Results 11 to 20 of about 2,049,634 (287)

Chemically Modified Starches as Food Additives

Molecules, 2023
Starch is a renewable and multifunctional polysaccharide biopolymer that is widely used both in the food industry and other areas of the economy. However, due to a number of undesirable properties in technological processes, it is subjected to various ...
D. Gałkowska, Kamila Kapuśniak, L. Juszczak   +2 more
semanticscholar   +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, E. Irondi, W. Awoyale, E. Ajani   +3 more
semanticscholar   +1 more source

Scientific opinion on the presence of viable cells in a feed additive consisting of lactic acid produced by Weizmannia coagulans DSM 32789 (Jungbunzlauer SA)

EFSA Journal, 2023
Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on lactic acid produced by fermentation using a strain of Weizmannia coagulans (DSM 32789).
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, Birgit Dusemund, 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, Miguel Prieto Maradona, Monserrat Anguita, Elisa Pettenati, Jordi Tarrés‐Call   +21 more
doaj   +1 more source

Dataset on the effect of nano-modified additives of concrete mixes technological properties for winter concreting

Data in Brief, 2020
This article contains data of effect of nano-modified additives on the technological properties of concrete mixes for winter concreting. The nano-modified additive, consisting of naphthalene formaldehyde, nano-modified silicon dioxide, saponified wood ...
A. P. Svintsov, V. Galishnikova, N. Stashevskaya   +2 more
semanticscholar   +1 more source

Edible Packaging: A Technological Update for the Sustainable Future of the Food Industry

Applied Sciences, 2023
This review aims to address the current data on edible packaging systems used in food production. The growing global population, changes in the climate and dietary patterns, and the increasing need for environmental protection, have created an increasing
Surya Sasikumar Nair, J. Trafiałek, W. Kolanowski   +2 more
semanticscholar   +1 more source

Assessment of the feed additive consisting of Lactiplantibacillus plantarum (formerly Lactobacillus plantarum) NCIMB 30084 for all animal species for the renewal of its authorisation (Chr. Hansen A/S)

EFSA Journal, 2023
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 assessment of the application for renewal of authorisation Lactiplantibacillus ...
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP), Vasileios Bampidis, Giovanna Azimonti, Maria deLourdes Bastos, Henrik Christensen, Mojca Durjava, Birgit Dusemund, 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, Maria Saarela, Angelica Amaduzzi, Montserrat Anguita, Natalia Alija‐Novo, Rosella Brozzi, Yolanda García‐Cazorla, Matteo Lorenzo Innocenti, Joana Revez, Joana P Firmino   +26 more
doaj   +1 more source

The influence of technological additives and peroxides on the properties of rubber mixtures based on ethylene propylene caoutchouc

Butlerov Communications, 2019
The article investigates the influence of technological additives and peroxides on the properties of two rubber mixtures based on ethylene-propylene caoutchouc of marking SKEPT-40. The main properties were: rheometric (maximum and minimum torques; start,
N. F. Ushmarin, L. Tsareva, K. Konnova, M. V. Yakimova, N. I. Koltsov   +4 more
semanticscholar   +1 more source

Food Additives from Fruit and Vegetable By-Products and Bio-Residues: A Comprehensive Review Focused on Sustainability

Sustainability, 2022
Food waste is one of the fundamental issues when it comes to environmental impacts, and this type of waste results in the food’s loss itself, but also that of water, energy, fertilizers, and other resources used for its production.
Jonata M. Ueda, Mariana C. Pedrosa, S. Heleno, Márcio Carocho, Isabel C. F. R. Ferreira, L. Barros   +5 more
semanticscholar   +1 more source

Additive Manufacturing Technology

International Journal of Asian Business and Information Management, 2020
The authors studied strategic aspects pertaining to adoption drivers, challenges and strategic value of Additive Manufacturing Technology (AMT) in the Indian manufacturing landscape. An exploratory qualitative study with semi-structured in-depth personal interviews of experts was completed and the data was content analysed. Indian firms have identified
Som Sekhar Bhattacharyya, Sanket Atre
openaire   +2 more sources

Scientific Opinion on the safety and efficacy of orthophosphoric acid for all animal species [PDF]

EFSA Journal, 2013
Orthophosphoric acid is commercially available as an aqueous solution at various concentrations, typically in the range 67.0–85.7 %. This assessment is based on a source of orthophosphoric acid that meets the purity criteria established for a food ...
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP)
doaj   +1 more source