The effects of various additives on the physical properties of an amorphous sugar matrix were compared. Amorphous, sugar-additive mixtures were prepared by freeze-drying and then rehumidified at given RHs. Sucrose and eighteen types of substances were used as the sugar and the additive, respectively, and water sorption, glass-to-rubber transition, and protein stabilization during freeze-drying ...

BACKGROUND AND OBJECTIVES Uncooked meat and poultry products are commonly enhanced by food processors using phosphate salts. The addition of potassium and phosphorus to these foods has been recognized but not quantified. DESIGN, SETTING, PARTICIPANTS, & MEASUREMENTS We measured the phosphorus, potassium, and protein content of 36 uncooked meat and poultry products: Phosphorus using the Associ...

Feed additives used to supplement dairy rations can increase daily feed cost from 2 to 65 per animal. The economic response (benefit to cost ratio) varies from $2.00 to $12.00 for each dollar invested in a specific additive. Knowledgeable dairy veterinarians must understand the role of each additive, when it will be beneficial, inclusion level, strategies and limitations associated with an addi...

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The unique ability to rapidly amplify low copy number DNA has made in vitro Polymerase Chain Reaction one of the most fundamental techniques in modern biology. In order to harness this technique to its full potential, certain obstacles such as nonspecific by-products, low yield and complexity of GC rich and long genomic DNA amplification need to be surmounted. As in vitro PCR does not have any ...

The results of French intake estimates for 13 food additives prioritized by the methods proposed in the 2001 Report from the European Commission on Dietary Food Additive Intake in the European Union are reported. These 13 additives were selected using the first and second tiers of the three-tier approach. The first tier was based on theoretical food consumption data and the maximum permitted le...

Magnetoelectrolysis (electrolysis under magnetic fields) produces chiral surfaces on metal thin films, which can recognize the enantiomers of amino acids. Here, the chiral surface formation on copper films is reported in magnetoelectrochemical etching (MEE) at 5T with chloride additives. In the absence of additives, the surface chirality signs of MEE films depended on the magnetic field polarit...

Globally, large concrete companies have the common purpose of reducing the dependence on additives used in high performance concrete due to the high costs they represent. This study a basic characterization of currently commercial additives is performed upon this characterization substitutes additives locally available are selected and use in the formulation of ready mix concrete evaluating per...

Food additives are substances added to food to preserve flavor or enhance its taste and appearance. The ways of food additives classification, source of nature, food coloring, flavors, taste, which were collected from literature based on structural and biochemical characteristics with description of source and possible effects on Drosophila organisms, have been presented. The study reveals sign...