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1. Who Would Taste It? Exploring Decision-Making Styles and Intention to Eat Insect-Based Food among Italian University Students.

2. Mercury Detection in Novel Foods by a Smart Pocket Sensor.

3. Guidance on the scientific requirements for a notification and application for authorisation of traditional foods from third countries in the context of Regulation (EU) 2015/2283.

4. Guidance on the scientific requirements for an application for authorisation of a novel food in the context of Regulation (EU) 2015/2283.

5. Effect of Arthrospira platensis (Spirulina) Fortification on Physicochemical, Nutritional, Bioactive, Textural, and Sensory Properties of Vegan Basil Pesto.

6. Durvillaea antarctica Meal as a Possible Functional Ingredient in Traditional Beef Burgers.

7. Perceived Value of Cultured Proteins as Novel Food in Canada: Generation Z Consumers in a Cross Generational Perspective.

8. Chemical composition, thermal profile and functional properties of grasshopper (Sphenarium purpurascens Ch.), cockroach (Nauphoeta cinerea) flours and their mixtures.

9. Safety of glucosyl hesperidin as a Novel food pursuant to Regulation (EU) 2015/2283.

10. Emerging and Novel Elicitors of Anaphylaxis: Collegium Internationale Allergologicum Update 2024.

11. Smart food: novel foods, food security, and the Smart Nation in Singapore.

12. Singapore media and novel foods: how new innovations and food categories are made and negotiated through mainstream and social media.

13. Addressing the safety of new food sources and production systems.

15. Guidance on the scientific requirements for a notification and application for authorisation of traditional foods from third countries in the context of Regulation (EU) 2015/2283

16. Safety of glucosyl hesperidin as a Novel food pursuant to Regulation (EU) 2015/2283

18. Consumer's perceptions and motivations on the consumption of fortified foods and 3D food printing

19. Spirulina (Arthrospira platensis): Antiallergic Agent or Hidden Allergen? A Literature Review.

20. Safety of magnesium l‐threonate as a novel food pursuant to regulation (EU) 2015/2283 and bioavailability of magnesium from this source in the context of Directive 2002/46/EC.

21. Safety of ashitaba sap as a Novel food pursuant to Regulation (EU) 2015/2283.

22. Impact of In Vitro Gastrointestinal Digestion on the Phenolic Bioaccessibility and Bioactive Properties of Insect-Containing Beef Burgers.

23. Extension of use of isomalto‐oligosaccharide as a novel food pursuant to Regulation (EU) 2015/2283.

24. Application of the "Novel Foods" Regulation to Botanicals in the European Union.

25. Does knowledge make a difference? Understanding how the lay public and experts assess the credibility of information on novel foods.

26. Volatilome, Microbial, and Sensory Profiles of Coffee Leaf and Coffee Leaf-Toasted Maté Kombuchas.

27. Novel foods, food enzymes, and food additives derived from food by-products of plant or animal origin: principles and overview of the EFSA safety assessment

28. Tumbo, an Andean fruit: Uses, nutrition, processing, and biomolecules

29. Durvillaea antarctica Meal as a Possible Functional Ingredient in Traditional Beef Burgers

31. Safety of HelixComplex snail mucus (HSM) as a novel food pursuant to Regulation (EU) 2015/2283.

32. Safety of isomaltulose syrup (dried) as a novel food pursuant to Regulation (EU) 2015/2283.

33. Legal Aspects of Microalgae in the European Food Sector.

34. Effect of seawater on the biomass composition of Spirulina produced at a pilot-scale.

35. A zero-waste approach for the production and use of Arthrospira platensis as a protein source in foods and as a plant biostimulant in agriculture.

36. Safety of oil from Schizochytrium sp. (strain CABIO‐A‐2) for use in infant and follow‐on formula as a novel food pursuant to Regulation (EU) 2015/2283.

37. Safety of oil from Schizochytrium limacinum (strain TKD‐1) for use in infant and follow‐on formula as a novel food pursuant to Regulation (EU) 2015/2283.

38. Sustainable Food Systems: EU Regulatory Framework and Contribution of Insects to the Farm-To-Fork Strategy.

39. The Clinical Promise of Microalgae in Rheumatoid Arthritis: From Natural Compounds to Recombinant Therapeutics.

40. Safety of an extension of use of Yarrowia lipolytica yeast biomass as a novel food pursuant to Regulation (EU) 2015/2283.

41. Safety of the extension of use of 2′‐fucosyllactose (2′‐FL) as a novel food pursuant to Regulation (EU) 2015/2283.

42. Morphotextural, microbiological, and volatile characterization of flatbread containing cricket (Acheta domesticus) powder and buckwheat (Fagopyrum esculentum) flour.

43. Appraisal of some ethnic milk products from minor milch animal species around the world: a review.

44. Safety of magnesium l‐threonate as a novel food pursuant to regulation (EU) 2015/2283 and bioavailability of magnesium from this source in the context of Directive 2002/46/EC

45. Safety of ashitaba sap as a Novel food pursuant to Regulation (EU) 2015/2283

46. Extension of use of isomalto‐oligosaccharide as a novel food pursuant to Regulation (EU) 2015/2283

47. Insects as mini-livestock: New Zealand’s public attitudes toward consuming insects

48. GastronOmics: Edibility and safety of mycelium of the oyster mushroom Pleurotus ostreatus

49. Safety of isomaltulose syrup (dried) as a novel food pursuant to Regulation (EU) 2015/2283

50. Safety of HelixComplex snail mucus (HSM) as a novel food pursuant to Regulation (EU) 2015/2283

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