نتایج جستجو برای: bakery additives

تعداد نتایج: 17997  

Journal: :Journal of AOAC INTERNATIONAL 1966

2014
Min-Gyu Kang Woo-Jung Song Han-Ki Park Kyung-Hwan Lim Su-Jung Kim Suh-Young Lee Sae-Hoon Kim Sang-Heon Cho Kyung-Up Min Yoon-Seok Chang

The role of food additives in chronic urticaria (CU) is still under investigation. In this study, we aimed to explore the association between food additives and CU by using the basophil activation test (BAT). The BAT using 15 common food additives was performed for 15 patients with CU who had a history of recurrent urticarial aggravation following intake of various foods without a definite food...

2018
Helen L Walls Deborah Johnston Jacob Mazalale Ephraim W Chirwa

Correspondence to Dr Helen L Walls; helen. walls@ lshtm. ac. uk IntroduCtIon Malnutrition in all its forms—both underweight and micronutrient deficiencies, as well as overweight, obesity and associated non-communicable disease—is a global health issue, with the majority of cases arising in low-income and middle-income countries (LMICs). Much of this malnutrition, particularly shifts towards an ...

2014
Saghir Ahmad Mushir Ahmed

Biscuit is India’s largest industry amongst food industries, with an estimated production of 70, 000 tonnes and cost of three thousand billions US Dollar. Biscuit along with bread forms major baked food accounting to over 30% and 50% respectively of total bakery products produced in the country. The industries have been established in organized and unorganized sectors contributing equal share. ...

2013
Santiago Quirce Araceli Diaz-Perales

Grain-induced asthma is a frequent occupational allergic disease mainly caused by inhalation of cereal flour or powder. The main professions affected are bakers, confectioners, pastry factory workers, millers, farmers, and cereal handlers. This disorder is usually due to an IgE-mediated allergic response to inhalation of cereal flour proteins. The major causative allergens of grain-related asth...

Journal: :iranian journal of veterinary research 2008
e. rowghani m. j. zamiri a. r. seradj

the chemical composition, in situ  rumen degradability coefficients of dry matter (dm) and crude protein (cp), in vitro gas production and in vivo  digestibility were evaluated for olive cake (oc) silage treated (dm basis) with different additives as follows: (1) untreated oc; (2) oc, 8% molasses and 0.4% formic acid and (3) oc, 8% molasses, 0.4% formic acid and 0.5% urea. after addition of the...

Journal: :journal of sciences, islamic republic of iran 2013
m. banijamali s. hosseinkhani j. fuladi

pyruvate kinase is a key enzyme in glycolytic pathway that catalyzes the transphosphorylation between phosphoenolpyruvate and adp to yield atp and pyruvate. geobacillus stearothermophillus has a stable pyruvate kinase with determined crystal structure that composed of four separate domains. given that limited proteolysis experiments can be successfully used to probe conformational features of p...

Journal: :The Annals of occupational hygiene 2005
J Elms E Robinson S Rahman A Garrod

OBJECTIVES In May 2001, a maximum exposure limit (MEL) for flour dust was set in the UK at 10 mg/m(3) [8 h time-weighted average (TWA)] with a short-term exposure limit (STEL) of 30 mg/m(3) (15 min reference period). The purpose of this study was to produce a benchmarking baseline of current control measures and exposure levels, in addition to assessing the provision of training and the knowled...

2016
Jie Liu Zhencheng Zhong Rui Ma Weichen Zhang Jiding Li

In this study, flat sheet asymmetric polyphenylsulfone (PPSU) ultrafiltration membranes with enhanced antifouling properties were prepared with a non-solvent induced phase separation (NIPS) method through compound additives containing a polymeric pore-forming agent, a small molecular non-solvent and a surfactant. The formation processes of the porous asymmetric membranes with different kinds of...

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