نتایج جستجو برای: additives

تعداد نتایج: 16555  

Journal: :World Health Organization technical report series 1958
F X van Leeuwen

This report presents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives, with a view to recommending Acceptable Daily Intakes (ADIs) for humans, and to prepare specifications for the identity and purity of food additives. The first part of the report contains a general discussion of the principles governing the toxicological evaluation ...

Journal: :International journal of pharmaceutics 2016
Miteki Watanabe Midori Mizoguchi Hajime Aoki Yasunori Iwao Shuji Noguchi Shigeru Itai

The phase transition of active pharmaceutical ingredients should be taken into account during manufacturing, processing- and storage, because different crystal forms lead to different physical properties of formulations. The phase transition of clarithromycin (CAM) metastable form I to stable form II was investigated on heating with additives such as fatty acids or fatty acid esters. Differenti...

Journal: :Protein engineering 1996
Y Maeda H Yamada T Ueda T Imoto

Reduced lysozyme was renatured by sulfhydryl-disulfide interchange reactions at pH 8.0 in the presence of 4 M urea, with or without additives at 40 degrees C. In the absence of additives, the final folding yield of reduced lysozyme was approximately 40%. In the presence of sarcosine, glycerol, ammonium sulfate, N-acetyl glucosamine and glucose, its folding yields increased in all cases. In part...

2015
Suli Yan Simon Ng Joeri Van Mierlo

KOH-based electrolytes with different salt additives were investigated to reduce their corrosive nature toward Mg/Ni metal hydride alloys used as negative electrodes in nickel metal hydride (Ni/MH) batteries. Alkaline metal halide salts and oxyacid salts were studied as additives to the traditional KOH electrolyte with concentrations varying from 0.005 M to 1.77 M. Effects of the cations and an...

Journal: :Seikei-Kakou 2011

A. Arefnia M. A. Arjomand, M. Gharib M. R. Abdi

Use of soft clay soils in construction activities has faced many problems. Some improvement, stabilization, and reinforcement methods is required to use these soils in body of roads, sub-foundations and embankments. In this research, the effect of chitin nanofiber and rice husk ash as additives on the behavioral properties and bearing resistance of soft clay soils by considering the processing ...

Journal: :research in molecular medicine 0
leila pirdel faculty of medical sciences, ardabil branch, islamic azad university, ardabil, iran

background: lipophosphoglycan 3 (lpg3) is required for the lpg assembly, a well known virulent molecule. in this study, the lpg3 gene of the lizard and mammalian leishmania species were cloned and sequenced. a three-dimensional structure (3d) for the target sequence was also predicted by comparative (homology) modeling. materials and methods: an optimization pcr amplification was performed on g...

Journal: :iranian journal of veterinary research 2007
m. arab abousadi e. rowghani m. ebrahimi honarmand

three-hundred and twenty 7-day-old ross 308-strain broiler chickens were fed diets containing 0 or 125 ppb aflatoxin b 1 (afb1) from 7 to 28 days of age. sodium bentonite (0.5%), yeast (saccharomyces cervisiae) 0.2%, hydrated sodium calcium aluminosilicate (hscas) (0.5%), ammonia (0.5%), formycine (0.1%), and toxiban (0.1%) were added to the basal diet, as fed basis to determine the effects of ...

Journal: :Public health nutrition 1998
J Lambe J Kearney W Becker K Hulshof A Dunne M J Gibney

OBJECTIVE To examine the hypothesis that there is sufficient agreement between percentage of households purchasing selected foods using household budget surveys and percentage of individuals consuming these foods as determined in individual-based surveys to allow the former to act as a surrogate for the latter when estimating food chemical intakes using household budget data. DESIGN Database ...

2013
Wendee Nicole

The April 2013 News article “Secret Ingredients: Who Knows What’s in Your Food?” [Environ Health Perspect 121:A126–A133 (2013] included a simplified version of Figure 1B from Neltner et al. [Navigating the U.S. food additive regulatory program. Compr Rev Food Sci Food Saf 10(6):342–368 (2011)]. In simplifying the figure, EHP introduced errors. We furthermore later determined that Figure 2 from ...

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