A5067611351- Agricultural safety and regulations
- Carcinogens and Genotoxicity Assessment
- Phytochemicals and Antioxidant Activities
- Postharvest Quality and Shelf Life Management
- Pesticide Residue Analysis and Safety
- Horticultural and Viticultural Research
- Plant Gene Expression Analysis
- Fermentation and Sensory Analysis
- Plant biochemistry and biosynthesis
- Effects and risks of endocrine disrupting chemicals
- Plant Physiology and Cultivation Studies
- Phytase and its Applications
- Seed and Plant Biochemistry
- Genetically Modified Organisms Research
- Nutritional Studies and Diet
- Antioxidant Activity and Oxidative Stress
- Consumer Attitudes and Food Labeling
- Meat and Animal Product Quality
- Genetic and Environmental Crop Studies
- Protein Hydrolysis and Bioactive Peptides
- Advanced Chemical Sensor Technologies
- Aluminum toxicity and tolerance in plants and animals
- Plant Micronutrient Interactions and Effects
- Essential Oils and Antimicrobial Activity
- Plant Molecular Biology Research
Fondazione Edmund Mach
2019-2024
University of Aberdeen
2015-2021
University of Turku
2018-2019
AST Products (United States)
2016
Abstract Legumes have the potential to support global protein production by partially replacing meat and dairy products in human diet. This will not only help meeting increasing worldwide demand for proteins, but could contribute towards mitigating threat imposed environment current agricultural practices higher‐economy countries (dependence on fossil fuel energy harmful emissions). Among legumes, fava bean ( Vicia faba L .) is a valuable crop. It rich source of fiber, other non‐nutrient...
Sustainable sources of high-protein plants could help meet future protein requirements. Buckwheat, green pea, fava bean, hemp, and lupin were analyzed by proximate analysis inductively coupled plasma mass spectrometry to determine their macro- micronutrient contents, liquid chromatography-mass was used elucidate the phytochemical profiles. The contents ranged from 20 43% (w/w), all samples found be rich in insoluble fiber: 9-25% (w/w). selected crops had a favorable profile, with phosphorus...
Finland is the second largest oat producer in Europe. Despite existing knowledge of phenolics oat, there little information on phenolic composition oats from Finland. The aim study was to investigate concentrations free and bound acids, as well avenanthramides eight Finnish cultivars husked ( Avena sativa L.). Seven acids one aldehyde were identified, including, decreasing order abundance: p-coumaric, ferulic, cinnamic, syringic, vanillic, 2,4-dihydroxybenzoic, o-coumaric syringaldehyde....
Abstract The Panel on Food Additives and Flavourings (FAF) provides a scientific opinion re‐evaluating the safety of butane (E 943a), isobutane 943b) propane 944) as food additives. Butane, are short‐chain (C3–C4) alkanes, which in gaseous state at room temperature. Their currently permitted use is vegetable oil pan spray (for professional only) water‐based emulsion propellants quantum satis. They can also be used colour preparations with maximum residual limit 1 mg/kg food. Two interested...
Abstract The EFSA Panel on Food Additives and Flavourings (FAF) was requested to evaluate the safety of 3‐[3‐(2‐isopropyl‐5‐methyl‐cyclohexyl)‐ureido]‐butyric acid ethyl ester [FL‐no: 16.136] as a new flavouring substance, in accordance with Regulation (EC) No 1331/2008. substance has not been reported occur naturally it is chemically synthesised. information provided manufacturing process, composition stability considered sufficient. chronic dietary exposure estimated using added portions...
Abstract The EFSA Panel on Food Additives and Flavourings (FAF) provides a scientific opinion the safety of curdlan as new food additive used firming gelling agent, stabiliser, thickener. Curdlan is high molecular weight polysaccharide consisting β‐1,3‐linked glucose units, produced by fermentation from Rhizobium radiobacter biovar 1 strain NTK‐u. toxicological dataset consisted sub‐chronic, chronic carcinogenicity, reproductive developmental toxicity studies well genotoxicity. In vivo data...
This study evaluated the postprandial effects following consumption of buckwheat, fava bean, pea, hemp and lupin compared to meat (beef); focussing on biomarkers satiety, gut hormones, aminoacids plant metabolites bioavailability metabolism.Ten subjects (n = 3 men; n 7 women; 42 ± 11.8 years age; BMI 26 5.8 kg/m2) participated in six 1-day independent acute interventions, each meal containing 30 g protein from hemp, (beef). Blood samples were collected during 24-h VAS questionnaires over...
Color acquisition is one of the most distinctive features fruit development and ripening processes. The color red closely related to accumulation polyphenolic compounds, mainly anthocyanins, during sweet cherry maturity. In non-climacteric species like cherry, maturity process controlled by phytohormone abscisic acid (ABA), though other hormones may also play a role. However, coordinated stage-specific production compounds their relation with hormone content variations have not been studied...
Abstract Gibberellin (GA) negatively affects color evolution and other ripening-related processes in non-climacteric fruits. The bioactive GA, gibberellic acid (GA 3 ), is commonly applied at the light green-to-straw yellow transition to increase firmness delay ripening sweet cherry ( Prunus avium L.), though causing different effects depending on variety. Recently, we reported that GA delayed IAD parameter (a index) a mid-season variety, whereas did not but reduced it ripeness an...
Abstract The EFSA Panel on Food Additives and Flavourings (FAF) was requested to evaluate the safety of smoke flavouring Primary Product Smoke Concentrate 809045 (SF-003), for which a renewal application submitted in accordance with Article 12(1) Regulation (EC) No 2065/2003. This opinion refers assessment data chemical characterisation, dietary exposure genotoxicity Product. is obtained by pyrolysis beech wood. concluded that compositional provided are adequate. At maximum proposed use...
Abstract The EFSA Panel on Food Additives and Flavourings (FAF) was requested to evaluate the safety of smoke flavouring Primary Product proFagus Smoke R709 (SF-008), for which a renewal application submitted in accordance with Article 12(1) Regulation (EC) No 2065/2003. This opinion refers assessment data chemical characterisation, dietary exposure genotoxicity Product. ProFagus is obtained by pyrolysis beech oak wood as main source materials. panel concluded that compositional provided are...
Abstract The EFSA Panel on Food Additives and Flavourings (FAF) was requested to evaluate the safety of smoke flavouring Primary Product proFagus Smoke R714 (SF-001), for which a renewal application submitted in accordance with Article 12(1) Regulation (EC) No 2065/2003. This opinion refers assessment data chemical characterisation, dietary exposure genotoxicity Product. ProFagus is obtained by pyrolysis beech oak woods as main source materials. Based compositional data, noted that...
Abstract The EFSA Panel on Food Additive and Flavourings (FAF Panel) provides a scientific opinion the safety of new process to produce steviol glycosides by fermentation simple sugars using genetically modified strain Yarrowia lipolytica (named Y. VRM). manufacturing may result in impurities different from those that be present other E 960a-d, therefore concluded separate specifications are required for food additive produced as described current application. Viable cells DNA production not...
Abstract The EFSA Panel on Food Additives and Flavourings (FAF) was requested to evaluate the safety of 2-methyl-1-(2-(5-(p-tolyl)-1H-imidazol-2-yl)piperidin-1-yl)butan-1-one [FL-no: 16.134] as a new flavouring substance, in accordance with Regulation (EC) No 1331/2008. substance has not been reported occur naturally is chemically synthesised. In food, it intended be used only chewing gum. chronic dietary exposure estimated 45 μg/person per day for 60-kg adult 28.4 15-kg 3-year-old child....
Abstract The EFSA Panel on Food Additives and Flavourings (FAF) was requested to evaluate the safety of naringenin [FL-no: 16.132] as a new flavouring substance, in accordance with Regulation (EC) No 1331/2008. other substances sufficient structural similarity have been identified existing FGEs that could be used support read-across approach. information provided manufacturing process, composition stability considered sufficient. From studies carried out naringenin, concluded there is no...