Results 21 to 30 of about 52,161 (351)

Safety of methanethiol [12.003] when used as a feed additive for all animal species

EFSA Journal, 2020
Following a request from the European Commission, the EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) was asked to deliver a scientific opinion on the safety of methanethiol [12.003] belonging to chemical group 20 ...
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP), Vasileios Bampidis, Giovanna Azimonti, Maria de Lourdes Bastos, Henrik Christensen, Birgit Dusemund, Mojca Fašmon Durjava, Maryline Kouba, Marta López‐Alonso, Secundino López Puente, Francesca Marcon, Baltasar Mayo, Alena Pechová, Mariana Petkova, Fernando Ramos, Yolanda Sanz, Roberto Edoardo Villa, Ruud Woutersen, Montserrat Anguita, Jaume Galobart, Lucilla Gregoretti, Orsolya Holczknecht, Jordi Tarrés‐Call, Elisa Pettenati, Fabiola Pizzo, Paola Manini   +25 more
doaj   +1 more source

Safety and efficacy of the feed additives consisting of l‐glutamic acid and monosodium l‐glutamate monohydrate produced by Corynebacterium glutamicum NITE BP‐01681 for all animal species (METEX NOOVISTAGO)

EFSA Journal, 2022
Following a request from the European Commission, the Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) was asked to deliver a scientific opinion on the safety and efficacy of l‐glutamic acid and monosodium l‐glutamate ...
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP), Vasileios Bampidis, Giovanna Azimonti, Maria de Lourdes Bastos, Henrik Christensen, Birgit Dusemund, Mojca Fašmon Durjava, Maryline Kouba, Marta López‐Alonso, Secundino López Puente, Francesca Marcon, Baltasar Mayo, Alena Pechová, Mariana Petkova, Fernando Ramos, Yolanda Sanz, Roberto Edoardo Villa, Ruud Woutersen, Jürgen Gropp, Lieve Herman, Luca Tosti, Jaume Galobart, Fabiola Pizzo, Joana Revez, Montserrat Anguita   +24 more
doaj   +1 more source

Application of natural and modified additives in yogurt formulation: types, production, and rheological and nutraceutical benefits

Frontiers in Nutrition, 2023
Yogurt, a popular fermented dairy product, is of different types and known for its nutritional and nutraceutical benefits. However, incorporating additives into yogurt has been adopted to improve its functionality and nutraceutical properties.
Abigael Odunayo Bankole, Emmanuel Anyachukwu Irondi, Wasiu Awoyale, Emmanuel Oladipo Ajani   +3 more
doaj   +1 more source

Impact of mechanical and microstructural properties of potato puree-food additive complexes on extrusion-based 3D printing [PDF]

, 2018
This paper studies the applicability of extrusion-based 3D printing for constructing novel shapes from potato puree and the effects of four additives (agar, alginate, lecithin, and glycerol) added separately at three concentrations (0.5, 1, 1.5%) on the ...
Dankar, Iman, El Omar, Fawaz, Haddarah, Amira, Pujolà Cunill, Montserrat, Sepulcre Sánchez, Francesc   +4 more
core   +2 more sources

Effect of whole-grain flour addition on bread sensory quality

MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2023
Abstract Regarding the consumption of whole grains and fiber, the majority of the population falls short of the recommendations of health organizations. The aim of the study was to evaluate the effect of the type and content of whole-grain flour on the sensory properties of breads.
Alexandra Tauferová, Hana Hellingerová
openaire   +1 more source

Lebanese Consumer Perception towards Moringa Oleifera : Sensory Evaluation of Moringa Oleifera Fortified Labneh

Turkish Journal of Agriculture: Food Science and Technology, 2022
Labneh is one of the most consumed dairy products in the Lebanese community, on breakfast, as a snack or on dinner, plane or mixed with herbs. Its various health benefits plus its acceptability among people makes it an important part of the Lebanese diet.
Sanaa Khaled, Hiba Al Wardany, Ward Al Bast   +2 more
doaj   +1 more source

Risks and Benefits of Food Additives - Review

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Animal Science and Biotechnologies, 2018
Food additives are substances of natural or synthetic origin, which are added to foods to serve a certain technological or sensory function, for example, to counter food perishability and bacterial degradation, give or restore color or impart flavor to ...
Claudia PAȘCA, Aurelia COROIAN, Sonia SOCACI   +2 more
doaj   +1 more source

The effect of some additives on the rheology of dough and quality of bread

Acta Agriculturae Slovenica, 2022
The technology of production of baking products today can not be imagined without the use of food additives. In this research it was aimed to investigate the use of some additives in wheat flour type 500 for bread production.
Xhabir ABDULLAHI, Gafur XHABIRI, Erhan SULEJMANI, Faton SELIMI   +3 more
doaj   +1 more source

Influencia del aceite esencial de orégano en la elaboración tradicional de quesos: Efecto sobre el fermento láctico [PDF]

, 2016
The aim of this work is to study the oregano essential oil (OEO) composition from Northwestern Argentinean regions and to evaluate its effect on the lactic starter cultures.
Coll Araoz, Maria Victoria, Font, Graciela Maria, Gerez, Carla Luciana, Marcial, Guillermo Emilio, Nuñez, Martha Susana, Schuff, Carola   +5 more
core   +1 more source

Healthy food is nutritious, but organic food is healthy because it is pure: The negotiation of healthy food choices by Danish consumers of organic food. [PDF]

, 2019
There is increasing demand for organic food products throughout the Western world. Health concerns have frequently been found to be the main motivation of consumers purchasing organic products, but the literature on consumer preferences and behavior is ...
Ditlevsen, Kia, Lassen, Jesper, Sandøe, Peter   +2 more
core   +1 more source