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Gotowe bibliografie tematyczne / Food additives

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Gotowa bibliografia na temat „Food additives”

Autor: Grafiati

Data publikacji: 4 czerwca 2021

Data aktualizacji: 25 lipca 2025

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Artykuły w czasopismach na temat "Food additives"

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Shaltout, Fahim. "Food Additives and Food Acceptability." Open Access Journal of Frailty Science 2, no. 1 (2024): 1–9. http://dx.doi.org/10.23880/oajfs-16000108.

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The Producers and the manufacturers have been challenged by the increasing demand for the safe and high-quality meat and meat products over the past few decades. Particularly, the recent demand for minimally the processed, the easily prepared, and the ready-to-eat meat products combined with the novel concepts of all-natural and clean-label has rapidly increased. These products may contain natural or organic ingredients without artificial preservatives that do not trigger the common food allergies or the sensitivities. The meat and the meat products are highly prone to microbial contamination

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Babbel, Justin, Courtney Ramos, Hannah Wangberg, Kate Luskin, and Ronald Simon. "Adverse reactions to food additives." Journal of Food Allergy 3, no. 1 (2021): 8–23. http://dx.doi.org/10.2500/jfa.2021.3.210004.

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Food additives are naturally occurring or synthetic substances that are added to food to modify the color, taste, texture, stability, or other characteristics of foods. These additives are ubiquitous in the food that we consume on a daily basis and, therefore, have been the subject of much scrutiny about possible reactions. Despite these concerns, the overall prevalence of food additive reactions is 1‐2%, with a minority of the wide variety of symptoms attributed to food-additive exposure being reproduced by double-blind placebo controlled challenges. Reactions can be broadly classified into e

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TARNAVÖLGYI, Gábor, and Eszter MOLNÁR. "Attitudes toward food additives in Hungarian consumers – preliminary results." Acta agriculturae Slovenica, no. 1 (August 28, 2004): 113–20. http://dx.doi.org/10.14720/aas-s.2004.1.19413.

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Consumer attitudes towards food additives were examined in a questionnaire survey. In our research it definitely shows up that consumers consider the use of food additives as rather dangerous. The main reason for this meaning is the unacquaintance: about half of the respondents could not even define either food additives or E-numbers. Consumers were also asked whether they were aware of the additive content of certain foods. Most people showed greater awareness on this issue than we expected, although we discovered some incredibly erroneous views, too. The consumers had various opinions of the

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Xu, Bo. "Safety and Management of Food Additives in the United States." Advanced Materials Research 781-784 (September 2013): 1328–31. http://dx.doi.org/10.4028/www.scientific.net/amr.781-784.1328.

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Food safety is an important issue related to the government regulatory authorities, food industry and food consumers. And the increasing use of food additives has become a matter of public and administrative concern, so an extensive safety evaluation on food additives must be carried out and the use of the additives in food should be controlled by law. In the United States, the Congress has entrusted the FDA with the responsibility to ensure that new additives to be used in foods and the foods the consumers purchase are safe. This paper discusses the supervision and management system of food a

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Etwaroo, Dhamawatee Harnarun, Dayawatee Goburdhun, and Arvind Ruggoo. "Classes of food additives in food products sold in Mauritius." British Food Journal 121, no. 5 (2019): 1125–39. http://dx.doi.org/10.1108/bfj-10-2018-0705.

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Purpose Food additives are a group of substances added deliberately to foods to improve their organoleptic properties and stability, extend their shelf life and retain their nutritional value. The purpose of this paper is to identify the most frequently used classes of food additives and the food categories which contain the highest number of classes of additives. Design/methodology/approach A market survey was carried out in hypermarkets and shops where the original labels of 629 food products (195 local and 434 imported) were examined for presence of food additives. Principal component analy

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Pepper, Amber N., Panida Sriaroon, and Mark C. Glaum. "Additives and preservatives: Role in food allergy." Journal of Food Allergy 2, no. 1 (2020): 119–23. http://dx.doi.org/10.2500/jfa.2020.2.200014.

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Food additives are natural or synthetic substances added to foods at any stage of production to enhance flavor, texture, appearance, preservation, safety, or other qualities. Common categories include preservatives and antimicrobials, colorings and dyes, flavorings, antioxidants, stabilizers, and emulsifiers. Natural substances rather than synthetics are more likely to cause hypersensitivity. Although rare, food additive hypersensitivity should be suspected in patients with immunoglobulin E (IgE)-mediated reactions to multiple, unrelated foods, especially if the foods are prepared outside of t

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Stanković, Ivan, and Milica Zrnić-Ćirić. "Food additives: Risk analysis and legislation." Arhiv za farmaciju 71, no. 1 (2021): 22–34. http://dx.doi.org/10.5937/arhfarm71-30117.

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Food additive is any substance not normally consumed as a food, the intentional addition of which to food for a technological purpose results in it or its by-products becoming a component of such foods. The use of each new additive is preceded by a risk analysis consisting of three interrelated components: risk assessment, risk management and risk communication. At the international level in the Codex Alimentarius system, risk assessment is performed by the Joint (FAO/WHO) Expert Committee on Food Additives (JECFA) and risk management by Codex Alimentarius Commission (CAC) that, based on the r

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Zhong, Yingqi, Linhai Wu, Xiujuan Chen, Zuhui Huang, and Wuyang Hu. "Effects of Food-Additive-Information on Consumers’ Willingness to Accept Food with Additives." International Journal of Environmental Research and Public Health 15, no. 11 (2018): 2394. http://dx.doi.org/10.3390/ijerph15112394.

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This study tested whether information on positive food additives and negative food additives had an effect on consumers’ risk perception and their willingness to accept (WTA) food with additives. Consumers’ WTA was examined via a random nth-price auction of exchanging freshly squeezed orange juice without additives for orange juice with additives. Results show that consumers’ WTA differs with the order in which information was provided. Consumers are generally more sensitive to negative than positive information on additives. Female, middle-educated consumers are more susceptible to additive i

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Trakman, Gina L., Winnie Y. Y. Lin, Amy L. Hamilton, et al. "Processed Food as a Risk Factor for the Development and Perpetuation of Crohn’s Disease—The ENIGMA Study." Nutrients 14, no. 17 (2022): 3627. http://dx.doi.org/10.3390/nu14173627.

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(1) Background: Developing countries have experienced a rapid recent rise in Inflammatory Bowel Disease (IBD) incidence and emerging evidence suggests processed foods and food additives may predispose one to the development and perpetuation of Crohn’s disease (CD). The aim of this study was to evaluate processed food and food additive intake in CD patients and controls, in Australia (high CD incidence), Hong Kong (intermediate incidence) and mainland China (emerging incidence). (2) Methods: In 274 CD patients (CD), 82 first-degree relatives (FDR), 83 household members (HM) and 92 healthy unrel

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Kumar, Anand. "Consumer Awareness About Food Additives." Journal of Advanced Research in Quality Control & Management 05, no. 02 (2020): 21–28. http://dx.doi.org/10.24321/2582.3280.202001.

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Rozprawy doktorskie na temat "Food additives"

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

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

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

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

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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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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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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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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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Książki na temat "Food additives"

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1945-, Branen Alfred Larry, ed. Food additives. 2nd ed. Marcel Dekker, 2002.

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Millstone, Erik. Food additives. Penguin, 1986.

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L, Hayes Teresa, Richardson Michael B, Bayrer Rebecca L, and Freedonia Group, eds. Food additives. Freedonia Group, 2004.

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Administration, Swedish National Food, ed. Food additives. National Food Administration, 1985.

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1945-, Branen Alfred Larry, Davidson P. Michael 1950-, and Salminen Seppo, eds. Food additives. M. Dekker, 1990.

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

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

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Lück, Erich, and Martin Jager. Antimicrobial Food Additives. Springer Berlin Heidelberg, 1997. http://dx.doi.org/10.1007/978-3-642-59202-7.

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Tew, Pamela M. Additives in food. Leatherhead FoodR.A., 1987.

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L, Hayes Teresa, Marley Wendy F, and Freedonia Group, eds. Food & beverage additives. Freedonia Group, 1998.

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Części książek na temat "Food additives"

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Alais, C., and G. Linden. "Additives." In Food Biochemistry. Springer US, 1991. http://dx.doi.org/10.1007/978-1-4615-2119-8_17.

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

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

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

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

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

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

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Vaclavik, Vickie A., and Elizabeth W. Christian. "Food Additives." In Food Science Text Series. Springer US, 2003. http://dx.doi.org/10.1007/978-1-4757-5173-4_18.

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Sanchez, Marc C. "Food Additives." In Food Science Text Series. Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-71703-6_7.

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Belitz, H. D., W. Grosch, and P. Schieberle. "Food Additives." In Food Chemistry. Springer Berlin Heidelberg, 2004. http://dx.doi.org/10.1007/978-3-662-07279-0_9.

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Streszczenia konferencji na temat "Food additives"

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

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Abstract At the federal level, EPA has primary authority over additives to public drinking water systems pursuant to its mandate in the Safe Drinking Water Act. FDA has authority over additives to bottled water and water used in food. Some states and territories have been delegated primary enforcement authority. EPA has proposed a "private-sector program" whereby a nongovernmental entity would provide product evaluation and technical advisories on drinking water additives. Both common law liability and federal statutory remedies can arise for the negligent use or intentional misuse of drinking

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Butoi, Constantin, and Alexandra Ioana Ionescu. "RESEARCH ABOUT THE BEST SWEETENERS USED TO DESIGN A FOOD SUPPLEMENT WITH HIGH ANTIOXIDANT POTENTIAL." In SGEM International Multidisciplinary Scientific GeoConference 24. STEF92 Technology, 2024. https://doi.org/10.5593/sgem2024/6.1/s25.27.

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Food supplements with strong antioxidant potential are increasingly being used by consumers to maintain good health [1], [5], [6], [8], [9], [10], [11], [15]. The best food supplements use natural and organic raw materials and �Mild Food Processing� operations. This work paper presents a management technique for food additives (used, in this case, in the testing and selection of used sweeteners) in the design of a black tea-based food supplement. The raw material used was tested by A.A.S. (Atomic Absorption Spectroscopy) to check for the absence of contamination with residues or heavy metals [

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Kilic, B., and K. Bach. "Biorefinery meets biofermentation to produce food additives." In FOOD AND ENVIRONMENT 2013. WIT Press, 2013. http://dx.doi.org/10.2495/fenv130031.

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Chirico Scheele, Stefania, and Paul F. Egan. "Effect of Varied Additives on the Texture and Shape Stability of 3d Printed Mashed Potato and Pumpkin." In ASME 2022 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. American Society of Mechanical Engineers, 2022. http://dx.doi.org/10.1115/detc2022-89415.

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Abstract Three-dimensional (3D) food printing has grown exponentially in recent years due to its capabilities for customized food designs, minimal food waste, and personalized nutrition. A current challenge in 3D food printing is the design of extrudable food materials that enable customized shape fabrication and retention due to the complexity of food matrices. Additives such as starches and gums have been employed to improve food mechanical properties and thus printability, however, few studies have investigated further food additives that may affect the manufacturability and lifecycle of pr

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Zhang, Yuhan, and Yiming Shao. "Chinese food additives enterprises transformation strategy." In Proceedings of the 2017 5th International Education, Economics, Social Science, Arts, Sports and Management Engineering Conference (IEESASM 2017). Atlantis Press, 2018. http://dx.doi.org/10.2991/ieesasm-17.2018.104.

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Silva, Beatriz Nunes, Vasco Cadavez, Cristina Caleja, et al. "Plant Extracts as Potential Bioactive Food Additives." In Foods 2021. MDPI, 2021. http://dx.doi.org/10.3390/foods2021-11010.

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Kurćubić, Vladimir, Slaviša Stajić, Nemanja Miletić, Marko Petković, Igor Đurović, and Vesna Milovanović. "NATURAL ANTIMICROBIAL AGENTS: APPLICATION IN FOOD PRESERVATION AND FOOD BORN DISEASE CONTROL." In 1st International Symposium on Biotechnology. University of Kragujevac, Faculty of Agronomy, 2023. http://dx.doi.org/10.46793/sbt28.357k.

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Natural antimicrobial agents in food have gained much attention by the consumers and the food industry. The misuse of antibiotics has resulted in the dramatic rise of microorganisms that are antibiotic resistant and tolerant to several food processing and preservation methods. Additionally, increasing consumers' awareness of the negative impact of synthetic preservatives on health compared to the benefits of natural additives has caused interest among researchers in the development and usage of natural products in foods. This article reviews natural antimicrobial agents and their application i

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Zhang, Yipeng, Xiaoli Li, Kang Wang, and Yang Li. "Clustering of banned food additives based on Word2vec." In 2020 Chinese Control And Decision Conference (CCDC). IEEE, 2020. http://dx.doi.org/10.1109/ccdc49329.2020.9164430.

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Magazine, Frank J., Julie Vaughn Biege, Omar Fuentes, and Eric Keyes. "Additives and Processing Aids Evolving Requirements for Food Safety." In American Society of Sugarbeet Technologist. ASSBT, 2011. http://dx.doi.org/10.5274/assbt.2011.79.

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Craciun, Dana, Dorina Modra, and Adriana Isvoran. "ADME-Tox profiles of some food additives and pesticides." In TIM14 PHYSICS CONFERENCE - PHYSICS WITHOUT FRONTIERS. AIP Publishing LLC, 2015. http://dx.doi.org/10.1063/1.4937259.

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Raporty organizacyjne na temat "Food additives"

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TERENTIEV, S., O. GRUNINA, and L. PONOMAREVA. FEATURES OF THE PRODUCTION OF DOUGH SEMI-FINISHED PRODUCT PRODUCED USING LENTIL FLOUR. Science and Innovation Center Publishing House, 2022. http://dx.doi.org/10.12731/2070-7568-2022-11-2-4-15-22.

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Bread consumption has a stable increase in the territory of Russia and in particular in the Ulyanovsk and Samara regions. Bread, as a fairly low-priced product, is in high demand among consumers, but this product is not biologically saturated with useful substances, therefore, in modern production, a number of techniques are used to increase the nutritional and biological value of these types of products. In our work, one of these methods will be considered - the introduction of lentil flour into dough preparations. The problem is that the state policy regarding import substitution, aimed at r

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Strauss, Bernhard, Britta Kleinsorge, and Pantea Lotfian. 3D printing technologies in the food system for food production and packaging. Food Standards Agency, 2023. http://dx.doi.org/10.46756/sci.fsa.suv860.

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3D printing, also called additive manufacturing, represents a range of technologies that create 3D objects through a layer-by-layer deposition process using digital image files. 3D printing evolved over the past four decades from a prototyping tool to a manufacturing method in its own right in a number of industries and several additive manufacturing processes have matured into robust production technologies for highly customised and bespoke products when produced in small numbers. However, 3D printing technologies at their current stage of evolution are usually not considered commercially via

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Krempl, N., M. Fruehwirth, Z. Shahroodi, et al. Unlocking the potential of recycled polypropylene in food packaging. Universidad de los Andes, 2024. https://doi.org/10.51573/andes.pps39.ss.cep.2.

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This study aims to enhance recycled polypropylene (rPP) for yogurt cups, promoting sustainable resource use and waste reduction. Analysis of sorting, recycling, and decontamination shows mechanical recycling of PP effectively generates new products. Experiments reveal pre-sorted, hot-washed, and color-sorted rPP has superior quality and is processable up to 100% recyclate content. Adding a masterbatch additive improves oxidative stability and reduces degradation. Biological, chemical, and sensory analyses confirm rPP cups match virgin PP in odor and appearance, with no mutagenic substances det

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Brunner. PR-015-07203-O01 Deposit Response Program using the ASTM D6201 Ford 2-3L IVD Test. Pipeline Research Council International, Inc. (PRCI), 2010. http://dx.doi.org/10.55274/r0010722.

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A summary report to determine the effect of increased levels of Drag Reducing Agent (DRA) in gasoline on engine deposits, specifically intake valve deposits. Eight ASTM D6201 tests on the Ford 2.3L engine were conducted � three with 15 ppm DRA in fuel, three with nominal 25 ppm DRA in fuel, one with no DRA but a standard lowest additive concentration (LAC) package, and one with no DRA and no detergent additive.

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Gazsó, André, ed. Titanium Dioxide as a Food Additive (NanoTrust-Dossier No 055en - December 2020). Self, 2022. http://dx.doi.org/10.1553/ita-nt-055en.

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Wilson, Charles, and Edo Chalutz. Biological Control of Postharvest Diseases of Citrus and Deciduous Fruit. United States Department of Agriculture, 1991. http://dx.doi.org/10.32747/1991.7603518.bard.

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The objectives of this research were to develop control measures of postharvest diseases of citrus and deciduous fruits by using naturally-occurring, non-antibiotic-producing antagonists; study the mode of action of effective antagonists and optimize their application methods. Several antagonists were found against a variety of diseases of fruits and vegetables. One particularly effective yeast antagonist (US-7) was chosen for more in-depth studies. This antagonist outcompetes rot pathogens at the wound site for nutrients and space; it is better adapted than the pathogen to extreme environment

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Elmann, Anat, Orly Lazarov, Joel Kashman, and Rivka Ofir. therapeutic potential of a desert plant and its active compounds for Alzheimer's Disease. United States Department of Agriculture, 2015. http://dx.doi.org/10.32747/2015.7597913.bard.

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We chose to focus our investigations on the effect of the active forms, TTF and AcA, rather than the whole (crude) extract. 1. To establish cultivation program designed to develop lead cultivar/s (which will be selected from the different Af accessions) with the highest yield of the active compounds TTF and/or achillolide A (AcA). These cultivar/s will be the source for the purification of large amounts of the active compounds when needed in the future for functional foods/drug development. This task was completed. 2. To determine the effect of the Af extract, TTF and AcA on neuronal vulnerabi

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Coyle, William, Mark Gehlhar, Thomas Hertel, Zhi Wang, and Wusheng Yu. Understanding the Determinants of structural Change in World Food Markets. GTAP Working Paper, 2000. http://dx.doi.org/10.21642/gtap.wp02.

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This study assesses the interaction between climate change and agricultural trade policies. We distinguish between two dimensions of agricultural trade policy: market insulation and subsidy levels. Building on the previous work of Tsigas, Frisvold and Kuhn (1997) we find that, in the presence of current levels of agricultural subsidies, increased price transmission --as called for under the Uruguay Round Agreement on Agriculture-- reduces global welfare in the wake of climate change. This is due to the positive correlation between productivity changes and current levels of agricultural support

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Patchett, B. M., and A. C. Bicknell. L51706 Higher-Strength SMAW Filler Metals. Pipeline Research Council International, Inc. (PRCI), 1993. http://dx.doi.org/10.55274/r0010418.

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The welding of high strength steels in general, and for pipeline fabrication in particular, has shown that cracking due to hydrogen absorption during welding is more complex in these steels than in older, lower strength steels. In older steels, primary strengthening was accomplished with carbon, which caused hydrogen cracking in the base metal HAZ under reasonably predictable conditions involving microstructure, residual stress and hydrogen level. Pipeline steels were and are in the vanguard of change in strengthening philosophy. The change involves two areas of steel making, chemical composit

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Weinberg, Zwi G., Adegbola Adesogan, Itzhak Mizrahi, Shlomo Sela, Kwnag Jeong, and Diwakar Vyas. effect of selected lactic acid bacteria on the microbial composition and on the survival of pathogens in the rumen in context with their probiotic effects on ruminants. United States Department of Agriculture, 2014. http://dx.doi.org/10.32747/2014.7598162.bard.

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This research project was performed in context of the apparent probiotic effect of selected lactic acid bacteria (LAB) silage inoculants on the performance of ruminants (improved feed intake, faster live-weight gain, higher milk yields and improved feed efficiency). The overall objective was to find out how LAB affect ruminant performance. The project included several “chapters” as follows: 1. The effect of LAB silage inoculants on the survival of detrimental bacteria in rumen fluid, in vitro study (Weinberg et al., The Volcani Center). An in vitro model was developed to study the interaction

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