Journal articles: 'Food additions'

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Rogers, Arthur. "Controversial EU food-additive additions." Lancet 352, no. 9125 (August 1998): 382. http://dx.doi.org/10.1016/s0140-6736(05)60493-x.

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Christoforou, Anthea, Sheida Norsen, Jodi Bernstein, and Mary L’Abbe. "Examining the Prevalence, Nutritional Quality and Marketing of Foods with Voluntary Nutrient Additions in the Canadian Food Supply." Nutrients 13, no. 9 (September 5, 2021): 3115. http://dx.doi.org/10.3390/nu13093115.

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Foods with voluntary nutritional additions are a fast-growing sector of the global food industry. In Canada, while the addition of nutrients to foods has been regulated through fortification regulations, parallel policies which aim to encourage product innovation have also allowed for the voluntary addition of nutrients and other novel ingredients to ‘supplemented’ and ‘functional’ foods. Concerns have been raised that the consumption of these products may have negative repercussions on population health, such as high nutrient intakes inappropriate for certain population subgroups (e.g., children) and the shifting of dietary patterns to include more unhealthy foods. The aim of this study was to evaluate the prevalence, nutritional quality, and marketing characteristics of foods with added nutrients in the Canadian market. We found many nutritionally-enhanced foods contained high levels of nutrients beyond recommended intakes, despite these nutrients having no evidence of inadequacy in the Canadian population. Additionally, a large proportion of foods with added nutrients had poor nutrient profiles (were deemed ‘less healthy’ than their non-enhanced counterparts) and carried heavy marketing on their labels, regardless of their nutritional quality. Taken together these findings raise concerns about foods with voluntary nutrient additions and suggest the need to further investigate consumer attitudes and decision-making towards these foods.

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Swamy, J. "Three New Additions to the Flora of Telangana, India." Indian Forester 146, no. 1 (January 29, 2020): 87. http://dx.doi.org/10.36808/if/2020/v146i1/144067.

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Havens, Karl E., and Therese L. East. "Plankton Food Web Responses to Experimental Nutrient Additions in a Subtropical Lake." Scientific World JOURNAL 6 (2006): 827–33. http://dx.doi.org/10.1100/tsw.2006.176.

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During two controlled enclosure experiments using water from a subtropical lake, the plankton food web displayed a highly variable response to combined addition of nitrogen and phosphorus. In July, the nutrients stimulated growth ofCylindrospermopsis raciborskii, and the biomass of macrozooplankton and microbial food web components did not increase. In October, the same addition of nutrients stimulated growth of small edibleLyngbyaspp., and there were coincident increases in biomass of macrozooplankton and components of the microbial web. Past generalizations that cyanobacteria blooms inhibit growth of other food web components may not always hold true.

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Švec, Ivan, Rasa Kapačinskaité, and Marie Hrušková. "Wheat dough fermentation and bread trial results under the effect of quinoa and canahua wholemeal additions." Czech Journal of Food Sciences 38, No. 1 (February 29, 2020): 49–56. http://dx.doi.org/10.17221/12/2019-cjfs.

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To study the effect of quinoa and canahua wholemeals on wheat flour quality, addition dosages of 10 and 20% wt. were tested. Both non-traditional materials lowered protein baking quality (Zeleny sedimentation), and present dietary fibre increased the Falling number. The fermentograph and maturograph tests showed differences in the optimal fermentation and proofing times, as well as in dough volumes during both tests (which were somewhat higher for the wheat-quinoa flour composites). Besides this, dough volumes in the third stage of fermentation simulated on the oven-rise apparatus decided about baking trial results; in this regard, wheat-canahua flour composites reached statistically better results. All obtained data together with sensory scores pointed to the maximal tolerable quinoa or canahua dosage up to 15% wt.

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Smítková, H., M. Marek, and J. Dobiáš. "Starch tray with addition of different components foamed by baking process." Czech Journal of Food Sciences 31, No. 3 (May 22, 2013): 230–35. http://dx.doi.org/10.17221/241/2012-cjfs.

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The possibilities of improving starch/water batter foam properties by additions of inorganic and organic compounds, waste sawdust and waste paper pulp were investigated. The most suitable ratio between starch and water was set to 2:3. The best results were obtained when calcium stearate was added to the starch/water tray because it filled the matrix of the tray and improved the surface. The addition of calcium stearate and a low amount of waste paper pulp and/or waste sawdust also brought good results. Higher amounts of waste sawdust and calcium stearate did not produce the compact and smooth surface of starch trays. The addition of polyvinyl alcohol improved these parameters.  

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Pace, Michael L., Jonathan J. Cole, Stephen R. Carpenter, James F. Kitchell, James R. Hodgson, Matthew C. Van de Bogert, Darren L. Bade, Emma S. Kritzberg, and David Bastviken. "Whole-lake carbon-13 additions reveal terrestrial support of aquatic food webs." Nature 427, no. 6971 (January 2004): 240–43. http://dx.doi.org/10.1038/nature02227.

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Cram, Jeremy M., Peter M. Kiffney, Ryan Klett, and Robert L. Edmonds. "Do fall additions of salmon carcasses benefit food webs in experimental streams?" Hydrobiologia 675, no. 1 (July 23, 2011): 197–209. http://dx.doi.org/10.1007/s10750-011-0819-9.

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Guenard, Rebecca. "The latest additions to eco-friendly cleaning." INFORM International News on Fats, Oils, and Related Materials 32, no. 5 (May 1, 2021): 6–10. http://dx.doi.org/10.21748/inform.05.2021.06.

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

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Landfeld, A., P. Novotná, and M. Houška. "Influence of the amount of rennet, calcium chloride addition, temperature, and high-pressure treatment on the course of milk coagulation." Czech Journal of Food Sciences 20, No. 6 (November 19, 2011): 237–44. http://dx.doi.org/10.17221/3537-cjfs.

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Coagulated gel was characterised using an oscillation rheometer Rheostress RS 150. The influence was monitored of the additions of rennet and CaCl2, of temperature, and of high-pressure treatment on the properties of coagulated gel. Parameters of coagulation were assessed, i.e. elastic modulus G’, the time of the start of coagulation t0, and the time constant of congealation τ. In monitoring the influence of increasing additions of rennet and CaCl2, and of temperature increase, it was found that the time of the start of coagulation t0 and the time constant of congealation t decreased. The limiting shear storage modulus G’max was practically constant at various amounts of CaCl2 and was moderately decreasing with increasing temperature and rennet addition. This effect was possibly caused by the fact that the limiting value is a regression parameter extrapolated to infinity. The real values of the modulus for a given time increased with increasing levels of calcium chloride added. Milk treated by the pressure of 600 MPa for 10 min formed, during coagulation, a more solid gel, the shear storage modulus being, almost by 100% higher as compared with untreated milk. Value of the time constant of congealation was practically halved.  

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Hearst, Mary O., Jayne A. Fulkerson, Michelle Parke, and Lauren Martin. "Validation of a home food inventory among low-income Spanish- and Somali-speaking families." Public Health Nutrition 16, no. 7 (October 4, 2012): 1151–58. http://dx.doi.org/10.1017/s1368980012004508.

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AbstractObjectiveTo refine and validate an existing home food inventory (HFI) for low-income Somali- and Spanish-speaking families.DesignFormative assessment was conducted using two focus groups, followed by revisions of the HFI, translation of written materials and instrument validation in participants’ homes.SettingTwin Cities Metropolitan Area, Minnesota, USA.SubjectsThirty low-income families with children of pre-school age (fifteen Spanish-speaking; fifteen Somali-speaking) completed the HFI simultaneously with, but independently of, a trained staff member. Analysis consisted of calculation of both item-specific and average food group kappa coefficients, specificity, sensitivity and Spearman's correlation between participants’ and staff scores as a means of assessing criterion validity of individual items, food categories and the obesogenic score.ResultsThe formative assessment revealed the need for few changes/additions for food items typically found in Spanish-speaking households. Somali-speaking participants requested few additions, but many deletions, including frozen processed food items, non-perishable produce and many sweets as they were not typical food items kept in the home. Generally, all validity indices were within an acceptable range, with the exception of values associated with items such as ‘whole wheat bread’ (κ= 0·16). The obesogenic score (presence of high-fat, high-energy foods) had high criterion validity withκ= 0·57, sensitivity = 91·8 %, specificity = 70·6 % and Spearman correlation = 0·78.ConclusionsThe revised HFI is a valid assessment tool for use among Spanish and Somali households. This instrument refinement and validation process can be replicated with other population groups.

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Panday, Samiran, Sudhansu Sekhar Dash, and Vikas Kumar. "Additions of Four Lesser-Known Species to the Flora of Arunachal Pradesh, India." Indian Forester 148, no. 1 (February 9, 2022): 104. http://dx.doi.org/10.36808/if/2022/v148i1/157921.

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

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

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Jayasinghe, Himesh Dilruwan, Sarath Sanjeewa Rajapakshe, and Tharindu Ranasinghe. "New additions to the larval food plants of Sri Lankan butterflies (Insecta: Lepidoptera: Papilionoidea)." Journal of Threatened Taxa 13, no. 2 (February 27, 2021): 17731–40. http://dx.doi.org/10.11609/jott.6875.13.2.17731-17740.

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

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Chaher, Nour El Houda, Abdallah Nassour, Moktar Hamdi, and Michael Nelles. "Monitoring of Food Waste Anaerobic Digestion Performance: Conventional Co-Substrates vs. Unmarketable Biochar Additions." Foods 10, no. 10 (October 3, 2021): 2353. http://dx.doi.org/10.3390/foods10102353.

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This study proposed the selection of cost-effective additives generated from different activity sectors to enhance and stabilize the start-up, as well as the transitional phases, of semi-continuous food waste (FW) anaerobic digestion. The results showed that combining agricultural waste mixtures including wheat straw (WS) and cattle manure (CM) boosted the process performance and generated up to 95% higher methane yield compared to the control reactors (mono-digested FW) under an organic loading rate (OLR) range of 2 to 3 kg VS/m3·d. Whereas R3 amended with unmarketable biochar (UBc), to around 10% of the initial fresh mass inserted, showed a significant process enhancement during the transitional phase, and more particularly at an OLR of 4 kg VS/m3·d, it was revealed that under these experimental conditions, FW reactors including UBc showed an increase of 144% in terms of specific biogas yield (SBY) compared to FW reactors fed with agricultural residue. Hence, both agricultural and industrial waste were efficacious when it came to boosting either FW anaerobic performance or AD effluent quality. Although each co-substrate performed under specific experimental conditions, this feature provides decision makers with diverse alternatives to implement a sustainable organic waste management system, conveying sufficient technical details to draw up appropriate designs for the recovery of various types of organic residue.

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Nyman, Patricia J., William Limm, Timothy H. Begley, and Stuart J. Chirtel. "Single-Laboratory Validation of a Method for the Determination of Select Volatile Organic Compounds in Foods by Using Vacuum Distillation with Gas Chromatography/Mass Spectrometry." Journal of AOAC INTERNATIONAL 97, no. 2 (March 1, 2014): 510–20. http://dx.doi.org/10.5740/jaoacint.13-294.

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Abstract Recent studies showed that headspace and purge and trap methods have limitations when used to determine volatile organic compounds (VOCs) in foods, including matrix effects and artifact formation from precursors present in the sample matrix or from thermal decomposition. U.S. Environmental Protection Agency Method 8261A liberates VOCs from the sample matrix by using vacuum distillation at room temperature. Themethod was modified and validated for the determination of furan, chloroform, benzene, trichloroethene, toluene, and sytrene in infant formula, canned tuna (in water), peanut butter, and an orange beverage (orange-flavored noncarbonated beverage). The validation studies showed that the LOQ values ranged from 0.05 ng/g toluene in infant formula to 5.10 ng/g toluene in peanut butter. Fortified recoveries were determined at the first, second, and third standard additions, and concentrations ranged from 0.07 to 6.9 ng/g. When quantified by the method of standard additions, the recoveries ranged from 56 to 218% at the first standard addition and 89 to 117% at the third. The validated method was used to conduct a survey of the targeted VOCs in 18 foods. The amounts found ranged from none detected to 73.8 ng/g furan in sweet potato baby food.

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Dobson, Miriam C., Philip H. Warren, and Jill L. Edmondson. "Assessing the Direct Resource Requirements of Urban Horticulture in the United Kingdom: A Citizen Science Approach." Sustainability 13, no. 5 (March 1, 2021): 2628. http://dx.doi.org/10.3390/su13052628.

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Interest in urban food production is growing; recent research has highlighted its potential to increase food security and reduce the environmental impact of food production. However, resource demands of urban horticulture are poorly understood. Here, we use allotment gardens in the United Kingdom to investigate resource demands of urban horticultural production across the country. We conducted a nationwide citizen science project using year-long allotment ‘diaries’ with allotment gardeners (n = 163). We analysed a variety of resources: transportation; time; water use; inputs of compost, manure and topsoil; and inputs of fertilisers, pest control and weed control. We found that, overall, an allotment demands 87 annual visits, travelling 139 km to and from the plot; 7 fertiliser additions; 4 pest control additions; and 2 weed control additions. On average, each kilogram of food produced used 0.4 hours’ labour, 16.9 L of water, 0.2 L of topsoil, 2.2 L of manure, and 1.9 L of compost. As interest in urban horticultural production grows, and policy makers build urban horticultural spaces into future sustainable cities, it is of key importance that this is carried out in a way that minimises resource requirements, and we demonstrate here that avenues exist for the diversion of municipal compostable waste and household-level city food waste for this purpose.

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

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Multiple restoration actions have been implemented in response to declining salmon populations. Among these is the addition of salmon carcasses or artificial nutrients to mimic marine-derived nutrients historically provided by large spawning runs of salmon. A key assumption in this approach is that increased nutrients will catalyze salmon population growth. Although effects on aquatic ecosystems have been observed during treatments, it is unclear whether permanent population increases for salmon will occur. To test this assumption and address associated uncertainties, we linked a food web model with a salmon life cycle model to examine whether carcass additions in a river reach would improve conditions for salmon in the long term. Model results confirmed immediate increases in the biomass of periphyton, macroinvertebrates, and fish during carcass additions. In turn, juvenile salmon grew larger and experienced improved freshwater and smolt survival, which translated to a greater number of adults returning to spawn. However, once additions ceased, salmon abundance returned to pretreatment levels, which, based on our model, is owing to a combination of instream and out-of-basin factors. Overall, results of this work suggest that benefits during carcass and nutrient additions may not translate into persistent productivity of salmon unless additions are sustained indefinitely or other limiting factors are addressed.

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

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Boudová Pečivová, Pavlína, Markéta Korcová, Jaroslav Švach, Vlastimil Kubáň, and Jiří Mlček. "Comparison of Chemical, Textural and Organoleptic Properties of Pastry Sheets with Two Different Additives." International Journal of Food Engineering 10, no. 3 (September 1, 2014): 533–41. http://dx.doi.org/10.1515/ijfe-2012-0099.

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Abstract The effect of additions of Arabic gum and commercially used additive Frosty, commonly used for the bread production which is intended for freezing, on the quality of pastry sheets was determined. Frosty decreased active acidity and conversely increased titration acidity in the wheat flour dough and in final products. Higher addition of Arabic gum prolonged the freshness (= moisture) more than Frosty. Arabic gum had insignificant effect on the titration acidity or pH of the dough or the titration acidity of the final products. Both additions of Arabic gum (15 g kg−1 and 30 g kg−1) and higher addition of Frosty (30 g kg−1) decreased the firmness of the pastry sheets. Fresh samples of pastry sheets with lower addition of the Frosty were better in taste, crispness, porosity and quality than the samples with higher addition of the Arabic gum. However, pastry sheets with Frosty lost moisture faster and therefore became less fresh quicker, in comparison with samples with Arabic gum added.

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

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Reynolds, W. D., Drury, C. F., Tan, C. S. and Yang, X. M. 2015. Temporal effects of food waste compost on soil physical quality and productivity. Can. J. Soil Sci. 95: 251–268. The benefits of compost additions on soil organic carbon content and crop productivity are extant in the literature, but detailed studies of compost effects on soil physical quality (SPQ) are limited. The objective of this study was therefore to describe how one-time additions of compost impact the immediate, mid-term and long-term SPQ and crop yields of an agricultural soil. Food waste compost (FWC) was incorporated once into the top 10 cm of a humid-temperate Brookston clay loam soil at rates of 0 (Control), 75 dry t ha−1 (FWC-75), 150 dry t ha−1 (FWC–150) and 300 dry t ha−1 (FWC-300); measurements of SPQ parameters and corn yield were then made annually over the next 11 yr. The SPQ parameters included bulk density (BD), organic carbon content (OC), air capacity (AC), plant-available water capacity (PAWC), relative field capacity (RFC), and saturated hydraulic conductivity (KS), which were obtained from intact (undisturbed) soil core samples. Prior to compost addition, BD, OC, AC, PAWC, RFC and KS were substantially non-optimal, and BD had increased relative to virgin soil by 46%, while OC, AC and PAWC had decreased relative to virgin soil by 60, 56 and 43%, respectively. Improvements in SPQ 1 yr after compost addition were negligible or small for FWC-75 and FWC-150, but FWC-300 generated optimal values for BD, OC, AC, PAWC and RFC. The SPQ parameters degraded with time, but 11 yr after compost addition, OC and AC under FWC-300 were still within their optimal ranges, as well as significantly (P<0.05) greater than the Control values by 65 and 26%, respectively. Soil cracks and biopores apparently induced substantial annual variation in KS, but average KS nevertheless increased with increasing compost addition rate. Corn grain yield varied substantially among years, which was likely due to weather and compost effects; however, 11-yr cumulative yields from the compost treatments were greater than the Control by 2200–6500 kg ha−1.

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

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Schweiger, Sabine, and Stan Boutin. "The effects of winter food addition on the population dynamics of Clethrionomys rutilus." Canadian Journal of Zoology 73, no. 3 (March 1, 1995): 419–26. http://dx.doi.org/10.1139/z95-047.

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Peaks in red-backed vole (Clethrionomys rutilus) populations are associated with high survival in the previous winter and we tested the hypothesis that winter persistence is determined by food supply. We supplied sunflower seeds to voles in a replicated design during winter in two consecutive years. The study began when voles were at peak density and the pattern of change was one of decline to low density over the first winter followed by constant low densities. Food addition increased persistence of individuals slightly in the first winter and significantly in the second winter. Despite higher numbers in spring and greater production of young on food grids, densities did not increase to a peak in autumn. We conclude that the food additions created local patches of high density, but these were too small to have widespread effects on vole dynamics in the area.

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Kimiywe, J. "Food and nutrition security: challenges of post-harvest handling in Kenya." Proceedings of the Nutrition Society 74, no. 4 (August 11, 2015): 487–95. http://dx.doi.org/10.1017/s0029665115002414.

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Presently, close to 1 billion people suffer from hunger and food insecurity. Statistics in Kenya indicates that over 10 million people suffer from chronic food insecurity and poor nutrition, 2–4 million people require emergency food assistance at any given time with nearly 30 % of Kenya's children being undernourished, 35 % stunted while micro-nutrient deficiency is wide spread. Key among the challenges contributing to inadequate foods include lack of certified seeds, seasonal production (rain-fed), high post-harvest losses and wastages, poor transportation, low value additions which reduce their market competitiveness. The present paper examines some of the underlying causes for high food wastage experience in Kenya and the associated challenges in addressing these problems. The paper also provides an overview of some of the basic solutions that have been recommended by various stakeholders. However, in spite of the recent efforts made to mitigate food wastage, there is still an urgent need to address these gaps through participatory, innovative community based interventions that will create resilience to climate change and enhance livelihoods of smallholder farmers in diverse ecosystems.

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Clement, T., M. Perez, J. R. Mouret, I. Sanchez, J. M. Sablayrolles, and C. Camarasa. "Metabolic Responses of Saccharomyces cerevisiae to Valine and Ammonium Pulses during Four-Stage Continuous Wine Fermentations." Applied and Environmental Microbiology 79, no. 8 (February 15, 2013): 2749–58. http://dx.doi.org/10.1128/aem.02853-12.

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ABSTRACTNitrogen supplementation, which is widely used in winemaking to improve fermentation kinetics, also affects the products of fermentation, including volatile compounds. However, the mechanisms underlying the metabolic response of yeast to nitrogen additions remain unclear. We studied the consequences forSaccharomyces cerevisiaemetabolism of valine and ammonium pulses during the stationary phase of four-stage continuous fermentation (FSCF). This culture technique provides cells at steady state similar to that of the stationary phase of batch wine fermentation. Thus, the FSCF device is an appropriate and reliable tool for individual analysis of the metabolic rerouting associated with nutrient additions, in isolation from the continuous evolution of the environment in batch processes. Nitrogen additions, irrespective of the nitrogen-containing compound added, substantially modified the formation of fermentation metabolites, including glycerol, succinate, isoamyl alcohol, propanol, and ethyl esters. This flux redistribution, fulfilling the requirements for precursors of amino acids, was consistent with increased protein synthesis resulting from increased nitrogen availability. Valine pulses, less efficient than ammonium addition in increasing the fermentation rate, were followed by a massive conversion of this amino acid in isobutanol and isobutyl acetate through the Ehrlich pathway. However, additional routes were involved in valine assimilation when added in stationary phase. Overall, we found that particular metabolic changes may be triggered according to the nature of the amino acid supplied, in addition to the common response. Both these shared and specific modifications should be considered when designing strategies to modulate the production of volatile compounds, a current challenge for winemakers.

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Kidd, Karen A., Michael J. Paterson, Michael D. Rennie, Cheryl L. Podemski, Dave L. Findlay, Paul J. Blanchfield, and Karsten Liber. "Direct and indirect responses of a freshwater food web to a potent synthetic oestrogen." Philosophical Transactions of the Royal Society B: Biological Sciences 369, no. 1656 (November 19, 2014): 20130578. http://dx.doi.org/10.1098/rstb.2013.0578.

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Endocrine-disrupting chemicals (EDCs) in municipal effluents directly affect the sexual development and reproductive success of fishes, but indirect effects on invertebrate prey or fish predators through reduced predation or prey availability, respectively, are unknown. At the Experimental Lakes Area in northwestern Ontario, Canada, a long-term, whole-lake experiment was conducted using a before-after-control-impact design to determine both direct and indirect effects of the synthetic oestrogen used in the birth control pill, 17α-ethynyloestradiol (EE2). Algal, microbial, zooplankton and benthic invertebrate communities showed no declines in abundance during three summers of EE2 additions (5–6 ng l −1 ), indicating no direct toxic effects. Recruitment of fathead minnow ( Pimephales promelas ) failed, leading to a near-extirpation of this species both 2 years during (young-of-year, YOY) and 2 years following (adults and YOY) EE2 additions. Body condition of male lake trout ( Salvelinus namaycush ) and male and female white sucker ( Catostomus commersonii ) declined before changes in prey abundance, suggesting direct effects of EE2 on this endpoint. Evidence of indirect effects of EE2 was also observed. Increases in zooplankton, Chaoborus , and emerging insects were observed after 2 or 3 years of EE2 additions, strongly suggesting indirect effects mediated through the reduced abundance of several small-bodied fishes. Biomass of top predator lake trout declined by 23–42% during and after EE2 additions, most probably an indirect effect from the loss of its prey species, the fathead minnow and slimy sculpin ( Cottus cognatus ). Our results demonstrate that small-scale studies focusing solely on direct effects are likely to underestimate the true environmental impacts of oestrogens in municipal wastewaters and provide further evidence of the value of whole-ecosystem experiments for understanding indirect effects of EDCs and other aquatic stressors.

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Järvinen, Marko, and Kalevi Salonen. "Influence of changing food web structure on nutrient limitation of phytoplankton in a highly humic lake." Canadian Journal of Fisheries and Aquatic Sciences 55, no. 12 (December 1, 1998): 2562–71. http://dx.doi.org/10.1139/f98-137.

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We determined the potential nutrient limitation of summer phytoplankton production using 2 × 2 × 2 factorial design of enrichment bioassays both before and after the introduction of planktivorous whitefish (Coregonus lavaretus) in a polyhumic lake with an abundant population of the large cladoceran Daphnia longispina. After the fish introduction, Daphnia disappeared and was substituted by the rotifer Keratella cochlearis. During the dominance of Daphnia, additions of nutrients had little or no effect on primary production of phytoplankton in short-term (1-day) incubations. However, 5-day incubations suggested that P most likely was the limiting nutrient. After the fish introduction, both 1- and 5-day enrichment bioassays indicated potential N limitation of phytoplankton production. The strong response of phytoplankton production to combined enrichments with P and N also suggested colimitation by P and N, but this was probably forced by the relatively high additions of nutrients. Consistently low primary production after the combined addition of P and glucose suggests that in the presence of a labile organic C source, epilimnetic bacteria were superior to algae in the uptake of P. Our results suggest that changes in the food web structure may determine the limiting nutrient also in a highly humic lake.

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Vasyukova, A. T., K. B. Krivoshonok, A. E. Alekseev, and V. I. Karpov. "Influence of additions on the structure of the free fares." Proceedings of the Voronezh State University of Engineering Technologies 83, no. 4 (December 21, 2021): 108–16. http://dx.doi.org/10.20914/2310-1202-2021-4-108-116.

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The article provides basic information about the functional properties of flour culinary products developed on the basis of rice and corn flour with additives of powders of vegetable origin: jerusalem artichoke, sea buckthorn, apples, carrots, tomato, paprika, dill, daminaria, and stevia extract was used as a sweetener. Balanced nutritionally adapted nutrition, corresponding to the physiological needs of schoolchildren, gender and individual characteristics of children aged 7–11 years, is necessary for the full development of physical and intellectual abilities. In this connection, the development of flour culinary products nutritionally adapted to the peculiarities of baby food, the optimization of the ingredient composition of flour culinary products, taking into account the technological properties of raw materials and biomedical recommendations for the diet of this category of nutritionists will contribute not only to achieving the best results in their development, physical and mental improvement, but will also prevent a number of alimentary-dependent diseases and conditions of this category of the population. This determines the main task of research and is relevant and promising. The purpose of the development of new specialized products is to obtain enriched gluten-free compositions for the production of high-quality pancake tape by an industrial method. The article presents data on the optimization of the ingredient composition of flour culinary products, considering the technological properties of raw materials and biomedical recommendations for the nutrition of schoolchildren of grades 1–4. The list of ingredients with immunomodulatory and antioxidant properties and the possibility of their use in the preparation of specialized flour culinary products for school meals is scientifically substantiated. Optimization was carried out using modern programs providing mathematical modeling of product formulations in the realized range of parameter changes. The qualitative and quantitative prescription composition is modeled in accordance with sanitary norms and requirements of the SanPiN 2.3/2.4.3590–20 requirements for children's food products, considering their physical exertion. The relationship between the mass fraction of protein components (rice and corn flour and egg white) and physico-chemical indicators of the quality of flour culinary products for the nutrition of schoolchildren has been established. It is experimentally proved that the use of the developed recipe compositions will contribute to an increase in the content of protein, fats, carbohydrates, vitamins, minerals, increase the biological value and the total content of water-soluble antioxidants in flour culinary products for the nutrition of students aged 7–11 years.

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

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In the case of Se, the concentration range between essentiality and toxicity for terrestric animals and humans is rather narrow, while aquatic organisms are much less affected, and no essentiality to green plants and aquatic macrophytes has been established yet. This review focuses on the situation in Europe, where Se levels are generally low. Apart from industrial and mining activities, the main Se sources are the burning of coal and selenite additions to animal feedstuffs. Reduction processes in sediments, soils, and feedstuffs to yield elemental Se act as sinks for available Se forms. In soils and crops, Se levels get enhanced from recycling of manure, dung, and sewage sludge, which is beneficial for Europe. New data from Austria have been added to the detailed discussions. In human nutrition, Se is supplied via pork, liver and kidneys, seafood, and cereals, but main sources as well as blood Se levels vary between different countries and nutritional habits. Food processing, like boiling, baking, or grilling, results in Se losses.

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

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Poultry farming is one of the most important branch of animal husbandry. Poultry is very sensitive to a lack of protein, vitamins, microelements and macroelements. The lack of these substances is very bad for the health, development, growth and productivity of poultry. Primorsky Krai is rich in seafood, which is extracted in large quantities. In the process of processing seafood, a large amount of waste remains, which could be used for feed purposes, for feeding farm animals and poultry. The use of seafood waste would solve the problem with a nutrient deficiency in the diets of poultry. The digestibility of feed nutrients is a secondary indicator of their nutritional value. The better the nutrients are digested in the animal's body, the more nutritious the food is. In our research work, we studied the influence of marine hydrobionts on the digestibility of dietary nutrients.

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SARGEANT, J. M., A. M. O'CONNOR, I. R. DOHOO, H. N. ERB, M. CEVALLOS, M. EGGER, A. K. ERSBØLL, et al. "Methods and Processes of Developing the Strengthening the Reporting of Observational Studies in Epidemiology—Veterinary (STROBE-Vet) Statement†." Journal of Food Protection 79, no. 12 (December 1, 2016): 2211–19. http://dx.doi.org/10.4315/0362-028x.jfp-16-016.

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ABSTRACT Reporting of observational studies in veterinary research presents challenges that often are not addressed in published reporting guidelines. Our objective was to develop an extension of the STROBE (Strengthening the Reporting of Observational Studies in Epidemiology) statement that addresses unique reporting requirements for observational studies in veterinary medicine related to health, production, welfare, and food safety. We conducted a consensus meeting with 17 experts in Mississauga, Canada. Experts completed a premeeting survey about whether items in the STROBE statement should be modified or added to address unique issues related to observational studies in animal species with health, production, welfare, or food safety outcomes. During the meeting, each STROBE item was discussed to determine whether or not rewording was recommended, and whether additions were warranted. Anonymous voting was used to determine consensus. Six items required no modifications or additions. Modifications or additions were made to the STROBE items 1 (title and abstract), 3 (objectives), 5 (setting), 6 (participants), 7 (variables), 8 (data sources and measurement), 9 (bias), 10 (study size), 12 (statistical methods), 13 (participants), 14 (descriptive data), 15 (outcome data), 16 (main results), 17 (other analyses), 19 (limitations), and 22 (funding). The methods and processes used were similar to those used for other extensions of the STROBE statement. The use of this STROBE statement extension should improve reporting of observational studies in veterinary research by recognizing unique features of observational studies involving food-producing and companion animals, products of animal origin, aquaculture, and wildlife.

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Silva, Sara, Mariana Veiga, Eduardo Costa, Ana Oliveira, Ana Madureira, and Manuela Pintado. "Nanoencapsulation of Polyphenols towards Dairy Beverage Incorporation." Beverages 4, no. 3 (August 16, 2018): 61. http://dx.doi.org/10.3390/beverages4030061.

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Phenolic compounds, while widely recognized for their biological potential, when added into food matrixes may interact with food constituents. One example of this is the interaction between phenolic compounds and proteins, that may result in the formation of complexes and alter the bioavailability of both phenolic compounds and the nutrient availability. Moreover, when adding compounds to improve the functionality of a food matrix, these interactions may compromise the perceived benefits of the additions. Nanoencapsulation has been considered one of the means to circumvent these interactions, as they may function as a physical barrier between the phenolic compounds and the matrix (preventing not only the loss of bioactivity, but eventual sensorial alterations of the foods), protect phenolic compounds through the gastrointestinal tract, and may enhance phenolic absorption through cellular endocytosis. However, despite these advantages the food industry is still limited in its nanotechnological solutions, as special care must be taken to use food-grade encapsulants which will not pose any deleterious effect towards human health. Therefore, this review aims to provide an encompassing view of the existing advantages and limitations of nanotechnology, associated with the inclusion of phenolic compounds in dairy beverages.

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Hirata, Takeshi, Sandeep Bhatnagar, and Milford A. Hanna. "Effects of Additions of Konjac and Curdlan to Corn Starch on Solubility of Extrudates." Starch - Stärke 49, no. 7-8 (1997): 283–88. http://dx.doi.org/10.1002/star.19970490707.

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Boss, Shelly M., and John S. Richardson. "Effects of food and cover on the growth, survival, and movement of cutthroat trout (Oncorhynchus clarki) in coastal streams." Canadian Journal of Fisheries and Aquatic Sciences 59, no. 6 (June 1, 2002): 1044–53. http://dx.doi.org/10.1139/f02-079.

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To examine the extent to which stream-resident coastal cutthroat trout (Oncorhynchus clarki) are limited by food and cover, we manipulated these two factors in a 2 × 2 design using enclosures containing 1-year-old trout in two streams. During summer, fish receiving food additions experienced an average growth rate of 1.73% body mass·day1 compared with a rate of 0.022 for unfed fish (ambient food supply only), indicating marked food limitation. The addition of cover decreased mortality by approximately 50% in one stream, but survival was high both with and without cover in the other. There was no interaction of food and cover on growth or survival. Emigration rates were low and were not strongly affected by either factor. We also used markrecapture modeling to examine whether the 48% greater mass of fed fish at the end of the experiment improved survival over winter. Fed fish were still 46% larger than unfed fish by the next spring, but overwinter survival was not explained by body size. Our results show that, during summer, food availability can limit trout growth, and cover, by mediating predation, can limit survival.

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Ervina, Ervina, Valérie L. Almli, Ingunn Berget, Sara Spinelli, Julia Sick, and Caterina Dinnella. "Does Responsiveness to Basic Tastes Influence Preadolescents’ Food Liking? Investigating Taste Responsiveness Segment on Bitter-Sour-Sweet and Salty-Umami Model Food Samples." Nutrients 13, no. 8 (August 7, 2021): 2721. http://dx.doi.org/10.3390/nu13082721.

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The objective of this study was to investigate the relationships between taste responsiveness and food liking in preadolescents. Model food samples of grapefruit juice (GF) and vegetable broth (VB) modified with four additions of sucrose and sodium chloride, respectively, were employed. Intensity perception for sweetness, sourness, and bitterness were measured in GF while saltiness and umami were measured in VB. The children (N = 148) also completed food choice, familiarity, stated liking and neophobia questionnaires. The test was conducted at school, with instructions provided remotely via video call. Four segments were defined differing in basic taste responsiveness. Segments and sucrose concentrations significantly affected liking for GF, while no significant effect of segments and sodium chloride concentrations occurred on liking for VB. An increasing sucrose concentration was positively associated with liking for GF only in the segment with low responsiveness to bitter and sour tastes. No significant differences across segments were found for food choice, familiarity, stated liking, and neophobia. Conclusively, relationships between taste responsiveness and liking are product and basic taste-dependent in addition to being subject-dependent. Strategies to improve acceptance by using sucrose as a suppressor for warning sensations of bitterness and sourness can be more or less effective depending on individual responsiveness to the basic tastes.

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Yi, Weigang, Kwang Victor Lo, Donald S. Mavinic, Ping Huang Liao, and Frederic Koch. "The Effects of Magnesium and Ammonium Additions on Phosphate Recovery from Greenhouse Wastewater." Journal of Environmental Science and Health, Part B 40, no. 2 (March 2005): 363–74. http://dx.doi.org/10.1081/pfc-200045569.

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Marsh, Ken B., Ellen N. Friel, Anne Gunson, Cynthia Lund, and Elspeth MacRae. "Perception of flavour in standardised fruit pulps with additions of acids or sugars." Food Quality and Preference 17, no. 5 (July 2006): 376–86. http://dx.doi.org/10.1016/j.foodqual.2005.04.011.

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Demi, Lee M., Jonathan P. Benstead, Amy D. Rosemond, and John C. Maerz. "Experimental N and P additions relieve stoichiometric constraints on organic matter flows through five stream food webs." Journal of Animal Ecology 89, no. 6 (April 2, 2020): 1468–81. http://dx.doi.org/10.1111/1365-2656.13197.

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Vlasman, Kara L., and John M. Fryxell. "Seasonal changes in territory use by red squirrels, Tamiasciurus hudsonicus, and responses to food augmentation." Canadian Journal of Zoology 80, no. 11 (November 1, 2002): 1957–65. http://dx.doi.org/10.1139/z02-185.

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Traditionally, the importance of food availability and intruder pressure on habitat use have been investigated through their influences on territory size. Food-augmentation studies are more prevalent; however, they are potentially confounded by the indirect effect of conspecific attraction to local food additions. Frequent ambiguous results may be attributed to the scale of investigation. Furthermore, such investigations have not considered potential seasonal influences. In this study, controlled experimental manipulations of food availability and conspecific density were performed within red squirrel (Tamiasciurus hudsonicus) territories in Algonquin Park, Ontario, to tease apart the relative importance of direct and indirect effects of food augmentation. Effects were investigated at two levels of scale, using territory size and giving-up densities (GUDs) within activity locations as response variables. Augmenting food, with or without simultaneously removing conspecifics, did not influence territory size. However, territory size decreased in control and treatment groups following manipulations, which is suggestive of seasonal influences associated with caching behaviour and midden defence. Despite overwhelming seasonal influences, GUDs were more sensitive to treatments, revealing that competitors had a greater influence on habitat use than the direct effect of food addition. Ambiguous results of previous studies may due to the use of territory-size estimators that are insensitive to responses occurring at smaller scales.

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Augustin, Mary-Ann, and Phillip T. Clarke. "Effects of added salts on the heat stability of recombined concentrated milk." Journal of Dairy Research 57, no. 2 (May 1990): 213–26. http://dx.doi.org/10.1017/s0022029900026820.

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SummaryChanges in heat stability and Ca2+ activity of recombined concentrated milk (18% solids non-fat:8% fat) induced by the additions of 0·011–0·217 mol phosphate/kg skim milk solids (SMS), 0·022–0·217 mol citrate/kg SMS, 0·011–0·022 mol Ca/kg SMS and 0·016–0·067 mol EDTA/kg SMS were evaluated. Heat stability was assessed using an objective method which involved determination of viscosity after heating under controlled conditions. Low levels of added phosphate and citrate generally effected an acid shift of the viscosity–pH profile, while higher levels caused a broadening of the profile. Addition of CaCl2 at a level of 0·011 mol/kg SMS resulted in a narrowing of the viscosity–pH curve; additions of higher levels resulted in a non-heat stable recombined milk concentrate. EDTA also caused a narrowing of the viscosity–pH curve. The results highlight the importance of pH control for effective stabilization of recombined milk concentrates by additions of phosphate and citrate.

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Jozinović, Antun, Drago Šubarić, Đurđica Ačkar, Jurislav Babić, Vedran Orkić, Sunčica Guberac, and Borislav Miličević. "Food Industry By-Products as Raw Materials in the Production of Value-Added Corn Snack Products." Foods 10, no. 5 (April 26, 2021): 946. http://dx.doi.org/10.3390/foods10050946.

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The addition of brewer’s spent grain (BSG), sugar beet pulp (SBP) and apple pomace (AP), on the nutritional properties of directly expanded snack products based on corn grits was investigated. Snack products were produced in a laboratory single screw extruder with the addition of 5, 10 and 15% d. m. of these by-products in corn grits. Chemical composition, total phenolic content, antioxidant activity, dietary fiber, resistant starch, starch damage and pasting properties of the mixtures and extruded samples were determined. Extrusion process and by-product additions had a significant effect on the proximate chemical composition. All three by-products increased contents of both soluble and insoluble dietary fiber, while the extrusion caused a reduction of insoluble fiber and increase of soluble fiber. After the extrusion process starch damage and antioxidant activity increased, while resistant starch content and total polyphenol content decreased. According to obtained results, it can be concluded that the investigated by-products can be used in the production of nutritionally more valuable corn snacks.

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Pietrzyk, Konrad, Barbara Szaraniec, Karolina Trzyniec, and Ernest Popardowski. "Mechanical Properties of Polylactide-Based Wrapping Films for the Food Industry." Fibres and Textiles in Eastern Europe 28, no. 5(143) (October 31, 2020): 63–68. http://dx.doi.org/10.5604/01.3001.0014.2386.

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The aim of the work was to produce wrapping films made of biodegradable polymer PLA (polylactide) and its modification in the form of a polymer mixture with additions of aluminosilicate – montmorillonite and anti-bacterial concentrate – SilverBatch nanosilver, followed by analysis of selected mechanical properties of these films. The assessment of mechanical properties included checking the tensile strength, as well as assessment of the degree of deformation of the film due to force and of the value of Young’s modulus measured. The results were analyzed statistically using such indicators as arithmetic mean and standard deviation.

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Coetzee, Carien, Klemen Lisjak, Laura Nicolau, Paul Kilmartin, and Wessel Johannes du Toit. "Oxygen and sulfur dioxide additions to Sauvignon blanc must: effect on must and wine composition." Flavour and Fragrance Journal 28, no. 3 (January 31, 2013): 155–67. http://dx.doi.org/10.1002/ffj.3147.

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Lee, Pul-Eip, Won-Bae Lee, Heesung Moon, Junhwa Kwon, Hueon Namkung, Wonseok Lee, Myungsoo Yoo, and Dong-jin Lee. "A Feasibility Study on Effect of Food Waste Leachate Additions in the Full-Scale Waste Leachate Treatment Facility after the African Swine Fever Outbreak in South Korea." Energies 14, no. 23 (December 1, 2021): 8045. http://dx.doi.org/10.3390/en14238045.

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Due to the ban on the use of food waste as wet swine feed after the outbreak of African swine fever (ASF), 2900 tons/day of food waste and 1083 tons/day of food waste leachate were additionally generated. As an alternative treatment method for food waste leachate, the input of food waste leachate on weekends (5% of food waste leachate inflow, 100 tons/day) and its increased input (merge ratio 21.7%, 227.01 tons/day → 27.8%, 453.71 tons/day) into the digesters operated in a public sewage treatment plant were investigated. Additionally, the feasibility of the method was evaluated by analyzing the operation parameters, evaluating the operation efficiency, and identifying other environmental effects on the sewage treatment plant. In the case of input on weekends, the organic matter decomposition rate and gas production rate decreased by 8.0% and 9.5%, respectively, although the input on weekends was judged to be feasible, considering that the inflow into the WWTP increased by up to 206% due to the long-term (7 weeks) monsoon. In the case of the increased input of food waste leachate, the organic matter decomposition and gas production rates increased by 2.5% and 4.8%, respectively, compared with before the increased input. The results of this study confirmed that the additional input of food waste leachate into existing biogasification facilities is feasible. When performed in a stable manner, the use of food waste for anaerobic digestion is considered an appropriate alternative treatment method to wet feed. This will lead to technological and industrial development.

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Kononkov, P. F., and M. S. Gins. "Introduction of amaranth in Russia." Vegetable crops of Russia, no. 1-2 (June 30, 2008): 79–82. http://dx.doi.org/10.18619/2072-9146-2008-1-2-79-82.

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Breeding program at All-Russian Institute for Vegetable Breeding and Seed production is focused on Amaranth utilization as a culture for seed production, silaging as well as for food and decorative proposes. Due to this the work that has been carried on is a production of ready - made products from Amaranth particularly in case of foliage commodity used for tea component enriching and production of biologically active food additions.

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Casassa, L. Federico, Santiago E. Sari, Esteban A. Bolcato, Mariela A. Diaz-Sambueza, Aníbal A. Catania, Martin L. Fanzone, Fernando Raco, and Nora Barda. "Chemical and Sensory Effects of Cold Soak, Whole Cluster Fermentation, and Stem Additions in Pinot noir Wines." American Journal of Enology and Viticulture 70, no. 1 (September 26, 2018): 19–33. http://dx.doi.org/10.5344/ajev.2018.18014.

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Hahn, B., and W. Grosch. "Distribution of Glutathione in Osborne Fractions as Affected by Additions of Ascorbic Acid, Reduced and Oxidised Glutathione." Journal of Cereal Science 27, no. 2 (March 1998): 117–25. http://dx.doi.org/10.1006/jcrs.1997.0154.

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Vasyukova, A. T., D. A. Tikhonov, T. A. Tonapetyan, and G. J. Boyko. "Influence additions on the structure of the free fares." Proceedings of the Voronezh State University of Engineering Technologies 82, no. 1 (May 15, 2020): 129–33. http://dx.doi.org/10.20914/2310-1202-2020-1-129-133.

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The basic information about the functional properties of combined fish minced meat, developed on the basis of a combination of animal and vegetable products in a specialized product. Food products with functional properties are timely, and their development is relevant. The purpose of research is the development of technology and formulations of minced fish products with dietary supplements. The objects of study in the development of the recipe and technology of model minced fish were: pollock, cod; wheat bread from premium flour, oil extract of dried mushrooms, juniper oil extract, coriander oil extract and Moby Lux Universal as a dietary supplement. As a plasticizing additive and flavoring substances used oil extracts of plant materials. The use of additives of plant origin allows you to stabilize the functional and technological properties of raw materials, increase biological value, emphasize the organoleptic characteristics of the finished product. Oil extracts of plant materials and Mobi-Lux Universal are rich in minerals and vitamins, dietary fiber, protein, polyunsaturated fatty acids. The rare chemical composition of the presented additives helps to improve the taste and increase the nutritional and biological value of combined fish culinary products. We used standard and generally accepted sensory, rheological, physicochemical and microbiological methods for studying raw materials, semi-finished products, and finished products. Mathematical processing of the research results was carried out using the Curve Expert Ver software package. 1.34. New taste qualities of fish steam cutlets have been developed, both with the addition of dietary supplements, such as dried mushroom extract, coriander extract and Moby Lux Universal, and without addition (control). It was found that even with short-term storage in all samples and control, the pH of the medium decreases in the range 1.31 – 1.36%. The obtained water-holding ability (WCS) of fish minced meat is in the range: for cutlets 74.3–77.2%; steaks 75.4 – 79.3%; raw minced meat – 72.2%. The most adjusted amino acid composition of steam cutlets with Moby-Lux Universal. Unconventional gamma obtained in cutlets and steaks with extract of dried mushrooms, coriander extract.

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Jiru, Monika, Milena Stranska-Zachariasova, Vladimir Kocourek, Ales Krmela, Monika Tomaniova, Jan Rosmus, and Jana Hajslova. "Authentication of meat species and net muscle proteins: updating of an old concept." Czech Journal of Food Sciences 37, No. 3 (July 3, 2019): 205–11. http://dx.doi.org/10.17221/94/2019-cjfs.

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The aim of the study was to develop an efficient method for assessment of meat origin and determination of net muscle protein (NMP; based on amino acids and β-alanylhistidine dipeptides) in meat products using the ultra-high performance liquid chromatography coupled with mass spectrometry. As an important result, a database of ratios of particular amino acids to 3-metylhistidine, applicable for muscle protein origin confirmation, was established. Based on the specific ratios of 1-methylhisitidine/3-methylhistidine, revealing of undeclared addition of 2% of chicken meat to the pork was enabled. Similar outcome was achieved by considering the ratios of β-alanylhistidine dipeptides. In the case of chicken-pork and pork-beef admixtures, as low additions as 0.5 and 2% of chicken or pork adulterant could be recognized. The ratio of 4-hydroxyproline/3-methylhisitidine was shown to be diagnostic for detection undeclared addition of 0.5 and 1.5% of connective tissues into the pork and chicken meat, respectively. On the basis of 3-methylhisitidine concentration, the conversion factor F = 292 ± 4 was calculated for quantification of NMP (%) content.

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Journal articles on the topic 'Food additions'

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