Results 61 to 70 of about 663,892 (193)

Consumers' Sensory Profile and Understanding of Clean‐Label Sausage. An Approach Using Ultra‐Flash Profile and Check‐All‐That‐Apply [PDF]

Clean‐label meat products are trending in the food industry; however, they are little known by consumers. In this context, the present work aims to: (i) assess the sensory characteristics of fresh sausage supplemented with natural additives through the ...
Mitterer‐Daltoé, Marina Leite, Sbardelotto, Paula Rabelo, Teixeira, Alfredo, Alfaro, Alexandre da Trindade   +3 more
core   +1 more source

Sensory Evaluation Of Cooked Sausages With Legumes Additive

, 2012
{"references": ["G.V. Ustimenko-Bakumovsky, \u00d4\u00c7\u00d7Plant growing in the tropics and\nsubtropics,\" New York: Macmillan Publication, 1983.", "E. Makri, E. Papalamprou, G. Doxastakis, \"Study of functional\nproperties of seed storage proteins from indigenous European legume\ncrops (lupin, pea, broad bean) in admixture with polysaccharides ...
Ilze Gramatina, Jelena Zagorska, Evita Straumite, Svetlana Sarvi   +3 more
openaire   +2 more sources

Functional and Sensory Properties of Gingerbread Enriched with the Addition of Vegetables

Applied Sciences, 2022
The aim of the study was to evaluate the sensory quality and bioactive phenolic compounds and antioxidant activity of gingerbread cake with the addition of different vegetables, which was separately prepared as studied samples. The research material consisted of three gingerbread banana cakes and various vegetable ingredients: pumpkin (Cucurbita pepo L.
Wiesław Przybylski, Danuta Jaworska, Barbara Sionek, Weronika Sankowska, Marta Wójtowicz   +4 more
openaire   +2 more sources

Development of a Fermented Dairy Product as an Ingredient to be Added to Low-Fat Bakery Goods : Instrumental and Sensory Analyses of Textural and Aromatic Characteristics

Journal of Pure and Applied Microbiology, 2018
Consumer demand for healthy foods has been increasing for a few decades. In the formulations of their low-fat products, most food manufacturers use artificial aroma and texturing agents.
Laetitia Gemelas, Pascal Degraeve, Arnaud Hallier, Yann Demarigny   +3 more
doaj   +1 more source

Effects of Phosphonate Additives with Hydroxy Groups on the Tribological Properties of ta-C Coatings Under Boundary Lubrication [PDF]

, 2023
Additives that are optimized for diamond-like carbon (DLC) coatings are highly demanded as their applications have expanded recently. In this study, friction tests were conducted on a tetrahedral amorphous carbon (ta-C)/ta-C tribopair using a phosphonate
Tokoroyama, Takayuki, Tanaka, Kento, Murashima, Motoyuki, Umehara, Noritsugu, Oshio, Tadashi, Yagishita, Kazuhiro   +5 more
core   +1 more source

Adverse reaction to food additives in a pediatric patient

Revista Alergia México, 2018
Background: Food additives are intentionally-added ingredients in order to modify physical, chemical, biological, or sensory characteristics of foods.
Víctor Claudio Skrie, Julio César Orellana   +1 more
doaj   +1 more source

Scientific Opinion on the safety and efficacy of the use of amino acids (chemical group 34) when used as flavourings for all animal species [PDF]

EFSA Journal, 2014
Chemical group (CG) 34 comprises amino acids, of which 20 are currently authorised for use as flavours in food. The FEEDAP Panel was unable to perform an assessment of D,L-valine because of the lack of data on its purity. The Panel cannot conclude on the
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP)
doaj   +1 more source

Safety of 31 flavouring compounds belonging to different chemical groups when used as feed additives 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 31 compounds belonging to different chemical groups, when ...
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, Paul Brantom, Andrew Chesson, Noël Dierick, Giovanna Martelli, Johannes Westendorf, Montserrat Anguita, Jaume Galobart, Paola Manini   +25 more
doaj   +1 more source

Safety and efficacy of a feed additive consisting of an essential oil from the leaves of Laurus nobilis L. (laurel leaf oil) for all animal species (FEFANA asbl)

EFSA Journal, 2023
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 and efficacy of an essential oil from the leaves of Laurus ...
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP), Vasileios Bampidis, Giovanna Azimonti, Maria de Lourdes Bastos, Henrik Christensen, Mojca 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, Paul Brantom, Andrew Chesson, Josef Schlatter, Dieter Schrenk, Johannes Westendorf, Paola Manini, Fabiola Pizzo, Birgit Dusemund   +24 more
doaj   +1 more source

Inhibition of carboxymethyllysine in walnut cookies via food additives

Food Chemistry: X
Carboxymethyllysine(CML) is one of advanced glycation end products(AGEs), which is associated with the occurrence and development of chronic diseases such as diabetes, cardiovascular disease, Alzheimer's disease, etc.
Wenfeng Han, Po Qiu, Songtao Ge, Taoying Wei   +3 more
doaj   +1 more source