Zobrazeno 1 - 10
of 98
pro vyhledávání: '"Biagio FALLICO"'
Autor:
EFSA FAF Panel (EFSA Panel on Food Additives and Flavourings), Laurence Castle, Monica Andreassen, Gabriele Aquilina, Maria Bastos, Polly Boon, Biagio Fallico, Reginald Fitzgerald, Maria Jose Frutos Fernandez, Bettina Grasl‐Kraupp, Ursula Gundert‐Remy, Rainer Gürtler, Eric Houdeau, Marcin Kurek, Henriqueta Louro, Patricia Morales, Sabina Passamonti, Salvatore Multari, Josef Daniel Rasinger, Ana Maria Rincon, Sam Vermeiren, Camilla Smeraldi
Publikováno v:
EFSA Journal, Vol 22, Iss 10, Pp n/a-n/a (2024)
Abstract The Panel on Food Additives and Flavourings (FAF) provides a scientific opinion re‐evaluating the safety of the two food additives argon (E 938) and helium (E 939). Argon (Ar) and helium (He) are two noble gases, highly stable single atoms
Externí odkaz:
https://doaj.org/article/84131d28728b465885e0658b4e1870c5
Autor:
EFSA Panel on Food Additives and Flavourings (FAF), Monica Andreassen, Gabriele Aquilina, Maria Lourdes Bastos, Polly Boon, Biagio Fallico, Reginald FitzGerald, Maria Jose Frutos Fernandez, Bettina Grasl‐Kraupp, Ursula Gundert‐Remy, Rainer Gürtler, Eric Houdeau, Marcin Kurek, Henriqueta Louro, Patricia Morales, Sabina Passamonti, José Manuel Barat Baviera, Gisela Degen, David Gott, Lieve Herman, Jean‐Charles Leblanc, Peter Moldeus, Ine Waalkens‐Berendsen, Detlef Wölfle, Consuelo Civitella, Jaime Aguilera Entrena, Agnieszka Mech, Salvatore Multari, Laura Ruggeri, Camilla Smeraldi, Alexandra Tard, Sam Vermeiren, Laurence Castle
Publikováno v:
EFSA Journal, Vol 22, Iss 9, Pp n/a-n/a (2024)
Abstract The EFSA Panel on Food Additives and Flavourings (FAF) provides a scientific opinion on the safety of curdlan as a new food additive used as firming and gelling agent, stabiliser, thickener. Curdlan is a high molecular weight polysaccharide
Externí odkaz:
https://doaj.org/article/5bee50bc72e447cc8eb9171dceb46d5c
Autor:
EFSA Panel on Food Additives and Flavourings (FAF), Laurence Castle, Monica Andreassen, Gabriele Aquilina, Maria Bastos, Polly Boon, Biagio Fallico, Reginald Fitzgerald, Maria Jose Frutos Fernandez, Bettina Grasl‐Kraupp, Ursula Gundert‐Remy, Rainer Gürtler, Eric Houdeau, Marcin Kurek, Henriqueta Louro, Patricia Morales, Sabina Passamonti, Romualdo Benigni, Gisela Degen, Karl‐Heinz Engel, Paul Fowler, Karin Nørby, Camilla Svendsen, Maria Carfí, Borana Dino, Gabriele Gagliardi, Carla Martino, Wim Mennes
Publikováno v:
EFSA Journal, Vol 22, Iss 8, Pp n/a-n/a (2024)
Abstract The EFSA Panel on Food Additives and Flavourings was requested to evaluate 14 flavouring substances assigned to the Flavouring Group Evaluation 80 (FGE.80), using the Procedure as outlined in the Commission Regulation (EC) No 1565/2000. Thir
Externí odkaz:
https://doaj.org/article/c9eb9ed4bcee416f887c20951a79273f
Autor:
Lucia Parafati, Ilaria Proetto, Rosa Palmeri, Fabiola Pesce, Biagio Fallico, Cristina Restuccia
Publikováno v:
Fermentation, Vol 10, Iss 9, p 472 (2024)
Glucosidases are important enzyme largely used in food industry; for this reason, different research studies have been aimed at investigating new producing microorganisms and cheap growth medium that can help to minimize their production costs and ti
Externí odkaz:
https://doaj.org/article/6d167012d8e54f44a3cd11091983a39f
Publikováno v:
Foods, Vol 13, Iss 7, p 1096 (2024)
Ginger (Zingiber officinale Roscoe) is a perishable commodity that requires proper processing to maintain its bioactivity. This study evaluated the effect of different air-drying temperatures (50 °C, 60 °C, and 70 °C) on ginger’s drying kinetics
Externí odkaz:
https://doaj.org/article/e52094fa8c1f48bd8abc95ea5b065f5e
Publikováno v:
Antioxidants, Vol 12, Iss 11, p 2015 (2023)
Ginger is an herbaceous and flowering plant renowned for its rhizome, which is widely employed as both a spice and an herb. Since ancient times, ginger has been consumed in folk medicine and traditional cuisines for its favorable health effects. Diff
Externí odkaz:
https://doaj.org/article/77afd37753dd4122b503067c95fbedd0
Autor:
Silvia Zingale, Alfio Spina, Carlo Ingrao, Biagio Fallico, Giuseppe Timpanaro, Umberto Anastasi, Paolo Guarnaccia
Publikováno v:
Plants, Vol 12, Iss 3, p 530 (2023)
Durum wheat is one of the most important food sources in the world, playing a key role in human nutrition, as well as in the economy of the different countries in which its production areas are concentrated. Its grain also represents a staple and hig
Externí odkaz:
https://doaj.org/article/1ccfaf979e944c358b84093ae8ae06c9
Publikováno v:
Foods, Vol 11, Iss 24, p 4066 (2022)
Baking goods are an essential part of the diet worldwide and are consumed daily, so they represent ideal foods for vehicle health- and unhealth-promoting substances. This work aimed to study the influence of sugars and baking conditions of cookies on
Externí odkaz:
https://doaj.org/article/d717924d6a274587b468f900ec41f724
Autor:
Rosa Palmeri, Laura Siracusa, Marco Carrubba, Lucia Parafati, Ilaria Proetto, Fabiola Pesce, Biagio Fallico
Publikováno v:
Agronomy, Vol 12, Iss 9, p 2007 (2022)
Olive (Olea europaea L.) leaves are an abundant byproduct in the olive oil industry characterized by high quantities of phenols. The content of these molecules in olive leaves may vary according to several factors, including cultivar, olive tree alte
Externí odkaz:
https://doaj.org/article/79a0409807284596bc918e634e1d2fe1
Autor:
Lucia Parafati, Fabiola Pesce, Laura Siracusa, Biagio Fallico, Cristina Restuccia, Rosa Palmeri
Publikováno v:
Foods, Vol 10, Iss 11, p 2669 (2021)
Pomegranate peel and mesocarp, considered as wastes of fruit processing, are rich sources of beneficial phytochemicals, including hydrolyzable tannins and flavonoids, with proven antimicrobial and antioxidant activity, which can be employed for impro
Externí odkaz:
https://doaj.org/article/fb94e9eff36d4d11a1e6393fd5b94a83