A5081195575- Microbial Metabolites in Food Biotechnology
- Food composition and properties
- Agricultural safety and regulations
- Consumer Attitudes and Food Labeling
- Insect Utilization and Effects
- Probiotics and Fermented Foods
- Gut microbiota and health
- Food Allergy and Anaphylaxis Research
- Digestive system and related health
- Protein Hydrolysis and Bioactive Peptides
- Biofuel production and bioconversion
- Phytochemicals and Antioxidant Activities
- Agriculture Sustainability and Environmental Impact
- Insect and Pesticide Research
- Biochemical and biochemical processes
- Polysaccharides Composition and Applications
- Chemistry and Chemical Engineering
- Food and Agricultural Sciences
- Seed and Plant Biochemistry
- Proteins in Food Systems
- Bee Products Chemical Analysis
- Food Waste Reduction and Sustainability
- Microbial Inactivation Methods
- Meat and Animal Product Quality
- Nutrition, Genetics, and Disease
European Food Safety Authority
2020-2024
University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca
2016-2023
Durango Institute of Technology
2019
Tecnológico Nacional de México
2019
The European Food Safety Authority (EFSA) has been involved in the risk assessment of novel foods since 2003. implementation current food regulation 2018 rendered EFSA sole entity Union responsible for such safety evaluations. is based on data submitted by applicants line with scientific requirements described respective guidance document. present work aims to elaborate rationale behind questions raised during foods, a focus complex mixtures and whole foods. Novel received 2003–2019 were...
The consumer awareness towards healthier diets and the impact of nutrition on health has triggered an increase in production commercialization foods with claims. scientific literature classifies these food products as functional foods, a role promoting preventing diseases, they had market share almost 200 million EUR 2019. Prebiotics are considered referring to substrates that selectively utilized by host microorganisms conferring benefit, defined International Scientific Association for...
Abstract The European Commission requested EFSA to update the scientific guidance for preparation of applications authorisation novel foods, previously developed following adoption Regulation (EU) 2015/2283 on foods. This document provides advice information needed be submitted by applicant towards demonstrating safety food. Requirements pertain description food, production process, compositional data, specifications, proposed uses and use levels anticipated intake Furthermore, in sections...
The European Union (EU) is committed to transitioning toward a circular economy model, with food waste being one of the areas be targeted. To close loop generated during processing and discarded at retail or consumption phases, research innovation parties proposed valorize agro-food by-products produce novel foods improvement agents (food additives, enzymes, flavorings). In EU, authorization such governed by different regulatory frameworks. A centralized safety assessment Food Safety...
Xylo-oligosaccharides are sugar oligomers with 2~7 xylose units considered non-digestible fibers that can be produced from biodegradable and low-cost biomass like wheat straw. An integrated approach consisting of hydrothermal pretreatment, alkaline treatment, enzymatic treatment the combinations thereof was applied to overcome recalcitrance structure straw allow selective fractioning into fermentable sugars xylo-oligosaccharides. The hydrolysates processed solids were chemically...
Xylo-oligosaccharides (XOS) are considered non-digestible fibers produced mainly from agricultural biomass and classified as "emerging prebiotic" compounds. Since XOS were shown to promote the growth of bifidobacteria in gut with potential effects on one's health, scientists used them food ingredients. For example, addition bakery products could improve their physicochemical characteristics. The current work aimed investigate effect glucose wheat flour sourdough fermented Bifidobacterium...
Abstract Following a request from the European Commission, EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion safety of frozen, dried powder forms whole yellow mealworm (Tenebrio molitor larva) as novel food (NF) pursuant Regulation (EU) 2015/2283. The term refers larval form insect species T. molitor. NF consists frozen mealworm. mainly water, crude protein, carbohydrates fat, whereas consist fat carbohydrates. notes that levels contaminants in...
An alternative therapy to diarrhoeal episodes induced by E. coli is represented probiotic strains (e.g Lactobacillus), which are able maintain the gut micro-flora in optimal parameters. This work highlights inhibitory potential of probiotics (L. plantarum ATCC 8014) over enteropathogenic bacteria like 25922. For this study we co-incubated L. with MRS broth at different concentrations (109, 108 CFU/mL – 105, 104 coli, 4 groups) for 24, 48 and 72h 37oC. After co-incubation, colonies developed...
80% of the grape harvest is used in winemaking industry, resulting huge amounts waste which are still rich phenolic compounds, while same percentage polyphenols found apple peel, whose total antioxidant capacity five-to-six-fold higher than that flesh. The aim this research characterization and peels waste, before after thermal treatment (10 minutes, 80°C), with respect to its bioactive compounds evaluate their potential enhancement bioavailability. Based on obtained results, highest...
During biodiesel production, massive amounts of raw glycerol are created generating an environmental issue and the same time increase production cost at time. This could be converted by specific strains into value-added products, like 1,3-propanediol (1,3-PD), important monomer used in synthesis biodegradable polyesters.The present work is based on recent scientific articles experimental studies targeted topic, namely use bacterial for bioconversion biodiesel-derived valuable 1,3-PD....
This review summarized the current knowledge on probiotics and effects that different conditions have under this type of bacteria.The purpose was to evaluate survival rate/resistance or viability probiotic bacteria several conditions, such as: processing, food composition, storage, freezing, thawing, refrigeration, temperature, oxygen, pH, gastrointestinal environment package.Nowadays, demand functional foods is increasing rapidly, as consumers became more aware about potential health...
Fruit and vegetable by-products are in general thrown away can cause environmental problems, even though they a valuable source of bioactive compounds, which may be used for innovative food production.The present work focused on achieving new type dessert, “Sweetburger”, by restructuring its molecular components with the aid gastronomy techniques using agro-industrial wastes (beetroot sour cherry pulp peels, melon pomace). The dessert has been obtained compounds contained have characterized...
A major problem experienced by agro-based industries in develops and developing countries is the management of wastes. Large quantities both liquid solid wastes are produced annually food processing industry. The current wastage EU27 179 kg per capita (89 milion ton annum). In context waste, paradoxical hunger a growing based on population issue, forecasted to 10 billion people 2050. Therefore, re-use valorization agro-food by-products real solution for waste hunger. This rich bioactive...
This paper is arguing the concept of molecular gastronomy and its derived culinary trend, note-by-note cooking, as a possible scenario for 'food future' sheds light on controversial principles cooking. In context world hunger, poverty rapid population growth, forecasted to 10 billion people by 2050, gastronomy`s next 'Note Note cooking', come up with solution using pure chemical compounds rather than animal or plant tissues designing new foods, but still trying create same taste,...