Cochineal dye-induced immediate allergy: Review of Japanese cases and proposed new diagnostic chart by Naoko Takeo, Masashi Nakamura, Satoshi Nakayama, Osamu Okamoto, Naoki Sugimoto, Shinichi Sugiura, Nayu Sato, Susumu Harada, Masao Yamaguchi, Naoya Mitsui, Yumiko Kubota, Kayoko Suzuki, Makoto Terada, Akiyo Nagai, Junko Sowa-Osako, Yutaka Hatano, Hiroshi Akiyama, Akiko Yagami, Sakuhei Fujiwara, Kayoko Matsunaga

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Xylo-oligosaccharides ameliorate high cholesterol diet induced hypercholesterolemia and modulate sterol excretion and gut microbiota in hamsters by Abdullah Abdulaziz Abbod Abdo, Chengnan Zhang, Yuling Lin, Xin Liang, Benariba Kaddour, Qiuhua Wu, Xiuting Li, Guangsen Fan, Ran Yang, Chao Teng, Youqiang Xu, Weiwei Li

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Karakteristik Edible Film Hasil Kombinasi Pati Biji Alpukat (Persea Americana Mill.) dan Pati Jagung (Amilum maydis) by Miftahul Ulum, Muhammad Fuad Fauzul Mu’tamar, Asfan Asfan

“…ABSTRACT Edible film is a thin layer used to coat food (coating), and serves as a carrier of food additives. The use of avocado seed starch in making edible films adds value to avocado seed waste. …”
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<p><strong>Pengaruh pelapisan <em>edible coating</em> dan perendaman larutan teh hijau pada basis gigi tiruan nilon termoplastik terhadap kekasaran permukaan</strong></p><p><strong... by Tessya Indah Ekaputri, Siti Wahyuni

“…Edible coating functions as a barrier for mass transfer and as a carrier for food additives. This study aims to analyse the effect of edible coating and green tea solution immersion on the surface roughness of the thermoplastic nylon denture base. …”
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Effectiveness of Ozonation for Improving the Microbiological Safety of Fresh-Cut Parsley (<i>Petroselinum crispum</i>) Leaves by Beata Gutarowska, Justyna Szulc, Konrad Jastrząbek, Dorota Kręgiel, Krzysztof Śmigielski, Weronika Cieciura-Włoch, Marta Mroczyńska-Florczak, Wiktoria Liszkowska, Anna Rygała, Joanna Berłowska

“…It is important to find an effective method for ensuring the safety and quality of plant materials used as food additives. Ozonated water is being considered by the EFSA for approval as a cidal agent for plant protection. …”
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Identification of Bioactive Compounds in the Extracts of Brown Algae Sargassum (Sargassum angustifulium) and Padina )Padina distromatic( and Evaluation of Antimicrobial, Antioxidan... by Khadijeh Shirani Bidabadi, Shilla Safaeian, Rezvan Mousavi Nadushan, Nahid Rahimifard

“…This extract can be used as a combination of antioxidant, antimicrobial, anti-Alzheimer's and nitrate reducing agent in food additives. Materials and MethodsChemical materials were supplied by Sigma-Aldrich GmbH (Sternheim, Germany). …”
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Effect of cyclodextrins and co-pigmentation on the thermal stability of the anthocyanin extract of Saffron petal in the model drink by Hamed Saberian, Vahid Pasban

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Ethanolic Extract of Prosopis farcta Root: Determination of Total Phenols and Flavonoids, Radical Scavenging Ability and Its Antimicrobial Effect on Some Bacteria Causing Infection... by Behrooz Alizadeh Behbahani, Mostafa Rahmati-Joneidabad, Mohammad Noshad

“…The high time and cost of production and approval of synthetic food additives and the reduction of public acceptance of these compounds have caused serious problems in their utilization. …”
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Development of antioxidant-rich purple sweet potato (Ipomoea batatas L.)-based extruded breakfast cereal by Senevirathna, Sri Sampath Janaka

“…Ready-to-eat extruded breakfast cereal is extremely popular among consumers because it is easy and very convenient to prepare, but is often loaded with sugars and unhealthy food additives. The increasing demand of consumers toward functional foods triggers the development of ready to eat breakfast cereals rich in antioxidant. …”
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Microbial lipase production optimization, characterization and application in coconut oil modification by Khoramnia, Anahita

“…Nowadays, the use of antibiotics have been thought to contribute to the emergence of antibiotic-resistant microorganisms and a new market for natural food additives with antimicrobial properties has been opened. …”
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Impact of sugar and acid adulteration on safety of honey produced by Apis mellifera Linnaeus and Heterotrigona itama cockerell bees by Fakhlaei, Rafieh

“…According to a significant (p ≤ 0.05) increase of mortality rate (%) of zebrafish- embryo and adult- in both sugar and acid adulterated honey, it proved that food additives, may not be beneficial toward human health all the time. …”
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Smart Plant Factory : The Next Generation Indoor Vertical Farms / by Kozai, Toyoki, 1943-, editor, Ohio Library and Information Network

Increased Variation in Body Weight and Food Intake Is Related to Increased Dietary Fat but Not Increased Carbohydrate or Protein in Mice by Yingga Wu, Yingga Wu, Yingga Wu, Sumei Hu, Sumei Hu, Dengbao Yang, Li Li, Li Li, Baoguo Li, Baoguo Li, Lu Wang, Lu Wang, Lu Wang, Min Li, Min Li, Min Li, Min Li, Guanlin Wang, Guanlin Wang, Guanlin Wang, Jianbo Li, Yanchao Xu, Xueying Zhang, Xueying Zhang, Xueying Zhang, Xueying Zhang, Chaoqun Niu, Chaoqun Niu, John R. Speakman, John R. Speakman, John R. Speakman, John R. Speakman

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Investigation of the Impact of Gallic Acid, Methyl Gallate and their Combination on the Oxidative Stability of Frying Oli by Maedeh Hosseinkhani Abadchi, Reza Farhoosh

“…Safety concerns of synthetic antioxidants including tert-butylhydroquinone (TBHQ) as food additives have led to increasing demands for natural ones. …”
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Long-term research in Bosque Fray Jorge National Park: Twenty years studying the role of biotic and abiotic factors in a Chilean semiarid scrubland Investigación de largo plazo en... by JULIO R GUTIÉRREZ, PETER L MESERVE, DOUGLAS A KELT, ANDREW ENGILIS JR, M. ANDREA PREVITALI, W. BRYAN MILSTEAD, FABIAN M JAKSIC

“…In turn, these are mainly related to aperiodic pulses of higher rainfall (usually during El Niño events) which trigger ephemeral plant growth; a food addition experiment in 1997-2000 verified the importance of precipitation as a determinant of food availability. …”
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INHIBITION OF GLUTHATION S TRANSFERASES BY CURCUMIN AND ITS DERIVATIVES MOLECULAR MECHANISM AND QUALITATIVE STRUCTURE-ACTIVITY RELATIONSHIPS by Perpustakaan UGM, i-lib

“…GENERAL CONCLUSIONS a.The present research resulted in novel insights the inhibitory potency of curcumin and a number of synthetic analogues. b.With the aid of the Stnicture-Activity Relationships (SARs) in this dissertation, it should be possible to more rationally design safer analogues of curcumin for specific purposes, e.g. food additives or therapeutic agents.…”

Biomanufacturing of bacteriocin-like inhibitory substance producer, lactococcus lactis Gh1, with high stability in freeze-dried form by Jawan, Roslina

“…The antimicrobial activity of BLIS had significant stability at 4 °C in up to 6 months, displayed firmness in four freeze-thaw cycles, did not affected by pH 4 - 8, sensitive to proteinase k, and tolerant to numbers of important food additives. In the cultivation of L. lactis Gh1, the replacement of nitrogen and carbon sources to soytone and fructose, respectively with mid-exponential age of inoculum at 1% (v/v) grown in media with pH 7 increased BLIS production up to 34.94% compared to commercial BHI medium. …”
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Lipolytic activity from bacteria prospected in polluted portuary sites by Kaori Levy Fonseca

“…These multifaceted properties make lipases one of the most used biocatalysts for industrial purposes, in particular in oils and fats industry, digestive enzymes production, food additives, reagents for clinical analysis, detergents, in biodegradation of plastics, as PHA and PCL, in wastewater treatment, and more recently in biodiesel production (Lailaja & Chandrasekaran, 2013), replacing many of the chemical agents used and elevating industry to another ecological step in order to energetic and contaminating costs. …”
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Production and properties of shelf-stable spray-dried powder from enzyme-treated soursop (Annona muricata L.) fruit by Chang, Lee Sin

“…Soursop powder produced by spray drying exhibited general properties and morphology of an amorphous powder. The addition of food additives demonstrated anticaking effect by reducing moisture adsorption of powder to prevent caking phenomenon. …”
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CONSUMPTION OF ARTIFICIAL COLOURS FOR PRESCHOOL CHILDREN OF A BAIXADA FLUMINENSE, RJ by Maria Lúcia Teixeira Polônio, Frederico Peres

“…Key-words: food consumption; food additives; colorants; health risks.                                                                           …”
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