Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 20 of 24 for “"Food Additive"”.
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Fish protein concentrate as a food additive
Yeast breads and brownies were prepared with Fish Protein Concentrate from three sources. The FPC's were substituted for 0, 10, and 15 per cent of the flour w:w in each product. The results of a nine member taste panel showed the amount and brand of FPC added affected the properties of the …
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Evaluation of Select Food Additive Exposures in Children with Crohn's Disease
… of Washington Abstract Evaluation of Select Food Additive Exposures in Children with Crohn’s Disease C Kaiulani Swan Chair of the Supervisory Committee: Johanna Lampe, University of Washington Research Professor Epidemiology Crohn’s Disease (CD) is a chronic, debilitating inflammatory bowel …
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Migration of phenolic antioxidants from polyolefins to aqueous media with application to indirect food additive migration
Thesis (Ph. D.)--Massachusetts Institute of Technology, Dept. of Chemical Engineering, 1987.
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Optimización de sistema dosificador automático de aditivo alimentario comprimido empleando el método de elementos discretos (DEM)
There are different methods of food additive dosage in the food industry, being the most widespread the one based on liquid form, which consisting in the spill of a water cascade bringing the additive dissolved. This method is an imprecise technique as far as dose accuracy is concerned, it usually …
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Characterization of Commercial Pectin Preparations by Spectroscopic and Chromatographic Techniques.
<p>Pectin has a long history as a food additive. However, elucidation of its fine structural and property relationships remains elusive. Recent research has focused on pectin's ability to complex with divalent heavy metals to aid in characterizing it. Commercial pectins of unknown composition were …
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Scientific Considerations of Olestra as a Fat Substitute
… esters. It has been approved by the FDA as a food additive used in preparing low-fat deep-frying foods such as savory snacks. Available literature on olestra was evaluated that had both positive and negative connotations. Clinical trials in numerous species of animals including humans were …
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The role of polyphenols on sugar release from carbohydrate rich foods, and the consequent impact on metabolic risk factors associated with type 2 diabetes
… cause of death by 2030. The modification of food is becoming an attractive option in obesity management and disease prevention with much interest recently focused on the role of plant extracts and secondary plant compounds such as polyphenols as potential functional food additives for …
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Determination of Organic Compounds by Atomic Absorption Spectrophotometry (AAS) with Special Reference to Compounds Encountered in Environmental Problems
… an important artificial sweetener, and common food additive, may be determined by atomic absorption spectroscopy via complexation as its tris-(1,10-phenanthroline)iron(II) cation. The other subject chosen for study was the possible determination of certain N-nitrosamines. These are carcinogenic …
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Chemical Compositions of Edamame Beans and Valorization of Edamame Shells
… determine the optimal harvest time of edamame. Food waste and loss not only lead to economic loss but also significant greenhouse gas emissions. With edamame food/snack production increasing, edamame shells, the low-value byproduct from this processing, will potentially threaten the environment. …
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Exploring hetero-atom derivatization in maltols and flavonols : the effect on reactivity of flavonol dioxygenation.
… trees, maltol has found extensive use in the food industry as a food additive as well as in the cosmetics industry as a fragrance material. Maltol acts as a bidentate ligand and several divalent maltolate complexes have found uses in the biomedical field, such as iron mimetics, insulin …
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An investigation of the molecular structure, composition and biophysical properties of gum Arabic
… is termed gum Arabic which is an approved food additive (E414), primarily used as an emulsifier. In the current study, the molecular structure, composition and biophysical properties of gum samples harvested from mature trees of Acacia senegal at two specific ecolocations in Nigeria (NG1 …
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The development of Galleria mellonella as a model to test the toxicity of food additives
… the in-vivo assessment of novel therapeutics and food additive toxicity has relied strongly upon the use of a variety of vertebrate species, such as mice, rats, guinea pigs and birds. However the use of mammalian models incurs large costs and raises issues of ethical acceptance. In the past decade …
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The physiology of industrial yeast in continuous culture
… and amino acids in yeasts destined for use as a food additive.
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Development and evaluation of a beta-glucan biopolymer formulation of lactoferrin produced using a novel cryomilling technique
… source, barley, it is extensively used as a food additive and is well known for its potential nutritional and biological applications. The physicochemical properties (rheological behaviour, mechanical strength, stress studies, molecular weight and density) of the β-glucan were investigated. …
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Characterisation and improvement of the rehydration behaviour of high-protein milk powder
… rehydrating MPI. Sodium carbonate, as an alkali food additive, was firstly studied at rehydrating dairy powder. However, alkalization of MPI followed by neutralization has been thoroughly investigated. Consequently, considering the effect of calcium chelation on MPI, citric acid was utilised to …
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Sistema per l'estrazione e purificazione di sostanze antiossidanti naturali nelle acque di vegetazione delle olive
… This purity level could permit a future food industry employment such as food additive, or, thanks to the strong antioxidant activity, it would be also use in pharmaceutical or cosmetic industry. The vegetation water depollutant activity has brought good results, as a matter of fact the …
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Clarification of the xanthan biosynthesis mechanism in Xanthomonas campestris pv. campestris B100 by mass spectrometry-based proteome analysis
… industrial applications, particularly as a food additive. It is composed of a repeating unit in which two β1,4-linked and β1,2-linked D-glucose molecules form a cellulose-like backbone containing a side chain of β1,4-linked D-mannose, D-glucuronic acid, and β1,2-linked D-mannose.<br /><br /> …
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Investigation of methods for reducing aflatoxin contamination in distillers grains
… methods (conventional and microwave heating, food additives, and high voltage atmospheric cold plasma) were evaluated for their effectiveness in aflatoxin reduction.</p> <p>Effectiveness of physical segregation of aflatoxin contaminated corn was investigated by size screening and density …
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Characterisation of Flavonoid Composition and Glycosylating Enzymes in Sweet Cherry and Apple Fruit
… An increase in the demand for functional foods, particularly those rich in these beneficial compounds, has served as the primary catalyst for the research in this area. This interest has popularized techniques aimed at enhancing flavonoid content in fruits and vegetables. However, to …
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