Results 21 to 30 of about 3,160,663 (305)

Flake formation and composition in soda-lime-silica and borosilicate glasses

Heliyon, 2023
Glass is a food contact material that has been used for a long time in food packaging because it is chemically durable and stable. However, when used for a long time in an aqueous solution or under certain conditions in which alteration may occur, solid ...
Jung Eun Lee, Eunbee Kim, Joung Boon Hwang, Jae Chun Choi, Jong Kwon Lee   +4 more
doaj   +1 more source

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, V. V. Bessonov, A. G. Nikolaev, N. V. Rudometova   +3 more
doaj   +1 more source

Food additives [PDF]

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

Construction of a Novel Lipase Catalytic System Based on Hybrid Membranes with Interwoven Electrospun Polyacrylic Acid and Polyvinyl Pyrrolidone Gel Fibers

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, Shumiao Lin, Qianqian Zhang, Jinlong Li, Sheng Yin   +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, Xinshuo Yao, Jingyi Li, Jinpeng Wang, Jinxuan Cao   +4 more
doaj   +1 more source

Food Additives [PDF]

, 2010
Different types of food additives have been discussed. I have discussed the role of food additives to preserve nutritional values and to maintain desired consistency of the product.
Narendra Kumar Chaudhary
core   +4 more sources

Re-evaluation of oxygen (E 948) and hydrogen (E 949) as food additives. [PDF]

EFSA J
The Panel on Food Additives and Flavourings (FAF) provides a scientific opinion re‐evaluating the safety of oxygen (E 948) and hydrogen (E 949) as food additives. Their currently permitted use in food in the European Union (EU) is in all food categories,
EFSA Panel on Food Additives and Flavourings (FAF), Castle L, Andreassen M, Aquilina G, Bastos ML, Boon P, Fallico B, FitzGerald R, Frutos Fernandez MJ, Grasl-Kraupp B, Gundert-Remy U, Gürtler R, Houdeau E, Kurek M, Louro H, Morales P, Passamonti S, Rasinger JD, Smeraldi C, Di Ciano S, Dino B, Mazzoli E, Rincon AM.   +22 more
europepmc   +2 more sources

Phycocyanin Protects against High Glucose High Fat Diet Induced Diabetes in Mice and Participates in AKT and AMPK Signaling

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, Fannian Li, Qiancheng Li, Qi Yang, Wenjing Zhang   +4 more
doaj   +1 more source

Biotechnology applications of wheat bran. Review

Пищевые системы
The 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, A. O. Prichepa, A. P. Nepomnyashchy, E. Yu. Ivanova, N. Yu. Sharova   +4 more
doaj   +1 more source

Safety evaluation of certain contaminants in food: prepared by the ninetieth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA)

, 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, Food and Agriculture Organization of the United Nations   +1 more
core