scholarly journals Effect of Food Additives on the Inactivation of Bacterial Spores by Reciprocal Pressurization Treatment

2003 ◽  
Vol 8 (1) ◽  
pp. 19-24
Author(s):  
SOICHI FURUKAWA ◽  
KOJI SAITA ◽  
HIROKAZU OGIHARA ◽  
MITSUYA SHIMODA ◽  
ISAO HAYAKAWA
Keyword(s):  
Food Additives ◽  
Bacterial Spores ◽  
Effect Of Food

scholarly journals Effect of Food Additives (Yellow Colors) on Rabbit Platelet Function (Proceedings of the 22nd Symposium on Toxicology and Environmental Health)

Eisei kagaku ◽  
1997 ◽  
Vol 43 (1) ◽  
pp. P6-P6
Author(s):  
Hiroyasu YAMAZAKI ◽  
Sayoko AKIEDA ◽  
Yoshie TANAKA ◽  
Toru YOKOI ◽  
Takako YAMAGUCHI
Keyword(s):  
Environmental Health ◽  
Platelet Function ◽  
Food Additives ◽  
Rabbit Platelet ◽  
Effect Of Food

The effect of food processing on the amount of trace elements and their bioavailability: a review

2021 ◽  
Author(s):  
Maral Neyestani ◽  
Parisa Shavali Gilani ◽  
Mohadeseh Fesahat ◽  
Ebrahim Molaee-Aghaee ◽  
Nabi Shariatifar
Keyword(s):  
Trace Elements ◽  
Trace Metals ◽  
Food Processing ◽  
Food Production ◽  
Food Additives ◽  
Food Product ◽  
Special Method ◽  
Effect Of Food ◽  
Almost All ◽  
Main Factor

Trace elements are compounds that are essential in small amounts for biochemical reactions and to maintain human health. Almost all foods can contain varying amounts of these metals. In this study, the effects of food processing on the content of trace metals are investigated. Extensive interpretations of processing, including aspects of food production and specific examples of changes in metal content due to processing will be discussed. Pre-consumption food processing to improve rheological properties and increase shelf life is inevitable, which changes the bioavailability and amount of these compounds in different directions depending on the process. The amount of these trace metals in the food product can be affected by various conditions such as heating, fermentation, food additives, etc. The main factor in reducing trace elements in food, especially the use of heat in a special method and on the other hand, factors such as fermentation can also increase the bioavailability of these elements.

scholarly journals Effect of Food Bio-Additives on Chemical and Amino Acid Compositions of Cooked Sausages

2019 ◽  
Vol 8 (11) ◽  
pp. 2108-2110
Keyword(s):  
Amino Acid ◽  
Chemical Analysis ◽  
Food Additives ◽  
Mineral Elements ◽  
Food Additive ◽  
Meat Production ◽  
Biological Value ◽  
Amino Acid Compositions ◽  
Degree Of Satisfaction ◽  
Effect Of Food

Large number of various food additives is widely used in meat production. Sea cabbage, food additive “Laminaria” and “Iodactiv” added during preparing the sausages. Chemical analysis showed that cooked sausages with food additive “Laminaria” contains more protein, fat and mineral elements, such as calcium and iron than in other variants. The analysis of the nutritional and biological value of the developed cooked sausages shows that the degree of satisfaction of the balanced nutrition formula for most indicators mainly corresponds to the recommended biomedical requirements.

scholarly journals The effect of food additive on physicochemical characteristics of seaweed stick snack and consumer acceptance

2021 ◽  
pp. 102-113
Author(s):  
Sumartini ◽  
Sellen Gurusmatika ◽  
Wan Amira
Keyword(s):  
Food Additives ◽  
Sensory Perception ◽  
Physicochemical Characteristics ◽  
Proximate Analysis ◽  
Traditional Use ◽  
International Demand ◽  
Effect Of Food ◽  
Induce Change ◽  
And Control ◽  
Derivative Products

Seaweed is considered high class marine and fisheries sector in international demand for its derivative products. One of traditional use of seaweed as food is stick snack which is widely consumed due to its crunchiness and deliciousness. The objective of this study was to characterize the proximate analysis, hardness, and sensory perception of stick snack derived from seaweed. Seaweed stick were prepared with varying food additives such as  sodium acid phyorposphate (SAPP), steaoryl lactylate (SSL), sodium bicarbonate (NaHCO3), and control (without addition of food additives). The results confirmed that the use of food additives induce change in proximate, hardness, and sensory perception. Seaweed stick with addition NaHCO3 has the highest fat content while seaweed stick with addition of SAPP has  the highest crispness. In addition, sensory test showed that seaweed stick with addition with NaHCO3 provide the highest acceptance in texture and flavour.

The effect of food additives and cooking on the antioxidant properties of purslane

2019 ◽  
Vol 50 (1) ◽  
pp. 13-20 ◽  
Author(s):  
Mohammad Ghiath Naser Aldeen ◽  
Rita Mansour ◽  
Malak AlJoubbeh
Keyword(s):  
Antioxidant Activity ◽  
Radical Scavenging Activity ◽  
Food Additives ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Lemon Juice ◽  
Scavenging Activity ◽  
Content Type ◽  
Aerial Parts ◽  
Effect Of Food

Purpose This paper aims to study the effect of cooking and food additives, such as lemon juice and vinegar, on phenols and flavonoids contents and antioxidant activity of purslane. Design/methodology/approach The Folin–Ciocalteu method was used to determine total phenols content (TP), while total flavonoid content (TF) was determined by the aluminum chloride method. Two methods were used for determination of antioxidant activity: DPPH (1, 1-diphenyl-2-picrylhydrazyl) assay to determine radical scavenging activity, and ferric-reducing antioxidant power (FRAP) to measure the reducing power. Findings According to the results, leafs had higher values of TP, TF and antioxidant activity than aerial parts. Both lemon juice and vinegar retracted antioxidant properties of leafs. TP and TF of leaves showed deterioration after treatment with lemon by 58% and 21.8%, respectively, and FRAP and radical scavenging activity decreased by 75.8% and 74.5%, respectively (p < 0.001). Also, TP, TF, FRAP and DPPH radical scavenging activity decreased in leaves by 82.2%, 30.5%, 87.8% and 90.9%, respectively, after treatment of leaves with vinegar. TF increased after cooking in studied parts, where no significant statistical difference was observed in TP and antioxidant activity (DPPH assay and FRAP) of cooked aerial parts. Adding lemon juice after cooking increased antioxidant properties of purslane (p < 0.001). Originality/value Purslane has antioxidant activity because it is rich in polyphenols and flavonoids. Effects of food additives and cooking were studied using different measurements. According to the authors’ knowledge, this is the first work that studied the effect of food additives on antioxidant properties of purslane.

Effect of Food Additives on Rheological and Textural Properties of Frozen High Amylose Rice Starch Gels

2009 ◽  
Vol 12 (1) ◽  
pp. 145-161 ◽  
Author(s):  
Kannika Huaisan ◽  
Juntanee Uriyapongson ◽  
Patricia Rayas-Duarte ◽  
Inteaz Alli ◽  
Voranuch Srijesdaruk
Keyword(s):  
Food Additives ◽  
Textural Properties ◽  
Rice Starch ◽  
Effect Of Food ◽  
Starch Gels ◽  
High Amylose

scholarly journals Effect of Food Additives on Deoxynivalenol (DON) Reduction and Quality Attributes in Steamed-and-Fried Instant Noodles

2014 ◽  
Vol 91 (1) ◽  
pp. 88-94 ◽  
Author(s):  
F. E. Moazami ◽  
S. Jinap ◽  
W. Mousa ◽  
P. Hajeb
Keyword(s):  
Food Additives ◽  
Quality Attributes ◽  
Effect Of Food ◽  
Instant Noodles

scholarly journals Moringa oleifera Lam and its Therapeutic Effects in Immune Disorders

2020 ◽  
Vol 11 ◽  
Author(s):  
Xiao Xiao ◽  
Jue Wang ◽  
Chen Meng ◽  
Weibo Liang ◽  
Tao Wang ◽  
...  
Keyword(s):  
Side Effects ◽  
Moringa Oleifera ◽  
Metabolic Diseases ◽  
Critical Role ◽  
Food Additives ◽  
Therapeutic Effects ◽  
Immune Disorders ◽  
Medicinal Value ◽  
Effect Of Food ◽  
Physical And Chemical

Moringa oleifera Lam., a plant native to tropical forests of India, is characterized by its versatile application as a food additive and supplement therapy. Accumulating evidence shows that Moringa plays a critical role in immune-related diseases. In this review, we cover the history, constituents, edibility, and general medicinal value of Moringa. The effects of Moringa in treating immune disorders are discussed in detail. Moringa can not only eliminate pathogens, including bacteria, fungi, viruses, and parasites, but also inhibit chronic inflammation, such as asthma, ulcerative colitis, and metabolic diseases. Additionally, Moringa can attenuate physical and chemical irritation-induced immune disorders, such as metal intoxication, drug side effects, or even the adverse effect of food additives. Autoimmune diseases, like rheumatoid arthritis, atopic dermatitis, and multiple sclerosis, can also be inhibited by Moringa. Collectively, Moringa, with its multiple immune regulatory bioactivities and few side effects, has a marked potential to treat immune disorders.

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