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Growth-Promoting Effect of Cava Lees on Lactic Acid Bacteria Strains: A Potential Revalorization Strategy of a Winery By-Product
(MDPI, 2021-07-15)
The growing trend of circular economy has prompted the design of novel strategies for the revalorization of food industry by-products. Cava lees, a winery by-product consisting of non-viable cells of ...
Update of the list of QPS-recommended biological agents intentionally added to food or feed as notified to EFSA 13: suitability of taxonomic units notified to EFSA until September 2020
(Wiley Open Access, 2021-01-28)
The qualified presumption of safety (QPS) approach was developed to provide a regularly updated generic pre-evaluation of the safety of biological agents, intended for addition to food or feed, to support ...
Impact of Diets Including Agro-Industrial By-Products on the Fatty Acid and Sterol Profiles of Larvae Biomass from Ephestia kuehniella, Tenebrio molitor and Hermetia illucens
(MDPI, 2021-07-26)
Rearing insects on agro-industrial by-products is a sustainable strategy for the circular economy while producing valuable products for feed and foods. In this context, this study investigated the impact ...
Future-Proofing Dietary Pea Starch
(American Chemical Society, 2021-08-28)
Formation of Zn-protoporphyrin during the elaboration process of non-nitrified serrano dry-cured hams and its relationship with lipolysis
(Elsevier, 2021-12-03)
This study assessed the ZnPP content, heme content, salt content, and instrumental color in the biceps femoris and semimembranosus muscles during the elaboration of Serrano dry-cured ham manufactured ...
Innovative strategies to enhance the sensory quality of dry fermented sausages containing lactic ingredients by the addition of exogenous enzymes
(SAGE Publications, 2021-06-09)
This study investigated the impact of the addition of exogenous enzymes (Accelerzyme CPG, Debitrase DBP20) or cellular preparations (FlavoGard), traditionally used in the cheese industry, to accelerate ...
Revalorization of Cava Lees to Improve the Safety of Fermented Sausages
(MDPI, 2021-08-18)
The revalorization of food processing by-products not only reduces the environmental impact of their disposal, but also generates added economic value. Cava lees consist of inactive cells of Saccharomyces ...
Development of High-Protein Vegetable Creams by Using Single-Cell Ingredients from Some Microalgae Species
(MDPI, 2021-10-22)
The aim of this paper was to develop high-protein vegetable creams through the incorporation of microalgae. Single-cell ingredients from Arthrospiraplatensis (spirulina), Chlorella vulgaris, Tetraselmis ...
Maximum levels of cross-contamination for 24 antimicrobial active substances in non-target feed. Part 6: Macrolides: tilmicosin, tylosin and tylvalosin
(Wiley Open Access, 2021-10-26)
The specific concentrations of tilmicosin, tylosin and tylvalosin in non-target feed for food-producing animals, below which there would not be an effect on the emergence of, and/or selection for, ...
Levels of taurine, hypotaurine and homotaurine, and amino acids profiles in selected commercial seaweeds, microalgae, and algae-enriched food products
(Elsevier, 2021-08-05)
Amino acids and sulfonic acid derivatives (Taurine-Tau; Hypotaurine-HypTau; Homotaurine-HTau) of 26 different species of commercial macroalgae, microalgae and 10 algae-enriched food products from the ...