Results 41 to 50 of about 828 (154)

PENGGUNAAN PENGAWET DAN PEMANIS BUATAN PADA PANGAN JAJANAN ANAK SEKOLAH (PJAS) DI WILAYAH KABUPATEN KULON PROGO-DIY (The Use of Preservatives and Artificial Sweeteners in Elementary School-Food in Kulon Progo District of DIY Province)

Agritech, 2013
School-food (SF) is processed-foods sold by vendor in the elementary school. Recently, many SF has been found to contain excessive food additives and used hazardous substances those are prohibited i.e. formalin, boric acid and rhodamin.
Chatarina Wariyah, Sri Hartati Candra Dewi   +1 more
doaj   +1 more source

Estimating Food Additive Intake: A Systematic Review of Intake and Nonlaboratory Methodologies

Food Frontiers, Volume 6, Issue 4, Page 1742-1764, July 2025.
ABSTRACT Despite increasing interest in the physiological and health effects of select additives (e.g., artificial food colors, emulsifiers, flavor enhancers, and preservatives), it is unclear whether there is a preferred nonlaboratory methodology for measuring additive intake in humans (milligrams of additive per kilogram of bodyweight [mg/kg bw ...
Samantha A. Hall, Gina L. Trakman
wiley   +1 more source

The influence of synthetic food additives and surfactants on the body weight of larvae of Tenebrio molitor (Coleoptera, Tenebrionidae)

Biosystems Diversity, 2017
The broad spectrum of negative effects of food additives and surfactants on living organisms and the environment in general indicate a necessity of a detailed study on this issue.
V. O. Martynov, V. V. Brygadyrenko
doaj   +1 more source

Advancing Food Safety in Bangladesh: Challenges and the Promise of Smart Sensor Technology

Food Safety and Health, Volume 3, Issue 3, Page 356-379, July 2025.
This study critically analyzes prevalent food safety hazards in Bangladesh and identifies key challenges in food safety practices and regulations. It discusses factors influencing food safety and explores strategies to enhance public health. Additionally, advancements in smart sensor‐based detection methods for food hazards are highlighted to offer ...
Md Wadud Ahmed, Mohammed Kamruzzaman
wiley   +1 more source

Mouthfeel of Food and Beverages: A Comprehensive Review of Physiology, Biochemistry, and Key Sensory Compounds

Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 4, July 2025.
ABSTRACT Mouthfeel is a complex and multidimensional sensory experience that plays an important role in how people perceive flavor and accept food and beverages. Although it is a key part of the eating and drinking experience, mouthfeel is still not clearly defined and is difficult to measure. This review explores mouthfeel from a flavor perspective by
Katarzyna Wolinska‐Kennard, Christina Schönberger, Adam Fenton, Aylin W. Sahin   +3 more
wiley   +1 more source

Differences in Blood Glucose Levels of Rats (Rattus norvegicus) Given Sugar Cane Juice and Cyclamate Solution as a Sweetener

Journal of Basic Medical Veterinary
Background: Artificial sweeteners can cause glucose intolerance, which is a condition where the glucose in the blood is abnormal. Purpose: This research was conducted to determine the difference in blood glucose levels of mice as experimental animals ...
Virginia Ayu Kinanti, Melynda Veronika Kartjito, Inas Zhafira, Anastasia Josephine Saputra, Rahma Alfiana, Aldena Aulia Pramesti Harnowo, Rafael Azkal Vellano, Zulfa Fajrina Handini, Nadia Puteri Amrullah   +8 more
doaj   +1 more source

Organ‐on‐Chip: The Future of Nutrition Research in a One Health World

Food Frontiers, Volume 6, Issue 3, Page 1205-1224, May 2025.
Organ‐on‐chips offer a promising tool for evaluating food and feed safety. Organ‐on‐chips also present a scientifically robust and ethical alternative to animal studies. ABSTRACT The One Health approach emphasizes the interconnectedness of human, animal, and environmental health, recognizing that the health of each is interdependent and influenced by ...
Manuela Cassotta, Maria Elexpuru‐Zabaleta, Sandra Sumalla Cano, Yasmany Armas Diaz, Francesca Giampieri, Zou Xiaobo, Di Zhang, Giuseppe Grosso, Maurizio Battino   +8 more
wiley   +1 more source

Flavor and Well‐Being: A Comprehensive Review of Food Choices, Nutrition, and Health Interactions

Food Science &Nutrition, Volume 13, Issue 5, May 2025.
This review presents an overview of the connection between flavor perception and human health, emphasizing the roles of natural and artificial flavors in influencing dietary behavior and nutritional outcomes. It synthesizes current evidence on how flavor influences food preferences, consumption patterns, and associated physiological responses.
Md. Sakhawot Hossain, Md Abdul Wazed, Sharmin Asha, Md Alomgir Hossen, Sk. Nur Muhammad Fime, Shamiha Tabassum Teeya, Lubna Yeasmin Jenny, Diptho Dash, Islam Md Shimul   +8 more
wiley   +1 more source

Analysis of cytotoxicity and genotoxicity of sweeteners using Allium cepa bioassays

Acta Scientiarum: Biological Sciences
Sweeteners are food additives consumed worldwide, especially by individuals with restrictive diets. This study evaluated the cytotoxic and genotoxic effects of sweeteners widely sold in Brazil through a bioassay with Allium cepa.
Júlio César Rampanelli, Fernando Zuchello , Rúbia Mores   +2 more
doaj   +1 more source

Short Communication: Influence of Serving Temperature on the Retronasal Thresholds of Two Kokumi Peptides: γ‐Glu‐Phe and γ‐Glu‐Val‐Gly

Journal of Sensory Studies, Volume 40, Issue 2, April 2025.
ABSTRACT Kokumi, prospectively the sixth basic taste, provides mouthfulness, thickness, continuity, and a rich and long‐lasting taste, attributed to several peptides, two of which were previously preliminarily identified as key compounds responsible for kokumi perception in fermented doenjang.
Hyeon Ah. Kim, Yewon Kim, Tackhyun Park, Mina K. Kim   +3 more
wiley   +1 more source