Results 71 to 80 of about 663,892 (193)
EFSA Journal, 2023 Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on the safety of a tincture derived from Gentiana lutea L. (gentian tincture). It is intended to be used as a sensory additive for all animal species.
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) +22 more
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EFSA Journal, 2020 The tincture derived from Artemisia vulgaris L. (Mugwort tincture) is intended to be used as a sensory additive in feed for all animal species. The product is a water/ethanol solution, with a dry matter content of approximately 1.7% and is specified to ...
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) +21 more
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Regulation of Natural Food Additives
, 2022 The use of natural ingredients in food formulation has been facing an increasing demand worldwide. Aiming to preserve the consumer’s health and provide better guidance to the food industry, regulatory agencies must propose precise definitions and ...
Anaya, K. +5 more
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Additives in yoghurt production
Mljekarstvo, 2008 In yoghurt production, mainly because of sensory characteristics, different types of additives are used. Each group, and also each substance from the same group has different characteristics and properties.
Milna Tudor +2 more
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Sensory evaluation of fresh cheese taste with the addition of oregano
Potravinarstvo Slovak Journal of Food Sciences, 2012 The aim of the study was to assess the sensory characteristics, especially the taste of fresh cheese with the addition of oregano. The oregano was added in the form of leachate and in the form of essences. From the methods of sensory analysis, the Time-Intensity method was selected and used for evaluation of taste of product.
Adriana Pavelková +2 more
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Texture Profile and Sensory Characteristics of Kefir with Colostrum Addition
IOP Conference Series: Earth and Environmental Science, 2019 Abstract This study aims at knowing the effect of using raw material combination (cow milk and colostrum) in making kefir on texture profile and sensory characteristics. This study used 6 combinations of treatment; P1 = 100 % cow milk; P2 = 80 % cow milk + 20 % colostrum; P3 = 60 % cow milk + 20 % colostrum; P4 = 40 % cow milk + 60 ...
T Setyawardani +4 more
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EFSA Journal, 2023 Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on the safety and efficacy of essential oils from fruit and stems of Foeniculum vulgare Mill.
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) +23 more
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EFSA Journal, 2023 Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on the safety and efficacy of a fraction of the essential oil from the fruit and leaves of Illicium verum Hook.f.
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) +22 more
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Additive effects of sensory-enhanced satiety and memory for recent eating on appetite [PDF]
Appetite, 2017 The sensory characteristics of a product have been shown to interact with actual nutrient content to generate satiety. Separately, cued recall of recent eating has also been shown to reduce food intake. Here we explore for the first time how these two effects interact, with the hypothesis that sensory enhancement of satiety might be mediated by more ...
Yeomans, Martin R +2 more
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Using Mixture of Some Natural Preservatives to Prolong Shelf Life of Frozen Sausage [PDF]
Egyptian Journal of Animal HealthThe meat industry has been increasing the strategies to produce and commercialize products focusing on the reduction or even the replacement of chemical preservatives.
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