Potassium bromate as a food additive: a case study of Tunisian breads
Sign Up to like & getrecommendations! Published in 2017 at "Environmental Science and Pollution Research"
DOI: 10.1007/s11356-017-0712-9
Abstract: This study is the first investigation of potassium bromate as a food additive in Tunisian breads. In this study, levels of residual bromate were determined in 91 commercial breads from 31 bakeries randomly selected in… read more here.
Keywords: food additive; potassium bromate; study; bromate ... See more keywords
Erythorbyl laurate as a potential food additive with multi-functionalities: Antibacterial activity and mode of action
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DOI: 10.1016/j.foodcont.2017.11.008
Abstract: Abstract The antibacterial activity and mechanism of erythorbyl laurate were investigated to provide information on practical applications as a multi-functional food additive. Antibacterial susceptibility screening demonstrated that erythorbyl laurate exerted both bacteriostatic and bactericidal effects… read more here.
Keywords: antibacterial activity; erythorbyl; food additive; erythorbyl laurate ... See more keywords
Virucidal efficacy of food additive grade calcium hydroxide against surrogate of human norovirus.
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DOI: 10.1016/j.jviromet.2017.10.017
Abstract: An alkaline agent, namely, food additive grade calcium hydroxide (FdCa(OH)2) in the solution, powder and suspension forms was evaluated as a virucidal agent, using a murine norovirus (MNV) as the surrogate for human norovirus. The… read more here.
Keywords: food additive; grade calcium; norovirus; additive grade ... See more keywords
The food additive E171 and titanium dioxide nanoparticles indirectly alter the homeostasis of human intestinal epithelial cells in vitro
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DOI: 10.1039/c8en01188e
Abstract: Repeated exposure to E171 or TiO2-NPs, in vitro, induce moderate inflammation and mucus secretion in intestinal cells. read more here.
Keywords: food additive; e171 titanium; additive e171; dioxide nanoparticles ... See more keywords
Natamycin as a safe food additive to control postharvest green mould and sour rot in citrus
Sign Up to like & getrecommendations! Published in 2022 at "Journal of Applied Microbiology"
DOI: 10.1111/jam.15769
Abstract: The purpose of this study was to explore the potential inhibitory mechanism and assess the feasibility of natamycin as an antifungal agent in the utilization of citrus storage. read more here.
Keywords: control postharvest; additive control; food additive; natamycin safe ... See more keywords
Safety of nisin (E 234) as a food additive in the light of new toxicological data and the proposed extension of use
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DOI: 10.2903/j.efsa.2017.5063
Abstract: Abstract The present scientific opinion deals with the evaluation of the safety of nisin (E 234) in the light of new toxicological data and with the proposed extension of use in unripened cheese and heat‐treated… read more here.
Keywords: food additive; safety nisin; proposed extension; nisin 234 ... See more keywords
Re‐evaluation of propane‐1,2‐diol (E 1520) as a food additive
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DOI: 10.2903/j.efsa.2018.5235
Abstract: Abstract The EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion re‐evaluating the safety of propane‐1,2‐diol (E 1520) when used as a food additive. In 1996, the Scientific… read more here.
Keywords: food additive; diol 1520; food; propane diol ... See more keywords
Refined exposure assessment of extracts of rosemary (E 392) from its use as food additive
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DOI: 10.2903/j.efsa.2018.5373
Abstract: Abstract The EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion on the refined exposure assessment of extracts of rosemary (E 392) when used as a food additive.… read more here.
Keywords: food additive; extracts rosemary; refined exposure; rosemary 392 ... See more keywords
Re‐evaluation of oxidised soya bean oil interacted with mono‐ and diglycerides of fatty acids (E 479b) as a food additive
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DOI: 10.2903/j.efsa.2018.5420
Abstract: Abstract The EFSA Panel on Food Additives and Flavourings (FAF) provides a scientific opinion re‐evaluating the safety of thermally oxidised soya bean oil interacted with mono‐ and diglycerides of fatty acids (TOSOM) (E 479b) when… read more here.
Keywords: food additive; oxidised soya; bean oil; soya bean ... See more keywords
Safety evaluation of buffered vinegar as a food additive
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DOI: 10.2903/j.efsa.2022.7351
Abstract: Abstract The EFSA Panel on Food Additives and Flavourings (FAF) provides a scientific opinion on the safety of buffered vinegar as a new food additive. Buffered vinegar is a liquid or dried product prepared by… read more here.
Keywords: safety; food; per day; food additive ... See more keywords
Follow‐up of the re‐evaluation of glycerol (E 422) as a food additive
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DOI: 10.2903/j.efsa.2022.7353
Abstract: Abstract Glycerol (E 422) was re‐evaluated in 2017 by the former EFSA Panel on Food Additives and Nutrient sources added to Food (ANS). As a follow‐up to that assessment, in this opinion, the Panel on Food… read more here.
Keywords: specifications 422; food; food additive; panel ... See more keywords