Reduction of Carcinogenic 4(5)-Methylimidazole in a Caramel Model System: Influence of Food Additives

2014 ◽  
Vol 62 (27) ◽  
pp. 6481-6486 ◽  
Author(s):  
Seulgi Seo ◽  
Mi-Hyun Ka ◽  
Kwang-Geun Lee
Keyword(s):  
Food Additives ◽  
Model System ◽  
Influence Of Food

Fruit Flies & the Gut Microbiome: Redesign-Your-Bacteria Lab Exercise

2019 ◽  
Vol 81 (1) ◽  
pp. 47-51 ◽  
Author(s):  
Elizabeth Skendzic ◽  
Cynthia Keler
Keyword(s):  
Experimental Design ◽  
Gut Microbiome ◽  
Food Additives ◽  
Model System ◽  
Fruit Flies ◽  
Significant Gain ◽  
Gram Stain ◽  
Nutritive Medium ◽  
The Impact ◽  
Mrs Medium

This lab introduces students to experimental design in an inquiry lab exercise that investigates the gut microbiome, basic microbiology techniques, and the broader topic of bacteriology. Fruit flies are used as a model system to study the impact that foods, food additives, and/or antibiotics have on the gut microbiome. One of the major bacteria in the guts of fruit flies is Lactobacillus, which is easy to grow in the lab. This exercise is done in three consecutive lab sessions. During Lab 1, students prepare a standard nutritive medium that has been mixed with a substance of their choice, add the fruit flies to the medium, and practice serial dilution with a simulation. During Lab 2, students plate mashed fruit flies on MRS medium to look at the change in Lactobacillus levels. During Lab 3, students count and determine the change in the number of Lactobacillus in their tested substance, Gram stain selected colonies, and discuss their results as a class. SALG surveys indicated a significant gain in their understanding of the microbiology concepts introduced in this lab.

The Influence of Food Additives and Related Materials on Lower Bowel Structure and Function

1988 ◽  
Vol 16 (2) ◽  
pp. 184-197 ◽  
Author(s):  
Paul M. Newberne ◽  
Michael W. Conner ◽  
Paul Estes
Keyword(s):  
Food Additives ◽  
Structure And Function ◽  
Lower Bowel ◽  
Influence Of Food ◽  
And Function

scholarly journals Influence of Food Characteristics and Food Additives on the Antimicrobial Effect of Garlic and Oregano Essential Oils

Foods ◽  
2017 ◽  
Vol 6 (6) ◽  
pp. 44 ◽  
Author(s):  
Juan García-Díez ◽  
Joana Alheiro ◽  
Ana Luisa Pinto ◽  
Luciana Soares ◽  
Virgilio Falco ◽  
...  
Keyword(s):  
Essential Oils ◽  
Food Additives ◽  
Antimicrobial Effect ◽  
Influence Of Food

scholarly journals Influence of food additives for quality indicator of yeast dough

2021 ◽  
Vol 677 (3) ◽  
pp. 032021
Author(s):  
A T Vasukova ◽  
E A Adzhian ◽  
A S Strocova ◽  
A V Moshkin
Keyword(s):  
Quality Indicator ◽  
Food Additives ◽  
Influence Of Food

scholarly journals Research Of Prospective And Developed Influence Of Food Additives On Product Quality

2021 ◽  
Vol 03 (06) ◽  
pp. 70-76
Author(s):  
Karimova Kamola Bahdirovna ◽  
Keyword(s):  
Product Quality ◽  
Green Tea ◽  
Food Additives ◽  
Biological Properties ◽  
Influence Of Food

This work is devoted to the study of the influence of certain types of local green tea on the change in the physical and biological properties of non-alcoholic products.

Influence of food additives on blister formation in tinplate can of coconut milk

2021 ◽  
Vol 300 ◽  
pp. 110513
Author(s):  
Duangkamol Promlok ◽  
Noparat Kanjanaprayut ◽  
Nuntawat Kiatisereekul ◽  
Ratana Chanthateyanonth ◽  
Manthana Jariyaboon
Keyword(s):  
Food Additives ◽  
Coconut Milk ◽  
Blister Formation ◽  
Influence Of Food

Organic chemistry in food biotechnology

2018 ◽  
Author(s):  
Юрий Блохин ◽  
Yuriy Blohin ◽  
Татьяна Яркова ◽  
Tat'yana Yarkova ◽  
Ольга Соколова ◽  
...  
Keyword(s):  
Chemical Structure ◽  
Raw Materials ◽  
Food Additives ◽  
Animal Origin ◽  
Food Biotechnology ◽  
Food Of Animal Origin ◽  
Influence Of Food ◽  
Technological Universities ◽  
Production Technologies ◽  
Vegetable Raw Materials

The book deals with proteins, carbohydrates, lipids and food additives that form the basis of modern food. Their importance in human nutrition, classification, chemical structure, production in industry, transformation in food production technologies are discussed. The methods of their determination in food products are indicated. The questions of influence of food additives on the human body and their safety are covered. The textbook is designed for students in the areas of training bachelors: 19.03.01 Biotechnology, 19.03.02 food of vegetable raw materials, 19.03.03 – food of animal origin, 19.03.04 – production Technology and organization of public catering, 38.03.07 –merchandising of food, agricultural and other technological Universities, as well as for graduate students and faculty working in the field of food chemistry.

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