Results 21 to 30 of about 3,449,307 (399)
Research Progress on Vitamin E Embedded in Food Delivery System
Shipin gongye ke-ji, 2023 Vitamin E is a fat-soluble vitamin with various physiological functions including antioxidant activity. However, its fat solubility limits its application in food systems where water-soluble systems are the mainstream, and reduces its bioavailability ...
Juan WEN +4 more
doaj +1 more source
Research Progress on Wall Materials for Sustained Release Microcapsules of Essential Oils
Shipin gongye ke-ji, 2022 Microencapsulation of essential oils can provide sustained release properties of their products. The reasonable selection of microcapsule wall materials is considered to be the key to effectively controlling the action time of essential oils and ...
Yixuan LIU +6 more
doaj +1 more source
Тонкие химические технологии, 2021 Objectives. The purpose of this study was to develop an objective instrumental method for assessing microbial contamination and expressing the probiotic and antibiotic properties of food, pharmacological, and other products.Methods.
V. S. Sibirtsev, U. Yu. Nechiporenko
doaj +1 more source
Applications of Plant Bioactive Compounds as Replacers of Synthetic Additives in the Food Industry
Foods, 2023 According to the Codex Alimentarius, a food additive is any substance that is incorporated into a food solely for technological or organoleptic purposes during the production of that food. Food additives can be of synthetic or natural origin.
G. Nieto +6 more
semanticscholar +1 more source
Food & Function, 2021 The growing consumption of ultra-processed foods and beverages has drawn attention to the use of different food additives in these products. The use of these additives for different purposes in food products is permitted under specific legislation.
Vanessa Dos Santos Pereira Montera +3 more
semanticscholar +1 more source
Study Of Food And Energy Values Of New Gingerbread Types [PDF]
, 2017 The article deals with directions of the increase of the food value and decrease of the energetic value of gingerbread products. The results of the studies of the chemical composition of gingerbread products with food additives and changes in their ...
Kravchenko, M. (Mikhail) +1 more
core +2 more sources
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
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
Diffusion Model with Clustering-based Conditioning for Food Image Generation [PDF]
, 2023 Image-based dietary assessment serves as an efficient and accurate solution for recording and analyzing nutrition intake using eating occasion images as input. Deep learning-based techniques are commonly used to perform image analysis such as food classification, segmentation, and portion size estimation, which rely on large amounts of food images with
arxiv +1 more source
Scientific Opinion on the re-evaluation of Quinoline Yellow (E 104) as a food additive:Question No EFSA-Q-2008-223 [PDF]
, 2009 The Panel on Food Additives and Nutrient Sources added to Food provides a scientific opinion re-evaluating the safety of Quinoline Yellow (E 104). Quinoline Yellow has been previously evaluated by the Joint FAO/WHO Expert Committee on Food Additives ...
Bal-Price +38 more
core +2 more sources