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1,351 results on '"Food Additives analysis"'

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201. Shelf-life study of ready-to-cook slices of globe artichoke 'Spinoso sardo': effects of anti-browning solutions and edible coating enriched with Foeniculum vulgare essential oil.

202. Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels.

203. Utilizing Herbs and Microwave-Assisted Thermal Sterilization to Enhance Saltiness Perception in a Chicken Pasta Meal.

204. Liquid state fermentation vinegar enriched with catechin as an antiglycative food product.

205. Increased urinary excretion of aluminium after ingestion of the food additive sodium aluminium phosphate (SALP) - a study on healthy volunteers.

206. Food identification by high performance liquid chromatography fingerprinting and mathematical processing.

207. Potential consumer exposures to low/no calorie sweeteners: a refined assessment based upon market intelligence on use frequency, and consideration of niche applications.

208. Effect of microalgae addition on mineral content, colour and mechanical properties of breadsticks.

209. Analysis of ingredient and nutritional labeling of commercially available gluten-free bread in Brazil.

210. Uncured-Labeled Meat Products Produced Using Plant-Derived Nitrates and Nitrites: Chemistry, Safety, and Regulatory Considerations.

211. Effect of sea-buckthorn pulp and flaxseed residues on quality and shelf life of bread.

212. Non-chemically modified waxy rice starch stabilised wow emulsions for salt reduction.

213. Comparison and optimization of three commercial methods with an LC-MS/MS method for the determination of sulfites in food and beverages.

214. Nitrate and Nitrites in Foods: Worldwide Regional Distribution in View of Their Risks and Benefits.

215. Coffee silverskin as nutraceutical ingredient in yogurt: its effect on functional properties and its bioaccessibility.

216. Lactobionic Acid as a Potential Food Ingredient: Recent Studies and Applications.

217. Sensory profile and quality of chemically leavened gluten-free sorghum bread containing different starches and hydrocolloids.

218. Effect of additives on thermal, rheological and tribological properties of 3D printed dark chocolate.

219. A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers.

220. The effect of the food grade additive phosphate pre-treatment prior to the industrial cooking process in the quality of cooked peeled shrimp (Litopenaeus vannamei).

221. Supercritical Fluid Extraction of Lutein from Scenedesmus almeriensis .

222. Gene cloning and expression of the l-asparaginase from Bacillus cereus BDRD-ST26 in Bacillus subtilis WB600.

223. Simultaneous extraction and analysis of preservatives and artificial sweeteners in juices by salting out liquid-liquid extraction method prior to ultra-high performance liquid chromatography.

224. Impact of hexamine addition to a nitrite-based additive on fermentation quality, Clostridia and Saccharomyces cerevisiae in a white lupin-wheat silage.

225. Pork protein addition effect on structural and qualitative parameters of frankfurter-type sausage.

226. [Identification of the impurity in auramine O by high performance liquid chromatography-ion trap-time of flight mass spectrometry and preparation of the auramine O reference standard by preparative high performance liquid chromatography].

227. Anaphylaxis to Carboxymethylcellulose: Add Food Additives to the List of Elicitors.

228. Traditional materials from new sources - conflicts in analytical methods for calcium carbonate.

229. Validation of the Biofish-300 SUL Enzymatic Biosensor for the Detection of Sulfite in Crustacean.

230. The effect of vegetable and spice addition on the acrylamide content and antioxidant activity of innovative cereal products.

231. Absolute quantification of targeted meat and allergenic protein additive peptide markers in meat products.

232. On-Site Ultrasensitive Detection Paper for Multiclass Chemical Contaminants via Universal Bridge-Antibody Labeling: Mycotoxin and Illegal Additives in Milk as an Example.

233. Blends of lemongrass derivatives and lime for the preparation of mixed beverages: antioxidant, physicochemical, and sensory properties.

234. Risk Assessment of MOAH and MOSH in Infants and Young Children.

235. Effect of milled flaxseed and storage conditions on sensory properties and selected bioactive compounds in banana and cinnamon muffins used in a clinical trial.

236. Analytical methods in food additives determination: Compounds with functional applications.

237. Sulfite-free lamb burger meat: antimicrobial and antioxidant properties of green tea and carvacrol.

238. Lack of Standardization in Commercial Thickeners Used in the Management of Dysphagia.

239. Metabolic effects in mice of cream formulation: Addition of both thickener and emulsifier does not alter lipid metabolism but modulates mucus cells and intestinal endoplasmic reticulum stress.

240. Using Goat's Milk, Barley Flour, Honey, and Probiotic to Manufacture of Functional Dairy Product.

241. Analysis of diglycolic acid in food packaging, over the counter products, direct additive carboxymethyl cellulose, and retail foods.

242. Comparative study of IDDSI flow test and line-spread test of thickened water prepared with different dysphagia thickeners.

243. Sodium content and food additives in major brands of Brazilian children's foods.

244. Determination of steviol glycosides in commercial extracts of Stevia rebaudiana and sweeteners by ultra-high performance liquid chromatography Orbitrap mass spectrometry.

245. Covalent organic framework TpPa-1 as stationary phase for capillary electrochromatographic separation of drugs and food additives.

246. A Colorimetric Sensor for the Visual Detection of Azodicarbonamide in Flour Based on Azodicarbonamide-Induced Anti-Aggregation of Gold Nanoparticles.

247. Determination of the antioxidant propyl gallate in meat by using a screen-printed electrode modified with CoSe 2 nanoparticles and reduced graphene oxide.

248. Impact of composition and texture of protein-added yogurts on oral activity.

249. Influence of extruded lentil containing high chromium nutritional yeast on the main physiological factors associated with metabolic syndrome in rodent models.

250. Effect of feeding higher concentrations of limiting amino acids on performance, slaughter variables and nitrogen retention in broiler chicken fed graded levels of toasted guar (Cyamopsis tetragonoloba) meal.

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