Готові списки джерел за темами / Food raw materials

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Добірка наукової літератури з теми "Food raw materials"

Автор: Grafiati

Опубліковано: 3 червня 2025

Оновлено: 31 липня 2025

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Статті в журналах з теми "Food raw materials"

Pivovarov, O. A., S. Y. Mykolenko, and Y. V. Hez. "Analysis of losses of food raw materials in the food chain." Science, technologies, innovation, no. 1(21) (2022): 62–68. http://dx.doi.org/10.35668/2520-6524-2022-1-09.

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The article considers aspects of food security in view of the loss of food raw materials in the food chain at different stages of production. Loss of food raw materials occurs at all stages of the food chain. Thus, there is an increase in losses of food raw materials, the amount of which exceeds 1,3 billion tons annually. In general, there are two categories of food losses. The first category is formed during the stages of collection, transportation, maturation and processing of food raw materials, while the second category arises through the fault of the final consumer. The amount of food los

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Božiková, Monika, Ľubomír Híreš, Michal Valach, Martin Malínek, and Jan Mareček. "Basic Thermal Parameters of Selected Foods and Food Raw Materials." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 65, no. 2 (2017): 391–400. http://dx.doi.org/10.11118/actaun201765020391.

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In general, processing and manipulation with foods and food raw materials have significant influence on their physical properties. The article is focused on thermophysical parameters measurement of selected foods and food raw materials. There were examined thermal conductivity and thermal diffusivity of selected materials. For detection of thermal parameters was used instrument Isomet 2104, which principle of measurement is based on transient methods. In text are presented summary results of thermal parameters measurement for various foods and food raw materials as: granular materials – corn f

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MIKUS, MAGDALENA, and SABINA GALUS. "BIOPOLIMEROWE MATERIAŁY AKTYWNE DO ŻYWNOŚCI." Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality 30, no. 2 (2023): 18–32. http://dx.doi.org/10.15193/zntj/2023/135/444.

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Background. The aim of the work was to discuss solutions used in the development of biopolymer ac tive materials for food for the food industry. Biopolymers such as polysaccharides, proteins and lipids are increasingly used in active food packaging materials due to their biodegradability and biocompatibility. In addition, they are used as carriers of various types of functional substances, e.g. antioxidant substances and agents inhibiting the development of pathogenic microorganisms, mainly to increase the safety of food products. In contrast to packaging made of biopolymers, the use of polyme

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Kohlman, O. I., G. V. Ivanova, T. N. Yamskikh, A. N. Ivanova, and E. O. Nikulina. "Alternative raw materials for food industry." IOP Conference Series: Earth and Environmental Science 315 (August 23, 2019): 052024. http://dx.doi.org/10.1088/1755-1315/315/5/052024.

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SAVESCU, Petre, and Georgeta POPESCU. "THE ECOLOGICAL AGRICULTURAL PRODUCTS – SOURCES OF RAW MATERIALS FOR QUALITY FOOD PRODUCTS." "Annals of the University of Craiova - Agriculture Montanology Cadastre Series " 52, no. 1 (2023): 334–39. http://dx.doi.org/10.52846/aamc.v52i1.1353.

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Organic agricultural products are the best raw materials for food products with high nutritional density (food supplements, functional foods, and nutraceuticals). The applied technologies in the organic farming system use inputs free of hormones, GMOs, pesticides, antibiotics and other synthetic substances - and all of these allow both the preservation of the bio-availability of the active compounds during processing and the elimination of toxicological risks in final food products. The authors present an innovative approach to the production technology specific to a food product with high nut

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Vitali, D., D. Amidžić Klarić, and I. V. Dragojević. "Nutritional and functional properties of certain gluten-free raw materials." Czech Journal of Food Sciences 28, No. 6 (2010): 495–505. http://dx.doi.org/10.17221/253/2009-cjfs.

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Since the adherence to the gluten-free diet in celiac patients affects the consumption from the grain food group, questions have been raised about the effects of such diet on calcium, iron, and fiber intake, as well as total carbohydrate and grain food consumption. Therefore, in the framework of this research, eleven types of nutritionally valuable gluten-free raw materials were proposed for consumption in gluten-free diet. They were investigated considering their macronutritive composition, different starch classes, the contents of essential minerals, dietary fiber, and polyphenols, as well a

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Gaponova, V. N. "Radiation safety of food raw materials and food products." Issues of Legal Regulation in Veterinary Medicine, no. 4 (December 30, 2021): 119–21. http://dx.doi.org/10.52419/issn2072-6023.2021.4.119.

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Intensive use of radioactive isotopes in industry, abnormal emissions of nuclear fission products into the environment gradually increase the level of natural background radiation. As a result, there is a problem of farming, the main producer of food for the population, raw materials for industry, associated with the control of the level of contamination of soil, water, and livestock products. It is necessary to constantly monitor the radiation situation, namely the content of cesium-137 in soil, water, as well as in animal products both in the North-Western region and in other subjects of the

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Duan, Hao, Gaigai Liu, Jiaqi Liu, et al. "Review: Application of Protein-Based Raw Materials in Health Foods in China." Foods 14, no. 1 (2024): 20. https://doi.org/10.3390/foods14010020.

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Raw protein materials are beneficial for human health, so they are being increasingly used in health foods. In recent years, there has been more and more research on and applications of raw protein materials, but few teams have conducted a detailed review of the application status of raw protein materials in China’s health foods, the basis for their compliance and use, and the research on their health care functions. Therefore, this review evaluates the application of animal and plant proteins in China’s health foods, the impact of animal and plant proteins on human health, and future research

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Shybko, R. "THE LEGAL STATUS OF PRODUCERS OF RAW MATERIALS FOR BABY FOOD." Bulletin of Taras Shevchenko National University of Kyiv. Legal Studies, no. 113 (2020): 66–71. http://dx.doi.org/10.17721/1728-2195/2020/2.113-13.

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The article is devoted to the research of legal status of the producers of agricultural raw materials for infant nutrition in Ukraine. It is established that in the legislation of Ukraine there is no single approach to defining the concept of "an agricultural producer", which may create negative consequences in law enforcement. The article highlights the legal issues of general, special and particular legal personality of producers of plant and animal origin for infant nutrition. According to national legislation, producers of agricultural raw materials for baby nutrition are endowed with a sp

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Koryakina, N. A., N. N. Stepakova, N. A. Frolova, N. V. Shkabrak, and I. Yu Sergeeva. "Natural plant raw materials in food design." IOP Conference Series: Earth and Environmental Science 1045, no. 1 (2022): 012071. http://dx.doi.org/10.1088/1755-1315/1045/1/012071.

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Abstract The article discusses the prospects of using wild berry and vegetable raw materials growing on the territory of the Far Eastern region, in order to increase diet biological value of the local population.

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Дисертації з теми "Food raw materials"

EMIDE, DAVIDE. "MOLECULAR CHARACTERIZATION OF PROTEINS IN FOOD MATRICES: HOW THEIR STRUCTURE EVOLVE FROM RAW MATERIALS TO FINISHED PRODUCTS." Doctoral thesis, Università degli Studi di Milano, 2022. http://hdl.handle.net/2434/940416.

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Proteins have a fundamental importance for their peculiar chemical characteristic, implication in metabolism and structure for all living organisms. In food systems, proteins provide both nutritional and non-nutritional functionalities and, with other macromolecules, contribute in define the characteristics of the food systems. Technological and biotechnological treatments used in food processing are also responsible for the formation of new inter- and intra-molecular interactions, driven by changes in the structure of proteins, often in association with other food components. In the present

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García, Cela Esther. "Challenges in management of aflatoxins and ochratoxin A in contaminated raw materials." Doctoral thesis, Universitat de Lleida, 2014. http://hdl.handle.net/10803/285374.

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Las micotoxinas son contaminantes químicos de origen biológico que suponen el mayor riesgo en la cadena alimentaria, debido a su amplia presencia y a los múltiples efectos perjudiciales que producen en los seres humanos y en los animales. En esta Tesis se ha puesto de manifiesto la elevada incertidumbre asociada al muestreo para la determinación del contenido de micotoxinas en pistachos, dentro del sistema de gestión de seguridad alimentaria. También se ha evaluado como posible reto emergente en la gestión, los posibles efectos derivados de un hipotético cambio climático caracterizado por incr

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Boullenger, Garance <1996&gt. ""How do agri-food companies define sustainability criteria for their raw materials purchasing? Study of wheat sustainable sourcing within biscuits producing companies."." Master's Degree Thesis, Università Ca' Foscari Venezia, 2019. http://hdl.handle.net/10579/15553.

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Luo, Jie [Verfasser], Rudi F. [Akademischer Betreuer] Vogel, and Karl-Heinz [Akademischer Betreuer] Engel. "Detection, identification, and quantification of aflatoxin producing fungi in food raw materials using loop-mediated isothermal amplification (LAMP) assays / Jie Luo. Gutachter: Karl-Heinz Engel ; Rudi F. Vogel. Betreuer: Rudi F. Vogel." München : Universitätsbibliothek der TU München, 2014. http://d-nb.info/1051935296/34.

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Verardo, Vito <1977&gt. "Determination of bioactive and potentially toxic compounds in food: raw material analysis and shelf life evaluation." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2009. http://amsdottorato.unibo.it/1521/1/Verardo_Vito_tesi.pdf.

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"Bioactive compounds" are extranutritional constituents that typically occur in small quantities in food. They are being intensively studied to evaluate their effects on health. Bioactive compounds include both water soluble compounds, such as phenolics, and lipidic substances such as n-3 fatty acids, tocopherols and sterols. Phenolic compounds, tocopherols and sterols are present in all plants and have been studied extensively in cereals, nuts and oil. n-3 fatty acids are present in fish and all around the vegetable kingdom. The aim of the present work was the determination of bioactiv

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Monnet, Anne-Flore. "Optimisation de la transformation de matières premières issues de cultures associées légumineuse - blé tendre par une bonne connaissance de la physico-chimie des ingrédients et du procédé de fabrication." Thesis, Université Paris-Saclay (ComUE), 2018. http://www.theses.fr/2018SACLA031/document.

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Le mélange blé - légumineuse constitue une option prometteuse pour le développement de pratiques agricoles durables et la fourniture de protéines de bonne qualité nutritionnelle. Des filières de transformation des cultures associées intégrant la gestion d’un mélange jusqu’à la fabrication d’un produit céréalier enrichi en farine de légumineuse pourraient être conçues. Ceci implique de maîtriser la variabilité des matières premières entrantes en seconde transformation. L’objectif de ce travail est de développer un outil permettant de maîtriser la qualité de cakes enrichis en farine de légumineu

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Naumov, Oleksandr, and Olha Naumova. "Transport-logistic model of integrated production structure of food production." Thesis, National aviation university, 2021. https://er.nau.edu.ua/handle/NAU/53439.

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Наумов О., Наумова О. Транспортно-логістична модель інтегрованої виробничої структури виробництва продуктів харчування // Сучасні проблеми менеджменту: матеріали XVII Міжнародної науково-практичної конференції. - Національний авіаційний університет. - Київ, 2021. - С. 25-26<br>The issue of solving problems of optimization of production and transport processes in raw material and processing sectors of the economy of Ukraine today are at the center of attention. So, in the scientific works of Babenko V.O. and Vitlinsky V.V., Nakonechny S.I. and Naumova L.M. shows the simulation and optimization

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wilbourn, jonathan ashley. "UTILIZATION OF DEIONIZED WATER AND NON-MEAT ADJUNCTS TO COMBAT QUALITY ISSUES IN BONELESS CURED HAM ASSOCIATED WITH USING PALE RAW MATERIAL." MSSTATE, 2006. http://sun.library.msstate.edu/ETD-db/theses/available/etd-06292006-132100/.

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The effects of deionized water and PSE pork percentage on the quality of smoked deli ham and retorted pouched ham with and without non-meat adjuncts were evaluated. Product quality was determined through evaluation of water holding capacity, cooked color, protein-protein bind, and sensory quality. A randomized complete block design with either three or four replications was utilized to test treatment effects in three separate experiments. The retorting process showed the potential to reduce the effect of PSE meat on color that is present in raw material and smoked deli ham. In retorted ham, mo

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Bitteur, Sylvaine. "Etude, par chromatographie en phase liquide, du partage de composes d'arôme entre une phase aqueuse et des phases stationnaires hydrophobes." Paris 6, 1986. http://www.theses.fr/1986PA066449.

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Ce travail a consisté à étudier dans quelle mesure la chromatographie en phase liquide permet d'extraire les composes d'arôme présents en très faible concentration dans les effluents aqueux des industries agro-alimentaires. Les rendements d'extraction accessibles par enrichissement de traces étant directement lies aux facteurs de capacité des solutés d'intérêt, l'étude proposée se ramenait à celle du partage de composes d'arôme entre une phase aqueuse et des phases stationnaires hydrophobes. La première partie détaille les divers paramètres susceptibles de modifier les rendements d'extraction

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Книги з теми "Food raw materials"

Campden & Chorleywood Food Research Association Group, ed. Raw materials and ingredients in food processing. Campden & Chorleywood Food Research Association Group, 2005.

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Cantoni, Paola. Postres raw. CreateSpace, 2011.

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Kurochkin, Anatoliy, Polina Gar'kina, and Galina Shaburova. Theoretical justification of the use of extruded raw materials in food technology. INFRA-M Academic Publishing LLC., 2025. https://doi.org/10.12737/2157609.

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The monograph provides information on the modification of the main biopolymers of plant raw materials under the influence of extrusion processing. The directions of improvement of extrusion processing of food raw materials are considered. A new direction of thermoplastic extrusion is proposed, based on the effect of thermal vacuum action on the extruded raw material after it leaves the die of the extruder matrix. Aspects of the application of extracted starch-containing grain and vegetable raw materials with a high lipid content in the technology of beverages and bakery products are considered

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Spelman, Caroline A. Non-food uses of agricultural raw materials: Economics, biotechnologyand politics. CAB International, 1994.

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Raw Materials Research and Development Council (Nigeria). Multidisciplinary Task Force on Food, Beverages, and Tobacco, Raw Materials., ed. Report of Multidisciplinary Task Force on Food, Beverages, and Tobacco, Raw Materials. RMRDC, 1989.

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Raw Materials Research and Development Council (Nigeria), ed. Audit of indigenous technologies for processing raw materials in Nigeria. Raw Materials Research & Development Council, 1992.

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Vasyukova, Anna. Organization of storage and control of stocks and raw materials. INFRA-M Academic Publishing LLC., 2024. https://doi.org/10.12737/1907612.

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The textbook outlines the basics of the discipline "Organization of storage and control of stocks and raw materials". The basics of commodity science and commodity characteristics of food products, the organization of warehouse and commodity management and their food supply, modern methods of packaging, transportation and storage of food products are considered. The methods of controlling product inventories and their consumption, including in production, are disclosed. The rules for the inventory of products and the financial responsibility of employees for the safety of raw materials and fin

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Prescott-Allen, Robert. Genes from the wild: Using wild genetic resources for food and raw materials. Earthscan, 2009.

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Prescott-Allen, Robert. Genes from the wild: Using wild genetic resources for food and raw materials. Earthscan, 2009.

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Prescott-Allen, Robert. Genes from the wild: Using wild genetic resources for food and raw materials. Earthscan, 2009.

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Частини книг з теми "Food raw materials"

Early, R. "Raw materials." In Food Hygiene Auditing. Springer US, 1997. http://dx.doi.org/10.1007/978-1-4613-0451-7_5.

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Nehra, Manju, and Vikash Nain. "Fermentation Raw Materials." In Handbook of Industrial Food Microbiology. Apple Academic Press, 2024. http://dx.doi.org/10.1201/9781003412779-5.

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Karim, Roselina, and Muhammad Tauseef Sultan. "Raw Materials and Their Quality." In SpringerBriefs in Food, Health, and Nutrition. Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-12865-8_4.

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Lock, Erik-Jan, Irene Biancarosa, and Laura Gasco. "Insects as Raw Materials in Compound Feed for Aquaculture." In Edible Insects in Sustainable Food Systems. Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-74011-9_16.

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Prokhoda, Irina A., Elena V. Eliseeva, Galina I. Avdeenko, Elena N. Stratienko, and Maxim V. Rudin. "Future Food Technologies Made of Raw Materials with a Larval Origin." In Complex Systems: Innovation and Sustainability in the Digital Age. Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-58823-6_68.

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Litescu, Simona Carmen, Sandra Eremia, and Gabriel Lucian Radu. "Methods for the Determination of Antioxidant Capacity in Food and Raw Materials." In Advances in Experimental Medicine and Biology. Springer US, 2010. http://dx.doi.org/10.1007/978-1-4419-7347-4_18.

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Tultabaieva, Tamara. "Maintenance of Quality of Meat and Dairy Raw Materials and Products in Kazakhstan." In Strategies for Achieving Food Security in Central Asia. Springer Netherlands, 2011. http://dx.doi.org/10.1007/978-94-007-2502-7_7.

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Zahorulko, Andrii, Aleksey Zagorulko, Sofiia Minenko, and Iryna Bozhydai. "Scientific and practical justification of innovative approaches to production of multicomponent semi-finished products for food products in the conditions of food security of the country." In FOOD PRODUCTION: INNOVATIVE TECHNOLOGICAL SOLUTIONS. TECHNOLOGY CENTER PC, 2024. https://doi.org/10.15587/978-617-7319-99-2.ch3.

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The production of functional products in the form of independent and multicomponent compositions based on vegetable semi-finished products of a high degree of readiness for further use during the manufacture of various food products is proposed. The proposed adaptive mechanism makes it possible to simulate the competitiveness of the agro-industrial sector in the conditions of taking into account the flow parameters of traditional micro- and macro-environments for the optimal adaptation of innovative approaches when implementing resource-saving hardware and technological solutions. A resource-s

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"Raw Materials." In Food and Package Engineering. Wiley-Blackwell, 2011. http://dx.doi.org/10.1002/9781119949794.ch3.

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Hughes, P. "BEERS | Raw Materials." In Encyclopedia of Food Sciences and Nutrition. Elsevier, 2003. http://dx.doi.org/10.1016/b0-12-227055-x/00088-2.

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Тези доповідей конференцій з теми "Food raw materials"

Storck, Jan Lukas, Johannes Fiedler, Bernd Müller, Axel Beeck, and Reinhard Kaschuba. "Purity analysis of food raw materials using deep learning with anomaly detection algorithms." In Photonic Technologies in Plant and Agricultural Science II, edited by Dag Heinemann and Gerrit Polder. SPIE, 2025. https://doi.org/10.1117/12.3042892.

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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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S, Parameswaran, Mahima Sanghvi, Maria Josephine Williams, et al. "Optimizing Food Production with a Sustainable Lens: Exploring Blockchain Technology in Raw Plant Materials and Organic Techniques in Achieving Sustainable Development Goals." In 2024 International Conference on Trends in Quantum Computing and Emerging Business Technologies (TQCEBT). IEEE, 2024. http://dx.doi.org/10.1109/tqcebt59414.2024.10545026.

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Asryan, V. R. "METHODS OF QUALITY CONTROL OF FOOD RAW MATERIALS AND FOOD PRODUCTS." In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS. ООО «ДГТУ-Принт» Адрес полиграфического предприятия: 344003, г. Ростов-на-Дону, пл. Гагарина,1., 2024. http://dx.doi.org/10.23947/interagro.2024.169-173.

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This publication explores various approaches to testing the quality of food raw materials and food products. The main methods for analyzing and assessing the quality of food products are considered, including physicochemical and microbiological approaches. The text also discusses the use of modern technologies such as chromatography, spectroscopy, and molecular techniques to more accurately control food quality. The review of this article provides a complete understanding of modern methods of quality control of food raw materials and food products.

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Layona, Rita, Budi Yulianto, and Yovita Tunardi. "Web Based Application for Ordering Food Raw Materials." In 2021 1st International Conference on Computer Science and Artificial Intelligence (ICCSAI). IEEE, 2021. http://dx.doi.org/10.1109/iccsai53272.2021.9609733.

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Averyanova, E. V., M. N. Shkolnikova, and O. V. Chugunova. "Plant raw materials prehydrolysis efficiency in bioflavonoid technology." In INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND BIOTECHNOLOGY (FSAB 2021). AIP Publishing, 2021. http://dx.doi.org/10.1063/5.0068585.

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TIMOShENKO, Elena, German YaGOVENKO, and Valentina Ruckaya. "Use of lupin flour in foods’ production." In Multifunctional adaptive feed production 27 (75). Federal Williams Research Center of Forage Production and Agroecology, 2022. http://dx.doi.org/10.33814/mak-2022-27-75-169-175.

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Use of domestic lupin flour will significantly increase the food safety of Russian Federation by means of replacement of imported protein produced in China; their rate takes 97.5% in our market. Plant protein, particularly the lupin protein answers the demands of actual time – the country needs cheap, qualitative products made from local row material. Nutritional value of lupin flour is determined by balanced content of protein (34-46%), oil (3-10%), fiber (10.6-18.2%) and carbohydrates (15-22%). Lupin flour is used for production of gluten-free foods with dietary and therapeutic properties; f

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Batrachenko, O. V. "SECTION 1. INTENSIFICATION OF CHOPPING COLLAGEN-CONTAINING MEAT RAW MATERIALS." In SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS. Baltija Publishing, 2023. http://dx.doi.org/10.30525/978-9934-26-328-6-1.

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"Characterization of some raw materials from several sources for obtaining biodegradable packging." In 5th International Scientific Conference on Microbial Biotechnology. Institute of Microbiology and Biotechnology, Republic of Moldova, 2022. http://dx.doi.org/10.52757/imb22.18.

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Plastic materials in contact with food products must be manufactured in accordance with good manufacturing practices (GMP) and not transfer their components into food products in quantities that could endanger human health, change the composition of food products in a way unacceptable, or to damage the taste and smell of food products. An in-depth analysis of the results will lead to the definition of industrial specifications for packaging materials, in accordance with the needs, limitations and processing demands of existing plastic materials and with the performances required for the specif

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Ludwik WICKI, Ludwik WICKI. "DEVELOPMENT OF BIOFUELS PRODUCTION FROM AGRICULTURAL RAW MATERIALS." In RURAL DEVELOPMENT. Aleksandras Stulginskis University, 2018. http://dx.doi.org/10.15544/rd.2017.192.

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The aim of the article is to assess the dynamics of the development of biofuels production from agricultural raw materials and the share of biofuels in the consumption of the most important agricultural raw materials with particular regard to the situation in Poland. Data used in the study are derived from OECD statistics as well as CSO statistics. The analysis covered the period from 2005 to 2016. The biofuel production on a global scale is increasingly competing with food production. Between 2002 and 2004, about 2% of harvested cereals were allocated to biofuels, and in 2016 it was almost 8%

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Звіти організацій з теми "Food raw materials"

Walker, Michael, Gill Holcombe, Clare Mills, Chiara Nitride, and Adrian Rogers. Development of Reference Materials for food allergen analysis. Food Standards Agency, 2023. http://dx.doi.org/10.46756/sci.fsa.hwt621.

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Food hypersensitivity is an increasing problem for many stakeholders with much effort focused on assessment and management of the risks including risk assessment toolkits (for example, the Allergen Bureau (Opens in a new window) Voluntary Incidental Trace Allergen Labelling VITAL®, the iFAAM consortium (Opens in a new window) and the ILSI-Europe Allergen Quantitative Risk Assessment guidance (Opens in a new window)). These toolkits describe the use of action levels and reference doses to assess the risks. A combination of the estimated eliciting dose of allergenic food, (in milligrams as prote

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Keinan, Ehud. The 18th Asian Chemical Congress and the 20th General Assembly of the FACS. AsiaChem Magazine, 2020. http://dx.doi.org/10.51167/acm00015.

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Most global challenges, including global warming, food for everybody, the race for sustainable energy, water quality, dwindling raw materials, and health problems, are chemical problems by nature. Therefore, Humankind cannot meet these challenges without the chemical sciences and will not solve any of these problems without global cooperation. Chemists have always been doing much better than politicians in meeting these challenges, working together across borders through unique collaboration and friendship. Despite fundamentally different political systems and cultural diversity, chemists go b

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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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Tao, Yang, Victor Alchanatis, and Yud-Ren Chen. X-ray and stereo imaging method for sensitive detection of bone fragments and hazardous materials in de-boned poultry fillets. United States Department of Agriculture, 2006. http://dx.doi.org/10.32747/2006.7695872.bard.

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As Americans become increasingly health conscious, they have increased their consumptionof boneless white and skinless poultry meat. To the poultry industry, accurate detection of bonefragments and other hazards in de-boned poultry meat is important to ensure food quality andsafety for consumers. X-ray imaging is widely used for internal material inspection. However,traditional x-ray technology has limited success with high false-detection errors mainly becauseof its inability to consistently recognize bone fragments in meat of uneven thickness. Today’srapid grow-out practices yield chicken bo

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MacDonald, S., M. Harrison, and K. Heinrich. Analysis of CBD Products (2022-23). Food Standards Agency, 2024. https://doi.org/10.46756/sci.fsa.vkv674.

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The Food Standards Agency (FSA) commissioned Fera Science Ltd. to carry out a survey of cannabidiol (CBD) products on sale in England and Wales in order to inform FSA risk assessment of CBD products. The survey commenced in October 2022 and was completed in March 2023. 100 CBD products on the FSA public list, at the time of the survey, were purchased from a range of online sellers from England and Wales. Samples comprised of oils and sprays, capsules, confectionary, beverages and a range of miscellaneous products that included other foods and dog treats. The sampling followed a scheme suggeste

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Hobbs, Christopher, Roy Upton, and STEFAN GAFNER. Cordyceps Botanical Adulterants Prevention Bulletin. ABC-AHP-NCNPR Botanical Adulterants Prevention Program, 2024. https://doi.org/10.59520/bapp.bapb/ydsi9045.

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Because of the great value of cordyceps (Ophiocordyceps sinensis, syn. Cordyceps sinensis), its rarity in the wild, and the difficulty of cultivating it, adulteration and substitution frequently occurs. The authenticity of any cordyceps raw material or finished product to be used in dietary or food supplements, or in products falling into another regulatory category, should be determined, if appropriate, by both DNA and chemical analysis. This is the case even when the mycelium is grown on nutritive substrates such as brown rice (Oryza sativa, Poaceae) and the species and strain of the fungal

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Science, Fera. Analysis of CBD Products. Food Standards Agency, 2022. http://dx.doi.org/10.46756/sci.fsa.cis490.

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The Food Standards Agency commissioned Fera Science Ltd. to carry out a survey to obtain a snapshot of CBD products on sale in England and Wales in order to inform FSA risk assessment of CBD products. Thirty CBD products were purchased from a range of online sellers from England and Wales. Samples comprised of two broad categories: oils and sprays, and edibles (including beverages). The sampling followed a scheme suggested by FSA. This is not a statistically representative sample of the market and instead provides a snapshot of the current market, to assist the design of future sampling and su

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Bishop, Megan, Jay Clausen, Samuel Beal, and Patrick Sims. Comparison of the quantitation of heavy metals in soil using handheld LIBS, XRFS, and ICP-OES. Engineer Research and Development Center (U.S.), 2023. http://dx.doi.org/10.21079/11681/47182.

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Handheld laser-induced breakdown spectroscopy (LIBS) is an emerging analytical technique that shows the potential to replace X-ray fluorescence spectroscopy (XRFS) in the field characterization of soils containing heavy metals. This study explored the accuracy and precision of handheld LIBS for analyzing soils containing copper and zinc to support LIBS as a re-placement for XRFS technology in situ. Success was defined by handheld LIBS results that could be replicated across field analyzers and verified by inductively coupled plasma–optical emission spectrometry (ICP-OES). A total of 108 soil s

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Guevara-Castañeda, Diego Alejandro, Leonardo Villar-Gómez, Olga Lucía Acosta-Navarro, et al. Report of the Board of Directors to the Congress of Colombia, February 2025. Banco de la República, 2025. https://doi.org/10.32468/inf-jun-dir-con-rep-eng.01-2025.

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In 2024, the macroeconomic adjustment process continued, characterized by a sustained reduction in inflation that began in 2023 and a decline in the current account deficit of the balance of payments. This adjustment took place in the context of a contractionary monetary policy, with a gradual reduction in the monetary policy interest rate. GDP grew by 1.7%, driven by investment and consumption, while employment increased by 2.2%. Foreign reserves remained at adequate levels, and Banco de la República recorded a profit of COP 10,041 billion, benefiting from the returns on foreign reserves. Mac

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Monetary Policy Report - April 2025. Banco de la República, 2025. https://doi.org/10.32468/inf-pol-mont-eng.tr2-2025.

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In March, inflation decreased - although less than anticipated - and remains above the 3% target. Over the next two years, it is expected that inflation will continue to decline, converging gradually toward the target. In March, annual headline inflation stood at 5.1% - slightly above the forecast - due to upward surprises in regulated items such as gas and urban transportation, as well as increases in processed foods. The decline in inflation is largely attributed to the cumulative effects of a still-restrictive monetary policy stance, indexation to lower inflation rates, and the moderation o

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