regulating the Color, Texture and Flavor Characteristics of Fermented Meat Products by <i>Lactiplantibacillus plantarum</i> and <i>Saccharomyces cerevisiae</i>. [PDF]

Foods
Li X, Wang S, Zou H, Du S, Li Y, Li J, Liu M, Bai H, Wang H, Chen X.   +9 more
europepmc   +1 more source

Occupational Asthma and Contact Urticaria in a Wildlife Worker With Type I Hypersensitivity to Deer Dander

Contact Dermatitis, Volume 94, Issue 6, Page 717-719, June 2026.
Eglė Janušonytė, Thomas Harr, Peter Jandus, Haïg Nigolian   +3 more
wiley   +1 more source

Plant-Based vs. Pork Sausages: Protein Nutritional Quality and Antioxidant Potential in the Bioaccessible Fraction. [PDF]

Foods
Khamzaeva N, Hieronimus B, Kunz C, Pferdmenges LE, Briviba K.   +4 more
europepmc   +1 more source

Impact of naturally derived preservatives in sausage during refrigerated storage. [PDF]

J Anim Sci Technol
Lee JH, Park MK, Kim YJ, Kim TK, Cha JY, Ku SK, Woo SH, Lee H, Sung JM, Kang MC, Choi YS.   +10 more
europepmc   +1 more source

Reports of the Scientific Committee for Food. Thirty-sixth series [PDF]

, 1997

core  

Plant-based meat substitutes on the German market: a characterization based on declared nutrient contents, Nutri-Score, organic and vegan labeling, and use of iodized salt. [PDF]

Front Nutr
Gréa C, Turke M, Busl L, Storcksdieck Genannt Bonsmann S.   +3 more
europepmc   +1 more source

The Effectiveness of Postharvest Processing on Microbiological Safety of Game Meat-A Systematic Review. [PDF]

Compr Rev Food Sci Food Saf
Ayaz ND, Aydin A, Bilska-Zając E, Branciari R, Deksne G, Economou V, Futoma-Kołoch B, Głogowski R, Neves EG, Jansen F, Korpysa-Dzirba W, Lauková A, Lazou T, Pálsdóttir GR, Peruzy MF, Prakas P, Ranucci D, Roila R, Różycki M, Rubiola S, Sakaridis I, Vieira-Pinto M.   +21 more
europepmc   +1 more source

Kinetics, thermodynamics, and active neuro-fuzzy inference system models for assessing oxidative stability and shelf life in fermented sausages. [PDF]

Food Chem X
Karimian-Khosroshahi N, Nabizadeh S, Aeini K, Hosseini H, Mohammadi A, Khosravi-Darani K.   +5 more
europepmc   +1 more source

High-pressure processing of pork liver reduces the infectivity of the hepatitis E virus. [PDF]

Appl Environ Microbiol
Pellerin M, Martin J-L, Harlet L, Doceul V, Pavio N, Feurer C.   +5 more
europepmc   +1 more source