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Evaluation of the application for new alternative biodiesel production process for rendered fat including Category 1 animal by-products (BDI-RepCat® process, AT)
(Wiley Open Access, 2021-04-15)
A new alternative method for the production of biodiesel from rendered fat, including animal by‐product (ABP) Category 1 tallow, was evaluated. The method consists of a conversion phase, based on ...
Utilisation of the marine microalgae Nannochloropsis sp. and Tetraselmis sp. as innovative ingredients in the formulation of wheat tortillas
(Elsevier, 2021-06-04)
Powdered biomass of Nannochloropsis sp. and Tetraselmis sp. were used as innovative ingredients in wheat tortillas at flour substitution levels of 0.5–3.0%. Incorporation of microalgae into the tortilla ...
Oat proteins as emerging ingredients for food formulation: where we stand?
(Springer, 2021-01-30)
Over the last decades, interest in oats (Avena sativa L.) as healthy foods increased due to their multiple functional and bioactive components such as dietary fibers, polyphenols, and proteins. Protein ...
Ultrasound intensification of Ferrochelatase extraction from pork liver as a strategy to improve ZINC-protoporphyrin formation
(Elsevier, 2021-08-04)
The enzyme Ferrochelatase (FeCH), which is naturally present in pork liver, catalyses the formation of Zinc-protoporphyrin (ZnPP), a natural pigment responsible for the typical color of dry-cured Italian ...
Bioactive extracts from persimmon waste: influence of extraction conditions and ripeness
(Royal Society of Chemistry, 2021-06-01)
In this work, a bioactive persimmon extract was produced from discarded fruits. A central composite design was used to evaluate the effect of different extraction parameters and ripeness stages of ...
Nanotechnology as a Processing and Packaging Tool to Improve Meat Quality and Safety
(MDPI, 2021-10-29)
Nanoparticles are gaining momentum as a smart tool towards a safer, more cost-effective and sustainable food chain. This study aimed to provide an overview of the potential uses, preparation, properties, ...
Maximum levels of cross-contamination for 24 antimicrobial active substances in non-target feed. Part 4: β-Lactams: amoxicillin and penicillin V
(Wiley Open Access, 2021-10-26)
The specific concentrations of amoxicillin and penicillin V in non-target feed for food-producing animals, below which there would not be an effect on the emergence of, and/or selection for, resistance ...
Inactivation of indicator microorganisms and biological hazards by standard and/or alternative processing methods in Category 2 and 3 animal by-products and derived products to be used as organic fertilisers and/or soil improvers
(Wiley Open Access, 2021-12-02)
The European Commission requested EFSA to assess if different thermal processes achieve a 5 log10 reduction in Enterococcus faecalis or Salmonella Senftenberg (775W) and (if relevant) a 3 log10 reduction ...
Maximum levels of cross-contamination for 24 antimicrobial active substances in non-target feed. Part 5: Lincosamides: lincomycin
(Wiley Open Access, 2021-10-26)
The specific concentrations of lincomycin in non-target feed for food-producing animals, below which there would not be an effect on the emergence of, and/or selection for, resistance in bacteria relevant ...
Food and Beverages Containing Algae and Derived Ingredients Launched in the Market from 2015 to 2019: A Front-of-Pack Labeling Perspective with a Special Focus on Spain
(MDPI, 2021-01-16)
Algae are a source of functional ingredients, with a large spectrum of healthy and functional compounds. Therefore, this study aimed to provide an overview on commercialized food and beverages made from ...