This paper is a comparative survey of the National Food Safety Systems (NFSS) of the European Union (EU) Member-States (MS) and the Central EU level. The main organizational structures of the NFSS, their legal frameworks, their responsibilities, their experiences, and challenges relating to food safety are discussed. Growing concerns about food saf...

By Andreas Hadjigeorgiou, Elpidoforos S. Soteriades, Anastasios Philalithis, Anna Psaroulaki, Yiannis Tselentis, Achilleas Gikas

Natural polyphenols, ferulic acid (FA) and hesperetin (Hp) were tested for their Fe3+-reducing power, using the TPTZ methodology, as a first step to rank them according to their antioxidant potential. Ranking also included quercetin (Qt), a very well-studied natural, polyphenolic antioxidant, and ascorbic acid (AA). All phenolics considered were al...

By Marie Aoun, Dimitris P Makris

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Na Ugovor o pružanju servisa broj  od dana 25.12.2022. godine između gore navedenih Ugovorenih strana (u daljem tesktu osnovni Ugovor), ugovorene strane, pod istim uslovima, ugovaraju ovaj Aneks na osnovni Ugovor. Na Ugovor o pružanju servisa broj  od dana 25.12.2022. godine između gore navedenih Ugovorenih strana (u daljem tesktu osnovni...

By Administrator Stojanovic, Milan Vukic, Milan Vukic, Mladen Babic, Mateo Sudar, Katherine Flynn, Barbara Ruiz Bejarano

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By Milan Vukic, Administrator Stojanovic

    This document shows the required format and appearance of a manuscript prepared for SPIE journals. Please note that the following journals require the use of structured abstracts in manuscript submissions: Neurophotonics, the Journal of Biomedical Optics, and the Journal of Medical Imaging. Structured abstracts are encouraged for th...

By Petar Peric

This study produced fish mortadella from Mechanically Separated Meat (MSM) of Nile tilapia added with animal fat. Three formulations were developed: M1 (MSM - 89 % and 5 % pork fat), M2 (MSM - 84 % and 10 % pork fat) and M3 (MSM - 79 % and 15 % pork fat). The elaborated products were tested for technological, physical, physico-chemical, microbiolog...

By Heloísa Maria Ângelo Jerônimo, Maria Elieidy Gomes de Oliveira, Carlos Eduardo Vasconcelos de Oliveira, Natália Ferrão Castelo Branco Melo, Alex Poeta Casali, Antônio Rosendo da Costa, Aryane Ribeiro da Silva, Ricácia de Sousa Silva, Tânia Lúcia Montenegro Stamford

Marination is one of the methods that are often used in beef processing in an attempt to obtain high quality of beef. Cashew apple extract marinade (CAM) improves the microbiological characteristics of meat by inhibiting the growth of meat bacteria. The effect of CAM on other aspects such as physical (microbiological, tenderness, cooking loss, wate...

By Siti Susanti, Valentinus Priyo Bintoro, Antonius Hintono, Khoirun Nisa

Three types of mills (Buhler, Quadrumat, and industry mill) have been used to determine the effect of mill type on the quality of the produced flour. Quadrumat and Buhler mills are usually used to produce flour at a laboratory level. Flour quality has been determined physically, chemically, and rheologically. Results showed that the particle size o...

By Abeer S. Alhendi, Tamadher H. Ahmad, Wasan S. Albayati, Balsam Q. Almukhtar, Zahraa K. Ali, Nuhoodh K. Al-Hayani

Brazil has a great variety of fruits which are rich in bioactive compounds, such as the genipap fruit. Both the peel and the pulp of genipap have beneficial components for health, making the study of this fruit important for the proper use of its functionalities. The objective of this work was the extraction of bioactive compounds from the peel and...

By Tenila dos Santos Faria, Miria Hespanhol Miranda Reis, Vivian Consuelo Reolon Schmidt, Vicelma Luiz Cardoso