Relevant bibliographies by topics / Food additives

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Food additives'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 August 2024

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Food additives.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Food additives"

1

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

Full text
Abstract:
The Producers and the manufacturers have been challenged by the increasing demand for the safe and high-quality meat and meat products over the past few decades. Particularly, the recent demand for minimally the processed, the easily prepared, and the ready-to-eat meat products combined with the novel concepts of all-natural and clean-label has rapidly increased. These products may contain natural or organic ingredients without artificial preservatives that do not trigger the common food allergies or the sensitivities. The meat and the meat products are highly prone to microbial contamination since they are rich in essential nutrients and perishable. This is further accelerated by some intrinsic factors including pH and water activity of the fresh meat. In general, the freshest meat has a water activity value higher than 0.85, and its pH value falls within the favorable pH range for spoilage bacteria of the meat. Hence, deterioration in quality and potential public health issues is common if these products are not properly handled and preserved. The significant spoilage of the meat and the meat products occurs every year at different levels of the production chain including the preparation, the storage, and the distribution. Besides the lipid oxidation and the autolytic enzymatic spoilage, the microbial spoilage plays a significant role in this deterioration process leading to a substantial economic and environmental impact.
APA, Harvard, Vancouver, ISO, and other styles
2

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

Full text
Abstract:
Food additives are naturally occurring or synthetic substances that are added to food to modify the color, taste, texture, stability, or other characteristics of foods. These additives are ubiquitous in the food that we consume on a daily basis and, therefore, have been the subject of much scrutiny about possible reactions. Despite these concerns, the overall prevalence of food additive reactions is 1‐2%, with a minority of the wide variety of symptoms attributed to food-additive exposure being reproduced by double-blind placebo controlled challenges. Reactions can be broadly classified into either immunoglobulin E (IgE)- and non‐IgE-mediated reactions, with natural additives accounting for most IgE-mediated reactions, and both natural and synthetic additives being implicated in the non‐IgE-mediated reactions. Reactions that include asthma exacerbations, urticaria and/or angioedema, or anaphylaxis with ingestion of a food additive are most deserving of further allergy evaluation. In this article, we discussed the different types of adverse reactions that have been described to various food additives. We also reviewed the specifics of how to evaluate and diagnose a food additive allergy in a clinic setting.
APA, Harvard, Vancouver, ISO, and other styles
3

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

Full text
Abstract:
Food safety is an important issue related to the government regulatory authorities, food industry and food consumers. And the increasing use of food additives has become a matter of public and administrative concern, so an extensive safety evaluation on food additives must be carried out and the use of the additives in food should be controlled by law. In the United States, the Congress has entrusted the FDA with the responsibility to ensure that new additives to be used in foods and the foods the consumers purchase are safe. This paper discusses the supervision and management system of food additives in the United States. The conclusion is that FDA has developed a scientifically rigorous, sound and dependable system to assure the safety of food, thus a new food additive must be approved by FDA before it can be used in food. Management of food additives in the United States is also a helpful reference for government food control agencies in other countries.
APA, Harvard, Vancouver, ISO, and other styles
4

Etwaroo, Dhamawatee Harnarun, Dayawatee Goburdhun, and Arvind Ruggoo. "Classes of food additives in food products sold in Mauritius." British Food Journal 121, no. 5 (April 25, 2019): 1125–39. http://dx.doi.org/10.1108/bfj-10-2018-0705.

Full text
Abstract:
Purpose Food additives are a group of substances added deliberately to foods to improve their organoleptic properties and stability, extend their shelf life and retain their nutritional value. The purpose of this paper is to identify the most frequently used classes of food additives and the food categories which contain the highest number of classes of additives. Design/methodology/approach A market survey was carried out in hypermarkets and shops where the original labels of 629 food products (195 local and 434 imported) were examined for presence of food additives. Principal component analysis (PCA) was used to explore the association between food category and classes of additives, and a χ2 test was performed to establish any association between product origin and the number of classes of food additives. Findings In sum, 75 per cent of food samples surveyed contained at least one class of food additive. The food categories which contained the highest number of classes of food additives across the group were: snacks (12 classes), biscuits and cakes (11 classes), fish products (11 classes) and soft drinks (10 classes). The most common classes of additive used were acidity regulator, colour and preservative. χ2 test revealed a significant association (χ2 = 8.28, p < 0.05) between the origin and number of classes of food additives, and the PCA showed that biscuits were associated with raising agent, candies and snacks with colour, fruit drinks and soft drinks with acidity regulator, mayonnaise with thickener and meat products with preservative. Research limitations/implications The food products were sourced only from retailers selling labelled food products. Originality/value This novel study provides a basis for determining compliance of food products to the National Food Regulations.
APA, Harvard, Vancouver, ISO, and other styles
5

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

Full text
Abstract:
Food additives are natural or synthetic substances added to foods at any stage of production to enhance flavor, texture, appearance, preservation, safety, or other qualities. Common categories include preservatives and antimicrobials, colorings and dyes, flavorings, antioxidants, stabilizers, and emulsifiers. Natural substances rather than synthetics are more likely to cause hypersensitivity. Although rare, food additive hypersensitivity should be suspected in patients with immunoglobulin E (IgE)-mediated reactions to multiple, unrelated foods, especially if the foods are prepared outside of the home or when using commercial products. A complete and thorough history is vital. Skin prick testing and/or specific IgE blood testing to food additives, if available, additive avoidance diets, and blind oral challenges can help establish the diagnosis. Once an allergy to a food additive is confirmed, management involves avoidance and, if necessary, carrying self-injectable epinephrine.
APA, Harvard, Vancouver, ISO, and other styles
6

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

Full text
Abstract:
Food additive is any substance not normally consumed as a food, the intentional addition of which to food for a technological purpose results in it or its by-products becoming a component of such foods. The use of each new additive is preceded by a risk analysis consisting of three interrelated components: risk assessment, risk management and risk communication. At the international level in the Codex Alimentarius system, risk assessment is performed by the Joint (FAO/WHO) Expert Committee on Food Additives (JECFA) and risk management by Codex Alimentarius Commission (CAC) that, based on the results of the risk assessment, prepares international standards and recommendations that Member States incorporate into national regulations. At the level of the European Union (EU), risk assessment is performed by the European Food Safety Authority (EFSA) as a basis for risk management by the European Commission (EC) that prepares food additive legislation, and member states authorities responsible for official control of additives on the market. Risk communication takes place between all stakeholders including academia, food producers and consumers. The regulation on additives in the Republic of Serbia is fully harmonized with the EU legislation in this area.
APA, Harvard, Vancouver, ISO, and other styles
7

Kumar, Anand. "Consumer Awareness About Food Additives." Journal of Advanced Research in Quality Control & Management 05, no. 02 (December 5, 2020): 21–28. http://dx.doi.org/10.24321/2582.3280.202001.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Zhong, Yingqi, Linhai Wu, Xiujuan Chen, Zuhui Huang, and Wuyang Hu. "Effects of Food-Additive-Information on Consumers’ Willingness to Accept Food with Additives." International Journal of Environmental Research and Public Health 15, no. 11 (October 29, 2018): 2394. http://dx.doi.org/10.3390/ijerph15112394.

Full text
Abstract:
This study tested whether information on positive food additives and negative food additives had an effect on consumers’ risk perception and their willingness to accept (WTA) food with additives. Consumers’ WTA was examined via a random nth-price auction of exchanging freshly squeezed orange juice without additives for orange juice with additives. Results show that consumers’ WTA differs with the order in which information was provided. Consumers are generally more sensitive to negative than positive information on additives. Female, middle-educated consumers are more susceptible to additive information and their WTA is more likely to change, while postgraduate-educated consumers are less sensitive to additive information. Consumers with higher food-safety satisfaction have lower WTA than those who are not satisfied with food safety. However, their satisfaction is easily affected by the negative-information intervention. Interestingly, consumers with relatively good knowledge of additives had higher WTA than those with no such knowledge. This study provides insight on how to establish effective food-safety-risk communication. Government and non-government agencies need to timely and accurately eliminate food-safety scares through the daily communication and disclosure of food-safety information, as well as prevent the misguidance of negative food safety-risk information.
APA, Harvard, Vancouver, ISO, and other styles
9

Martyn, Danika M., Breige A. McNulty, Anne P. Nugent, and Michael J. Gibney. "Food additives and preschool children." Proceedings of the Nutrition Society 72, no. 1 (January 21, 2013): 109–16. http://dx.doi.org/10.1017/s0029665112002935.

Full text
Abstract:
Food additives have been used throughout history to perform specific functions in foods. A comprehensive framework of legislation is in place within Europe to control the use of additives in the food supply and ensure they pose no risk to human health. Further to this, exposure assessments are regularly carried out to monitor population intakes and verify that intakes are not above acceptable levels (acceptable daily intakes). Young children may have a higher dietary exposure to chemicals than adults due to a combination of rapid growth rates and distinct food intake patterns. For this reason, exposure assessments are particularly important in this age group. The paper will review the use of additives and exposure assessment methods and examine factors that affect dietary exposure by young children. One of the most widely investigated unfavourable health effects associated with food additive intake in preschool-aged children are suggested adverse behavioural effects. Research that has examined this relationship has reported a variety of responses, with many noting an increase in hyperactivity as reported by parents but not when assessed using objective examiners. This review has examined the experimental approaches used in such studies and suggests that efforts are needed to standardise objective methods of measuring behaviour in preschool children. Further to this, a more holistic approach to examining food additive intakes by preschool children is advisable, where overall exposure is considered rather than focusing solely on behavioural effects and possibly examining intakes of food additives other than food colours.
APA, Harvard, Vancouver, ISO, and other styles
10

Qin, Xiaofa. "Food Additives." Journal of Pediatric Gastroenterology and Nutrition 54, no. 4 (April 2012): 564. http://dx.doi.org/10.1097/mpg.0b013e3182464b0e.

Full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Dissertations / Theses on the topic "Food additives"

1

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

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

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

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Verhagen, Franciscus Johannes Josephus. "Toxicology of the food additives BHA and BHT." Maastricht : Maastricht : Universitaire Pers Maastricht ; University Library, Maastricht University [Host], 1989. http://arno.unimaas.nl/show.cgi?fid=5479.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Amefia, Akou Enyonam. "Improved Functionality of Food Additives with Electrostatic Coating." The Ohio State University, 2005. http://rave.ohiolink.edu/etdc/view?acc_num=osu1392907422.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Plunkett, Andrew David. "The influence of fermentation on extruded food products." Thesis, Manchester Metropolitan University, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.252433.

Full text
Abstract:
The use of artificial flavourings and colours is common in the production of extruded snack food products. The problem with this process is two-fold, firstly the flavour is only present on the exterior of the product and secondly there is the risk of contaminating the product. The latter of these two problems is heightened by the fact that there is usually no further preservation treatment (heat, pressure, radiation) after flavouring. The aim of this study was to investigate the use of fermentation as a means of introducing both colour and flavour in extruded products. Model systems based upon a simplified traditional sourdough rye bread, was developed in order to study the influence of fermentation on the physical and chemical properties of extruded products. Using both the dry and liquid feeds, various fermented mixtures were extruded under a standard set of process conditions (feed rate 20 Kg/Hr, screw speed 200 rpm, feed moisture content 17% and die aperture 4mm). The fermentation process, although started with bakers yeast was greatly influenced by the establishment of a population of lactic acid bacteria from the natural microflora of the cereal flours. The total titratable acidity (measured as lactic acid) and pH of the slurries extruded via the liquid feed system were found to be in the ranges 0.73-1.28 % (dry basis) and 4.84-5.39 respectively. Levels of acidity and pH in samples extruded via the dry feed were determined to be in the ranges 0.77-1.67 % and 4.92-5.41 respectively. Increases in the fermentation time and hence levels of acidity, produced changes in the colour of the extrudates. Changesin the pressuret,o rque,s crews peed,a nd productt emperatured uring extrusionw ere also affected by changes in the fermentation process. This in turn was reflected in the physicalp roperties( expansiond, ensitya ndb reak strength)o f the extrudate. Analysis of the compounds found in the headspace of the fermented samples, using gas chromatography/mass spectrometry (GCMS), identified 97 compounds including alcohols, esters and carbonyl compounds. Concentrations of these compounds varied between 3 and 5012 ppb, with a number of compounds found to be present at levels well above their reported aroma thresholds. Retention of the identified compounds in the extrudate was found ix to be low however, samples produced from lower moisture dough systems showed retention of a number of compounds at levels known to be detectable by the human senses. Factors influencing the retention of the aroma compounds appear complex and could not be directly attributed to changes in the fermentation processes. Future studies of the effects of fermentation on the starch and protein fractions at a molecular level were suggested. It was concluded that, fermentation could present opportunities for the development of novel expanded snack products that avoid the pitfalls of current flavouring processes. X
APA, Harvard, Vancouver, ISO, and other styles
6

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

Full text
Abstract:
Made available in DSpace on 2014-10-09T12:50:26Z (GMT). No. of bitstreams: 0
Made available in DSpace on 2014-10-09T13:58:53Z (GMT). No. of bitstreams: 1 10896.pdf: 6511897 bytes, checksum: 2156950a1e6d3ef4708b9cd1203a39c7 (MD5)
Tese (Doutoramento)
IPEN/T
Instituto de Pesquisas Energeticas e Nucleares - IPEN/CNEN-SP
APA, Harvard, Vancouver, ISO, and other styles
7

Luk, Shiu-fai. "Analysis of ascorbic, sorbic and salicylic acid in food and related products /." [Hong Kong : University of Hong Kong], 1985. http://sunzi.lib.hku.hk/hkuto/record.jsp?B12263771.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Buck, Neil R. "The hydrolysis and safety assessment of food flavouring esters." Thesis, University of Southampton, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.327263.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Ingram, Lorna Theresa. "Knowledge, Attitudes, and Beliefs about Food Additives and Obesity." ScholarWorks, 2019. https://scholarworks.waldenu.edu/dissertations/7666.

Full text
Abstract:
Knowledge, Attitudes, and Beliefs about Food Additives and Obesity by Lorna Theresa Ingram MS, Long Island University, 2007 BA, Florida International University, 1999 Dissertation Submitted in Partial Fulfillment of the Requirements for the Degree of Doctor of Philosophy Walden University November 2019 Obesity is a chronic health problem that affects the health and well being of its population. The purpose of this cross-sectional, descriptive study was to examine whether there is a relationship between individuals’ knowledge, attitudes, and beliefs regarding food additives and obesity. The research questions concerned knowledge, attitudes, and beliefs participants had regarding food additives and obesity. The theoretical foundation for this study was the social learning theory. The participants for this study were recruited from a religious organization in central Florida via announcements in the church bulletin. The method of study was a survey using Survey Monkey online website and the data analysis method was using SPSS software program. According to study results, on average, the level of knowledge regarding food additives and obesity was a score of 5 out of 7, and there was no difference in knowledge, attitudes, or beliefs among the study participants based on age, income, gender, education, or racial group. The linear regression model indicated that there was a statistically significant relationship between associate degree and knowledge; however, assumption testing revealed that there were issues of heteroscedasticity indicating that the results should be treated with caution. Social change implications based on the findings of this study include a need for additional education regarding the relationship between food additives and obesity, particularly among individuals with lower levels of education.
APA, Harvard, Vancouver, ISO, and other styles
10

陸兆輝 and Shiu-fai Luk. "Analysis of ascorbic, sorbic and salicylic acid in food and related products." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1985. http://hub.hku.hk/bib/B31207017.

Full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Books on the topic "Food additives"

1

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

Find full text
APA, Harvard, Vancouver, ISO, and other styles
2

Millstone, Erik. Food additives. Harmondsworth: Penguin, 1986.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
3

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

Find full text
APA, Harvard, Vancouver, ISO, and other styles
4

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

Find full text
APA, Harvard, Vancouver, ISO, and other styles
5

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

Find full text
APA, Harvard, Vancouver, ISO, and other styles
6

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

Find full text
APA, Harvard, Vancouver, ISO, and other styles
7

Hong-Shum, Lily, and Jim Smith. Food additives data book. 2nd ed. Chichester, West Sussex, UK: Wiley-Blackwell, 2011.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
8

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

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

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

Find full text
APA, Harvard, Vancouver, ISO, and other styles
10

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

Find full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Book chapters on the topic "Food additives"

1

Alais, C., and G. Linden. "Additives." In Food Biochemistry, 209–18. Boston, MA: Springer US, 1991. http://dx.doi.org/10.1007/978-1-4615-2119-8_17.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Sanchez, Marc C. "Food Additives." In Food Science Text Series, 165–95. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-12472-8_6.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Sun, Baoguo, and Jing Wang. "Food Additives." In Food Safety in China, 186–200. Chichester, UK: John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781119238102.ch12.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Vaclavik, Vickie A., Elizabeth W. Christian, and Tad Campbell. "Food Additives." In Food Science Text Series, 347–65. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-46814-9_17.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Lessof, Maurice H. "Food Additives." In Food Intolerance, 123–41. Boston, MA: Springer US, 1992. http://dx.doi.org/10.1007/978-1-4899-4503-7_7.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Boley, Nicholas P. "Food additives." In Principles and Applications of Gas Chromatography in Food Analysis, 326–63. Boston, MA: Springer US, 1990. http://dx.doi.org/10.1007/978-1-4613-0681-8_10.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Vieira, Ernest R. "Food Additives." In Elementary Food Science, 183–205. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4757-5112-3_13.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Vaclavik, Vickie A., and Elizabeth W. Christian. "Food Additives." In Food Science Text Series, 400–419. Boston, MA: Springer US, 2003. http://dx.doi.org/10.1007/978-1-4757-5173-4_18.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Sanchez, Marc C. "Food Additives." In Food Science Text Series, 205–35. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-71703-6_7.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Belitz, H. D., W. Grosch, and P. Schieberle. "Food Additives." In Food Chemistry, 434–73. Berlin, Heidelberg: Springer Berlin Heidelberg, 2004. http://dx.doi.org/10.1007/978-3-662-07279-0_9.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Conference papers on the topic "Food additives"

1

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

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

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

Full text
Abstract:
Abstract Three-dimensional (3D) food printing has grown exponentially in recent years due to its capabilities for customized food designs, minimal food waste, and personalized nutrition. A current challenge in 3D food printing is the design of extrudable food materials that enable customized shape fabrication and retention due to the complexity of food matrices. Additives such as starches and gums have been employed to improve food mechanical properties and thus printability, however, few studies have investigated further food additives that may affect the manufacturability and lifecycle of printed foods. This study investigates the effect of pea protein, corn starch, citric acid, and butter powder when added in different concentrations on the firmness, total work, and shape stability of mashed potato and pumpkin. Results suggest that pea protein addition increases the firmness and total work, citric acid decreases them, while butter powder and corn starch affect mechanics differently depending on the base material. Overall, the addition of butter powder had the best results for printability and shape retention, with a complete design space analysis suggesting prints should have firmness of at least 150g for high shape stability. Knowledge of food additive effects on texture and shape retention of foods can positively influence the design and manufacturing of personalized foods by reducing reliance on trial-and-error design processes to design new food products.
APA, Harvard, Vancouver, ISO, and other styles
3

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

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Silva, Beatriz Nunes, Vasco Cadavez, Cristina Caleja, Eliana Pereira, Ricardo C. Calhelha, José Pinela, Marina Kostić, et al. "Plant Extracts as Potential Bioactive Food Additives." In Foods 2021. Basel Switzerland: MDPI, 2021. http://dx.doi.org/10.3390/foods2021-11010.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

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

Full text
Abstract:
Natural antimicrobial agents in food have gained much attention by the consumers and the food industry. The misuse of antibiotics has resulted in the dramatic rise of microorganisms that are antibiotic resistant and tolerant to several food processing and preservation methods. Additionally, increasing consumers' awareness of the negative impact of synthetic preservatives on health compared to the benefits of natural additives has caused interest among researchers in the development and usage of natural products in foods. This article reviews natural antimicrobial agents and their application in food preservation and food born disease control
APA, Harvard, Vancouver, ISO, and other styles
6

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

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

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

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

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

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

yuchen, Li, liu qiushi, zhao baozhen, Lv Chong, Meng xianghao, gao zhixing, li jing, and Zhang xiaohua. "Spatially offset Raman spectroscopy detection for food additives components." In Optical Spectroscopy and Imaging, edited by Jin Yu, Zhe Wang, Mengxia Xie, Yuegang Fu, and Vincenzo Palleschi. SPIE, 2019. http://dx.doi.org/10.1117/12.2548059.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Sutrisno, Endang, Heryani Agustina, Ayih Sutarih, and Nur Sofiyanti. "Consumer Protection Due to Snacks Consumption Containing Food Additives." In Proceedings of the 2nd International Conference on Economics, Business, and Government Challenges, EBGC 2019, 3 October, UPN " Veteran" East Java, Surabaya, Indonesia. EAI, 2020. http://dx.doi.org/10.4108/eai.3-10-2019.2291829.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Reports on the topic "Food additives"

1

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.

Full text
Abstract:
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 replacing food additives produced abroad, necessitates the use of food additives or raw materials of natural origin produced in the territory of the Russian Federation, and the lack of development of regulatory and technological documentation in this direction is a significant problem for public enterprises. nutrition. Purpose - to carry out the development of a recipe for a test semi-finished product produced with the addition of lentil flour, as a product with a preventive purpose Results: based on the results of the study, a recipe for a test semi-finished product was developed, produced with the addition of lentil flour, as a product with a preventive purpose.
APA, Harvard, Vancouver, ISO, and other styles
2

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

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

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

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

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

Full text
Abstract:
A summary report to determine the effect of increased levels of Drag Reducing Agent (DRA) in gasoline on engine deposits, specifically intake valve deposits. Eight ASTM D6201 tests on the Ford 2.3L engine were conducted � three with 15 ppm DRA in fuel, three with nominal 25 ppm DRA in fuel, one with no DRA but a standard lowest additive concentration (LAC) package, and one with no DRA and no detergent additive.
APA, Harvard, Vancouver, ISO, and other styles
5

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

Full text
Abstract:
The objectives of this research were to develop control measures of postharvest diseases of citrus and deciduous fruits by using naturally-occurring, non-antibiotic-producing antagonists; study the mode of action of effective antagonists and optimize their application methods. Several antagonists were found against a variety of diseases of fruits and vegetables. One particularly effective yeast antagonist (US-7) was chosen for more in-depth studies. This antagonist outcompetes rot pathogens at the wound site for nutrients and space; it is better adapted than the pathogen to extreme environmental conditions such as temperature, humidity and osmotic changes, and is relatively resistant to common postharvest fungicides. Our data suggests that other modes of action may also be involved. These are induction of host resistance by the antagonists or its products, and direct interaction between the antagonists and the pathogen with the possible involvement of an extracellular material and/or cell wall degrading enzymes produced by the antagonist. However, these interactions were not fully elucidated. The antagonistic activity of US-7 and other biocontrol agents isolated, was enhanced by calcium salts. While the mode of action is not known, the addition of these salts had a significant effect both in laboratory experiments and in large-scale tests. Compatibility of the yeast antagonist with present packinghouse treatments and procedures was determined. An integrated control procedure was developed, utilizing the antagonists together with ultra-low dosages of fungicides and activity-enhancing additives. This cooperative research resulted in numerous publications describing the antagonistic agents. their mode of action and possible commercial application. Patents were developed from this research and a commercial company is pursuing the licensing of these patents and the testing of the procedure on a commercial scale. Our research findings have expanded the potential for using non-antibiotic-producing antagonistic microorganisms in the control of postharvest diseases of fruits and vegetables; thus meeting a critical need to find alternatives to the use of synthetic fungicides on food products.
APA, Harvard, Vancouver, ISO, and other styles
6

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

Full text
Abstract:
We chose to focus our investigations on the effect of the active forms, TTF and AcA, rather than the whole (crude) extract. 1. To establish cultivation program designed to develop lead cultivar/s (which will be selected from the different Af accessions) with the highest yield of the active compounds TTF and/or achillolide A (AcA). These cultivar/s will be the source for the purification of large amounts of the active compounds when needed in the future for functional foods/drug development. This task was completed. 2. To determine the effect of the Af extract, TTF and AcA on neuronal vulnerability to oxidative stress in cultured neurons expressing FAD-linked mutants.Compounds were tested in N2a neuroblastoma cell line. In addition, we have tested the effects of TTF and AcA on signaling events promoted by H₂O₂ in astrocytes and by β-amyloid in neuronal N2a cells. 3. To determine the effect of the Af extract, TTF and AcA on neuropathology (amyloidosis and tau phosphorylation) in cultured neurons expressing FAD-linked mutants. 4. To determine the effect of A¦ extract, AcA and TTF on FAD-linked neuropathology (amyloidosis, tau phosphorylation and inflammation) in transgenic mice. 5. To examine whether A¦ extract, TTF and AcA can reverse behavioral deficits in APPswe/PS1DE9 mice, and affect learning and memory and cognitive performance in these FAD-linked transgenic mice. Background to the topic.Neuroinflammation, oxidative stress, glutamate toxicity and amyloid beta (Ab) toxicity are involved in the pathogenesis of Alzheimer's diseases. We have previously purified from Achilleafragrantissimatwo active compounds: a protective flavonoid named 3,5,4’-trihydroxy-6,7,3’-trimethoxyflavone (TTF, Fl-72/2) and an anti-inflammatory sesquiterpenelactone named achillolide A (AcA). Major conclusions, solutions, achievements. In this study we could show that TTF and AcA protected cultured astrocytes from H₂O₂ –induced cell death via interference with cell signaling events. TTF inhibited SAPK/JNK, ERK1/2, MEK1 and CREBphosphorylation, while AcA inhibited only ERK1/2 and MEK1 phosphorylation. In addition to its protective activities, TTF had also anti-inflammatory activities, and inhibited the LPS-elicited secretion of the proinflammatorycytokinesInterleukin 6 (IL-6) and IL-1b from cultured microglial cells. Moreover, TTF and AcA protected neuronal cells from glutamate and Abcytotoxicity by reducing the glutamate and amyloid beta induced levels of intracellular reactive oxygen species (ROS) and via interference with cell signaling events induced by Ab. These compounds also reduced amyloid precursor protein net processing in vitro and in vivo in a mouse model for Alzheimer’s disease and improvedperformance in the novel object recognition learning and memory task. Conclusion: TTF and AcA are potential candidates to be developed as drugs or food additives to prevent, postpone or ameliorate Alzheimer’s disease. Implications, both scientific and agricultural.The synthesis ofAcA and TTF is very complicated. Thus, the plant itself will be the source for the isolation of these compounds or their precursors for synthesis. Therefore, Achilleafragrantissima could be developed into a new crop with industrial potential for the Arava-Negev area in Israel, and will generate more working places in this region.
APA, Harvard, Vancouver, ISO, and other styles
7

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

Full text
Abstract:
This study assesses the interaction between climate change and agricultural trade policies. We distinguish between two dimensions of agricultural trade policy: market insulation and subsidy levels. Building on the previous work of Tsigas, Frisvold and Kuhn (1997) we find that, in the presence of current levels of agricultural subsidies, increased price transmission --as called for under the Uruguay Round Agreement on Agriculture-- reduces global welfare in the wake of climate change. This is due to the positive correlation between productivity changes and current levels of agricultural support. Increases in subsidized output under climate change tend to exacerbate inefficiencies in the global agricultural economy in the absence of market insulation. However, once agricultural subsidies have also been eliminated, price transmission via the global trading system contributes positively to economic adaptation under climate change. products. This may partially explain the relatively slow growth of world grain import demand in recent years. In addition, bilateral agreements with East Asia, NAFTA, and the evolution of the CAP, have all had important impacts on the structure of world food and agricultural trade. The objective of this paper is to assess the relative role of each of the major forces-- consumer demand, factor accumulation, transport costs, and policy change--in driving changes in the composition of world food trade in 1980-1995. To do so, we employ a modified version of the Global Trade Analysis Project (GTAP) model of world trade which permits us to isolate the contribution of each of these related factors to the changing composition of world food trade in a general equilibrium context. We evaluate the relative role of each of these factors by simulating the model backwards in time, from 1995 to 1980 under different assumptions. This general approach, termed “backcasting” (i.e. backwards forecasting), takes as exogenous the basic drivers of change and attempts to explain the resulting change in food trade composition. The model-produced changes in the composition of agricultural and food trade are compared with historical trade data, to determine the relative importance of each factor on the changing composition of food trade. Given limited space, our focus will be on explaining the changes in the global composition of food and agriculture trade. A natural follow-on effort would target specific markets in more detail. This type of backcasting approach was first employed by Gehlhar (1997) who sought to explain the shift in exports of primary commodities to manufactures in East Asia in the 1980's. He calibrated the GTAP model to 1992 data, then implemented shocks to factor endowments and economywide total factor productivity (TFP) in order to force each economy back to its 1982 levels of population, land, labor, human capital, physical capital and technology. By comparing actual and predicted changes in export shares in this period, he found human capital accumulation played a key role in explaining the change in the aggregate composition of East Asian exports. Gehlhar, Hertel and Martin (1994) built on this work in an effort to predict future changes in the pattern of agricultural trade from 1992-2002. They also emphasized the importance of supply-side determinants of agricultural trade. In this paper, we go beyond this earlier work in a number of ways. First, we focus on the composition of agricultural exports, rather than simply looking at the share of agriculture in total trade. Secondly, we incorporate the Cranfield et al. estimates of Rimmer and Powell’s recently developed, implicitly directly additive demand system (nicknamed AIDADS) into the GTAP model. This permits us to better capture the impact of demand-side changes on the pattern of global tr
APA, Harvard, Vancouver, ISO, and other styles
8

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

Full text
Abstract:
The welding of high strength steels in general, and for pipeline fabrication in particular, has shown that cracking due to hydrogen absorption during welding is more complex in these steels than in older, lower strength steels. In older steels, primary strengthening was accomplished with carbon, which caused hydrogen cracking in the base metal HAZ under reasonably predictable conditions involving microstructure, residual stress and hydrogen level. Pipeline steels were and are in the vanguard of change in strengthening philosophy. The change involves two areas of steel making, chemical composition and deformation processing. Pipeline steels now contain low carbon levels, in many cases less than 0.10%, and the resulting lack of strength is reclaimed by adding higher alloy levels to promote solution hardening (e.g. Mn), precipitation hardening (e.g. Cb, Cu) or transformation hardening (e.g. MO). In addition, alloy elements are added to improve toughness at high strength levels (e.g. Ni). At the same time, improvements have been made in reducing impurity and residual element levels, notably for S, P and O and N. Limitations on the effects of alloying additions on strength and toughness encouraged the use of deformation processing, primarily during rolling, to promote fine-grained microstructures to increase strength andtoughness simultaneously. Electrodes for the SMAW process have been developed for welding high-strength pipeline steels by using core wires made from high-strength microalloyed skelp extruded with cellulosic (Exx10) and low hydrogen (Exx16) flux coatings. The required alloy elements for high-strength deposits were therefore obtained from the core wire and not ferroalloy powders added to the flux, as is standard industrial practice. The idea behind this change was two fold: to avoid the possibility of introducing impurities from the varying sources of ferro alloy powders, including oxygen from the oxidized powder surfaces, and also to provide a closer match of the microalloy level to modern pipeline steel chemistries. The unknowns in this work were the effects of lower impurities/similar alloy content on the mechanical properties in the cast microstructure of a weld, compared to a pipe, and of the effect on electrode welding behaviour of a flux containing no ferro powders other than FeSi.
APA, Harvard, Vancouver, ISO, and other styles
9

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

Full text
Abstract:
This research project was performed in context of the apparent probiotic effect of selected lactic acid bacteria (LAB) silage inoculants on the performance of ruminants (improved feed intake, faster live-weight gain, higher milk yields and improved feed efficiency). The overall objective was to find out how LAB affect ruminant performance. The project included several “chapters” as follows: 1. The effect of LAB silage inoculants on the survival of detrimental bacteria in rumen fluid, in vitro study (Weinberg et al., The Volcani Center). An in vitro model was developed to study the interaction between selected LAB and an E. coli strain tagged with green fluorescence protein (GFP) in buffered RF. Results indicated that both LAB inoculants and E. coli survived in the RF for several days; both LAB inoculants and LAB-treated silages did not affect survival of E. coli in rumen fluid in vitro. The effect of feeding baled wheat silages treated with or without three selected LAB silage inoculants on the performance of high-lactating cows (Weinberg et al., The Volcani Center). Treatments included control (no additive), Lacobacillusbuchneri40788 (LB), Lactobacillus plantarumMTD1 40027 (LP) and Pediococcuspentosaceus30168 (PP), each applied at 10⁶ cfu/g FM. The silages were included in the TMR of 32 high milking Holstein cows in a controlled feeding experiment. All baled silages were of good quality. The LB silage had the numerically highest acetic acid and were the most stable upon aerobic exposure. The cows fed the LB silages had the highest daily milk yields, percent milk fat and protein. The microbiome of baled wheat silages and changes during ensiling of wheat and corn (Sela et al., The Volcani Center). Bacterial community of the baled silages was dominated mainly of two genera in total, dominated by Lactobacillus and Clostridium_sensu_stricto_12 with 300 other genera at very low abundance. Fungal community was composed mainly of two genera in total, dominated by Candida and Monascuswith 20 other genera at very low abundance. In addition, changes in the microbiome during ensiling of wheat and corn with and without addition of L. plantarumMTD1 was studied in mini-silos. Overall 236 bacterial genera were identified in the fresh corn but after 3 months Lactobacillus outnumbered all other species by acquiring 95% of relative abundance. The wheat silage samples are still under analysis. The effect of applying LAB inoculants at ensiling on survival of E. coli O157:H7 in alfalfa and corn silages(Adesogan et al., University of Florida). E. coli (10⁵ cfu/g) was applied to fresh alfalfa and corn at ensiling with or without L. plantarumor L. buchneri. The pathogen was added again after about 3 moths at the beginning of an aerobic exposure period. The inoculants resulted in faster decrease in pH as compared with the control (no additives) or E. coli alone and therefore, the pathogen was eliminated faster from these silages. After aerobic exposure the pathogen was not detected in the LAB treated silages, whereas it was still present in the E. coli alone samples. 5. The effect of feeding corn silage treated with or without L. buchnerion shedding of E. coli O157:H7 by dairy cows (Adesogan et al., UFL). BARD Report - Project 4704 Page 2 of 12 Five hundred cows from the dairy herd of the University of Florida were screened for E. coli shedding, out of which 14 low and 13 high shedders were selected. These cows were fed a total mixed ration (TMR) which was inoculated with E. coli O157:H7 for 21 days. The TMR included corn silage treated with or without L. buchneri. The inoculated silages were more stable upon aerobic exposure than the control silages; the silage inoculant had no significant effect on any milk or cow blood parameters. However, the silage inoculant tended to reduce shedding of E. coli regardless of high or low shedders (p = 0.06). 6. The effect of feeding baled wheat silages treated with or without three selected LAB silage inoculants on the rumen microbiome (Mizrahi et al., BGU). Rumen fluid was sampled throughout the feeding experiment in which inoculated wheat silages were included in the rations. Microbial DNA was subsequently purified from each sample and the 16S rRNA was sequenced, thus obtaining an overview of the microbiome and its dynamic changes for each experimental treatment. We observed an increase in OTU richness in the group which received the baled silage inoculated with Lactobacillus Plantarum(LP). In contrast the group fed Lactobacillus buchneri(LB) inoculated silage resulted in a significant decrease in richness. Lower OTU richness was recently associated in lactating cows with higher performance (Ben Shabatet al., 2016). No significant clustering could be observed between the different inoculation treatments and the control in non metric multi-dimentional scaling, suggesting that the effect of the treatments is not the result of an overall modulation of the microbiome composition but possibly the result of more discrete interactions. Significant phylum level changes in composition also indicates that no broad changes in taxa identity and composition occurred under any treatment A more discrete modulation could be observed in the fold change of several taxonomic groups (genus level analysis), unique to each treatment, before and after the treatment. Of particular interest is the LB treated group, in which several taxa significantly decreased in abundance. BARD Report - Project 4704 Page 3 of 12
APA, Harvard, Vancouver, ISO, and other styles
You might also be interested in the extended bibliographies on the topic 'Food additives' for particular source types:
Journal articles Dissertations / Theses Books
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography