Identifying Foreign Material Contamination in Food and Food Ingredients

Encapsulation of Food Components and Bioactive Ingredients and Targeted Release

The potential utilization of encapsulation techniques in food, pharmaceutical and agricultural products preparation, presents a new alternative for complementary technologies such as targeting delivery vehicles and carriers for active food ingredients. Encapsulation could be accomplished by different techniques like: simple or complex coacervation, emulsification technique, phase separation, sp...

Common Pet Food Ingredients:

Extra ingredients: hormones in food.

-Despite a decline in mortality rates since about 1931 stomach cancer remains a major cause of death in England and Wales. National death rates from 1916 to 1979 are presented by sex, age and 2 broad social-class groups covering manual and non-manual occupations. In both sexes the decline in rates has been most rapid in the young and has slowed progressively with advancing age. The ratio of mal...

Nutraceutical and functional food ingredients for food and pharmaceutical applications.

Food-derived bioactive peptides represent a source of health enhancing components that may be incorporated in functional foods and in pharmaceutical preparations. These peptides are potential modulators of various regulatory processes in the body. Milk proteins are precursors of many different biologically active peptides, e.g. peptides having opioid, hypotensive (angiotensin-converting enzymei...

Functional Properties of Soybean Food Ingredients in Food Systems

The food system is the transformation of raw materials into healthy food products within biophysical and socio-cultural contexts which results in production, processing, distribution, preparation and consumption of food. Food systems include components of food availability, access and utilization which underpin food security (Gregory et al., 2005). The expanding world population has resulted to...