Ragnhild Halvorsen, Jørgen Lassen, Tore Midtvedt, Judith Narvhus, Jarle Rugtveit, Siamak Yazdankhah, Karl Eckner, Wenche Frølich, Livar Frøyland, Per Ole Iversen, Georg Kapperud, Inger Therese L. Lillegaard, Bjørn-Tore Lunestad, Jan Ludvig Lyche, Azam Mansoor, Helle Margrete Meltzer, Truls Nesbakken, Karin Nygård, Lucy Robertson, Michael Tranulis, Morten Tryland & Margaretha Haugen·European Journal of Nutrition & Food Safety·2021
The Norwegian Scientific Committee for Food Safety (VKM) has appointed an ad hoc-group of experts to answer a request from the Norwegian Food Safety Authority regarding benefit and risk assessment of Lactobacillus paracasei ssp. paracasei F19 (F19) in processed cerealbased baby f...
Open access
Research Article10.9734/ejnfs/2021/v13i430408
Aims / Objectives: Identification of fish species is essential in export industries. Among the different fish species exported, tuna forms a significant portion and hence the separation of tuna from other fishes is necessary. The work aims to develop automated systems for the sep...
Open access
Research Article10.9734/ejnfs/2021/v13i430411
Knut Helkåas Dahl, Ragna Bogen Hetland, Edel Holene, Mona-Lise Binderup, Trine Husøy, Jan Erik Paulsen, Tore Sanner, Inger-Lise Steffensen, Vibeke Thrane & Jan Alexander·European Journal of Nutrition & Food Safety·2021
The Norwegian Scientific Committee for Food Safety (Vitenskapskomiteen for mattrygghet, VKM) has on the request from the Norwegian Food Safety Authority (Mattilsynet) assessed four studies on developmental neurotoxicity following low dose exposure to bisphenol A (BPA) (Adriani et...
Open access
Research Article10.9734/ejnfs/2021/v13i430409
Åshild Andreassen, Ville Erling Sipinen, Merethe Aasmo Finne, Per Brandtzaeg, Knut Helkås Dahl, Knut Tomas Dalen, Olavi Junttila, Richard Meadow, Inger Elisabeth Måren, Kåre M. Nielsen, Monica Sanden, Rose Vikse & Hilde-Gunn Opsahl-Sorteberg·European Journal of Nutrition & Food Safety·2021
Carnation SHD-27531-4 is a genetically modified variety of Dianthus caryophyllus L. used as a decorative plant species. The red-purple colour of the flowers results from expression of the two newly introduced genes dfr and f 3’5’h, encoding the enzymes dihydroflavonol 4reductase...
Open access
Research Article10.9734/ejnfs/2021/v13i430410
Almond (Terminalia catappa) seeds are rich in oil; however, their study has received limited attention, with researches focused mainly on their health potentials. The present study assesses the composition of the fatty acid (FA) components present in the almond seed oils extracte...
Open access
Research Article10.9734/ejnfs/2021/v13i430402
Fruit drinks are often packed as accompaniments with school children’s lunch packs in Nigeria. In recent times, reports from consumers stated that a lot of these drinks when opened up and poured into cups before drinking, fungal mass was present and this has queried the safety of...
Open access
Research Article10.9734/ejnfs/2021/v13i430401
Aims: The objective of this study is to determine the nutritional values of Gnathocera trivittata and Gnathocera impressa in order to promote their consumption for food security. Place and Duration of Study: Samples of G. trivittata and G. impressa were caught in Togo in the thr...
Open access
Research Article10.9734/ejnfs/2021/v13i430400
The study examined the behavioural pattern of pregnant mothers towards antenatal clinics and its implications on their nutritional knowledge. The study adopted descriptive cross sectional study with a target population of pregnant women in the some selected villages in Obio/Akpor...
Open access
Research Article10.9734/ejnfs/2021/v13i430399
Aims: To investigate the dough rheological properties as well as physical, nutritional, antioxidant and sensory properties of biscuits supplemented with dried microwave-blanched orange, apple and pomegranate peels at various levels (0-10%, wheat flour substitution). Methodology:...
Open access
Research Article10.9734/ejnfs/2021/v13i430398
Background: Legumes are outstanding sources of macronutrients, micronutrients, phytochemicals, as well as antinutritional factors. These components present a complex system enabling interactions with different components within food matrices. The interactions result in insoluble...
Open access
Research Article10.9734/ejnfs/2021/v13i330397