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Thematische Bibliographien / Food additives / Dissertationen

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Dissertationen zum Thema „Food additives“

Autor: Grafiati

Veröffentlicht am 4. Juni 2021

Zuletzt aktualisiert am 9. Juni 2025

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1

Rix, K. J. B. "Food additives in acute psychoses." Thesis, University of Aberdeen, 1985. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.332704.

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2

Золотова, Світлана Григорівна, Светлана Григорьевна Золотова, Svitlana Hryhorivna Zolotova, and I. Yu Matyushenko. "Human's health and food additives." Thesis, Видавництво СумДУ, 2010. http://essuir.sumdu.edu.ua/handle/123456789/18198.

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3

Verhagen, Franciscus Johannes Josephus. "Toxicology of the food additives BHA and BHT." Maastricht : Maastricht : Universitaire Pers Maastricht ; University Library, Maastricht University [Host], 1989. http://arno.unimaas.nl/show.cgi?fid=5479.

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4

Amefia, Akou Enyonam. "Improved Functionality of Food Additives with Electrostatic Coating." The Ohio State University, 2005. http://rave.ohiolink.edu/etdc/view?acc_num=osu1392907422.

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5

Plunkett, Andrew David. "The influence of fermentation on extruded food products." Thesis, Manchester Metropolitan University, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.252433.

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The use of artificial flavourings and colours is common in the production of extruded snack food products. The problem with this process is two-fold, firstly the flavour is only present on the exterior of the product and secondly there is the risk of contaminating the product. The latter of these two problems is heightened by the fact that there is usually no further preservation treatment (heat, pressure, radiation) after flavouring. The aim of this study was to investigate the use of fermentation as a means of introducing both colour and flavour in extruded products. Model systems based upon a simplified traditional sourdough rye bread, was developed in order to study the influence of fermentation on the physical and chemical properties of extruded products. Using both the dry and liquid feeds, various fermented mixtures were extruded under a standard set of process conditions (feed rate 20 Kg/Hr, screw speed 200 rpm, feed moisture content 17% and die aperture 4mm). The fermentation process, although started with bakers yeast was greatly influenced by the establishment of a population of lactic acid bacteria from the natural microflora of the cereal flours. The total titratable acidity (measured as lactic acid) and pH of the slurries extruded via the liquid feed system were found to be in the ranges 0.73-1.28 % (dry basis) and 4.84-5.39 respectively. Levels of acidity and pH in samples extruded via the dry feed were determined to be in the ranges 0.77-1.67 % and 4.92-5.41 respectively. Increases in the fermentation time and hence levels of acidity, produced changes in the colour of the extrudates. Changesin the pressuret,o rque,s crews peed,a nd productt emperatured uring extrusionw ere also affected by changes in the fermentation process. This in turn was reflected in the physicalp roperties( expansiond, ensitya ndb reak strength)o f the extrudate. Analysis of the compounds found in the headspace of the fermented samples, using gas chromatography/mass spectrometry (GCMS), identified 97 compounds including alcohols, esters and carbonyl compounds. Concentrations of these compounds varied between 3 and 5012 ppb, with a number of compounds found to be present at levels well above their reported aroma thresholds. Retention of the identified compounds in the extrudate was found ix to be low however, samples produced from lower moisture dough systems showed retention of a number of compounds at levels known to be detectable by the human senses. Factors influencing the retention of the aroma compounds appear complex and could not be directly attributed to changes in the fermentation processes. Future studies of the effects of fermentation on the starch and protein fractions at a molecular level were suggested. It was concluded that, fermentation could present opportunities for the development of novel expanded snack products that avoid the pitfalls of current flavouring processes. X

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6

COSENTINO, HELIO M. "Efeitos da radiação ionizante em corantes naturais de uso alimentício." reponame:Repositório Institucional do IPEN, 2005. http://repositorio.ipen.br:8080/xmlui/handle/123456789/11297.

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Made available in DSpace on 2014-10-09T12:50:26Z (GMT). No. of bitstreams: 0<br>Made available in DSpace on 2014-10-09T13:58:53Z (GMT). No. of bitstreams: 1 10896.pdf: 6511897 bytes, checksum: 2156950a1e6d3ef4708b9cd1203a39c7 (MD5)<br>Tese (Doutoramento)<br>IPEN/T<br>Instituto de Pesquisas Energeticas e Nucleares - IPEN/CNEN-SP

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7

Luk, Shiu-fai. "Analysis of ascorbic, sorbic and salicylic acid in food and related products /." [Hong Kong : University of Hong Kong], 1985. http://sunzi.lib.hku.hk/hkuto/record.jsp?B12263771.

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8

Buck, Neil R. "The hydrolysis and safety assessment of food flavouring esters." Thesis, University of Southampton, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.327263.

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9

Ingram, Lorna Theresa. "Knowledge, Attitudes, and Beliefs about Food Additives and Obesity." ScholarWorks, 2019. https://scholarworks.waldenu.edu/dissertations/7666.

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Knowledge, Attitudes, and Beliefs about Food Additives and Obesity by Lorna Theresa Ingram MS, Long Island University, 2007 BA, Florida International University, 1999 Dissertation Submitted in Partial Fulfillment of the Requirements for the Degree of Doctor of Philosophy Walden University November 2019 Obesity is a chronic health problem that affects the health and well being of its population. The purpose of this cross-sectional, descriptive study was to examine whether there is a relationship between individuals’ knowledge, attitudes, and beliefs regarding food additives and obesity. The research questions concerned knowledge, attitudes, and beliefs participants had regarding food additives and obesity. The theoretical foundation for this study was the social learning theory. The participants for this study were recruited from a religious organization in central Florida via announcements in the church bulletin. The method of study was a survey using Survey Monkey online website and the data analysis method was using SPSS software program. According to study results, on average, the level of knowledge regarding food additives and obesity was a score of 5 out of 7, and there was no difference in knowledge, attitudes, or beliefs among the study participants based on age, income, gender, education, or racial group. The linear regression model indicated that there was a statistically significant relationship between associate degree and knowledge; however, assumption testing revealed that there were issues of heteroscedasticity indicating that the results should be treated with caution. Social change implications based on the findings of this study include a need for additional education regarding the relationship between food additives and obesity, particularly among individuals with lower levels of education.

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10

陸兆輝 and Shiu-fai Luk. "Analysis of ascorbic, sorbic and salicylic acid in food and related products." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1985. http://hub.hku.hk/bib/B31207017.

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11

Lin, Ting-Ning. "Effect of fat mimetics on the headspace release of five strawberry flavor compounds." Diss., Columbia, Mo. : University of Missouri-Columbia, 2007. http://hdl.handle.net/10355/4962.

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Thesis (M.S.)--University of Missouri-Columbia, 2007.<br>The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on January 4, 2008 Includes bibliographical references.

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Boupha, Prasongsidh C. "The effect of cadmium on food allergy /." Richmond, N.S.W. : Hawkesbury Agricultural College, 1994. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030820.163219/index.html.

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13

Lee, Wai-kin Robin Dominic. "Determination of the optimal conditions and additives for the preservation of epigallocatechin gallate in bottled tea drinks." Click to view the E-thesis via HKUTO, 2008. http://sunzi.lib.hku.hk/hkuto/record/B41712419.

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14

Zeng, Xiaohui, and 曾晓晖. "Preventive potential and mechanism study of food additives on the formation of acrylamide." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2010. http://hub.hku.hk/bib/B4559725X.

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15

Damant, Andrew P. "An investigation into the stability of azo food colours to other food additives in soft drinks." Thesis, University of Reading, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.304519.

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16

Smith, Christine. "The effects of gamma-irradiation on additives in food-contact polymers." Thesis, Sheffield Hallam University, 1989. http://shura.shu.ac.uk/20370/.

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A range of antioxidants (BHT, Irganox 1010, 1076, 1330 and Irgafos 168) were incorporated into polymers (polyethylene, polypropylene, polystyrene and polyvinyl chloride) and subjected to increasing doses of gamma-irradiation (1,5,10,20,25,35 and 50 kGy) from a cobalt-60 source. The amount of extractable antioxidant from the stabilised polymers was determined chromatographically and a gradual diminution in the total extractable levels of each antioxidant was observed as irradiation progressed, the extent depending on the nature of both the antioxidant and the polymer 2,6-Di-t-butyl-1,4-benzoquinone was shown to be an extractable degradation product, arising from the effects of gamma-irradiation on the phenolic antioxidants. The extractable degradation product arising from the phosphite antioxidant, Irgafos 168, was identified as tris(2,4-di-t-butylphenyl)phosphate. It was demonstrated using 14C-labelled Irganox 1076 that degradation products formed during gamma-irradiation are becoming covalently bound to the polymer, as a result of radical coupling processes. There is a pronounced increase in the extent of covalent binding from 0.4% before irradiation to a minimum of 12.4% after an exposure to 50 kGy. Evidence has also been presented of covalent binding of the degradation product of Irgafos 168 to the polypropylene matrix, via polymeric radicals formed during irradiation. Finally, the effects of gamma-irradiation on the extent of migration of antioxidants from polyolefins into food simulants was studied. It was found that irradiation leads to a decrease in the extent to which hindered phenolic antioxidants migrate from polyolefins into fatty media, consistent with the reduction in extractable antioxidant levels and the increase in the extent of antioxidant-polymer binding.

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17

Balaghi, Sima [Verfasser]. "Development of Rheo-Additives and their Applications in Food Technology / Sima Balaghi." Berlin : epubli GmbH, 2015. http://d-nb.info/1069019410/34.

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18

Holliday, Mitchel. "A comprehensive study of phosphorus additives in foods and their effect on the American population." Menomonie, WI : University of Wisconsin--Stout, 2007. http://www.uwstout.edu/lib/thesis/2007/2007hollidaym.pdf.

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19

Lawrie, Charles Alexander. "The effects of saccharin on the metabolism of amino acids by the gut flora." Thesis, University of Southampton, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.316353.

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20

Patana-anake, Pakanat. "The Effect of Temperature, pH, and Food additives on Tomato Product Volatile Levels." The Ohio State University, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=osu1397135614.

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21

李惟鍵 and Wai-kin Robin Dominic Lee. "Determination of the optimal conditions and additives for the preservation of epigallocatechin gallate in bottled tea drinks." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2008. http://hub.hku.hk/bib/B41712419.

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22

Shum, Cheuk-wai, and 沈卓慧. "Systematic review on attention deficit hyperactivity disorder (ADHD) and food additives in children." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2012. http://hub.hku.hk/bib/B48425333.

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Attention-deficit hyperactivity disorder (ADHD) is a developmental disorder of inattention, impulsivity and hyperactivity. It is the most commonly diagnosed psychosocial problems in childhood with continuing impact into adulthood. This systematic review aims to identify the role of food additives, specifically artificial food coloring, in ADHD and its symptoms. PubMed, Sciencdirect, Cochrane Library and Google Scholar databases (1991-April 2012) were searched, which was supplemented by manual searches of the reference lists. Seven randomized or quasicontrolled trials of elimination diet were summarized. Six of these studies showed artificial food coloring was positively associated with ADHD and its symptoms. This review provides some evidence that artificial food coloring plays a role in ADHD and its symptoms. However, the studies reviewed only showed behavioral improvement after eliminating certain type of artificial food coloring, which does not imply artificial food colorings cause ADHD. Additionally, small sample size, inconsistent definition of artificial food colouring, subjectively reported ADHD using various assessment tools, and possibly publication bias limit the generalizability of the findings. If causal, reducing the intake of artificial food coloring could provide an alternative treatment of ADHD in the future. Understanding the mechanism underlying the association may provide insights into the developmental origins of ADHD.<br>published_or_final_version<br>Public Health<br>Master<br>Master of Public Health

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23

Frederick, Jennifer Leanne. "EVALUATION OF SEPARATION METHOD ADDITIVES FOR THE RECOVERY OF BACTERIA FROM FOOD MATRICES." UKnowledge, 2012. http://uknowledge.uky.edu/bae_etds/10.

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The microbiological testing of foods is a well-established science. Due to the severity of foodborne pathogen illnesses, the widespread use and implementation of rapid detection methods in food testing labs is increasingly important. The first step for successful testing is sampling. Surfactants have been highly used in food microbiology, but there is not much, if any, published research about the use of fatty alcohols and chemical dispersants as aids in microbial separation. The microbial extraction efficiency of Escherichia coli K12 and Listeria innocua from hot dogs, spinach, and milk was measured using chemical additives (surfactants, fatty alcohols, and a chemical dispersant) in a buffer solution. Dry matter content was calculated using the oven method to determine how clean the sample was at the end of processing. Tween 80 at 0.01% was found to be the most effective additive for microbial recovery for each food matrix examined. The addition of fatty alcohols to surfactants also showed much promise in aiding separation as well as in minimizing dry matter in the final solution. However, the use of Buffered Peptone Water as the diluting agent resulted in very high recovery percentages without the need for additives.

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24

Crowson, Andrew. "The effects of electron beam irradiation on additives present in food-contact polymers." Thesis, Sheffield Hallam University, 1991. http://shura.shu.ac.uk/19520/.

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A range of additives (Irganox 1010, Irganox 1076, Irganox 1330, Irgafos 168 and Tinuvin 622) has been incorporated into a variety of food-contact polymers including polypropylene and low density polyethylene. Samples of these stabilized polymers were subjected to electron-beam or gamma irradiation to receive doses of 1,5,10,25 and 50 kGy. The effects of electron-beam irradiation on the amount of extractable antioxidant in polymers were determined. Using hplc techniques it was found that there was a dose-related reduction in the amount of extractable antioxidant similar to that caused by gamma irradiation. The magnitude of this reduction was found to be dependent upon the nature of both the antioxidant and the polymer type. Electron-beam irradiation was also found to cause a dose-related reduction in the levels of the antioxidants Irganox 1010 and Irganox 1076 migrating from polymers into a food simulant. This effect was similar to that caused by gamma irradiation. The extent of polymer binding of antioxidant fragments derived from Irganox 1076 following electron-beam irradiation was determined, using a radiochemical method. The amount of binding was found to be dose-related and of a similar order of magnitude to that caused by gamma-irradiation. This study has revealed the presence of many irradiation derived antioxidant transformation products in extracts from irradiated polymers. Attempts have been made to isolate and identify these compounds, and a number of possible structures are proposed following lc-ms studies. In some cases, the irradiation-derived transformation products appear to be different to those produced on thermally aging stabilized polymers. Irradiation was also found to give transformation products farmed via the cleavage of tertiary butyl groups from the parent molecules, and such compounds are not produced during the thermal aging of similar stabilized polymers, nor in model reactions between the antioxidants and t-butylperoxyl radicals. A brief examination of the effects of gamma irradiation on Tinuvin 622 in polypropylene was also carried out, and a number of UV absorbing transformation products were detected.

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Heiserman, Wendy Marie. "Investigating two-dimensional behavior of antioxidant additives and migration through food contact polymers." College Park, Md. : University of Maryland, 2008. http://hdl.handle.net/1903/8754.

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Thesis (Ph. D.)--University of Maryland, College Park, 2008.<br>Thesis research directed by: Dept. of Chemistry and Biochemistry. Title from t.p. of PDF. Includes bibliographical references. Published by UMI Dissertation Services, Ann Arbor, Mich. Also available in paper.

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Sarkar, Abhijit. "Solution behaviour of some food additions and drugs in different aqueous media : a physico-chemical study." Thesis, University of North Bengal, 2016. http://ir.nbu.ac.in/handle/123456789/2597.

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27

Coulson, Neil Stewart. "Concepts of healthy eating and perception of food related risks in children and adolescents." Thesis, University of Exeter, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.312421.

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28

Dicks, Emmerentia Gertruida. "A model of consumers' perceptions of food additives and consequent purchasing behaviour / Emmerentia Gertruida Dicks." Thesis, North-West University, 2007. http://hdl.handle.net/10394/1608.

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29

Ayob, K. A. "Development of enzyme-linked immunosorbent assays (ELISAs) for the detection of some food additives, adulterants and contaminants." Thesis, University of Salford, 1988. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.234590.

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30

Goddard, Kathryn. "Principles of research and development: a handbook for teaching basic concepts in new product development." Kansas State University, 2012. http://hdl.handle.net/2097/15079.

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Master of Science<br>Food Science - Animal Sciences & Industry<br>Fadi M. Aramouni<br>Food product development involves more than just creating the perfect recipe. Representatives from marketing, procurement, research and development, safety, and quality all work together to complete product development projects. This manuscript is aimed to serve food science students and professionals learning the basics of the product development process, food component functionality, basic units of food processing, regulatory considerations, food safety concepts, consumer testing, confidentiality/ intellectual property issues, and essential pieces of marketing. Many other texts concentrate on food product development, but this text looks to create a more comprehensive guide. The breadth of knowledge needed for food product development are vast. Food science students and professionals can use this text to provide basic (not exhaustive) knowledge necessary to be a valuable part of a new product development team.

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Шевченко, Сергій Миколайович, Сергей Николаевич Шевченко, Serhii Mykolaiovych Shevchenko та Л. М. Назаренко. "Харчові добавки та їх вплив на людину". Thesis, Вид-во СумДУ, 2009. http://essuir.sumdu.edu.ua/handle/123456789/6803.

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32

Selbmann, Stefanie [Verfasser]. "Influence of food additives on the crystallization of sugar : - case study: sugar body - / Stefanie Selbmann." Aachen : Shaker, 2016. http://d-nb.info/1118258207/34.

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33

Smith, Matthew. "Into the mouths of babes : hyperactivity, food additives and the history of the Feingold diet." Thesis, University of Exeter, 2009. http://hdl.handle.net/10036/77633.

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In 1974 Random House published a popular and controversial book entitled Why Your Child is Hyperactive. The author, San Francisco allergist Ben F. Feingold, claimed that hyperactivity was caused by food additives and was best prevented and treated with a diet, subsequently dubbed the 'Feingold diet', free of such substances. Reaction to the idea was swift. The media and parents found Feingold's environmentally-based theory intriguing, as it provided an aetiological explanation for hyperactivity that was both sensible and topical. The medical community, in contrast, was suspicious and designed double-blind trials to test his theory. The dominant perception emerging out of these tests was that Feingold's hypothesis was incorrect and, soon after Feingold's death in 1982, medical and media attention faded away. Drawing on unpublished archival material, medical literature, popular media sources and oral history interviews, this thesis explores the rise and fall of the Feingold diet. It examines the origins of Feingold's idea, the manner in which his theory was disseminated to the medical community and the broader public, and analyses how physicians and patients evaluated whether or not Feingold's hypothesis was correct. Aiming to contribute to the histories of allergy, psychiatry and nutrition, the thesis contends that social factors, rather than scientific testing, were largely responsible for the fate of the Feingold diet. Some of these factors include Feingold's methods and approach to describing and promoting his diet, the professional and economic interests of medical practitioners and the food, chemical and pharmaceutical industries, and the difficulties inherent in following the diet. From a broader historiographical perspective, the history of the Feingold diet suggests that in order to understand how medical controversies are resolved it is essential to analyse the historical context within which they emerge.

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34

Walker, Michael John. "Safeguarding food : advances in forensic measurement science and the regulation of allergens, additives and authenticity." Thesis, Kingston University, 2016. http://eprints.kingston.ac.uk/37907/.

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This commentary reports on work published between 2005 and 2015 forming a record of a varied career building technical competence alongside strategic skills in the analytical chemistry and molecular biology of food. The unifying theme is practice based problem solving in the scientific regulation and enforcement of food safety and authenticity. The work demonstrates advances in sound, forensically robust, measurement science addressing problems arising from food additives, food authenticity and food allergens. In particular the mature discipline that underpins the regulation and enforcement of food additives is shown to be needed for the management of food allergens. The background to food regulation and enforcement is described alongside technical appeals in the official food control system to develop societally meaningful food surveillance, supported by a sustainable UK based official food control infrastructure (Public Analyst service) at the interface between science and the law. For food additives, publication of previously un-collated results informs regulatory practice and demonstrates the value of scientific collaboration between both jurisdictions on the island of Ireland. A definitive strategy is reported for the chemical analysis and risk assessment of ‘jelly mini-cups’ in which gel forming additives have caused choking fatalities and solutions to problems in the analysis of two illegal toxic additives, morpholine and dimethyl yellow are described. For food allergens the portfolio includes the first study to assess in quantitative terms the level of risk to peanut allergic consumers in take-away catering, leading to better training and similar work on coeliac disease and the availability of ‘gluten-free’ food. Systematic assessment of food allergen analysis and a programme of analytical improvement to support allergen risk assessment and risk management are discussed. A narrative account of an allergen related food sabotage incident and the subsequent Crown Court case and previously uncollated reports of court-sanctions for allergen noncompliances, severe incidents and deaths make key policy and practice recommendations for improvement in these areas. Page 7 of 162 In the study of food authenticity a critical review describes the nitrogen content of important species in the food supply chain as a proxy in the quantitative estimation of high value flesh foods in compound products. An exemplar study follows determining previously unavailable nitrogen factor data for farmed salmon and salmon frame mince. A critical survey of the up skilling of the UK Official Food Control System in DNA food authenticity techniques and major historical and contemporary reviews of food fraud (butter and horsemeat) support substantial policy and analytical recommendations. Many threats to our food supply can be assessed and managed only with the assistance of measurement science. Integrating elements of chemico-legal practice including lessons learned from ‘referee analyses’ and metrology in chemistry this commentary concludes with a synthesis describing major changes in the UK scientific food control system stemming from the author’s involvement in the ‘Elliott Review’ and recommendations for an international programme of work on food allergen analysis with interconnected learning for the benefit of the analytical and regulatory communities and society at large.

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Lull, Erica L. "Understanding standard graphic labeling as a means to inform and influence consumer purchasing choices with regard to artificial food additives." Kent State University / OhioLINK, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=kent1524249276548509.

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36

Vigren, David. "Migration of Xenoestrogens from Plastic Food Containers during Cooking." Thesis, Örebro universitet, Institutionen för naturvetenskap och teknik, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-43957.

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Xenoestrogens are compounds, foreign from the body, that can enter cells and interact with the estrogen receptors (ER) to produce an estrogenic response. Many additives used in plastics are compounds with estrogenic activity. Some of these additives are known to slowly leach from the plastics. When using plastic containers as lunchboxes for reheating or food storage, these additives can leach from the plastics and end up in the food. In this project, food simulates were cooked in six different thermoplastic containers, made of polypropylene, in an oven at 100 °C for 15 minutes. Three of the thermoplastic containers were lunchboxes marketed to be able to withstand cooking in a microwave. The other three were provisional lunchboxes made from various food storing containers originally made for refrigeration purposes. The estrogenic activity in the different samples was measured using an ER-CALUX in vitro assay. The results were measured in 17β-estradiol equivalent (Bio-EEQ) values in pg/ml. The purpose of this project was to investigate whether or not these plastic containers leach xenoestrogens that can be measured with an ER-CALUX assay, and compare the results with the results from other existing toxicological studies, and also to see if there is a difference in Bio-EEQ levels between the plastic containers made for microwave usage and those made for refrigerated purposes. The results from this project indicate that most of these plastic containers do leach estrogenic compounds that can be detected in the ER-CALUX, even the ones made for microwave usage. Fortunately, compared to other toxicological studies, the Bio-EEQ levels in these food samples cooked in plastic containers are low. However the potential adverse effects in prenatally exposed children cannot be ignored as other studies have shown that very low levels of xenoestrogens are enough to potentially cause a disturbance in the reproductive development and fertility.

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Rojo, Poveda Olga. "Valorisation of Compounds with High Nutritional Value from Cocoa By-Products as Food Ingredients and Additives." Doctoral thesis, Universite Libre de Bruxelles, 2021. http://hdl.handle.net/2013/ULB-DIPOT:oai:dipot.ulb.ac.be:2013/322988.

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This doctoral thesis was conducted in the framework of a co-supervised PhD between the Department of Agriculture, Forestry and Food Sciences of the University of Turin and the Unit of Pharmacognosy, Bioanalysis and Drug Discovery of the Faculty of Pharmacy at the Université libre de Bruxelles. The present manuscript was conceived as a thesis of articles and is composed of 9 different scientific publications. The general introduction of the work was issued from a published narrative review, while the result and discussion part is composed by eight chapters based on different scientific articles issued from the PhD project. The cocoa bean shell (CBS) is the external tegument that covers the cocoa bean, and is one of the major by-products in cocoa industry. It is normally discarded or underutilized, which could result in economical and environmental issues. However, CBS represents a notable source of polyphenols and methylxanthines (theobromine and caffeine) which can give it different biofunctionalities such as antioxidant and antidiabetic properties, among others. It also contains high amounts of dietary fiber (about 50% w/w), minerals, vitamins, and proteins. CBS has low-fat content, and interesting cocoa-aroma compounds. All this could make CBS useful as a food ingredient, and source of biofunctional compounds. The first part of the experimental work of this thesis is devoted to the chemical characterization of CBS and the establishment of its polyphenolic and volatile organic compound (aroma) profiles. The utilization of such profiles, determined by both complete characterization methods and screening methods, was also proposed for authentication purposes of CBS depending on its geographical origin and variety. In a second step, the utilization of CBS as a low-cost food ingredient for functional food production was envisaged. CBS-based beverages and biscuits were proposed as model foods. The influence of the CBS addition to the model foods was evaluated from both technological and nutritional points of view. Changes on the physicochemical characteristics of the model foods were assessed as well as their content in compounds of interest and potential biofunctionalities. Moreover, these studies served also to evaluate the effect of the different food matrices on the bioaccessibility and intestinal permeability of the bioactive compounds contained in CBS. In the third and last part of this work, a different utility was given to the study of the cocoa by-product. The antimicrobial potential of CBS was assessed against different bacterial and fungal strains and a metabolomic strategy was applied in order to individualize the putative active compounds against the Streptococcus mutans proliferation. This work was a contribution for the valorization of a high add-value product such as the CBS, and a step towards a zero-waste cocoa industry within the frame of sustainable circular economy.<br>Doctorat en Sciences biomédicales et pharmaceutiques (Pharmacie)<br>info:eu-repo/semantics/nonPublished

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Barbosa, Luís Carlos Garibaldi Simon [UNESP]. "Utilização de antibiótico probiótico, prebiótico, simbiótico e gluconato de sódio sobre o desempenho e características de carcaça de suínos." Universidade Estadual Paulista (UNESP), 2007. http://hdl.handle.net/11449/94691.

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Made available in DSpace on 2014-06-11T19:27:17Z (GMT). No. of bitstreams: 0 Previous issue date: 2007-12-14Bitstream added on 2014-06-13T20:35:36Z : No. of bitstreams: 1 barbosa_lcgs_me_araca.pdf: 554539 bytes, checksum: 0766895c1cd1e6d2edec825479495bda (MD5)<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)<br>O objetivo do trabalho foi o de verificar o efeito de um antibiótico, probiótico, prebiótico, simbiótico e do gluconato de sódio como promotores do crescimento de suínos no período de 28 a 142 dias de idade, envolvendo as fases de creche, crescimento e terminação. O delineamento experimental foi inteiramente casualizado envolvendo 7 tratamentos: controle- ração basal (controle negativo); ração basal + avilamicina (10ppm); ração basal + probiótico; ração basal + prebiótico; ração basal + simbiótico; ração basal + gluconato de sodio; ração basal + probiótico e gluconato de sódio. Foram utilizados 112 leitões desmamados aos 21 dias de idade, distribuídos em 28 baias suspensas com quatro leitões (duas fêmeas e dois machos castrados) em cada gaiola (unidade experimental) e quatro repetições por tratamento. Aos 71 dias de idade os animais foram transferidos para as baias de crescimento e terminação mantendo os mesmos grupos de animais formados na creche, permanecendo ate o dia de saída para o abate. Quanto às características avaliadas não houve diferença estatística entre os tratamentos, porem, pode-se concluir que no período de 28 a 142 dias de idade, o simbiótico se mostrou mais eficiente, apresentando os melhores resultados de ganho de peso e conversão alimentar. Em seguida, o tratamento com adição do probiótico + gluconato de cálcio, prebiótico e probiótico foram mais eficientes quando comparado ao tratamento controle e ao tratamento com adição de avilamicina. A utilização dos aditivos avaliados, com função de promotor de crescimento, para suínos nas fases de creche, crescimento e terminação, não comprometeu as características de carcaça e de desempenho dos animais.<br>One experiment was conducted to evaluate the effect of an antibiotic, probiotic, prebiotic, symbiotic and sodium gluconate as qrowth promoters of swine from 28 to 142 days of age, involving nursery, growing and finishing phases. The experimental design was completely randomized, involving 7 treatments: control basal diet; basal diet + avilamycin(10ppm), basal diet + probiotic, basal diet + prebiotic, basal diet + symbiotic, basal diet + sodium gluconate, basal diet + probiotic and sodium gluconate. One hundred and twelve weaned piglets were used at 21 days of age, distributed in 28 pens with four piglets (two females and two castrated males) in each cage (experimental unit) and 4 replicates of treatment. At 71 days of age, the animals were transferred to the growing and finishing pens keeping the same animal groups formed in nursery, remaining until the slaughter leaving day. The evaluated characteristics did not show statistics difference between the treatments, however, it is concluded that at 28 to 142 days of age, the symbiotic showed more efficient, presenting the best results in weight gain and feed conversion. After that, the probiotic + sodium gluconate addition treatment, prebiotic and probiotic showed best results when compared with the control treatment with avilamycin addition. The evaluated additives used, with growth promoter function, for swine in nursery, growing and finishing phases, did not compromise the characteristics of carcass and performance of the animals.

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Rees, Shiona Rachel. "Allergy and oral mucosal disease." Thesis, University of Glasgow, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.368579.

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Barbosa, Luís Carlos Garibaldi Simon. "Utilização de antibiótico probiótico, prebiótico, simbiótico e gluconato de sódio sobre o desempenho e características de carcaça de suínos /." Araçatuba : [s.n.], 2007. http://hdl.handle.net/11449/94691.

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Orientador: Otto Mack Junqueira<br>Banca: Manoel Garcia neto<br>Banca: Antonio Carlos de Laurentiz<br>Resumo: O objetivo do trabalho foi o de verificar o efeito de um antibiótico, probiótico, prebiótico, simbiótico e do gluconato de sódio como promotores do crescimento de suínos no período de 28 a 142 dias de idade, envolvendo as fases de creche, crescimento e terminação. O delineamento experimental foi inteiramente casualizado envolvendo 7 tratamentos: controle- ração basal (controle negativo); ração basal + avilamicina (10ppm); ração basal + probiótico; ração basal + prebiótico; ração basal + simbiótico; ração basal + gluconato de sodio; ração basal + probiótico e gluconato de sódio. Foram utilizados 112 leitões desmamados aos 21 dias de idade, distribuídos em 28 baias suspensas com quatro leitões (duas fêmeas e dois machos castrados) em cada gaiola (unidade experimental) e quatro repetições por tratamento. Aos 71 dias de idade os animais foram transferidos para as baias de crescimento e terminação mantendo os mesmos grupos de animais formados na creche, permanecendo ate o dia de saída para o abate. Quanto às características avaliadas não houve diferença estatística entre os tratamentos, porem, pode-se concluir que no período de 28 a 142 dias de idade, o simbiótico se mostrou mais eficiente, apresentando os melhores resultados de ganho de peso e conversão alimentar. Em seguida, o tratamento com adição do probiótico + gluconato de cálcio, prebiótico e probiótico foram mais eficientes quando comparado ao tratamento controle e ao tratamento com adição de avilamicina. A utilização dos aditivos avaliados, com função de promotor de crescimento, para suínos nas fases de creche, crescimento e terminação, não comprometeu as características de carcaça e de desempenho dos animais.<br>Abstract: One experiment was conducted to evaluate the effect of an antibiotic, probiotic, prebiotic, symbiotic and sodium gluconate as qrowth promoters of swine from 28 to 142 days of age, involving nursery, growing and finishing phases. The experimental design was completely randomized, involving 7 treatments: control basal diet; basal diet + avilamycin(10ppm), basal diet + probiotic, basal diet + prebiotic, basal diet + symbiotic, basal diet + sodium gluconate, basal diet + probiotic and sodium gluconate. One hundred and twelve weaned piglets were used at 21 days of age, distributed in 28 pens with four piglets (two females and two castrated males) in each cage (experimental unit) and 4 replicates of treatment. At 71 days of age, the animals were transferred to the growing and finishing pens keeping the same animal groups formed in nursery, remaining until the slaughter leaving day. The evaluated characteristics did not show statistics difference between the treatments, however, it is concluded that at 28 to 142 days of age, the symbiotic showed more efficient, presenting the best results in weight gain and feed conversion. After that, the probiotic + sodium gluconate addition treatment, prebiotic and probiotic showed best results when compared with the control treatment with avilamycin addition. The evaluated additives used, with growth promoter function, for swine in nursery, growing and finishing phases, did not compromise the characteristics of carcass and performance of the animals.<br>Mestre

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Kim, Eun-Ju. "Denaturation of soy protein isolate and its application in restructuring beefsteaks /." free to MU campus, to others for purchase, 2002. http://wwwlib.umi.com/cr/mo/fullcit?p3074414.

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He, Yi. "Effect of Additives on Crystallization of a Mixture of Fully Hydrogenated Canola Oil and Canola Oil." The Ohio State University, 2017. http://rave.ohiolink.edu/etdc/view?acc_num=osu1503180621875492.

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Шевченко, Сергій Миколайович, Сергей Николаевич Шевченко, Serhii Mykolaiovych Shevchenko та Л. Назаренко. "Екологічні аспекти використання харчових добавок в продуктах харчування". Thesis, Вид-во СумДУ, 2010. http://essuir.sumdu.edu.ua/handle/123456789/5699.

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Oliveira, Vanessa de Menezes. "Veterinary pharmaceuticals used as food additives in the poultry industry : effect assessment through a soil test battery." Master's thesis, Universidade de Aveiro, 2008. http://hdl.handle.net/10773/768.

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Mestrado em Ecologia, Biodiversidade e Gestão de Ecossistemas<br>A utilização dos compostos de uso veterinário e seus efeitos nos diferentes compartimentos ambientais têm sido alvo de grande atenção nos anos recentes. Produtos medicinais veterinários tais como os antibióticos são utilizados no combate aos parasitas e na prevenção de doenças em animais. Esses compostos são largamente utilizados como aditivos alimentares na indústria de criação de galináceos como aceleradores de crescimento. As conseqüências e efeitos ainda não conhecidos desses fármacos no ambiente matéria de estudo de muitos trabalhos. Os compostos fármacos veterinários podem entrar no ambiente por inúmeras formas, incluído a via direta, onde esses compostos são aplicados nas águas superficiais tal como nos tratamentos de aquacultura através da lixiviação oriunda dos tratamentos e das excretas das excretas dos animais. O propósito deste estudo era de avaliar o impacto de dois compostos de uso veterinário (nicarbazin e monensin) utilizados como aditivos alimentares na indústria de criação de galináceos em organismos não alvos e duas espécies de plantas. Ensaios ecotoxicológicos foram realizados para avaliar a toxicidade aguda e crônica em minhocas (Eisenia andrei), colêmbolos (Folsomia candida) e as duas espécies de plantas (Brassica rapa e Triticum aestivum). As medidas analíticas dos químicos no solo estiveram de acordo com as concentrações nominais utilizadas. Os resultados obtidos demonstraram que não houve efeito significativo na exposição ao nicarbazin a todos os organismos testados, enquanto que a exposição ao monensin apresentou uma dose-resposta de efeito observado. A sensibilidade das espécies decresceu na seguinte ordem: Brassica rapa < Eisenia andrei < Triticum aestivum < Folsomia candida, com os valores de EC50 variando entre aproximadamente 10 e 100mg/kg. Esse estudo demonstrou a importância da utilização de uma bateria de testes para avaliar os efeitos ecotoxicológicos, principalmente pela utilização de diferentes parâmetros de avaliação de resposta e/ou espécies de diferentes níveis tróficos. ABSTRACT: The usage of veterinary pharmaceutical (VP) compounds and their effects in the different environmental compartments have received a special attention in recent years. Veterinary medicinal products such as antibiotics are used to combat parasites and prevent diseases in the animals. They are widely used as food additives in the poultry industry and also in other farm animals to promote growth. The unknown consequences of these VPs into the environment are a matter of concern and many works have been made to analyze the effects of these compounds. The VP compounds may enter into the environment via a number of different pathways, this include direct via, when it’s applied in the surface waters as in the aquaculture treatments by wash-off from topical treatments and the excreta of animals. The purpose of this study was to examine the direct impact of two veterinary pharmaceuticals (nicarbazin and monensin) used in the poultry industry on non-target organisms and two plant species. Ecotoxicological tests were used to evaluate the acute and chronic toxicity in earthworms (Eisenia andrei), collembolans (Folsomia candida) and two species of plants (Brassica rapa and Triticum aestivum). Analytical measurements of the chemicals were in good agreement with the nominal concentrations used. The results obtained showed no effect of nicarbazin for all the tested organisms, while in exposures with monensin, there was a dose-response pattern. Species sensitivity decreased in the following order: Brassica rapa > Eisenia andrei > Triticum aestivum > Folsomia candida, with EC50 ranging between approximately 10 and 100mg/kg. This study showed the importance of the test battery when assessing ecotoxicological effects, mainly by using different endpoints and/or species from different trophic levels.

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REIS, ROGERIO A. de S. "Caracterização de componentes inorgânicos em suplementos nutricionais pelo método de análise por ativação com nêutrons." reponame:Repositório Institucional do IPEN, 2006. http://repositorio.ipen.br:8080/xmlui/handle/123456789/11401.

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Made available in DSpace on 2014-10-09T12:51:31Z (GMT). No. of bitstreams: 0<br>Made available in DSpace on 2014-10-09T14:02:00Z (GMT). No. of bitstreams: 0<br>Dissertacao (Mestrado)<br>IPEN/D<br>Instituto de Pesquisas Energeticas e Nucleares - IPEN/CNEN-SP

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Ладика, А., Олена Миколаївна Яхненко, Елена Николаевна Яхненко та Olena Mykolaivna Yakhnenko. "Екологічні аспекти використання харчових добавок у харчуванні". Thesis, Сумський державний університет, 2014. http://essuir.sumdu.edu.ua/handle/123456789/40055.

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Під харчовими добавками розуміють речовини, що додаються спеціально в продукти харчування, для надання їм специфічних смаку, кольору, аромату, форми, консистенції й здатності до тривалого зберігання. Харчові добавки використовуються доволі давно (сіль,оцет,кориця тощо), але в сучасний час токсичності харчових добавок приділяється багато уваги.

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Lin, Shyh-Hsiang. "Meat analog development and physical, chemical, and sensory properties /." free to MU campus, to others for purchase, 1998. http://wwwlib.umi.com/cr/mo/fullcit?p9924899.

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Corners, Joel Blaine. "Dried distillers grains plus solubles as a protein and energy supplement for beef cattle /." free to MU campus, to others for purchase, 2004. http://wwwlib.umi.com/cr/mo/fullcit?p3137688.

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Rahman, Md Mahfuzur. "An Initiative to Clean Label: Can We Replace Dough Strengtheners in Bread Formulations." Thesis, North Dakota State University, 2018. https://hdl.handle.net/10365/28734.

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Dough strengtheners are the most common and largest group of chemicals used in bread formulations. This study evaluated the capability of hard red spring (HRS) wheat flour to replace commercial dough strengtheners in bread production. Doughs were prepared by blending different percentages (10%, 20%, 30% and 40%) of four different HRS wheat flours with hard red winter (HRW) wheat flour. In addition, doughs were prepared by adding ten commercially available additives with HRW wheat flour to compare the dough strengthening ability of HRS wheat flour. All the HRS wheat flour blends had significantly (p<0.05) strong dough rheological characteristics than most of the additives. The 40% blends of HRS wheat cultivar Glenn and Linkert had better bread making quality than other blends and all the additives. The SE-HPLC unextractable protein fractions of these two cultivars also showed a better correlation with bread making properties than all the additives.

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Schwarzlaff, Sabine Susanne. "Guar and locust bean gums as partial replacers of all-purpose flour in bread : an objective and sensory evaluation /." This resource online, 1993. http://scholar.lib.vt.edu/theses/available/etd-11102009-020247/.

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