There is ongoing interest in the community in the area of intolerance reactions to food and food additives. To inform future discussions on this subject, FSANZ initiated a scientific review to give further consideration to key issues underpinning the public debate. This paper provides an overview of the contemporary understanding of food intolerance...

Effects of various additives on the lipase from Burkholderia cepacia (BcL) immobilized on mixed-function-grafted mesoporous silica gel support by hydrophobic adsorption and covalent attachment were investigated. Catalytic properties of the immobilized biocatalysts were characterized in kinetic resolution of racemic 1-phenylethanol (rac-1a) and 1-(thiophen-2-yl)ethan-1-ol (rac-1b). Screening of ...

Chemically modifying vegetable oils to produce an alternative to petroleum-based materials is one of the most important emerging industrial research areas today because of the adverse effects of petroleum products on the environment and the shortage of petroleum resources. Biolubricants, bioplasticizers, non-isocyanate polyurethanes, biofuel, coating materials, biocomposites, and other value-ad...

It has been established that ionic surfactants, whether cationic or anionic, provide crystalline molecular complexes stably with various aromatic compounds as additives. Among various additives phenolic compounds are especially favorable for both surfactant species. Other than these additives, cationic surfactants easily provide crystalline molecular complexes with basic materials and even with...

The choice of analogue ion of the mobile phase additive is shown to significantly affect the analysis of quaternary ammonium compounds (QACs) in ion-pair reversed-phase high-performance liquid chromatography. A series of bromide-containing and dodecyl-sulfate-containing mobile phase additives are investigated using two QAC probe analytes. In all instances, the quaternary-ammonium-containing mob...

The objective of the study was to assess degree of consumption of packaged foods, awareness of consumers about health problems of food additives, and also their attitudes towards packaged foods. Two hundred seventy nine employees of Jimma University were participated in the study. Data were collected using semi-structured questionnaires, and analyzed using SPSS software (version16). The results...

BACKGROUND Food additives are an integral part of the modern food system, but opinion polls showing most Europeans have worries about them imply an urgent need for ethical analysis of their use. SOURCES OF DATA The existing literature on food ethics, safety assessment and animal testing. AREAS OF AGREEMENT Food additives provide certain advantages in terms of many people's lifestyles. ARE...

Recently, many accidents relating to food happened in Japan. The consumer's distrust for food, food companies, and the administration is increasing. The consumer especially has an extreme refusal feeling for chemicals such as food additives and agricultural chemicals, and begins to request agricultural chemical-free vegetables and food additive-free food. Food companies also state no agricultur...

This paper overviews solution additives that affect protein stability and aggregation during refolding, heating, and freezing processes. Solution additives are mainly grouped into two classes, i.e., protein denaturants and stabilizers. The former includes guanidine, urea, strong ionic detergents, and certain chaotropic salts; the latter includes certain amino acids, sugars, polyhydric alcohols,...

A mathematical model for analyzing the double layer ~dl! effect on pulse plating in the presence of additives is presented. Numerical simulations are employed to predict the influence of additives with various inclusion rates and capacities on current and potential response and mass transfer. It is shown that capacitive current density will not only increase in the presence of additives due to ...