Results 11 to 20 of about 3,026,463 (311)
Development of reference materials for composition of food dyes
Стандартные образцы, 2017 Actuality of the research. Development of standard samples (SS) of food colour content continues to be relevant to enhance safety and quality of food products, additives and other micro-ingredients as well as to deal with import substitution.
D. H. Kulev +3 more
doaj +1 more source
Chemically Modified Starches as Food Additives [PDF]
Molecules, 2023 Lesław Juszczak +2 more
exaly +1 more source
Postgraduate Medical Journal, 1974 Summary Food additives are discussed from the food technology point of view. The reasons for their use are summarized: (1) to protect food from chemical and microbiological attack; (2) to even out seasonal supplies; (3) to improve their eating quality; (4) to improve their ...
openaire +2 more sources
Gels, 2022 Efficient lipase catalysis requires sufficient oil–water interface engineered through structural design. Inspired by the architectural features of fabrics, a novel lipase-membrane catalytic system with interwoven polyacrylic acid (PAA) gel fibers and ...
Ziheng Wang +4 more
doaj +1 more source
Effects of W/O Nanoemulsion on Improving the Color Tone of Beijing Roast Duck
Foods, 2023 Traditional Beijing roast duck is often brushed with a high concentration of maltose solution (15% w/v) and shows ununiform color after roasting. A novel W/O nanoemulsion was applied to improve the color tone of Beijing roast ducks and, meanwhile ...
Wendi Teng +4 more
doaj +1 more source
Foods, 2022 Phycocyanin is a type of marine natural product and functional food additive. Studies have demonstrated that phycocyanin has potential regulatory effects on glycometabolism, while its function and mechanism, especially in type 2 diabetes mellitus (T2DM),
Shuai Hao +4 more
doaj +1 more source
Biotechnology applications of wheat bran. Review
Пищевые системыThe review presents the results of information research on the application of wheat bran, a by-product of wheat grain processing. The relevance of this topic is due to the difficulties of rationally using large-scale waste and its disposal without ...
G. F. Kurbanov +4 more
doaj +1 more source
, 2023 v, 394 p.This volume presents safety evaluations of selected food contaminants reviewed by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) at its ninetieth meeting, held online in November 2020.
World Health Organization +1 more
core
Phosphorus-Containing Food Additives in the Food Supply-An Audit of Products on Supermarket Shelves [PDF]
, 2022 Objectives: Phosphorus (P)-containing food additives pose a risk for chronic kidney disease (CKD) patients. We aimed to investigate the prevalence of P-containing additives in the Finnish food supply across different food categories to evaluate their ...
Itkonen, Suvi T. +2 more
core +1 more source
Antimicrobial potato starch — based films incorporating lactic acid
Пищевые системыThe aim of the work was to produce and assess properties of biodegradable antimicrobial films based on potato starch, glycerin and lactic acid as functional additives for food packaging. Films were produced by the casting method from the solution: 2 % (w/
V. E. Putilov +4 more
doaj +1 more source