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Journal articles on the topic 'Food additions'

Author: Grafiati

Published: 30 May 2022

Last updated: 31 July 2025

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1

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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2

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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3

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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5

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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6

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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7

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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10

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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11

Cram, Jeremy M., Peter M. Kiffney, Ryan Klett, and Robert L. Edmonds. "Do fall additions of salmon carcasses benefit food webs in experimental streams?" Hydrobiologia 675, no. 1 (2011): 197–209. http://dx.doi.org/10.1007/s10750-011-0819-9.

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12

Guenard, Rebecca. "The latest additions to eco-friendly cleaning." INFORM International News on Fats, Oils, and Related Materials 32, no. 5 (2021): 6–10. http://dx.doi.org/10.21748/inform.05.2021.06.

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Cleaning formulators are developing new ways to make household and industrial cleaners better for the environment, but will their ingredients be accepted by consumers? One company found that adding protein to cleaners for vehicles used in public transportation reduces how often they need to be cleaned. Another company experienced the same effect with probiotics. They have added them to household surface cleaners and odor neutralizers.

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Szyłak, Artur, Wiktoria Kostrzewa, Jacek Bania, and Aleksandra Tabiś. "Do You Know What You Eat? Kebab Adulteration in Poland." Foods 12, no. 18 (2023): 3380. http://dx.doi.org/10.3390/foods12183380.

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In recent years, consumer interest in meat authenticity has increased. Fraudulent claims are most likely to be regarding meat origin, meat substitution, meat processing treatment, and non-meat ingredient additions. This study focuses on the substitution of meat species in processed kebab-like food sales in Poland. The growing popularity of kebab-like foods and the limited number of official inspections of this type of food make this topic interesting. In this study, the results reveal that 60% of the foods analyzed contain an undeclared ingredient or the substitution of an expensive ingredient

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Hearst, Mary O., Jayne A. Fulkerson, Michelle Parke, and Lauren Martin. "Validation of a home food inventory among low-income Spanish- and Somali-speaking families." Public Health Nutrition 16, no. 7 (2012): 1151–58. http://dx.doi.org/10.1017/s1368980012004508.

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AbstractObjectiveTo refine and validate an existing home food inventory (HFI) for low-income Somali- and Spanish-speaking families.DesignFormative assessment was conducted using two focus groups, followed by revisions of the HFI, translation of written materials and instrument validation in participants’ homes.SettingTwin Cities Metropolitan Area, Minnesota, USA.SubjectsThirty low-income families with children of pre-school age (fifteen Spanish-speaking; fifteen Somali-speaking) completed the HFI simultaneously with, but independently of, a trained staff member. Analysis consisted of calculati

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Dobson, Miriam C., Philip H. Warren, and Jill L. Edmondson. "Assessing the Direct Resource Requirements of Urban Horticulture in the United Kingdom: A Citizen Science Approach." Sustainability 13, no. 5 (2021): 2628. http://dx.doi.org/10.3390/su13052628.

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Interest in urban food production is growing; recent research has highlighted its potential to increase food security and reduce the environmental impact of food production. However, resource demands of urban horticulture are poorly understood. Here, we use allotment gardens in the United Kingdom to investigate resource demands of urban horticultural production across the country. We conducted a nationwide citizen science project using year-long allotment ‘diaries’ with allotment gardeners (n = 163). We analysed a variety of resources: transportation; time; water use; inputs of compost, manure

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Landfeld, A., P. Novotná, and M. Houška. "Influence of the amount of rennet, calcium chloride addition, temperature, and high-pressure treatment on the course of milk coagulation." Czech Journal of Food Sciences 20, No. 6 (2011): 237–44. http://dx.doi.org/10.17221/3537-cjfs.

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Coagulated gel was characterised using an oscillation rheometer Rheostress RS 150. The influence was monitored of the additions of rennet and CaCl2, of temperature, and of high-pressure treatment on the properties of coagulated gel. Parameters of coagulation were assessed, i.e. elastic modulus G&rsquo;, the time of the start of coagulation t0, and the time constant of congealation &tau;. In monitoring the influence of increasing additions of rennet and CaCl2, and of temperature increase, it was found that the time of the start of coagulation t0 and the time constant of congealation t d

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Benjamin, Joseph R., J. Ryan Bellmore, Emily Whitney, and Jason B. Dunham. "Can nutrient additions facilitate recovery of Pacific salmon?" Canadian Journal of Fisheries and Aquatic Sciences 77, no. 10 (2020): 1601–11. http://dx.doi.org/10.1139/cjfas-2019-0438.

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Multiple restoration actions have been implemented in response to declining salmon populations. Among these is the addition of salmon carcasses or artificial nutrients to mimic marine-derived nutrients historically provided by large spawning runs of salmon. A key assumption in this approach is that increased nutrients will catalyze salmon population growth. Although effects on aquatic ecosystems have been observed during treatments, it is unclear whether permanent population increases for salmon will occur. To test this assumption and address associated uncertainties, we linked a food web mode

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18

Choi, Jin-Hee, Ji-Hye Chu, Hae-Yeon Choi, Hee-Kyung Jeon, Jong-Dae Park, and Jung-Min Sung. "Quality characteristics of jeungpyeon with different additions of won-ju (raw makgeolli)." Korean Journal of Food Preservation 29, no. 6 (2022): 965–75. http://dx.doi.org/10.11002/kjfp.2022.29.6.965.

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In this study, by replacing makgeolli in jeungpyeon manufacturing with won-ju (raw makgeolli) and standardizing the mixing ratio, it was intended to provide information that could suit consumers’ tastes and utilize the added value of won-ju (R10, R20, R30, R40 means amounts of raw makgeolli). Raw makgeolli content did not significantly differ in moisture content. pH, L value, hardness and gumminess decreased with increasing addition of raw makgeolli, while the b value, adhesiveness, springiness, cohesiveness, and chewiness were increased. The specific volume was the highest following method R3

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19

Singh, Vinay Kumar, Soumyadeep Rajwar, and Raghvendra Singh. "Additions to the Flora of Chandra Prabha Wildlife Sanctuary, Uttar Pradesh, India." Indian Forester 149, no. 6 (2023): 694. http://dx.doi.org/10.36808/if/2023/v149i6/164885.

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20

Nyman, Patricia J., William Limm, Timothy H. Begley, and Stuart J. Chirtel. "Single-Laboratory Validation of a Method for the Determination of Select Volatile Organic Compounds in Foods by Using Vacuum Distillation with Gas Chromatography/Mass Spectrometry." Journal of AOAC INTERNATIONAL 97, no. 2 (2014): 510–20. http://dx.doi.org/10.5740/jaoacint.13-294.

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Abstract Recent studies showed that headspace and purge and trap methods have limitations when used to determine volatile organic compounds (VOCs) in foods, including matrix effects and artifact formation from precursors present in the sample matrix or from thermal decomposition. U.S. Environmental Protection Agency Method 8261A liberates VOCs from the sample matrix by using vacuum distillation at room temperature. Themethod was modified and validated for the determination of furan, chloroform, benzene, trichloroethene, toluene, and sytrene in infant formula, canned tuna (in water), peanut but

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21

Panday, Samiran, Sudhansu Sekhar Dash, and Vikas Kumar. "Additions of Four Lesser-Known Species to the Flora of Arunachal Pradesh, India." Indian Forester 148, no. 1 (2022): 104. http://dx.doi.org/10.36808/if/2022/v148i1/157921.

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22

Schweiger, Sabine, and Stan Boutin. "The effects of winter food addition on the population dynamics of Clethrionomys rutilus." Canadian Journal of Zoology 73, no. 3 (1995): 419–26. http://dx.doi.org/10.1139/z95-047.

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Peaks in red-backed vole (Clethrionomys rutilus) populations are associated with high survival in the previous winter and we tested the hypothesis that winter persistence is determined by food supply. We supplied sunflower seeds to voles in a replicated design during winter in two consecutive years. The study began when voles were at peak density and the pattern of change was one of decline to low density over the first winter followed by constant low densities. Food addition increased persistence of individuals slightly in the first winter and significantly in the second winter. Despite highe

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23

DARMAWAN, Muhammad Bintang, and Ihsana El KHULUQO. "EVALUATION OF ADDITIONAL FOOD PROGRAM FOR SCHOOL CHILDREN." JKP | Jurnal Kepemimpinan Pendidikan 3, no. 1 (2020): 374–80. http://dx.doi.org/10.22236/jkpuhamka.v3i1.5691.

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This research aims to see the level of success in achieving the goals set for the Evaluation of School Child Supplement Program. This research is a qualitative descriptive study using an evaluation Discrepancy Evaluation Model (DEM) Input, Process, Output, to find out the level of success in achieving the goals set at Evaluation of Service Quality in School Child Supplement Program at SDN Pluit 03 Kelurahan Pluit North Jakarta. The subjects of this study were the Principal, Vice Principal and Chair of the Committee. Data collection techniques with the study of documentation, observation and in

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Jayasinghe, Himesh Dilruwan, Sarath Sanjeewa Rajapakshe, and Tharindu Ranasinghe. "New additions to the larval food plants of Sri Lankan butterflies (Insecta: Lepidoptera: Papilionoidea)." Journal of Threatened Taxa 13, no. 2 (2021): 17731–40. http://dx.doi.org/10.11609/jott.6875.13.2.17731-17740.

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Larval food plants (LFPs) of Sri Lankan butterflies have been well documented recently with the aid of studies done by numerous researchers. In this paper, we present further records, 118 LFPs used by 83 butterflies and 145 plant-butterfly combinations. LFPs of Lethe dynsate and Potanthus pseudomaesa pseudomaesa are reported for the first time in Sri Lanka. Important observations, possible LFPs and LFP preferences of rare and threatened butterfly species, are discussed. This information on plant-butterfly interactions will play an important role in conservation management of both plant and but

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Chaher, Nour El Houda, Abdallah Nassour, Moktar Hamdi, and Michael Nelles. "Monitoring of Food Waste Anaerobic Digestion Performance: Conventional Co-Substrates vs. Unmarketable Biochar Additions." Foods 10, no. 10 (2021): 2353. http://dx.doi.org/10.3390/foods10102353.

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This study proposed the selection of cost-effective additives generated from different activity sectors to enhance and stabilize the start-up, as well as the transitional phases, of semi-continuous food waste (FW) anaerobic digestion. The results showed that combining agricultural waste mixtures including wheat straw (WS) and cattle manure (CM) boosted the process performance and generated up to 95% higher methane yield compared to the control reactors (mono-digested FW) under an organic loading rate (OLR) range of 2 to 3 kg VS/m3·d. Whereas R3 amended with unmarketable biochar (UBc), to aroun

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Lepschi, B. J. "Food of Some Birds in Southern Australia: Additions to Barker & Vestjens, Part 2." Emu - Austral Ornithology 97, no. 1 (1997): 84–87. http://dx.doi.org/10.1071/mu97009.

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Lepschi, B. J. "Food of Some Birds in Eastern New South Wales: Additions to Barker & Vestjens." Emu - Austral Ornithology 93, no. 3 (1993): 195–99. http://dx.doi.org/10.1071/mu9930195.

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Boudová Pečivová, Pavlína, Markéta Korcová, Jaroslav Švach, Vlastimil Kubáň, and Jiří Mlček. "Comparison of Chemical, Textural and Organoleptic Properties of Pastry Sheets with Two Different Additives." International Journal of Food Engineering 10, no. 3 (2014): 533–41. http://dx.doi.org/10.1515/ijfe-2012-0099.

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Abstract The effect of additions of Arabic gum and commercially used additive Frosty, commonly used for the bread production which is intended for freezing, on the quality of pastry sheets was determined. Frosty decreased active acidity and conversely increased titration acidity in the wheat flour dough and in final products. Higher addition of Arabic gum prolonged the freshness (= moisture) more than Frosty. Arabic gum had insignificant effect on the titration acidity or pH of the dough or the titration acidity of the final products. Both additions of Arabic gum (15 g kg−1 and 30 g kg−1) and

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Hu, Kun, Guoning Zhou, Jia Chen, Nalume Gerald Wafula, and Guangming Li. "Effects of Calcium Peroxide Dosage on Physicochemical Parameters, Organic Matter Degradation, Humification, and Microbial Community Succession During Food Waste Composting." Waste 3, no. 1 (2025): 3. https://doi.org/10.3390/waste3010003.

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To verify the possible roles of calcium peroxide (CaO2) in addressing the key challenges of aerobic composting of food waste, including long composting duration, poor compost product quality, and gas emissions during composting, this study conducted a 38-day composting experiment using artificially blended food waste. Five containers were employed for investigating the effects of five doses of CaO2 (0%, 5%, 10%, 15%, and 20%, w/w) on physicochemical parameters, organic matter (OM) degradation, and humification during composting. Additionally, more evidence from a microbial perspective was prov

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Zhou, Yan, Xuedong Zhang, Yue Wang, and Hongbo Liu. "Mechanism and Effect of Amino Acids on Lactic Acid Production in Acidic Fermentation of Food Waste." Fermentation 10, no. 4 (2024): 179. http://dx.doi.org/10.3390/fermentation10040179.

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Amino acids, particularly the ones that cannot be synthesised during fermentation, are reportedly to be key nutrients for anaerobic fermentation processes, and some of the acids are also intermediate products of anaerobic fermentation of protein-rich waste. To date, particularly, there is a lack of research on the effects of some amino acids, such as cysteine, glycine, aspartic acid, and valine, on lactic production from the fermentation of food waste and also the mechanisms involved in the process. Thus, this study investigated the effects of the four different amino acids on lactic acid prod

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Reynolds, W. D., C. F. Drury, C. S. Tan, and X. M. Yang. "Temporal effects of food waste compost on soil physical quality and productivity." Canadian Journal of Soil Science 95, no. 3 (2015): 251–68. http://dx.doi.org/10.4141/cjss-2014-114.

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Reynolds, W. D., Drury, C. F., Tan, C. S. and Yang, X. M. 2015. Temporal effects of food waste compost on soil physical quality and productivity. Can. J. Soil Sci. 95: 251–268. The benefits of compost additions on soil organic carbon content and crop productivity are extant in the literature, but detailed studies of compost effects on soil physical quality (SPQ) are limited. The objective of this study was therefore to describe how one-time additions of compost impact the immediate, mid-term and long-term SPQ and crop yields of an agricultural soil. Food waste compost (FWC) was incorporated on

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32

Seo, Seung-Ho, Chang-Su Na, Dae-Hwan Youn, Seon-A. Yoo, Seong-Eun Park, and Hong-Seok Son. "Effectiveness of banana additions for completion of stuck and sluggish fermentation of blueberry wine." LWT - Food Science and Technology 64, no. 2 (2015): 1143–48. http://dx.doi.org/10.1016/j.lwt.2015.07.038.

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Kimiywe, J. "Food and nutrition security: challenges of post-harvest handling in Kenya." Proceedings of the Nutrition Society 74, no. 4 (2015): 487–95. http://dx.doi.org/10.1017/s0029665115002414.

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Presently, close to 1 billion people suffer from hunger and food insecurity. Statistics in Kenya indicates that over 10 million people suffer from chronic food insecurity and poor nutrition, 2–4 million people require emergency food assistance at any given time with nearly 30 % of Kenya's children being undernourished, 35 % stunted while micro-nutrient deficiency is wide spread. Key among the challenges contributing to inadequate foods include lack of certified seeds, seasonal production (rain-fed), high post-harvest losses and wastages, poor transportation, low value additions which reduce th

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Clement, T., M. Perez, J. R. Mouret, I. Sanchez, J. M. Sablayrolles, and C. Camarasa. "Metabolic Responses of Saccharomyces cerevisiae to Valine and Ammonium Pulses during Four-Stage Continuous Wine Fermentations." Applied and Environmental Microbiology 79, no. 8 (2013): 2749–58. http://dx.doi.org/10.1128/aem.02853-12.

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ABSTRACTNitrogen supplementation, which is widely used in winemaking to improve fermentation kinetics, also affects the products of fermentation, including volatile compounds. However, the mechanisms underlying the metabolic response of yeast to nitrogen additions remain unclear. We studied the consequences forSaccharomyces cerevisiaemetabolism of valine and ammonium pulses during the stationary phase of four-stage continuous fermentation (FSCF). This culture technique provides cells at steady state similar to that of the stationary phase of batch wine fermentation. Thus, the FSCF device is an

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Kidd, Karen A., Michael J. Paterson, Michael D. Rennie, et al. "Direct and indirect responses of a freshwater food web to a potent synthetic oestrogen." Philosophical Transactions of the Royal Society B: Biological Sciences 369, no. 1656 (2014): 20130578. http://dx.doi.org/10.1098/rstb.2013.0578.

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Endocrine-disrupting chemicals (EDCs) in municipal effluents directly affect the sexual development and reproductive success of fishes, but indirect effects on invertebrate prey or fish predators through reduced predation or prey availability, respectively, are unknown. At the Experimental Lakes Area in northwestern Ontario, Canada, a long-term, whole-lake experiment was conducted using a before-after-control-impact design to determine both direct and indirect effects of the synthetic oestrogen used in the birth control pill, 17α-ethynyloestradiol (EE2). Algal, microbial, zooplankton and benth

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Van De Bund, Wouter J., and Ellen Van Donk. "Effects of fish and nutrient additions on food-web stability in a charophyte-dominated lake." Freshwater Biology 49, no. 12 (2004): 1565–73. http://dx.doi.org/10.1111/j.1365-2427.2004.01301.x.

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Järvinen, Marko, and Kalevi Salonen. "Influence of changing food web structure on nutrient limitation of phytoplankton in a highly humic lake." Canadian Journal of Fisheries and Aquatic Sciences 55, no. 12 (1998): 2562–71. http://dx.doi.org/10.1139/f98-137.

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We determined the potential nutrient limitation of summer phytoplankton production using 2 × 2 × 2 factorial design of enrichment bioassays both before and after the introduction of planktivorous whitefish (Coregonus lavaretus) in a polyhumic lake with an abundant population of the large cladoceran Daphnia longispina. After the fish introduction, Daphnia disappeared and was substituted by the rotifer Keratella cochlearis. During the dominance of Daphnia, additions of nutrients had little or no effect on primary production of phytoplankton in short-term (1-day) incubations. However, 5-day incub

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38

Singh, Avneet Pal. "Mycofloristic Studies on Wood Decaying Corticioid Fungi From Kullu District (Himachal Pradesh): Some New Additions." Indian Forester 148, no. 6 (2022): 615. http://dx.doi.org/10.36808/if/2022/v148i6/155775.

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Negi, Ranjana K., and Pooja Nautiyal. "Additions to the Grass Flora (Family Poaceae) of Chamba District, Himachal Pradesh from Pangi Valley." Indian Forester 149, no. 5 (2023): 583. http://dx.doi.org/10.36808/if/2023/v149i5/164114.

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Pratiwi, L. J., Y. R. Swasti, and F. S. Pranata. "The quality of red guava (Psidium guajava L.) gummy candies with variation additions of pineapple peel extract paste (Ananas comoscus L. Merr) as a gelling agent." Food Research 7, no. 3 (2023): 63–70. http://dx.doi.org/10.26656/fr.2017.7(3).796.

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Gummy candies is a semi wet-food from fruit or vegetable juices and has the characteristic elasticity and transparency by using a commercial gelling agent. The commercial gelling agent is expensive. Since pineapple peel has not been used widely although it has pectin it could have the potential to act as a gelling agent. In this research, red guava gummies were added with various pineapple peel extract paste. The research was to determine the quality of red guava gummy candies with variation additions of pineapple peel extract paste based on chemical, physical, microbiological, and sensory par

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Kolniak-Ostek, Joanna, Agnieszka Kita, Davide Giacalone, et al. "Physicochemical and Instrumental Flavor Analysis of Plant-Based Drinks with Plant Powder Additions." Foods 14, no. 15 (2025): 2593. https://doi.org/10.3390/foods14152593.

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This study explored the use of fruit- and herb-based powders as fortifying agents in soy- and oat-based beverages. Developed using a New Product Development approach, the powders were derived from underutilized plants rich in bioactives but with limited sensory appeal. Formulations included powders from both widely available fruits, such as apple and pear, chosen for their accessibility and economic relevance, and less commonly consumed fruits, such as Japanese quince, rosehip, and rhubarb, which are often discarded due to sour or astringent flavors. Processing these into powders helped mask u

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Anjali Kumari, Kalpana Singh, Bhavana, and Vivek Singh. "Systematic review on food additives and impact on human health." Journal of Science Innovations and Nature of Earth 5, no. 2 (2025): 73–75. https://doi.org/10.59436/jsiane.397.2583-2093.

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A lot of people have been exposed to food additive compounds used to keep flavor, improve taste, and make food look better because processed food consumption has been on the rise around the world. While these medications are typically deemed safe when used within recommended dosages, new studies have brought up concerns over their potential impact on human health in the long run. Artificial sweeteners, colorants, emulsifiers, and flavor enhancers are some of the common additives whose effects are discussed in this article. Sodium nitrite, titanium dioxide, and monosodium glutamate (MSG) are am

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Vasyukova, A. T., K. B. Krivoshonok, A. E. Alekseev, and V. I. Karpov. "Influence of additions on the structure of the free fares." Proceedings of the Voronezh State University of Engineering Technologies 83, no. 4 (2021): 108–16. http://dx.doi.org/10.20914/2310-1202-2021-4-108-116.

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The article provides basic information about the functional properties of flour culinary products developed on the basis of rice and corn flour with additives of powders of vegetable origin: jerusalem artichoke, sea buckthorn, apples, carrots, tomato, paprika, dill, daminaria, and stevia extract was used as a sweetener. Balanced nutritionally adapted nutrition, corresponding to the physiological needs of schoolchildren, gender and individual characteristics of children aged 7–11 years, is necessary for the full development of physical and intellectual abilities. In this connection, the develop

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Boss, Shelly M., and John S. Richardson. "Effects of food and cover on the growth, survival, and movement of cutthroat trout (Oncorhynchus clarki) in coastal streams." Canadian Journal of Fisheries and Aquatic Sciences 59, no. 6 (2002): 1044–53. http://dx.doi.org/10.1139/f02-079.

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To examine the extent to which stream-resident coastal cutthroat trout (Oncorhynchus clarki) are limited by food and cover, we manipulated these two factors in a 2 × 2 design using enclosures containing 1-year-old trout in two streams. During summer, fish receiving food additions experienced an average growth rate of 1.73% body mass·day1 compared with a rate of 0.022 for unfed fish (ambient food supply only), indicating marked food limitation. The addition of cover decreased mortality by approximately 50% in one stream, but survival was high both with and without cover in the other. There was

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Silva, Sara, Mariana Veiga, Eduardo Costa, Ana Oliveira, Ana Madureira, and Manuela Pintado. "Nanoencapsulation of Polyphenols towards Dairy Beverage Incorporation." Beverages 4, no. 3 (2018): 61. http://dx.doi.org/10.3390/beverages4030061.

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Phenolic compounds, while widely recognized for their biological potential, when added into food matrixes may interact with food constituents. One example of this is the interaction between phenolic compounds and proteins, that may result in the formation of complexes and alter the bioavailability of both phenolic compounds and the nutrient availability. Moreover, when adding compounds to improve the functionality of a food matrix, these interactions may compromise the perceived benefits of the additions. Nanoencapsulation has been considered one of the means to circumvent these interactions,

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Tsoy, Zoya, Yuri Nikulin, and Olga Nikulina. "Effect of marine feed additions on the digestibility of poultry nutrients." E3S Web of Conferences 210 (2020): 06022. http://dx.doi.org/10.1051/e3sconf/202021006022.

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Poultry farming is one of the most important branch of animal husbandry. Poultry is very sensitive to a lack of protein, vitamins, microelements and macroelements. The lack of these substances is very bad for the health, development, growth and productivity of poultry. Primorsky Krai is rich in seafood, which is extracted in large quantities. In the process of processing seafood, a large amount of waste remains, which could be used for feed purposes, for feeding farm animals and poultry. The use of seafood waste would solve the problem with a nutrient deficiency in the diets of poultry. The di

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Vlasman, Kara L., and John M. Fryxell. "Seasonal changes in territory use by red squirrels, Tamiasciurus hudsonicus, and responses to food augmentation." Canadian Journal of Zoology 80, no. 11 (2002): 1957–65. http://dx.doi.org/10.1139/z02-185.

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Traditionally, the importance of food availability and intruder pressure on habitat use have been investigated through their influences on territory size. Food-augmentation studies are more prevalent; however, they are potentially confounded by the indirect effect of conspecific attraction to local food additions. Frequent ambiguous results may be attributed to the scale of investigation. Furthermore, such investigations have not considered potential seasonal influences. In this study, controlled experimental manipulations of food availability and conspecific density were performed within red

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Mousavi, Zahra, Abbas Tanhaeian, Mehdi Mirzaii, Asghar Arab Asadi, and Mitra Riasi. "OPTIMIZATION OF EXPRESSION AND EVALUATION OF RECOMBINANT ENTEROCIN-P, AS FOOD BIO PRESERVATIVE ON SOME FOOD SPOILAGE BACTERIA." Journal of microbiology, biotechnology and food sciences 13, no. 3 (2023): e6019. http://dx.doi.org/10.55251/jmbfs.6019.

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This study optimized the expression of the enterocin P peptide (EntP) in CHO cells using medium additions. Furthermore, the minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), and anti-biofilm effects of Ent-P were examined against several gram positive and gram-negative microorganisms. The findings indicated that increasing medium with 0.75 percent glycerol and 0.75 percent DMSO boosted Ent-P peptide synthesis by around two times. According to Ent-P antimicrobial evaluations, Shigella disentri (4 g/mL) and Escherichia coli (128 g/mL) had the lowest and highest MI

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Sager, M. "Selenium in agriculture, food, and nutrition." Pure and Applied Chemistry 78, no. 1 (2006): 111–33. http://dx.doi.org/10.1351/pac200678010111.

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In the case of Se, the concentration range between essentiality and toxicity for terrestric animals and humans is rather narrow, while aquatic organisms are much less affected, and no essentiality to green plants and aquatic macrophytes has been established yet. This review focuses on the situation in Europe, where Se levels are generally low. Apart from industrial and mining activities, the main Se sources are the burning of coal and selenite additions to animal feedstuffs. Reduction processes in sediments, soils, and feedstuffs to yield elemental Se act as sinks for available Se forms. In so

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Taouzinet, Lamia, Ouarda Djaoudene, Sofiane Fatmi, et al. "Trends of Nanoencapsulation Strategy for Natural Compounds in the Food Industry." Processes 11, no. 5 (2023): 1459. http://dx.doi.org/10.3390/pr11051459.

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Nanotechnology is an emerging field in the food industry that will be important for future industrial production to address rising customer concerns and expectations for natural, nutritious, and healthful food items. People are increasingly motivated to purchase unprocessed food or even high-quality processed foods with minimum chemical additives, highlighting the need to investigate natural alternatives for commercial purposes. Natural compounds are becoming more popular among consumers since they are safer than synthetic chemical additions; however, their most functional compounds are sensit

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