Relevant bibliographies by topics / Food additions

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Food additions'

Author: Grafiati
Published: 30 May 2022
Last updated: 31 July 2025

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Journal articles on the topic "Food additions"

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Rogers, Arthur. "Controversial EU food-additive additions." Lancet 352, no. 9125 (1998): 382. http://dx.doi.org/10.1016/s0140-6736(05)60493-x.

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Mao, A. A., Gopal Krishna, Lolia Hepuni, and Jeewan Singh Jalal. "Additions to the Flora of Manipur." Indian Forester 149, no. 7 (2023): 781. http://dx.doi.org/10.36808/if/2023/v149i7/169458.

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Christoforou, Anthea, Sheida Norsen, Jodi Bernstein, and Mary L’Abbe. "Examining the Prevalence, Nutritional Quality and Marketing of Foods with Voluntary Nutrient Additions in the Canadian Food Supply." Nutrients 13, no. 9 (2021): 3115. http://dx.doi.org/10.3390/nu13093115.

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Foods with voluntary nutritional additions are a fast-growing sector of the global food industry. In Canada, while the addition of nutrients to foods has been regulated through fortification regulations, parallel policies which aim to encourage product innovation have also allowed for the voluntary addition of nutrients and other novel ingredients to ‘supplemented’ and ‘functional’ foods. Concerns have been raised that the consumption of these products may have negative repercussions on population health, such as high nutrient intakes inappropriate for certain population subgroups (e.g., child
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Havens, Karl E., and Therese L. East. "Plankton Food Web Responses to Experimental Nutrient Additions in a Subtropical Lake." Scientific World JOURNAL 6 (2006): 827–33. http://dx.doi.org/10.1100/tsw.2006.176.

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During two controlled enclosure experiments using water from a subtropical lake, the plankton food web displayed a highly variable response to combined addition of nitrogen and phosphorus. In July, the nutrients stimulated growth ofCylindrospermopsis raciborskii, and the biomass of macrozooplankton and microbial food web components did not increase. In October, the same addition of nutrients stimulated growth of small edibleLyngbyaspp., and there were coincident increases in biomass of macrozooplankton and components of the microbial web. Past generalizations that cyanobacteria blooms inhibit
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Swamy, J. "Three New Additions to the Flora of Telangana, India." Indian Forester 146, no. 1 (2020): 87. http://dx.doi.org/10.36808/if/2020/v146i1/144067.

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Mishra, Rajendra Prasad, M. L. Naik, Arjun Prasad Tiwari, and Arun Kumar Pandey. "Ten New Additions to the Flora of Chhattisgarh, India." Indian Forester 149, no. 5 (2023): 562. http://dx.doi.org/10.36808/if/2023/v149i5/168465.

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Švec, Ivan, Rasa Kapačinskaité, and Marie Hrušková. "Wheat dough fermentation and bread trial results under the effect of quinoa and canahua wholemeal additions." Czech Journal of Food Sciences 38, No. 1 (2020): 49–56. http://dx.doi.org/10.17221/12/2019-cjfs.

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To study the effect of quinoa and canahua wholemeals on wheat flour quality, addition dosages of 10 and 20% wt. were tested. Both non-traditional materials lowered protein baking quality (Zeleny sedimentation), and present dietary fibre increased the Falling number. The fermentograph and maturograph tests showed differences in the optimal fermentation and proofing times, as well as in dough volumes during both tests (which were somewhat higher for the wheat-quinoa flour composites). Besides this, dough volumes in the third stage of fermentation simulated on the oven-rise apparatus decided abou
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Smítková, H., M. Marek, and J. Dobiáš. "Starch tray with addition of different components foamed by baking process." Czech Journal of Food Sciences 31, No. 3 (2013): 230–35. http://dx.doi.org/10.17221/241/2012-cjfs.

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The possibilities of improving starch/water batter foam properties by additions of inorganic and organic compounds, waste sawdust and waste paper pulp were investigated. The most suitable ratio between starch and water was set to 2:3. The best results were obtained when calcium stearate was added to the starch/water tray because it filled the matrix of the tray and improved the surface. The addition of calcium stearate and a low amount of waste paper pulp and/or waste sawdust also brought good results. Higher amounts of waste sawdust and calcium stearate did not produce the compact and smooth
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Mardiana, Lidia putri. "SUMBAREH DALAM FOOD PHOTOGRAPHY." Matalensa: Journal of Photography and Media 1, no. 1 (2021): 72. https://doi.org/10.26887/matalensa.v1i1.2194.

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West Sumatra has many traditional foods, one of which is Sumbareh. This food is not widely known by the public. This encourages the craftsman to visualize Sumbareh in the work of food photography. Presenting with a different concept than before, namely presenting with traditional and modern concepts. Use traditional objects and modern properties in their setup. The collection uses high-speed techniques in some works in addition to the craftsmanship also presents symbols and semiotics to convey the message. The purpose of the creation of this work is to present a new concept and arrangement fro
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Pace, Michael L., Jonathan J. Cole, Stephen R. Carpenter, et al. "Whole-lake carbon-13 additions reveal terrestrial support of aquatic food webs." Nature 427, no. 6971 (2004): 240–43. http://dx.doi.org/10.1038/nature02227.

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Dissertations / Theses on the topic "Food additions"

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Hadwen, Wade Lynton, and w. hadwen@mailbox gu edu au. "Effects of Nutrient Additions on Dune Lakes on Fraser Island, Australia." Griffith University. Australian School of Environmental Studies, 2002. http://www4.gu.edu.au:8080/adt-root/public/adt-QGU20030304.091718.

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Given the rapidly increasing visitation levels to Fraser Island, there is increasing concern that tourist activities may threaten the long-term ecological health of the region's unique dune lakes. This project aimed to investigate the consequences of tourist use of Fraser Island's dune lakes and to develop appropriate monitoring tools and management objectives in light of the projected increases in visitation levels in the foreseeable future. The initial phase of this research aimed to identify the relative importance of some of the most popular dune lakes on the island as key destinations for
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Hadwen, Wade. "Effects of Nutrient Additions on Dune Lakes on Fraser Island, Australia." Thesis, Griffith University, 2002. http://hdl.handle.net/10072/368084.

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Given the rapidly increasing visitation levels to Fraser Island, there is increasing concern that tourist activities may threaten the long-term ecological health of the region's unique dune lakes. This project aimed to investigate the consequences of tourist use of Fraser Island's dune lakes and to develop appropriate monitoring tools and management objectives in light of the projected increases in visitation levels in the foreseeable future. The initial phase of this research aimed to identify the relative importance of some of the most popular dune lakes on the island as key destinations fo
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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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Гущенко, В. А., та Вероника Владимировна Горбенко. "Влияние пищевых добавок на здоровье человека". Thesis, НТУ "ХПИ", 2015. http://repository.kpi.kharkov.ua/handle/KhPI-Press/25338.

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Необходимость широкого информирования населения о влиянии продуктов, содержащих потенциально опасные пищевые добавки.<br>Necessity of wide information of population about influencing of the products, containing potentially dangerous food additions.
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Eriksson, Mikael. "The Role of Soil Biology and Plant Health – Brandywine Tomatoes Grown with Different Microbial Additions." Thesis, KTH, Skolan för kemi, bioteknologi och hälsa (CBH), 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-290296.

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The microbial life in the soil is essential for providing a functioning habitat for plants to grow. A literature study was conducted to investigate the knowledge and science behind soil biology. The purpose of this study was to define what is soil health and how it is influenced by the soil microbial communities. The literature study concluded that the ability of soil biology to benefit plants includes a variety of aspects. Nutrient availability, soil structure and pest resistance are all greatly influenced by soil microbes.  To practically examine these theories, an experiment was conducted w
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NAKATSUBO, MARIANA A. S. "Bioacessibilidade de Hg em peixes de diferentes níveis tróficos, originário da Amazônia." reponame:Repositório Institucional do IPEN, 2017. http://repositorio.ipen.br:8080/xmlui/handle/123456789/28018.

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Submitted by Pedro Silva Filho (pfsilva@ipen.br) on 2017-11-17T16:46:06Z No. of bitstreams: 0<br>Made available in DSpace on 2017-11-17T16:46:06Z (GMT). No. of bitstreams: 0<br>No Brasil, principalmente na região Amazônica, o pescado representa uma importante fonte proteica, especialmente para as populações indígenas e ribeirinhas. Por outro lado, estudos demonstram altos níveis de mercúrio (Hg), nos pescados desta região. O Hg é conhecido por ser altamente neurotóxico e por possuir efeito bioacumulativo, sendo os peixes a principal via de contaminação pelo homem. Neste trabalho, foi realizad
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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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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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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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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
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Books on the topic "Food additions"

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Christopher, Bauernfeind J., and Lachance Paul A, eds. Nutrient additions to food: Nutritional, technological, and regulatory aspects. Food & Nutrition Press, 1991.

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Institute of Medicine (U.S.). Committee on Food Chemicals Codex. Food chemicals codex. 5th ed. National Academy Press, 2003.

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Additives, Joint FAO/WHO Expert Committee on Food. Combined compendium of food additive specifications: Joint FAO/WHO Expert Committee on Food Additives : all specifications monographs from the 1st to the 65th meeting (1956-2005). Food and Agriculture Organization of the United Nations, 2005.

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Metcalfe, Dean D. Food allergy: Adverse reactions to foods and food additives. 4th ed. Blackwell Pub., 2008.

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Hong-Shum, Lily, and Jim Smith. Food additives data book. 2nd ed. Wiley-Blackwell, 2011.

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Great Britain. Ministry of Agriculture, Fisheries and Food. Food Safety Directorate., ed. Intolerance to foods, food ingredients and food additives. Food Safety Directorate, MAFF, 1987.

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D, Metcalfe Dean, Sampson Hugh A, and Simon Ronald A, eds. Food allergy: Adverse reactions to foods and food additives. 3rd ed. Blackwell, 2003.

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Hanssen, Maurice. E for additives: The best-selling, award winning definitive E number guide. Harper Collins, 1996.

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Canada. Translation Bureau. Terminology and Linguistic Services Directorate., ed. Vocabulaire des additifs alimentaires =: Vocabulary of food additives. Secrétariat d'Etat du Canada, 1990.

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Umweltschutz, Schweizerische Gesellschaft fur, ed. Additifs alimentaires: Souvent superflus parfois bienvenus. 2nd ed. Georg, 1991.

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Book chapters on the topic "Food additions"

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Masters, William A., and Amelia B. Finaret. "Food in the Macroeconomy: The Whole is More Than the Sum of its Parts." In Food Economics. Springer International Publishing, 2024. http://dx.doi.org/10.1007/978-3-031-53840-7_9.

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AbstractThis chapter shows how the food system interacts with society and the economy as a whole. That larger macroeconomy involves the circular flow of goods and services exchanged among people within each country, including their trade and investment with other people in the rest of the world. The exchange of goods and services among households and businesses is facilitated by a supply of money from the government’s central bank, and a set of public services and goods provided through the government using tax revenue and additions to the money supply issued by the central bank. The governmen
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Demir, Nurullah, and Ebubekir Izol. "Significant Parameters in Honey Safety." In Food Safety. Nobel Tip Kitabevleri, 2024. http://dx.doi.org/10.69860/nobel.9786053358787.32.

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Food safety is the responsibility of the FAO/WHO Codex Alimentarius Expert Commission to ensure the production of healthy and perfect food. It is expressed as complying with the necessary rules and taking precautions during production, processing, storage, and distribution. The food safety concern associated with honey is of particular significance due to its production and marketing processes being subject to comparatively less regulation and control, unlike other agricultural goods. The issue of honey residue and the potential adulteration of honey with sugar additions has led customers to s
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Nagaraju, D. N., I. K. Kunwar, and C. Manoharachary. "Mycofloristics of Some Forest Localities in Khammam: Some New Additions to the Fungi of Andhra Pradesh, India." In Microbial Diversity and Biotechnology in Food Security. Springer India, 2014. http://dx.doi.org/10.1007/978-81-322-1801-2_12.

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Conning, D. M., and K. R. Butterworth. "Foods and Food Additives." In The Future of Predictive Safety Evaluation. Springer Netherlands, 1986. http://dx.doi.org/10.1007/978-94-009-4139-7_8.

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Sanchez, Marc C. "Food Additives." In Food Science Text Series. Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-12472-8_6.

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Sun, Baoguo, and Jing Wang. "Food Additives." In Food Safety in China. John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781119238102.ch12.

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Vaclavik, Vickie A., Elizabeth W. Christian, and Tad Campbell. "Food Additives." In Food Science Text Series. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-46814-9_17.

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Lessof, Maurice H. "Food Additives." In Food Intolerance. Springer US, 1992. http://dx.doi.org/10.1007/978-1-4899-4503-7_7.

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Boley, Nicholas P. "Food additives." In Principles and Applications of Gas Chromatography in Food Analysis. Springer US, 1990. http://dx.doi.org/10.1007/978-1-4613-0681-8_10.

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Vieira, Ernest R. "Food Additives." In Elementary Food Science. Springer US, 1996. http://dx.doi.org/10.1007/978-1-4757-5112-3_13.

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Conference papers on the topic "Food additions"

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Moga, Madalina, Mihaela Tita, Adelina Constantinescu, and Ovidiu Tita. "VALORIFICATION OF PRUNUS CERASIFERA FRUITS (PULP, PEEL, WHOLE FRUIT) FOR YOGURT PRODUCTION." In 24th SGEM International Multidisciplinary Scientific GeoConference 24. STEF92 Technology, 2024. https://doi.org/10.5593/sgem2024/4.1/s18.45.

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Sustainable food production is growing along with consumer demands to find healthy products. The management and minimization of food by-products and the recovery of products with low economic value represent both a trend and a current necessity for the food industry. Prunus cerasifera is a species of plum native to Southeast Europe and Western Asia. It is also called Cherry Plum and Myrobolan Plum. It is cultivated mainly as an ornamental plant with several varieties differing in leaf and bud color and secondarily for fruit production. The fruits have a limited use, most often they are used in
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Olluyn, N., E. Verleysen, L. Siciliani, et al. "Identification and characterization of inorganic food additives and pearlescent pigments in sprays for food decoration by STEM-EDX." In 7th IMEKOFOODS International Conference. IMEKO, 2025. https://doi.org/10.21014/tc23-2023.019.

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Blumberg, John G. "The Regulation of Drinking Water Additives in the United States." In CORROSION 1985. NACE International, 1985. https://doi.org/10.5006/c1985-85370.

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Abstract At the federal level, EPA has primary authority over additives to public drinking water systems pursuant to its mandate in the Safe Drinking Water Act. FDA has authority over additives to bottled water and water used in food. Some states and territories have been delegated primary enforcement authority. EPA has proposed a "private-sector program" whereby a nongovernmental entity would provide product evaluation and technical advisories on drinking water additives. Both common law liability and federal statutory remedies can arise for the negligent use or intentional misuse of drinking
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Puscaselu, Roxana Gheorghita, and Gheorghe Gutt. "THE UNSEEN TRAP IN THE DEVELOPMENT OF BIOPOLYMERIC MATERIALS WITH NATURAL ADDITIONS: THE IMPORTANCE OF USING HIGH QUALITY ESSENTIAL OILS." In 22nd SGEM International Multidisciplinary Scientific GeoConference 2022. STEF92 Technology, 2022. http://dx.doi.org/10.5593/sgem2022/6.1/s25.18.

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The benefits of using biopolymers in the food industry have motivated the scientists to develop products with better characteristics than the regular ones. Biocompatibility with the human body, edibility and ease of use have paved the way for biopolymers such as agar, sodium alginate, carrageenan, chitosan, etc. for using it in the biomedical and pharmaceutical industries. In addition to their well-known characteristics, biopolymers have the ability to incorporate various natural substances, representing an almost perfect matrix for them. Studies have shown the effectiveness of incorporating n
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Popescu, Georgeta-Sofia, Anisoara Ienciu, Luminita Pirvulescu, Florina Radu, and Despina Maria Bordean. "IMPROVING THE QUALITY OF UNHEATED TOMATO JUICE BY USING PLANTS RICH IN BIOACTIVE COMPONENTS." In 23rd SGEM International Multidisciplinary Scientific GeoConference 2023. STEF92 Technology, 2023. http://dx.doi.org/10.5593/sgem2023v/6.2/s25.32.

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Tomatoes (Solanum Lycopersicum) are fruits rich in bioactive substances, especially compounds with antioxidant characteristics. Tomato fruits are a source of vitamin C, having beneficial properties for health. Current indications lead us to the conclusion that tomato fruits are potential candidates for the study of bioactivity, as well as for functionally developed fruits. The activity of these bioactive compounds is to combat the activity of free radicals. Tomatoes are the most popular vegetable crop in the world. These vegetables are important due to their high contribution to human health a
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Barker, Alexandra. "Crisiscity: Cyborg Infrastructure in the Anthropocene." In 109th ACSA Annual Meeting. ACSA Press, 2021. http://dx.doi.org/10.35483/acsa.am.109.18.

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In the Anthropocene thesis, nature is partly a human creation. Human activity has affected all ecologic, geologic and biological systems, eroding the boundary between human and non-human life and between nature and culture, producing catastrophic impacts on the Earth that have brought us to a point of climate crisis. As recent texts have argued, the cur¬rent social and health crises are direct resultants of human actions dating back to the time of Western colonization. Human pollution of the global ecosystem has produced the climate crisis. As the pandemic of COVID-19 continues to show, the he
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Chirico Scheele, Stefania, and Paul F. Egan. "Effect of Varied Additives on the Texture and Shape Stability of 3d Printed Mashed Potato and Pumpkin." In ASME 2022 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. American Society of Mechanical Engineers, 2022. http://dx.doi.org/10.1115/detc2022-89415.

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Abstract Three-dimensional (3D) food printing has grown exponentially in recent years due to its capabilities for customized food designs, minimal food waste, and personalized nutrition. A current challenge in 3D food printing is the design of extrudable food materials that enable customized shape fabrication and retention due to the complexity of food matrices. Additives such as starches and gums have been employed to improve food mechanical properties and thus printability, however, few studies have investigated further food additives that may affect the manufacturability and lifecycle of pr
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Konrath, Austin, Abigail R. Clarke-Sather, Regina Laroche, Morgan Bliss, and Rumbidzai Masawi. "The Giving Garden: Realizing Community and Fostering a Connection to the Land Through Co-Design in Duluth, Minnesota." In ASME 2023 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. American Society of Mechanical Engineers, 2023. http://dx.doi.org/10.1115/detc2023-116756.

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Abstract Communities with Healthy Food Priority Areas (HFPA) across the U.S. decreased the quality of life and well-being of individuals. Duluth, Minnesota suffers from several HFPAs. In response, a local organization, “the St. Mark Giving Garden”, promotes healthy living, centering African American resiliency and traditional identity through the communal production of culturally relevant foods. The organization started a community garden in an existing garden site to remedy the food disparities in the Central and East Hillside neighborhoods of Duluth. After success in the 2022 growing season,
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Boyd, Abigail, Joey Talbert, and Nuria Acevedo. "Addition of cholesterol esterase substantially enhances phytosterol ester bioaccessibility in emulsions with different droplet sizes using a standardized in vitro digestion model." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/oplq4898.

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In vitro digestion models are an important tool for the evaluation of foods and supplements, especially foods containing nutraceuticals and bioactive compounds. The INFOGEST network of researchers has published multiple iterations of a static in vitro digestion protocol for the study of food digestion. However, the protocol currently lacks cholesterol esterase (CE) activity during the intestinal phase, and few studies have attempted to evaluate its incorporation into the model. In the present study, the effect of additional CE on phytosterol ester (PSE) bioaccessibility in oil-in-water emulsio
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Handayani, Ratna, Melina Christine, and Bryan Anders. "Purslane (Portulaca Oleracea L.) Leaves Extract Addition in Jelly Candy Making." In ASEAN Food Conference. SCITEPRESS - Science and Technology Publications, 2019. http://dx.doi.org/10.5220/0009992400830090.

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Reports on the topic "Food additions"

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Toossi, Saied, and Jordan W. (Jordan William) Jones. food and nutrition assistance landscape. Economic Research Service, U.S. Department of Agriculture,, 2023. http://dx.doi.org/10.32747/2023.8054020.ers.

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The U.S. Department of Agriculture (USDA) administers 15 domestic food and nutrition assistance programs that affect the lives of millions of people and account for roughly two-thirds of USDA's annual budget. In response to the Coronavirus (COVID-19) pandemic, USDA launched additional temporary programs and implemented numerous policy changes that expanded the scope and coverage of existing programs. Together, these programs contributed to $183 billion in spending on food and nutrition assistance programs in fiscal year (FY) 2022 (October 1, 2021-September 30, 2022). This report uses prelimina
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Regulated Products Risk Assessment Team. Safety assessment: Cannabidiol (CBD) isolate as a novel food for use in a range of food categories including food supplements. Food Standards Agency, 2024. http://dx.doi.org/10.46756/sci.fsa.okw212.

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An application was submitted to the Food Standards Agency (FSA) and Food Standards Scotland (FSS) in February 2021 from Cannaray Brands Ltd (“the applicant”) for the authorisation of cannabidiol (CBD) isolate as a novel food. The novel food is a &gt;98% pure form CBD isolate which is intended to be used as a food ingredient in food supplements, beverages, and confectionary for adults. For CBD a provisional Acceptable Daily Intake (ADI) of 10 mg/day has been published by the FSA and was considered in assessing this novel food. The provisional ADI (section 2.7) was recommended, subject to the ex
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Regulated Products Risk Assessment Team. Safety assessment: Synthetic Cannabidiol (CBD) as a novel food for use in food supplements. Food Standards Agency, 2024. http://dx.doi.org/10.46756/sci.fsa.fei457.

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An application was submitted to the Food Standards Agency (FSA) and Food Standards Scotland (FSS) in January 2021 from Chanelle McCoy CBD Ltd (“the applicant”) for the authorisation of synthetic cannabidiol (CBD) as a novel food. The novel food is a synthetic &gt;98% pure form CBD which is intended to be used as food supplements for adults. For CBD a provisional Acceptable Daily Intake (ADI) of 10 mg/day has been published by the FSA and was considered in assessing this novel food. The provisional ADI (section 2.7) was recommended, subject to the existing advice to consumers that pregnant and
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Cairo, Jessica, Iulia Gherman, and Paul Cook. The effects of consumer freezing of food on its use-by date. Food Standards Agency, 2021. http://dx.doi.org/10.46756/sci.fsa.ret874.

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The current Food Standards Agency consumer guidance states that consumers can freeze pre-packed food right up to the “use-by” date and, once food has been defrosted, it should be consumed within 24 hours. This strategic review has collated relevant data to determine whether there is an increased risk in relation to freezing ready-to-eat and non-ready-to-eat foods on the use-by date compared to the day before the use-by date. The review has focused on how the shelf-life of a food is determined and the effects of freezing, thawing and refrigeration on foodborne pathogens, including Bacillus spp.
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TERENTIEV, S., O. GRUNINA, and L. PONOMAREVA. FEATURES OF THE PRODUCTION OF DOUGH SEMI-FINISHED PRODUCT PRODUCED USING LENTIL FLOUR. Science and Innovation Center Publishing House, 2022. http://dx.doi.org/10.12731/2070-7568-2022-11-2-4-15-22.

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Bread consumption has a stable increase in the territory of Russia and in particular in the Ulyanovsk and Samara regions. Bread, as a fairly low-priced product, is in high demand among consumers, but this product is not biologically saturated with useful substances, therefore, in modern production, a number of techniques are used to increase the nutritional and biological value of these types of products. In our work, one of these methods will be considered - the introduction of lentil flour into dough preparations. The problem is that the state policy regarding import substitution, aimed at r
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Cole, G. H., R. A. Richardson, and E. J. Yarger. Additional dynamometer tests of the Ford Ecostar Electric Vehicle No. 41. Office of Scientific and Technical Information (OSTI), 1996. http://dx.doi.org/10.2172/279700.

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7

Rabbitt, Matthew P., Laura J. Hales, Michael P. Burke, and Alisha Coleman-Jensen. Statistical supplement to household food security in the United States in 2022. Economic Research Service, U.S. Department of Agriculture, 2023. http://dx.doi.org/10.32747/2023.8134352.ers.

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This supplement provides statistics that complement those in Household Food Security in the United States in 2022. That research report provides the primary national statistics on household food security, food spending, and use of Federal food and nutrition assistance programs by food-insecure households. Additional statistics here cover component items of the household food security measure, the frequency of occurrence of food-insecure conditions, and selected statistics on household food security, food spending, and use of Federal and community food and nutrition assistance programs
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Rabbitt, Matthew P., Madeline Reed-Jones, Laura J. Hales, and Michael P. Burke. Statistical supplement to household food security in the United States in 2023. Economic Research Service, U.S. Department of Agriculture, 2024. https://doi.org/10.32747/2024.8753946.ers.

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This supplement provides statistics that complement those in the Household Food Security in the United States in 2023 report (Report No. ERR-337), a research report that presents the primary national statistics on household food security, food spending, and the use of Federal food and nutrition assistance programs by food-insecure households. Additional statistics here cover component items of the household food security measure, the frequency of occurrence of food-insecure conditions, and selected statistics on household food security, food spending, and the use of Federal and community food
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Jones, Jordan W. (Jordan William), and Saied Toossi. The food and nutrition assistance landscape. Economic Research Service, U.S. Department of Agriculture, 2024. http://dx.doi.org/10.32747/2024.8453401.ers.

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The U.S. Department of Agriculture (USDA) administers 16 domestic food and nutrition assistance programs that affect the lives of millions of people and account for roughly two-thirds of USDA's annual budget. In response to the Coronavirus (COVID-19) pandemic, USDA launched additional temporary programs and implemented numerous policy changes that expanded the scope and coverage of existing programs. Together, these programs contributed to $166.4 billion in spending on food and nutrition assistance programs in fiscal year (FY) 2023 (October 1, 2022-September 30, 2023). This report uses prelimi
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Haynes, Ben, Tahmnina Khan, Ruth Willis, Camilla Alexander-White, and Alan Boobis. Joint position paper from the Advisory Committee on Novel Foods and Processes (ACNFP) & Committee on Toxicity (COT) on establishing a provisional acceptable daily intake (ADI) for pure form (≥98%) cannabidiol (CBD) in foods, based on new evidence. Food Standards Agency, 2023. http://dx.doi.org/10.46756/sci.fsa.zcg392.

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Following the announcement by the FSA that from 31st March 2021, all CBD products on the market must have their safety assured by companies submitting a valid safety application, there have been a large number of CBD-related novel food applications. Consequently, a significant level of additional data has become available that requires review. A joint Subgroup of the ACNFP and COT was formed to address a series of questions in relation to the safety of CBD-containing and hemp-derived ingredients. The overarching aim of the Subgroup is to enable the FSA to perform risk assessments for CBD in fo
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