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Journal articles on the topic 'Ingredient'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Buettner-Schmidt, Kelly, Katherine Steward, Maciej L. Goniewicz, Kolby Schaeffer Fraase, Megan Orr, and Donald R. Miller. "Development of a Flavor Ingredient Wheel Linking E-Liquid Additives to the Labeled Flavor of Vaping Products." Toxics 12, no. 5 (2024): 372. http://dx.doi.org/10.3390/toxics12050372.

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E-liquids contain combinations of chemicals, with many enhancing the sensory attractiveness of the product. Studies are needed to understand and characterize e-liquid ingredients, particularly flavorings, to inform future research and regulations of these products. We identified common flavor ingredients in a convenience sample of commercial e-liquids using gas chromatography–mass spectrometry. E-liquid flavors were categorized by flavor descriptors provided on the product packaging. A Flavor Ingredient Wheel was developed to link e-liquid flavor ingredients with flavor categories. An analysis

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Fu, Kun, and Ying Dai. "Recognizing Multiple Ingredients in Food Images Using a Single-Ingredient Classification Model." International Journal of Intelligent Information Technologies 20, no. 1 (2024): 1–21. http://dx.doi.org/10.4018/ijiit.360782.

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Recognizing food images presents unique challenges due to the variable spatial layout and shape changes of ingredients with different cooking and cutting methods. This study introduces a new approach for recognizing multiple ingredients segmented from food images. The method localizes the candidate regions of the ingredients, and then, these regions are assigned into ingredient classes using a CNN-based single-ingredient classification model trained on a dataset of single-ingredient images covering 110 kinds of foundational ingredient categories. Subsequently, the multi-ingredient identificati

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Jagim, Andrew, Patrick Harty, and Clayton Camic. "Common Ingredient Profiles of Multi-Ingredient Pre-Workout Supplements." Nutrients 11, no. 2 (2019): 254. http://dx.doi.org/10.3390/nu11020254.

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Multi-ingredient pre-workout supplements are a popular class of dietary supplements which are purported to improve exercise performance. However, the composition of these products varies substantially between formulations, thus making comparisons challenging. Therefore, the purpose of this study was to identify a common ingredient profile of top-selling pre-workout supplements and to compare ingredient dosages to established efficacious values. The top 100 commercially available pre-workout products were analyzed for listed ingredients and amounts, if available, from the supplement facts panel

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Rosyadi, Ahmad Wahyu, Siti Ma’shumah, Muhammad Qomaruz Zaman, and Moh. Rizki Fajar. "Ingredients Identification Through Label Scanning Using PaddleOCR and ChatGPT for Information Retrieval." Jurnal RESTI (Rekayasa Sistem dan Teknologi Informasi) 8, no. 6 (2024): 758–67. https://doi.org/10.29207/resti.v8i6.6119.

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Human health depends on choosing food ingredients that align with dietary needs and avoid allergens. However, consumers often encounter unfamiliar ingredients that require additional information. Traditionally, they search online by typing in the ingredient's name which can be time-consuming and may not yield relevant results. Therefore, a system to identify and display ingredient information is necessary. This study proposes a new system that identifies ingredients by scanning the composition label on packaging using PaddleOCR and retrieving information through ChatGPT on a smartphone. The pr

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Ying, Peng Zhan, Hong Fu, Liang Ju Jia, Lei Yu, and Dong Yong Chen. "The Effect of Nanometer Accessory Ingredient on the Function of Water Paint." Advanced Materials Research 92 (January 2010): 277–82. http://dx.doi.org/10.4028/www.scientific.net/amr.92.277.

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The addition of nanometer accessory ingredient in the paint to improve the function of the traditional paint has been the hot topic in the field of anticorrosive paint research. In this paper, three kinds of water nanometer accessory ingredients including anti-abrasive cleaner, hydrophobing agent and anti-aging agent has been added into the paint to combine the nanometer denaturizing paint. The functions of nanometer denaturizing paint such as shellac’s adhesive force, resistance to water, resistance to alkali , and hydrophobic property were measured to evaluate the effect of the accessory ing

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Wang, Linli, Zheng Li, Qing Shao, et al. "Dissecting active ingredients of Chinese medicine by content-weighted ingredient–target network." Mol. BioSyst. 10, no. 7 (2014): 1905–11. http://dx.doi.org/10.1039/c3mb70581a.

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Chen, Jingjing, Liangming Pan, Zhipeng Wei, Xiang Wang, Chong-Wah Ngo, and Tat-Seng Chua. "Zero-Shot Ingredient Recognition by Multi-Relational Graph Convolutional Network." Proceedings of the AAAI Conference on Artificial Intelligence 34, no. 07 (2020): 10542–50. http://dx.doi.org/10.1609/aaai.v34i07.6626.

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Recognizing ingredients for a given dish image is at the core of automatic dietary assessment, attracting increasing attention from both industry and academia. Nevertheless, the task is challenging due to the difficulty of collecting and labeling sufficient training data. On one hand, there are hundred thousands of food ingredients in the world, ranging from the common to rare. Collecting training samples for all of the ingredient categories is difficult. On the other hand, as the ingredient appearances exhibit huge visual variance during the food preparation, it requires to collect the traini

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Boyer, Ivan J., Wilma F. Bergfeld, Bart Heldreth, Monice M. Fiume, and Lillian J. Gill. "The Cosmetic Ingredient Review Program—Expert Safety Assessments of Cosmetic Ingredients in an Open Forum." International Journal of Toxicology 36, no. 5_suppl2 (2017): 5S—13S. http://dx.doi.org/10.1177/1091581817717646.

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The Cosmetic Ingredient Review (CIR) is a nonprofit program to assess the safety of ingredients in personal care products in an open, unbiased, and expert manner. Cosmetic Ingredient Review was established in 1976 by the Personal Care Products Council (PCPC), with the support of the US Food and Drug Administration (USFDA) and the Consumer Federation of America (CFA). Cosmetic Ingredient Review remains the only scientific program in the world committed to the systematic, independent review of cosmetic ingredient safety in a public forum. Cosmetic Ingredient Review operates in accordance with pr

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Pradeep Shetye, Ms Maitrayee. "A Study of Active Pharmaceutical Ingredients Disposition of Waste." MET Management Review 09, no. 02 (2022): 48–51. http://dx.doi.org/10.34047/mmr.2020.9206.

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API (Active Pharmaceutical Ingredient) means the active ingredient which is contained in medicine. For example, an active ingredient to relieve pain is included in a painkiller. Developing and producing Active Pharmaceutical Ingredients (APIs) includes various processing steps, such as reaction, crystallization, separation and purification, solvent swap, and solvent exchange. Active Pharmaceutical Ingredients or APIs are also known as bulk drugs and a term that is often heard in business news. An active ingredient is the ingredient in a pharmaceutical drug or pesticide that is biologically act

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Fabà, Lluís, David Solà-Oriol, Aitor Balfagon, Jaume Coma, and Josep Gasa. "Assessing the effect of ingredients variability on the composition of the final complete feed for swine." Canadian Journal of Animal Science 99, no. 1 (2019): 7–14. http://dx.doi.org/10.1139/cjas-2017-0157.

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To characterize the variability of 11 feed ingredients and their impact on the final feed, 728 ingredient samples were collected during 5 months in a feed-plant and were analyzed by near-infrared spectrophotometry (NIRS). Six diets for fattening pigs and gestating sows were formulated using regional information of ingredient chemical composition (reference): LIM, limited; EU, common European; and MULT, multi-ingredient; respectively, including 5, 7, and 10 ingredients. The formulas were replicated 15 times using actual chemical composition (NIRS) from three samples per ingredient and month. Th

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Giakoumaki, Christina, George J. Avlonitis, and George Baltas. "Does ingredient advertising work? Some evidence on its impact." Journal of Business & Industrial Marketing 31, no. 7 (2016): 901–13. http://dx.doi.org/10.1108/jbim-02-2015-0027.

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Purpose The purpose of this study is to examine the effectiveness of ingredient advertising. Specifically, the authors consider the question as to whether ingredient advertising can increase derived demand and favorably influence purchase intentions and attitudes toward the host product that incorporates the advertised B2B ingredient. Design/methodology/approach They conduct experiments in two host product categories using a three-group, between-subjects experimental design. Findings The findings of the study are revealing about the impact of ingredient advertising on the demand for host produ

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Fauzi, Rizal Ahmad, Mohamad Alwi Syaefullah, Muhammad Fachri Dwitama, Deden Deden, and Dukat Dukat. "The Effect of Various Active Ingredients of Fungicides Against Anthracnose Disease (Colletotrichum gloeosporioides) in Chili Plants (Capsicum annuum L.)." Devotion : Journal of Research and Community Service 4, no. 10 (2023): 2058–64. http://dx.doi.org/10.59188/devotion.v4i10.587.

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The numerous benefits and uses of chilies have led to a constant increase in demand as the population of Indonesia grows. Anthracnose is a disease that often affects chili peppers and is caused by the fungus Colletotrichum gloeosporioides. Farmers typically use fungicides to control anthracnose. Common active ingredients applied for anthracnose control include Mancozeb, Chlorothalonil, Propineb, and copper hydroxide. The research was conducted in the village of Ambit, Waled District, Cirebon Regency, West Java Province. The study took place over three months, from July to September 2023. The r

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Cui, Hongfei, Rui Yan, Qi Cao, and Jingyu Zhang. "High-Reputation Food Formulas: A Heterogeneous Information Network Representation and Semantic Analysis Approach." Applied Sciences 15, no. 5 (2025): 2375. https://doi.org/10.3390/app15052375.

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In food research and development, fully capturing consumer preferences is crucial for enhancing ingredient selection and formulation. However, many decisions still rely heavily on expert judgment. To address this, we propose a semantic analysis framework that combines heterogeneous information network representation learning and lexicon-based sentiment analysis to uncover relationships between ingredients and consumer word-of-mouth. We apply our approach to 1062 breakfast products and 58,206 reviews from Amazon, extracting taste- and ingredient-related sentiment while excluding non-formulation

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Mohd Noor, Najihah, Nor Azrini Nadiha Azmi, Nurul Azlen Hanifah, and Zalikha Zamarudin. "Navigating the Halal Food Ingredients Industry: Exploring the Present Landscape." Halalpshere 3, no. 2 (2023): 32–43. http://dx.doi.org/10.31436/hs.v3i2.80.

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Due to their religious obligations, Muslims strongly believe that halal food ingredients are crucial to protecting their health and faith. As a result, the halal food ingredient industry is growing very rapidly. This review focuses on the latest trends and advancements involving halal food ingredients. In this review, halal certification and the standards governing the production of halal ingredients are discussed. The latest technological developments for authenticating and tracking halal components are also brought up in this review. It addresses the impact of halal ingredient manufacturing

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Ashraf, Mariyam Mohammed, and M. W. P. Maduranga. "Ingredient-Only Recipe Recommendation via Self-Supervised Contrastive Learning for Sustainable Cooking." Journal of Future Artificial Intelligence and Technologies 2, no. 2 (2025): 215–26. https://doi.org/10.62411/faith.3048-3719-98.

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This paper presents a novel ingredient-based recipe recommendation system that suggests dishes using only available ingredients, eliminating reliance on user preference data. As online culinary platforms host millions of recipes, users struggle to find dishes that match their pantry constraints, dietary needs, and culinary preferences. Unlike traditional methods like TF-IDF, which lack semantic depth, or existing methods such as graph neural networks (GNNs), which incur high computational costs and struggle with cold-start scenarios, our self-supervised contrastive learning approach maps ingre

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Gaines, Allison, Maria Shahid, Liping Huang, et al. "Deconstructing the Supermarket: Systematic Ingredient Disaggregation and the Association between Ingredient Usage and Product Health Indicators for 24,229 Australian Foods and Beverages." Nutrients 13, no. 6 (2021): 1882. http://dx.doi.org/10.3390/nu13061882.

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Unhealthy diets are underpinned by the over-consumption of packaged products. Data describing the ingredient composition of these products is limited. We sought to define the ingredients used in Australian packaged foods and beverages and assess associations between the number of ingredients and existing health indicators. Statements of ingredients were disaggregated, creating separate fields for each ingredient and sub-ingredient. Ingredients were categorised and the average number of ingredients per product was calculated. Associations between number of ingredients and both the nutrient-base

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Zhu, Ziyi, and Ying Dai. "A New CNN-Based Single-Ingredient Classification Model and its Application in Food Image Segmentation." Journal of Imaging 9, no. 10 (2023): 205. http://dx.doi.org/10.3390/jimaging9100205.

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It is important for food recognition to separate each ingredient within a food image at the pixel level. Most existing research has trained a segmentation network on datasets with pixel-level annotations to achieve food ingredient segmentation. However, preparing such datasets is exceedingly hard and time-consuming. In this paper, we propose a new framework for ingredient segmentation utilizing feature maps of the CNN-based Single-Ingredient Classification Model that is trained on the dataset with image-level annotation. To train this model, we first introduce a standardized biological-based h

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18

Nguyen, Quynhanh, Ying Li, Jaspreet Ahuja, and Pamela Pehrsson. "Challenges and Application of IngID, a Framework for Parsing and Systematic Reporting of Ingredients Used in Commercially Packaged Foods." Current Developments in Nutrition 5, Supplement_2 (2021): 600. http://dx.doi.org/10.1093/cdn/nzab044_031.

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Abstract Objectives The purpose is to describe the IngID's challenges and application of the development process. Methods Ingredient lists were mainly obtained from BFPD for top sellers of each food category. Manufacturer's and third-party websites were used if the ingredients from BFPD were not available. Ingredient lists were then compiled and parsed using a custom program in R, a software application. The program identified unmatched parentheses where numbers of open and closed parentheses were not matched. Another step involved in parsing ingredients from ingredient lists on the labels was

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B. Lavanya Balakrishnan, Muthakana Vinod, Kokkiligadda Siddhartha, M. Nagarjuna, and R. Mohan Venkatesh. "Chemical Composition Analysis for Skincare Products." International Research Journal on Advanced Engineering Hub (IRJAEH) 3, no. 04 (2025): 1952–57. https://doi.org/10.47392/irjaeh.2025.0285.

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This project explores the use of t-Distributed Stochastic Neighbour Embedding (t-SNE) to visualize and analyze moisturizer products based on their ingredient compositions, specifically focusing on those designed for dry skin. The dataset includes detailed product labels, brands, prices, full lists of ingredients, and information about their suitability for different skin types. Ingredient information is transformed into a structured numerical representation using one-hot encoding, forming a document-term matrix (DTM) that maps ingredient presence across a wide range of products. Given the high

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20

Zou, Menglong, and Ying Zhu. "Exploring the Molecular Mechanism of Tong Xie Yao Fang in Treating Ulcerative Colitis Using Network Pharmacology and Molecular Docking." Evidence-Based Complementary and Alternative Medicine 2022 (September 27, 2022): 1–14. http://dx.doi.org/10.1155/2022/8141443.

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Objective. The purpose of this study was to investigate the mechanisms of action of Tong Xie Yao Fang (TXYF) against ulcerative colitis (UC) by employing a network pharmacology approach. Methods. The network pharmacology approach, including screening of the active ingredients and targets, construction of the active ingredient-drug target network, the active ingredient-diseasetarget network, the protein–protein interaction (PPI) network, enrichment analyses, molecular docking, and targets validation, was used to explore the mechanisms of TXYF against UC. Results. 34 active ingredients and 129 a

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Becker, Lillian C., Wilma F. Bergfeld, Donald V. Belsito, et al. "Amended Safety Assessment of Hypericum Perforatum-Derived Ingredients as Used in Cosmetics." International Journal of Toxicology 33, no. 3_suppl (2014): 5S—23S. http://dx.doi.org/10.1177/1091581814533354.

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The Cosmetic Ingredient Review Expert Panel (Panel) has issued an amended safety assessment of 7 Hypericum perforatum-derived ingredients as used in cosmetics. A common name for this plant is St John wort. These ingredients function in cosmetics as skin-conditioning agents—miscellaneous and antimicrobial agents. The Panel reviewed relevant animal and human data related to the H perforatum-derived ingredients. Because formulators may use more than 1 botanical ingredient in a formulation, caution was urged to avoid levels of toxicological concern for constituent chemicals and impurities. The Pan

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Ji, Yanshu, Wenjing Song, Lei Yang, and Chunyan Jiang. "Ingredient or Function?" Journal of Global Information Management 31, no. 2 (2023): 1–21. http://dx.doi.org/10.4018/jgim.325228.

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More and more brands are utilizing online word-of-mouth recommendations to promote their products and using product ingredients more widely in marketing communications. However, no research has explored how recommendation terms (ingredient vs. function) for functional products affects consumers' attitudes. Through one pilot study and four experiments, it was found that consumers hold the lay belief that “ingredient = professional.” For functional products, consumers' purchase intentions and product evaluations are higher when ingredient (vs. function) are labelled, with perceived trustworthine

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LI, HAIPING, XIAOWEN FU, YIGE BIMA, et al. "Effect of the Local Microenvironment on Survival and Thermal Inactivation of Salmonella in Low- and Intermediate-Moisture Multi-Ingredient Foods." Journal of Food Protection 77, no. 1 (2014): 67–74. http://dx.doi.org/10.4315/0362-028x.jfp-13-277.

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Multi-ingredient foods having low- or intermediate-moisture characteristics may pose a special challenge to process design and validation. Ingredients of these foods can create local microenvironments that may have a distinct impact on pathogen survival and processing requirements. In this study, two model systems, each consisting of 80% commercial peanut butter (P) and 20% nonfat dry milk powder (M), were formulated to be identical in composition, but different in the source of the Salmonella contamination as originating in either the ingredient P or M. Immediately after inoculation, Salmonel

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Wanyonyi, Maurice, John Wafula Kiluyi, and Ayubu Anapapa Okango. "Optimization of a Functional Beverage Formulation Using a Constrained Mixture Design with Multiple Responses." Asian Journal of Probability and Statistics 27, no. 1 (2025): 1–16. https://doi.org/10.9734/ajpas/2025/v27i1699.

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Functional beverages refer to a relatively new and expanding market segment appearing that goes beyond simple nutrition but contains some beneficial ingredients. This study employs a constrained mixture design to optimize a functional beverage's formulation by systematically analyzing the interactions between three key ingredients: fruit juice blend, low fat probiotic yogurt and a functional ingredient. Based on D-optimal experimental design the research mimics response across various factors such as taste, texture, perceived health benefits. To assess the impact of the ingredient proportions,

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Carvalho, Maria João, Sílvia Santos Pedrosa, Adélia Mendes, et al. "Anti-Aging Potential of a Novel Ingredient Derived from Sugarcane Straw Extract (SSE)." International Journal of Molecular Sciences 25, no. 1 (2023): 21. http://dx.doi.org/10.3390/ijms25010021.

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Natural and sustainable anti-aging ingredients have gained attention from the cosmetic industry. This study evaluated the anti-aging potential of a sugarcane straw extract-based (SSE) cosmetic ingredient. First, cytotoxicity tests were assessed in keratinocytes and fibroblast cell lines, and sensitization was carried out through the direct peptide reactivity assay. Subsequently, various anti-aging properties were investigated, including inhibiting skin aging-related enzymes, promoting elastin and hyaluronic acid synthesis, and anti-pollution activity. Finally, a permeability assay using a synt

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Galyean, Michael L., and Zachary K. Smith. "274 Wrapping up: Experimental design, interpretation, and data management across techniques." Journal of Animal Science 103, Supplement_1 (2025): 232–33. https://doi.org/10.1093/jas/skaf102.254.

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Abstract Accurate estimates of net energy for maintenance (NEm) and gain (NEg) values are necessary to effectively use novel feed ingredients in feedlot cattle production. Traditional approaches to determine NE values involve digestion studies to determine metabolizable energy, with either calorimetry or comparative slaughter used to determine energy retention. Dietary NE values also can be determined by ‘back calculation’ of NE equations for maintenance and gain using growth performance data (dry matter intake, average daily gain, and body weight at a compositional endpoint). These performanc

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Rodgman, A. "Some Studies of the Effects of Additives on Cigarette Mainstream Smoke Properties. III. Ingredients Reportedly Used in Various Commercial Cigarette Products in the USA and Elsewhere." Beiträge zur Tabakforschung International/Contributions to Tobacco Research 21, no. 2 (2004): 47–104. http://dx.doi.org/10.2478/cttr-2013-0771.

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AbstractIn the mid-1980s, each major US cigarette manufacturer prepared a list of those ingredients added at that time to its cigarette products. The lists were combined into one and submitted to the US Office of Smoking and Health in 1986. It comprised 599 entities. On the basis of extensive literature survey and examination of much unpublished data from the Tobacco Industry members on the chemistry and toxicology of the ingredients, a panel of eminent toxicologists assessed the safety of each listed ingredient with regard to its pyrolysate components and its possible effect when added to cig

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Ahuja, Jaspreet, Ying Li, Rahul Bahadur, Quynhanh Nguyen, and Ermias Haile. "Characterizing Ingredients in Baked Products Sold in the U.S." Current Developments in Nutrition 4, Supplement_2 (2020): 733. http://dx.doi.org/10.1093/cdn/nzaa052_002.

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Abstract Objectives To develop a dataset of top ingredients used in baked products and to examine the scope of use of emulsifiers, leavening agents and sweeteners (nutritive and non-nutritive) in baked products. Methods We identified top-selling baked products using 2016 Information Resources Inc. market share data, and obtained ingredient lists for the top-selling products from the publicly available USDA Global Branded Food Products Database and manufacturer's websites. Individual ingredients were then parsed using a custom program in R, a statistical computing language. We performed several

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Earlia, Nanda, Mikyal Bulqiah, Muslem Muslem, et al. "Protective Effects of Acehnese Traditionally Fermented Coconut Oil (Pliek U Oil)1 and its Residue (Pliek U) in Ointment against UV Light Exposure: Studies on Male Wistar Rat Skin (Rattus novergicus)." Sains Malaysiana 50, no. 5 (2021): 1285–95. http://dx.doi.org/10.17576/jsm-2021-5005-09.

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A protective effect of Acehnese traditionally fermented coconut oil (Pliek U oil) and its residue (Pliek U) have been studied against UVB radiation. The research was performed by preparing the active ingredient in ointment formulation and protective test in male Wistar rat skin (Rattus novergicus). Four different extraction methods were done to produce four active ingredients, that are Pliek U oil (PUO), ethanolic Pliek U oil extract (EPUOE), ethanolic Pliek U extract (EPUE), and ethanolic hexane residue Pliek U extract (EHRPUE). The protective effect was determined based on the erythema index

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Diyasti, Farriza, and Erwin Irawan Permana. "Efficacy of Several Fungicides Against Root Rot Disease (Phytophthora capsici Leonian) on Pepper." Gontor Agrotech Science Journal 9, no. 1 (2023): 31–37. http://dx.doi.org/10.21111/agrotech.v9i1.8841.

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Root rot disease caused by the fungus Phytophthora capsici can cause up to 60% yield loss of pepper in West Kalimantan, which is spread across Singkawang, Bengkayang, Pontianak, Sintang, and Sekadau Regencies. Control of BPB chemically with fungicide is considered to be effective enough to suppress BPB both in vitro and in the field. This study aims to examine the effectiveness of several fungicide active ingredients that are widely used in BPB control, namely Chlorotalonil, Azoxystrobin, Mankozeb, and Phosphoric Acid. Efficacy tests were carried out on sample plant plots consisting of 25 samp

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Park, Seo Yeong, and Soo Jin Park. "Development of an application design for managing Korean food ingredients in multicultural families." Korea Institute of Design Research Society 9, no. 4 (2024): 333–45. https://doi.org/10.46248/kidrs.2024.4.333.

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Multicultural families have difficulty adapting to Korean food ingredients due to language barriers and cultural differences, and they have a diet that has a negative impact on their health. However, existing applications developed for multicultural families are mainly focused on areas such as language, law, and education, and thus have limitations in supporting the food ingredient management and dietary adaptation problems they experience. Therefore, this study aimed to develop a design for a Korean food ingredient management application for multicultural families. In order to identify the di

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Yuniar, Sri Suci. "Perencanaan Persediaan Bahan Baku Produk Makanan dengan Mempertimbangkan Masa Kedaluwarsa dan Unit Diskon di PT.X." Jurnal Rekayasa Hijau 4, no. 1 (2020): 35–42. http://dx.doi.org/10.26760/jrh.v4i1.35-42.

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ABSTRAKPerencanaan persediaan bahan baku pada industri makanan yang memiliki masa kedaluwarsa merupakan salah satu hal yang sangat penting untuk dilakukan. Hal ini disebabkan oleh berkurangnya nilai seiring berjalannya waktu yang diakibatkan oleh bahan baku makanan yang kedaluwarsa. Ketika bahan baku tersebut telah melewati batas kedaluwarsa, maka bahan baku tersebut tidak dapat digunakan sehingga menimbulkan biaya kedaluwarsa yang besar dan terjadinya kekurangan bahan baku yang dapat menimbulkan kerugian kehilangan penjualan. Perusahaan harus dapat menentukan jumlah pemesanan yang tepat sehin

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Basch, Corey H., and William D. Kernan. "Ingredients in Children’s Fluoridated Toothpaste: A Literature Review." Global Journal of Health Science 9, no. 3 (2016): 1. http://dx.doi.org/10.5539/gjhs.v9n3p1.

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<p>Children’s fluoridated toothpastes are supplemented with ingredients intended to increase appeal. A comprehensive list of children’s toothpastes and their ingredients was compiled from nine pharmacies in New York City. A broad literature review was then conducted to describe the purpose of the ingredient and the known contamination risks associated with chronic consumption of each ingredient. The final sample size comprised 26 children’s toothpastes and 45 unique ingredients. The purpose and known contamination risks of the 45 identified ingredients were documented. A proportion of in

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Havenstein, Moritz. "Ingredient Branding." WiSt - Wirtschaftswissenschaftliches Studium 32, no. 4 (2003): 231–34. http://dx.doi.org/10.15358/0340-1650-2003-4-231.

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Roux, D., C. Degert, and R. Laversanne. "Ingredient microcapsules." Trends in Food Science & Technology 8, no. 8 (1997): 280. http://dx.doi.org/10.1016/s0924-2244(97)87537-1.

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Opetz, Danielle, Alison Beloshapka, Patrícia M. Oba, Maria R. de Godoy, and Kelly S. Swanson. "PSXI-4 Use of Foodomics Analysis to Biochemically Compare Different pet Food Ingredient Categories." Journal of Animal Science 100, Supplement_3 (2022): 276–77. http://dx.doi.org/10.1093/jas/skac247.502.

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Abstract With an increased focus on pet health and longevity, ingredient nutritional quality and functionality is of great interest to the pet food industry. Characterizing the natural bioactive molecules present in different ingredient categories may identify those most likely to support health and/or manage disease. Over the past couple decades, high-throughput ‘omics’ technologies have been used to characterize the DNA, RNA, proteins, and metabolite profiles of dogs and cats. Similar technologies may now be applied to foods, a process referred to as ‘foodomics’. The objective of this study

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Eremenko, Z., V. Pashynska, K. Kuznetsova, O. Shubnyi, N. Sklyar, and A. Martynov. "Microwave dielectrometer application to antibiotic concentration control in water solution." RADIOFIZIKA I ELEKTRONIKA 26, no. 3 (2021): 30–37. http://dx.doi.org/10.15407/rej2021.03.030.

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Subject and Purpose. This study focuses on the original waveguide-differential dielectrometer designed for complex permittivity measurements of high-loss liquids in the microwave range towards the determination of pharmaceutical ingredient concentrations in water solutions at room temperature. The suitability of the device and effectiveness of the dielectrometry method are tested on such pharmaceutical ingredients as lincomycin and levofloxacin over a wide range of concentrations. Methods and Methodology. The main idea of the method consists in that the complex propagation coefficients of the

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POST, ROBERT C. "Regulatory Perspective of the USDA on the Use of Antimicrobials and Inhibitors in Foods." Journal of Food Protection 59, no. 13 (1996): 78–81. http://dx.doi.org/10.4315/0362-028x-59.13.78.

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ABSTRACT The Food Safety and Inspection Service (FSIS) is directly involved in the changes occurring in food ingredient use. FSIS responds to petitions from industry, trade groups, academia, and other research organizations for the use of new ingredients and the new use of existing ingredients in meat and poultry products. The agency confirms the safety and evaluates the technical efficacy of food ingredients intended for use in meat or poultry products. While FSIS maintains its own list of approved substances separate from that maintained by the Food and Drug Administration (FDA), FSIS seeks

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Kapustian, A., N. Cherno, and T. Lebedenko. "Functional wheat bread with calcium chelate complexes." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 22, no. 93 (2020): 31–38. http://dx.doi.org/10.32718/nvlvet-f9306.

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Bakery products are promising objects for enrichment with functional food ingredients, as they are mass consumption products. The problem of hypo-elementosis in people makes it advisable to develop functional food ingredients based on easily digestible and safe forms of essential biometals, including calcium. In this study, it has been shown that wheat bread can be enriched with calcium chelate complexes. This functional food ingredient was obtained by complexation of Ca2+ with bioligands of probiotic origin, followed by immobilizing the complexes on dietary fiber of wheat bran. Mixed-ligand s

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Signor, Altevir, Vanessa Lewandowski, Rodrigo Aguiar Da Silva, Edionei Maico Fries, and Jean Marcel Schuller. "Effect of phytase on digestibility of corn, sorghum and wheat bran by silver catfish (Rhamdia voulezi)." Acta Scientiarum. Animal Sciences 38, no. 4 (2016): 355. http://dx.doi.org/10.4025/actascianimsci.v38i4.32054.

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This study aimed to evaluate the digestibility of plant energetic ingredients, corn, sorghum and wheat bran, with and without phytase supplementation, in silver catfish (Rhamdia voulezi). The experimental design was completely randomized, represented by eight treatments, which consisted of the development of a reference diet and a test diet for each ingredient evaluated (corn, sorghum and wheat bran), with and without supplemental phytase. Diets were formulated so as to contain 70% reference feed and 30% test ingredient. The digestibility coefficients of dry matter and crude protein were signi

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Sahu, Tarini, Kavita Sahu, Aanchal Verma, Zeeshan ., Suchita Wamankar, and Gyanesh Kumar Sahu. "A Review on Exploring the Power of Herbal Ingredients in Smoothing Shampoos." International Journal of Advanced Multidisciplinary Research and Studies 5, no. 1 (2025): 690–94. https://doi.org/10.62225/2583049x.2025.5.1.3708.

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The popularity of herbal shampoos has surged, driven by a shift towards natural and holistic wellness. This paper examines the creation of an herbal smoothing shampoo that utilizes traditional Ayurvedic ingredients known for their hair care benefits, such as Reetha (Soapnut) tree, Amla (Indian Gooseberry), Henna leaves, Shikakai, Hibiscus, Aloe Vera, and Coconut oil. Each ingredient is selected for its unique properties, working synergistically to rejuvenate dull hair, making it smooth, shiny, and strong. The following paragraphs provide an in-depth exploration of each ingredient's role and be

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Probst, Yasmine C., Alexis Dengate, Jenny Jacobs, Jimmy CY Louie, and Elizabeth K. Dunford. "The major types of added sugars and non-nutritive sweeteners in a sample of Australian packaged foods." Public Health Nutrition 20, no. 18 (2017): 3228–33. http://dx.doi.org/10.1017/s136898001700218x.

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AbstractObjectiveLimiting the intake of added sugars in the diet remains a key focus of global dietary recommendations. To date there has been no systematic monitoring of the major types of added sugars used in the Australian food supply. The present study aimed to identify the most common added sugars and non-nutritive sweeteners in the Australian packaged food supply.DesignSecondary analysis of data from the Australian FoodSwitch database was undertaken. Forty-six added sugars and eight non-nutritive sweetener types were extracted from the ingredient lists of 5744 foods across seventeen food

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Aadil, Ahmed I. Vignesh Thomas Theodore and Anand Prem Rajan. "NETWORK PHARMACOLOGY-BASED STUDY ON THE MECHANISM OF ALOE VERA FOR TREATING PSORIASIS." GRADIVA REVIEW JOURNAL 9, no. 1 (2023): 696–710. https://doi.org/10.5281/zenodo.7963251.

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This study aims to analyze the targets of the effective active ingredients of Aloe vera in psoriasis by network pharmacology and molecular docking and to explore the associated therapeutic mechanism. Psoriasis is a condition in which skin cells build up and from scales and itchy, dry patches. There is no cure for psoriasis, but treatments can help to reduce the effect of psoriasis. There are more than 8 million cases per year. In this nature there are many reaserach explorations are carried out to overcome and treat this disease. Nature has a source of medicinal plants. Plants such Aloe vera a

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Mao, Runsheng, Fen Chen, and Ning-Cheng Lee. "FLUXES WITH DECREASED VISCOSITY AFTER REFLOW FOR FLIP-CHIP AND SIP ASSEMBLY." International Symposium on Microelectronics 2019, no. 1 (2019): 000127–30. http://dx.doi.org/10.4071/2380-4505-2019.1.000127.

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Abstract A series of flux systems have been developed which would result in a reduced viscosity after reflow. This enables a high viscosity, high tack flux to be used to secure components at the component placement and reflow stage, but ends up with a low viscosity flux residue after reflow, thus facilitating the flux residue to be cleaned. A technique for forming such special fluxes is to establish a temporary association force within the materials themselves, such as an acid-base association. This kind of association force can increase the apparent molecular weight and cause material viscosi

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Johnson, Wilbur, Bart Heldreth, Wilma F. Bergfeld, et al. "Safety Assessment of Anthemis nobilis–Derived Ingredients as Used in Cosmetics." International Journal of Toxicology 36, no. 1_suppl (2017): 57S—66S. http://dx.doi.org/10.1177/1091581817705620.

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Anthemis nobilis (Roman chamomile) flower extract, anthemis nobilis flower oil, anthemis nobilis flower powder, and anthemis nobilis flower water are ingredients that function as fragrance ingredients and skin-conditioning agents in cosmetic products. These ingredients are being used at concentrations up to 10% (anthemis nobilis flower water) in cosmetic products. The available data indicate that these 4 ingredients are not irritating or sensitizing. Chemical composition data and the low use concentrations suggest that systemic toxicity would not be likely if percutaneous absorption of constit

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Phillips, Tommy, Adrian Burns, Kenneth Mcmanus, and Warren Bontoyan. "Single-Laboratory Validation of a Method for the Determination of Phenols and Phenates in Disinfectant Formulations by Liquid Chromatography with UV Detection." Journal of AOAC INTERNATIONAL 93, no. 3 (2010): 1039–45. http://dx.doi.org/10.1093/jaoac/93.3.1039.

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Abstract A single-laboratory validation study was conducted for an LC method using UV detection for the simultaneous determination of the active ingredients o-phenylphenol (OPP), p-tert-amylphenol (PTAP), and o-benzyl-p-chlorophenol (OBPCP) in disinfectant formulations. Samples were extracted, the extracts diluted with acidified methanol, and the active ingredients separated by LC with a gradient mobile phase and quantified by using UV detection at 285 nm. For each active ingredient, the RSD was 3.7, and the intermediate reproducibility was 3.4. The active ingredient content of the spiked samp

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Kremenevskaya, Marianna I., Ruslan V. Dobryagin, Vladimir V. Bogomolov, and Sergey I. Snarkiy. "DEVELOPMENT AND USE OF COMPOSITIONS FROM PRODUCTS OF DEEP PROCESSING OF SECONDARY MEAT RAW MATERIALS." Theory and practice of meat processing 4, no. 2 (2019): 20–26. http://dx.doi.org/10.21323/2414-438x-2019-4-2-20-26.

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The development of protein ingredients based on the composites from secondary collagen-containing meat raw materials and obtained by the methods of deep processing attracts increasing attention of specialists.In the presented work, the composite and mass composition of the protein ingredient from hydrolysates of beef hide split, pork skin and blood plasma in a ratio of 45:45:10 was established. The improved amino acid composition of the protein ingredient due to addition of dry blood plasma suggests an increased biological and nutritional value of the developed product. Addition of up to 15 %

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Liu, Ran, Zi-Yang Gao, Hong-Yang Li, Xiao-Jie Liu, and Qing Lv. "Research on Blast Furnace Ingredient Optimization Based on Improved Grey Wolf Optimization Algorithm." Metals 14, no. 7 (2024): 798. http://dx.doi.org/10.3390/met14070798.

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Blast furnace ironmaking plays an important role in modern industry and the development of the economy. A reasonable ingredient scheme is crucial for energy efficiency and emission reduction in blast furnace production. Determining the right blast furnace ingredients is a complicated process; therefore, this study examines the optimization of the ingredient ratio. In this paper a model of the blast furnace ingredients is established by considering cost of per ton iron, CO2 emissions, and the theoretical coke ratio as the objective functions; ingredient parameters, process parameters, main and

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Becker, Lillian C., Wilma F. Bergfeld, Donald V. Belsito, et al. "Safety Assessment of Borosilicate Glasses as Used in Cosmetics." International Journal of Toxicology 32, no. 5_suppl (2013): 65S—72S. http://dx.doi.org/10.1177/1091581813507089.

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The Cosmetic Ingredient Review Expert Panel (Panel) reviewed the safety of calcium sodium borosilicate, calcium aluminum borosilicate, calcium titanium borosilicate, silver borosilicate, and zinc borosilicate as used in cosmetics. These borosilicate glasses function mostly as bulking agents. Available animal and human data were considered along with data from a previous safety assessment of magnesium silicates. The similar structure, properties, functions, and uses of these ingredients enabled grouping them and using the available toxicological data to assess the safety of the entire group. Da

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Duprat-de-Paule, Sébastien, Jérôme Guilbot, Alicia Roso, Sophie Cambos, and Aurélie Pierre. "Augmented bio-based lipids for cosmetics." OCL 25, no. 5 (2018): D503. http://dx.doi.org/10.1051/ocl/2018036.

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Practical examples showcase the key role of plant-based lipids in the design of innovative sustainable specialty ingredients. Great diversity in plant origins and chemical transformations leads to great molecular diversity and explains why bio-based lipids are involved in broad ingredient categories such as biodegradable emollients, environmentally friendly surfactants, rheology modifiers and active ingredients. Choosing lipid structure, with varying fatty chain length, saturation level and branching, determines ingredient functionality and usage, as these vary, for instance in the case of sur

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