Showing 2,941 - 2,960 results of 3,509 for search '"food additive"', query time: 0.66s Refine Results
  1. 2941

    Melting thermal transportation in bioconvection Casson nanofluid flow over a nonlinear surface with motile microorganism: Application in bioprocessing thermal engineering by Yijie Li, Aaqib Majeed, Nouman Ijaz, Kamal Barghout, Mohamed R. Ali, Taseer Muhammad

    Published 2023-09-01
    “…In bioprocessing, mobile microorganisms can be employed to create beneficial substances including biofuels, medicines, and food additives. They can move around freely in the fluid thanks to their motility, which improves the mixing and distribution of other substrates like nutrients. …”
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  2. 2942

    Oral toxic exposure of titanium dioxide nanoparticles on serum biochemical changes in adult male Wistar rats by Dasal Vasantharaja, Venugopal Ramalingam, Gaddam Aadinaath Reddy

    Published 2015-01-01
    “…Objective(s): Titanium dioxide (TiO2) nanoparticles (NPs) are widely used in commercial food additives and cosmetics worldwide. Uptake of these nanoparticulate into humans by different routes and may exhibit potential side effects, lags behind the rapid development of nanotechnology. …”
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  3. 2943

    New Analytical Approach for the Determination of Calcium Phosphate Dibasic and Tribasic in Processed Food by Comparison of Ion Chromatography with High-Performance Liquid Chromatog... by Minjung Song, Juhee Park, Jihyun Lee, Heejae Suh, Hyunjung Lee, Dojin Ryu, Chan Lee

    Published 2020-02-01
    “…An analytical method to measure solubilized orthophosphate ions (HPO<sub>4</sub><sup>2&#8722;</sup> and PO<sub>4</sub><sup>3&#8722;</sup> ) from the water-insoluble food additives calcium phosphate dibasic (DCP) and calcium phosphate tribasic (TCP) in processed foods was optimized by comparing ion chromatography (IC) coupled with DS6 conductivity detector (Cond.) and high-performance liquid chromatography (HPLC) with Evaporative light scattering detector (ELSD) methods. …”
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  4. 2944
  5. 2945

    Fungi as a Potential Source of Pigments: Harnessing Filamentous Fungi by Rishu Kalra, Xavier A. Conlan, Mayurika Goel

    Published 2020-05-01
    “…Natural colorants have the capacity to be used for a variety of industrial applications, for instance, as dyes for textile and non-textile substrates such as leather, paper, within paints and coatings, in cosmetics, and in food additives. Currently, pigments and colorants produced through plants and microbes are the primary source exploited by modern industries. …”
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  6. 2946

    The impact of Allgower-Donati suture pattern and postoperative sweet foods on wound suture breakage in experimental rats by Weifeng Li, Feng Xiong, Cheng Yao, Tingbao Zhang, Liangshuang Zhou, Zhanyue Zhang, Zhaodong Wang, Yingji Mao, Pinghui Zhou, Jianzhong Guan

    Published 2023-03-01
    “…Materials and methods: Sprague Dawley (SD) rats (n = 48) were treated for linear wounds on the back by four procedures: simple suture, simple suture with postoperative sweet foods, A-D suture, and A-D suture with postoperative sweet foods. Additionally, CD68 immunofluorescence and CD31 immunohistochemistry were used to analyze wound inflammation and vascularization, respectively, on postoperative day 7. …”
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  7. 2947

    Development of a Spatial Heterodyne Terahertz Raman Spectrometer with Echelle Gratings by Yuqi Sun, Xiaotian Li, Jiri Galantu, Qihang Chu, Jun Chen, Fuguan Li, Nan Song, Geng Wang, Qiliang Ni

    Published 2023-01-01
    “…Using this system, terahertz Raman spectroscopy of organic acid samples was performed, some food additives and medicines were measured, and a salicylic acid aqueous solution was measured with a minimum measurable concentration of 0.01 mol/L. …”
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  8. 2948

    Natural Methoxyphenol Compounds: Antimicrobial Activity against Foodborne Pathogens and Food Spoilage Bacteria, and Role in Antioxidant Processes by Elena Orlo, Chiara Russo, Roberta Nugnes, Margherita Lavorgna, Marina Isidori

    Published 2021-08-01
    “…This study, comparing the antimicrobial and antioxidant activities of three guaiacol derivatives, enhances their use in future applications as food additives for contrasting both common pathogens and spoilage bacteria and for improving the shelf life of preserved food.…”
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  9. 2949

    Cellulose Ethers from Banana (<i>Musa balbisiana</i> Colla) Blossom Cellulose: Synthesis and Multivariate Optimization by Safira Zidna Salama, Maulidan Firdaus, Venty Suryanti

    Published 2024-02-01
    “…The cellulose ethers obtained have the potential as food additives with DS values of 2.0, 0.7, and 0.86, respectively. …”
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  10. 2950

    Reduced cytotoxicity of polyethyleneimine by covalent modification of antioxidant and its application to microalgal transformation by Toru Yoshitomi, Haruka Karita, Natsumi Mori-Moriyama, Naoki Sato, Keitaro Yoshimoto

    Published 2021-12-01
    “…Microalgae photosynthetically produce valuable chemicals that are used as biofuels, sources for industrial materials, medicinal leads, and food additives. Thus, improvements in microalgal technology via genetic engineering may prove to be promising for the tailored production of novel metabolites. …”
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    Article
  11. 2951

    Engineering Emulsion Gels as Functional Colloids Emphasizing Food Applications: A Review by Abdullah, Lang Liu, Hafiz Umer Javed, Jie Xiao

    Published 2022-05-01
    “…Emulsion gels are promising colloids being used to tailor breakdown behavior and sensory perception of food, as well as for the processing, transportation, and targeted release of food additives, functional ingredients, and bioactive substances with flexibility in designing structural and functional parameters.…”
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  12. 2952

    Studying the impact of phycoerythrin on antioxidant and antimicrobial activity of the fresh rainbow trout fillets by Bahareh Nowruzi, Mahsa Ahmadi, Noureddine Bouaïcha, Amir Eghbal Khajerahimi, Seyed Amir Ali Anvar

    Published 2024-01-01
    “…Phycobiliproteins (PBPs) like phycocyanin (PC), phycoerythrin (PE), and water-soluble cyanobacterial photosynthetic pigments, have exhibited strong pharmacological activities and been used as natural food additives. In this study, phycoerythrin (PE) isolated from a marine strain of cyanobacterium Nostoc sp. …”
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  13. 2953

    Iranian propolis efficiently inhibits growth of oral streptococci and cancer cell lines by Fariba Asgharpour, Ali Akbar Moghadamnia, Ebrahim Zabihi, Sohrab Kazemi, Amirmorteza Ebrahimzadeh Namvar, Hemmat Gholinia, Mina Motallebnejad, Hamid Reza Nouri

    Published 2019-10-01
    “…It may play a promising role in the complementary medicine and, it is suggested to be used as food additives.…”
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  14. 2954

    Terpenoids and Polyphenols as Natural Antioxidant Agents in Food Preservation by Ignacio Gutiérrez-del-Río, Sara López-Ibáñez, Patricia Magadán-Corpas, Luis Fernández-Calleja, Álvaro Pérez-Valero, Mateo Tuñón-Granda, Elisa M. Miguélez, Claudio J. Villar, Felipe Lombó

    Published 2021-08-01
    “…Synthetic antioxidant food additives, such as BHA, BHT and TBHQ, are going through a difficult time, since these products generate a negative perception in consumers. …”
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  15. 2955

    COMPARANDO A EFICIÊNCIA ANALÍTICA DAS TÉCNICAS FTIR, UV-VIS, CLAE-DAD E ESI(+)MS NO ESTUDO DE CORANTES ALIMENTARES by Marcos V. V. Lyrio, Danieli G. Debona, Nathália dos S. Conceição, Francisco M. Gomes, Alan R. Pereira, Henrique A. Frizzera, Jessica L. Reis, Taila T. Grecco, Bruna C. Pires, Valdemar Lacerda Jr., Eustaquio V. R. Castro, Marsele M. Isidoro, Paulo R. Filgueiras, Wanderson Romão

    Published 2023-06-01
    “…Food additives are chemical substances added to improve organoleptic characteristics, in this context, there are several synthetic dyes, such as sunset yellow, tartrazine, erioglaucine, allura red, indigo carmine, and new coccine, that can also be identified through different analytical techniques such as infrared spectroscopy, UV-Vis spectrophotometry, high performance liquid chromatography with diode array detector and mass spectrometry. …”
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  16. 2956

    Sensory, textural, physico-chemical and enzymatic characterization of melted cheese with added potato and carrot peels by Ovidiu Tiţa, Maria Adelina Constantinescu, Mihaela Adriana Tiţa, Cristina Bătuşaru, Ion Mironescu

    Published 2024-01-01
    “…For the extraction of economically relevant products such as dietary fibers, biopolymers, natural antioxidants, and food additives, potato and carrot peel represent an inexpensive, valuable, and conveniently available resource. …”
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    Article
  17. 2957

    Evaluation of Antiradical Activity of Malva sylvestris Extract and its Application in Oil System by M Taha Nejad, M Barzegar, MA Sahari, H Naghdi Badi

    Published 2012-05-01
    “…Background: Because of some adverse effect of chemical food additives such as synthetic antioxidants, it has been considered by researchers to replacing these materials by natural products. …”
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  18. 2958

    Comparative Assessment of the Antibacterial Efficacies and Mechanisms of Different Tea Extracts by Shuyuan Liu, Qiqi Zhang, Hang Li, Zheyu Qiu, Youben Yu

    Published 2022-02-01
    “…Tea extracts, especially green tea extracts, should be considered as safe antibacterial food additives.…”
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  19. 2959

    Modeling sunset yellow removal from fruit juice samples by a novel chitosan-nickel ferrite nano sorbent by Samira Shokri, Nabi Shariatifar, Ebrahim Molaee-Aghaee, Gholamreza Jahed Khaniki, Parisa Sadighara, Mohammad Ali Faramarzi

    Published 2024-01-01
    “…Abstract Analysis of food additives is highly significant in the food industry and directly related to human health. …”
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  20. 2960

    Chemical compositions and antifungal activity against Botrytis cinerea of the essential oils from the leaves of three conifer species by Seong Hyeon Yong, Hyun Jin Song, Dong Jin Park, Do Hyeon Kim, Kwan Been Park, Myung Suk Choi

    Published 2021-10-01
    “…Chamaecyparis obtusa, Chamaecyparis pisifera, and Thuja occidentalis produce essential oils of good wood and industrial benefits, including food additives, perfumes, odorants and disinfectants. …”
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