Food Additives
Mostrando 1-12 de 98 artigos, teses e dissertações.
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1. Determination of carrageenan in jellies with new methylene blue dye using spectrophotometry, smartphone-based colorimetry and spectrophotometric titration
Abstract Carrageenan is a seaweed polysaccharide widely used as a food gelling and thickening agent. The New Methylene Blue dye was tested as an analytical reagent for the quantification of carrageenan in commercial jelly samples. The main spectral peaks of the dye decrease with increasing carrageenan-to-dye molar ratio up to 1. Three analytical procedures w
Food Sci. Technol. Publicado em: 2021-06
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2. Salivary glands of fetuses are adversely affected by artificial food colorings in rats
SUMMARY OBJECTIVE: Artificial food colorings, as types of food additives, are widely used at present in daily life. We aimed to investigate the effects of exposure to artificial food colorings during the intrauterine period on the salivary glands in adulthood. METHODS: A total of 30 Wistar albino female pregnant rats were included in this study. The treatm
Rev. Assoc. Med. Bras.. Publicado em: 2021-02
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3. Risk perception related to food
Abstract There is no human activity that is risk free, including those most trivial and essential for survival, such as eating. Various factors impact the risk perception of a population, such as whether the risk is voluntary, known, brings some benefits or whether the information about the risk is provided by sources seen as trusted. Furthermore, regional a
Food Sci. Technol. Publicado em: 2020-12
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4. Acerola by-product as a renewable source of bioactive compounds: arabic gum and maltodextrin nanocapsules
Abstract Acerola industrial by-products present high levels of antioxidant compounds. Encapsulation technology has shown to be of great importance in the food industry. In this context, better nanoparticles are indicated in aiming to enrich food products with bioactive compounds. Five formulations were analyzed for yield, size distribution and zeta potential
Food Sci. Technol. Publicado em: 2020-12
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5. The effect of the commercial fish gelatin protein hydrolysate on rainbow trout (Oncorhynchus mykiss) fillet quality
Abstract Willing to increase the shelf life of the food matrix, studies regarding new preservations methods are developed to preserve fish deterioration. The application of natural additives as preservatives is increasingly common, with a current emphasis on the growing use of protein hydrolysates, in substitution to artificial ones. These compounds have bee
Food Sci. Technol. Publicado em: 2020-12
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6. Low- and No- Calorie Sweeteners (LNCS): critical evaluation of their safety and health risks
Abstract The increase of the prevalence of type-2 diabetes as a consequence of overweight and obesity has stimulated public health authorities worldwide to develop strategies for its risk management and prevention. Among them, a reduction on the content of sugar in sugar-sweetened foods and beverages has been suggested, which led the food industry to replace
Food Sci. Technol. Publicado em: 2020-03
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7. Low- and No- Calorie Sweeteners (LNCS): critical evaluation of their safety and health risks
Abstract The increase of the prevalence of type-2 diabetes as a consequence of overweight and obesity has stimulated public health authorities worldwide to develop strategies for its risk management and prevention. Among them, a reduction on the content of sugar in sugar-sweetened foods and beverages has been suggested, which led the food industry to replace
Food Sci. Technol. Publicado em: 17/01/2020
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8. Probiotic, antibiotic and combinations in Nile tilapia juveniles culture
Abstract: This study aimed to evaluate the effect of the commercial probiotic (Saccharomyces cerevisiae), antibiotic (florfenicol), and its combination for Nile tilapia culture. The experiment was arranged in a completely randomized design with five replications, and five treatments diets: Control: water and diet without additives; YD: yeast in the diet (1 g
An. Acad. Bras. Ciênc.. Publicado em: 11/11/2019
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9. Effects of multicomponent brine on functional and technological properties of camel meat raw materials and finished products
Abstract The purpose of this study is a theoretical rationale and practical implementation of the technology of the production of national meat products with increased food and biological value based on a differentiated use of camel meat cuts. To achieve this aim the following tasks were specified: to investigate the effects of herbal additives to the brine
Food Sci. Technol. Publicado em: 04/07/2019
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10. Growth and effect of garlic (Allium sativum) on selected beneficial bacteria
Abstract The growing interest of consumers to the new probiotic product has led the industry to focus on it. But viability of probiotic strain has a big challenge during shelf life of food. Therefore, to know the effect of food additives on survival of probiotic is important. The role of probiotics, garlic and yoghurt on the health of humans is widely known.
Food Sci. Technol. Publicado em: 27/05/2019
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11. Crude glycerin combined with food additives in feeding beef cattle
ABSTRACT The objective of this study was to evaluate the effects of adding crude glycerin with food additives (sodium monensin or essential oils) to the diets of beef cattle on feed intake, ruminal parameters, in vitro digestibility, and production of greenhouse gases. Five ruminally cannulated Nellore steers were randomly assigned in a 5×5 Latin square des
R. Bras. Zootec.. Publicado em: 29/11/2018
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12. POLÍMERO BIODEGRADÁVEL ANTIMICROBIANO ATRAVÉS DA ADITIVAÇÃO COM COMPOSTOS À BASE DE ZINCO
Antimicrobial packaging is a promising type of active packaging, which has an antimicrobial agent incorporated into the polymer matrix, capable to eliminate or inhibit deteriorating and/or pathogenic microorganisms. The zinc compounds are antimicrobial agents commonly used to confer this feature. The objective of this work was to evaluate the antimicrobial a
Quím. Nova. Publicado em: 2018-04