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28 results for “Food Additive”
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Research ArticleOpen accessIn the abstractAcetylation Process and Antioxidant Activity of a Polysaccharide from Loquat (Eriobotrya japonica) LeavesYiting Xue, Xiao Ding, Ze Zhang et al.Chemical modifications of polysaccharides can provide an opportunity to obtain new agents with possible therapeutic uses. In this study, a water-soluble polysaccharide extracted from Loquat Leaves (coded LLPs) was purified by the column chromatography, which was used to investigate its acetylation process by the acetic anhydride method. The Degree of Substitution (DS) was used as the index, the effect of … …American Journal of Biochemistry and Biotechnology, Vol. 16, Issue 4 · 1 Jan 2021 · 7,056 accessesView PDFCite
Research ArticleOpen accessIn the abstractEffect of Probiotic Feed Additives on Honeybee Colonies OverwinteringGalina Mishukovskaya, Marat Giniyatullin, Varis Tuktarov et al.The paper presents the study on the effect of two types of probiotic feed additives of different composition on the quality of honeybee colonies during wintering. Feed additive called SpasiPchel contains 2 strains of bacteria Bacillus subtilis anfeed additive PcheloNormosil contains Lactobacillus and Bifidobacterium strains and arabinogalactan (prebiotic isolated from Siberian larch needles). If honeybees received Spasipchel and Pchelonormosil during … …American Journal of Animal and Veterinary Sciences, Vol. 15, Issue 4 · 18 Nov 2020 · 6,990 accessesView PDFCite
Research ArticleOpen accessIn the abstractOptimization of Ultrasonic/Microwave Assisted Extraction (UMAE) and Rheological Properties of Polysaccharides from Auricularia polytrichaZe Zhang, Xiao Ding, Ziyi Xu et al.Polysaccharides from Auricularia polytricha (APPS) were extracted using Ultrasonic/Microwave Assisted Extraction (UMAE) technology. UMAE conditions of APPS were optimized with Response Surface Methodology (RSM). Rheological properties of APPS were investigated. The results suggested that the optimal UMAE conditions for APPS were ratio of water to raw material 22 (mL/g), extraction time 15.3 min and microwave power 59W. APPS solution exhibited … …American Journal of Biochemistry and Biotechnology, Vol. 16, Issue 1 · 14 Mar 2020 · 7,420 accessesView PDFCite
Review ArticleOpen accessIn the abstractA Comprehensive Review of Additive Manufacturing (3D Printing): Processes, Applications and Future PotentialSantosh Kumar Parupelli, Salil DesaiAdditive manufacturing (AM) also known as 3D printing is a technology that builds three-dimensional (3-D) solid objects. Customized 3D objects with complex geometries and integrated functional designs can be created using 3D printing. A comprehensive review of AM process with emphasis on recent advances achieved by various researchers and industries is discussed. Summary of each 3D printing technology capabilities, advantages … …American Journal of Applied Sciences, Vol. 16, Issue 8 · 9 Oct 2019 · 14,153 accessesView PDFCite
Research ArticleOpen accessIn the abstractPreparation of Antimicrobial Collagen Casings with High Mechanical PropertiesZhike Xie, Shuyan Yu, Ming He et al.Tea Polyphenols (TP) has received much attention for their excellent antioxidant and antibacterial activities. Some additives (such as sodium alginate and sodium pyrophosphate) have good hydrophobicity which have influence on the mechanical properties of food. The effect of TP on the antibacterial activity of collagen casing was investigated, the effect of addition of TP, sodium pyrophosphate and sodium alginate on … …American Journal of Biochemistry and Biotechnology, Vol. 16, Issue 3 · 2 Sep 2020 · 6,627 accessesView PDFCite
Research ArticleOpen accessIn the abstractPhysiological Active Substance Changes of Soybean Curd Residue Fermented by Preussia aemulans and its BioactivityYiting Li, Shili Meng, Min Shi, Zhenya ZhangA new species of fungus Preussia aemulans isolated from the Cordyceps sinensis fruiting body was cultured by soybean curd residue using solid-state fermentation method. The content of polysaccharide, amino acid, protein, phenolics and nucleoside were massively improved under the optimum conditions, including 10% adding dosage of glucose, 3% adding dosage of beef extract, 15 days of fermentation time. The crude … …American Journal of Biochemistry and Biotechnology, Vol. 12, Issue 1 · 6 Jan 2016 · 7,453 accessesView PDFCite
Research ArticleOpen accessIn the abstractAnalysis of Phenolic Content and Antioxidant Properties of Selected Cowpea Varieties Tested in Bovine Peripheral BloodSarah Adjei-Fremah, Louis EN Jackai, Mulumebet WorkuCowpea is an important grain legume with a dual purpose function as a food and feed resource. Cowpea contains phenolic compounds that are beneficial to human and animal health. We evaluated the phenolic content, condensed tannin content and antioxidant capacities of methanol extracts of seed and leaf of seven varieties commonly used in food and animal feed. The total phenolic … …American Journal of Animal and Veterinary Sciences, Vol. 10, Issue 4 · 19 Dec 2015 · 7,870 accessesView PDFCite
Research ArticleOpen accessIn the abstractLead in Meat and Meat Products Consumed by the Population in SlovakiaLukáčová Anetta, Golian JozefThe presence of heavy metals in food is the consequence of atmosphere contamination of polluted soil, waters and results in contaminated feed with heavy metals. The lead concentrations depend on the environmental conditions and the food production methods. The monitoring of lead concentration in meat is important for human health. The aim of this study was to determine the level … …American Journal of Animal and Veterinary Sciences, Vol. 9, Issue 4 · 24 Dec 2014 · 7,926 accessesView PDFCite
Research ArticleOpen accessIn the abstractEvaluation of Food Color Consumption and Determining Color Type by Thin Layer ChromatographyShayan Hosseini, Mehraban Sadeghi, Bahman Banaei Ghahferkhi et al.The aim of this research was to investigate the role of the social demographic parameters of the people in charge of the facilities producing pastry, poolak (a type of coin-shaped candy) and rock candy in the consumption of food colors and to determine color type by thin layer chromatography in Shahr-e-kord city in 2011. This research was an interventional-analytical study … …American Journal of Applied Sciences, Vol. 10, Issue 2 · 17 Feb 2013 · 7,226 accessesView PDFCite
Research ArticleOpen accessIn the abstractBiofortification of Food with MicroelementsKatarzyna Chojnacka, Marcin Mikulewicz, Jerzy CieplikProblem statement: Recently a particular attention was paid to the issue of microelement hunger, also termed hidden hunger. The problem was of global significance, since was related with the public health and concerns over 2 billion people. Approach: The study discusses the state of the art in the research on food biofortification as the sustainable solution to cope with micronutrient … …American Journal of Agricultural and Biological Sciences, Vol. 6, Issue 4 · 28 Dec 2011 · 8,035 accessesView PDFCite