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Food additives and nutrient sources added to food:developments since the creation of EFSA
Risk assessment methodologies transparency quality food additives nutrient sources
2016/1/9
During the ten-year period since the creation of EFSA, two scientific panels of EFSA, the former Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AF...
Polysaccharides from Probiotics: New Developments as Food Additives
polysaccharide exopolysaccharide probiotic glucan prebiotic
2011/2/24
Microbial polysaccharides with nutraceutical potential and bioactive properties have
been investigated in detail during the last few decades. There is an increasing demand in
food industries for liv...
Effect of Food Additives on Texture and Smell of Silver Carp（Hypophthalmichthys molitrix）Mince
fish mince binding properties sensory characteristics
2009/6/17
Characteristics of silver carp mince mixed with food additives, such as vital gluten, soy protein isolate, polysaccharides (β-1,3-glucan and potato starch), transglutaminase (TG-ase) and cyclodextrin,...
Incidence of Listeria monocytogenes in Karashi-Mentaiko（Red-Pepper Seasoned Cod Roe）and a Model Experiment to Control the Bacterium by Food Additives
Listeria monocytogenes Incidence Control
2009/4/8
The incidence of Listeria monocytogenes in Karashi-Mentaiko (Red-Pepper Seasoned Cod Roe) was investigated and the method of controlling L. monocytogenes during the manufacturing process of Karashi-Me...
Effects of Food Additives on Susceptibility of Gram Negative Bacteria Derived from Dry-Fermented Sausage
food additive antimicrobial compounds gram-negative bacteria
2010/3/5
This study examined the effects of food additives on gram-negative bacteria. The food additives used included synthetic antioxidants (butylated hydroxyanisole, BHA, and butylated hydroxytoluene, BHT),...