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Dissertations / Theses on the topic 'Food additives'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 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

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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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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 res

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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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12

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-benzoqui

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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 s

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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 m

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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

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25

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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26

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/ intelle

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31

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

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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

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35

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 th

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37

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

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38

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

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39

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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40

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

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41

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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42

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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43

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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44

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

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45

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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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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47

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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48

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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49

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 significant

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50

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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