Search
254 articles for “food additive”
-
Parameters of “Safety” in the Food Additive Industry: A Review of Risks and Benefits
Abstract: “Safety is in the eye of the beholder.” What is deemed “safe” by one observer may seem dangerous or risky to others. To approach this apparent quandary and assure ongoing scientific input, most food additives should be tested on laboratory animals and subsequently monitored if approved for human or animal consumption (i.e., parallel to the pathway for the approval of drugs). The term “safety” in the study of the toxicology …
Published in Research and Reviews: A Journal of Toxicology · Vol. 5, Issue 2, 2015 · pp. 7–13 Read article
-
Role of MSG (Monosodium Glutamate) in DNA Breaks by Cellular Method: A review article
Abstract: - Monosodium glutamate (MSG) is a generally used food additive to enhance flavors. It has been found that though is one of the most common flavoring agents used worldwide, MSG’s accumulation in the body can cause genomic damages. These genomic damages can be identified through various methods such as Random Amplified Polymorphic DNA polymerase chain reaction (RAPD - PCR). Some herbal extracts have medicinal properties that can initiate DNA repair …
Published in Research & Reviews: A Journal of Bioinformatics · Vol. 10, Issue 2, 2023 · pp. 1–5 Read article
-
The Developed New Method of Chlorella vulgaris Concentration Using Electrolytic Hydrogen Bubbles and Its Successful Application for the Synthesis of Food, Biologically Active Additives, Synthetic Biofuels, Biopolymers and Other Products
Abstract: Under favorable conditions, Chlorella vulgaris produces polar lipids (for example, phospholipids, widely used as food and biologically active additives, and under unfavorable or limited growth conditions Chlorella vulgaris produces non-polar lipids are widely used in the production of biofuels, biopolymers and other products. However, for the synthesis of phospholipids, widely used as food and biologically active additives, as well as for the production of non-polar lipids, widely used in the …
Published in Journal of Modern Chemistry & Chemical Technology · Vol. 13, Issue 3, 2022 · pp. 1–9 Read article
-
The implementation of the food quality protection act (FQPA) in increasing the safety standards for new pesticides used on foods
Abstract: This paper examines the Food Quality Protection Act (FQPA) and its impact on enhancing safety standards for pesticides used on food in the United States. Initially, the study explores the Delaney Clause—a strict standard prohibiting carcinogenic food additives—which FQPA replaced with a more flexible "reasonable certainty of no harm" criterion. This shift allows the Environmental Protection Agency (EPA) to assess pesticide risk with consideration of potential benefits, even if a …
Published in Research and Reviews: A Journal of Toxicology · Vol. 14, Issue 3, 2024 · pp. 41–51 Read article
-
Psychosomatic and Psychodynamic Nature of Migraine and its Emerging Homeopathic Remedies.
Abstract: A unilateral headache with or without aura with throbbing or pulsating pain, associated with nausea or vomiting, and light and sound sensitivity is Migraine. The most common type of migraine is without aura (75% of cases). The triggers for Migraine are Sensory: Visual, Auditory, and Olfactory; Somatosensory-Touch; Physiological: Hunger, Physical exertion, and Change in sleep pattern, Linked to the Menstrual cycle; Dietary aspects: Chocolate, Alcoholic Beverages, Cheese, Processed Meat, Food …
Published in Research & Reviews : A Journal of Unani, Siddha and Homeopathy · Vol. 11, Issue 1, 2024 · pp. 26–31 Read article
-
Recent Trends in the Use of Chemicals in Farming and Food Processing
Abstract: Intake of food and drinks in pure form are unavoidable for the survival of life. However, there is need of serious concern towards food safety which is contaminated by the increasing environmental pollution and other ways of adulteration round the globe. Indiscriminate use of various food additives in fast growing food processing industries has created new problems instead of safeguarding the edibles. The motive behind making undue profits in these …
Published in Emerging Trends in Chemical Engineering · Vol. 7, Issue 2, 2020 · pp. 15–19 Read article
-
A Comprehensive Review on Coumarin Derivatives
Abstract: Coumarins are naturally occurring compounds found in plants, fungi, and microorganisms with diverse bioactivities. They have antithrombotic, anti-inflammatory, antioxidant, antimicrobial, antiviral, anticancer, and neuroprotective properties. Extracting coumarins, using methods like maceration and microwave- assisted extraction, is crucial for their applications. However, safety and toxicology are important, especially in pharmaceuticals, cosmetics, and food additives. Consuming moderate amounts of coumarin-rich foods is generally safe, but excessive intake raises concerns about hepatotoxicity and …
Published in Research and Reviews: A Journal of Pharmaceutical Science · Vol. 16, Issue 1, 2025 · pp. 72–80 Read article
-
Preparation, Biochemical Analysis and Sensory Evaluation of Herbal Jam
Abstract: Nowadays, in the world herbal plants have used extensively as food supplements and medicinal purposes as they are cheap and have little side effects. Use of different synthetic preservatives lead to negative health issues. Moreover, the use of synthetic compounds has significant drawbacks, such as increasing cost, handling hazards, concerns about residues on food, and threat to human environment. As a good alternative, herbs replace synthetic preservatives as natural, effective, …
Published in Research & Reviews : Journal of Herbal Science · Vol. 9, Issue 1, 2020 · pp. 17–23 Read article
-
New Advanced Life Support System (LSS) for long-duration missions on the International Space Station (ISS) and Interplanetary Spacecraft
Abstract: Oxygen in the air and the water are vital for the smooth operation of the crews of the International Space Station and interplanetary spacecraft during long-term flights. Replenishing by the water, oxygen and micro algae biomass by delivering them to the International Space Station or to the interplanetary spacecraft is not economically viable. Therefore, the task arises of using and developing new systems that use the regeneration of oxygen, hydrogen, …
Published in Research & Reviews : Journal of Space Science & Technology · Vol. 10, Issue 3, 2021 · pp. 28–45 Read article
-
Fruit and Vegetable Byproducts as a Tool for value Addition to Dairy Products: A Review
Abstract: Byproduct is the product of commercial value while processing the main food product. Fruit and vegetable (F&V) processing incurs huge quantum of byproducts amongst food commodities. Such F&V byproducts represent an important source of nutrients including sugars, minerals, vitamins, phytochemicals and dietary fiber which largely remains underutilized. Dairy products are devoid of dietary fiber and have paucity of antioxidative components. Incorporation of phyto-byproducts can possibly confer functional traits to the …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 10, Issue 3, 2021 · pp. 13–26 Read article
-
Milk-Cereal-based Composite Complementary Foods and their Storage Stability: A Mini Review
Abstract: In developing countries, depending upon the socio-economic situation, the nutritional status of the people is enhanced by encouraging increased use of inexpensive and available protein sources in child feeding. Traditional infant-feeding practiced in countries like India, is usually cereal based. Cereals in combination with milk solids are generally used for the preparation of weaning foods to improve the overall quality. Milk-cereal based complementary food is defined as food obtained from …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 4, Issue 1, 2015 · pp. 1–9 Read article
-
Mirabilis Jalapa Flower Extract as Natural Food Dye and Green Cellular Delivery of Nanoparticles
Abstract: Use of artificial colouring agents in sweets and packed food has become a common scenario now a day, which pose serious consequences in consumers especially children. Various studies around the globe reported the serious health hazards of artificial food dyes which include organ damage of liver, kidney and lungs thereby affecting metabolic enzymes, serum creatine and urea levels and brain damage resulting in neurotoxicity and even behavioural deficits in children. …
Published in Research & Reviews: A Journal of Drug Design & Discovery · Vol. 8, Issue 2, 2023 · pp. 27–34 Read article
-
A Value-Belief-Attitude Model of Local Food Consumption
Abstract: The paper explores the Value-Belief-Attitude (VBA) model of local food consumption, investigating how cultural, social, and economic factors influence attitudes toward local food. Key considerations include the importance of regional cuisines, support for local farmers, and the health benefits of fresh, locally sourced produce. The paper also delves into the concept of “locavorism” as a consumer ideology centered around the trustworthiness and benefits of local foods. Additionally, it examines long-term …
Published in OmniScience: A Multi-disciplinary Journal · Vol. 15, Issue 1, 2025 · pp. 11–18 Read article
-
Understanding Food Spoilage: Mechanisms, Shelf-Life Determination, and Safety Standards
Abstract: Food spoilage poses significant challenges to the global food industry, impacting both food safety and economic sustainability. The main causes of food quality deterioration are microbial and non-microbial spoiling. Microbial spoilage primarily results from the activity of bacteria, yeasts, and molds, which thrive under favorable environmental conditions. These microorganisms can lead to food poisoning and spoilage through the production of off-flavors, discoloration, slime formation, and the accumulation of harmful toxins. …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 14, Issue 1, 2025 · pp. 6–9 Read article
-
Harnessing Nanotechnology in Food: Transforming the Future of the Culinary World
Abstract: Nanotechnology, a field that deals with manipulating matter on an atomic and molecular scale, has shown immense potential in revolutionizing various industries, including food. The incorporation of nanotechnology in the culinary world presents a wide range of possibilities, from enhancing thenutritional value and safety of food to improving its texture, taste, and appearance. This article explores the transformative impact of nanotechnology on the future of food, highlighting its potential applications …
Published in Journal of Nanoscience, NanoEngineering & Applications · Vol. 13, Issue 1, 2023 · pp. 9–19 Read article
-
Aluminium in Libyan Cereals and Its Daily Intake Assessment
Abstract: Dietary aluminium intake in Libya was estimated by consuming cereals. Aluminium concentrations of wheat, barley, corn, and rice were determined by inductively coupled plasma-mass spectrometry (ICP-MS). Aluminium content in cereals ranged from 0.62 to 40 mg/kg. The daily dietary aluminium intakes from wheat, barley, corn, and rice were 7.86, 0.56, 0.018 and 0.115 mg/day, respectively, however, for all cereals was 8.56 mg/day. The mean weekly percentages of the provisional tolerable …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 9, Issue 2, 2020 · pp. 13–17 Read article
-
Role of Carboxylesterases in Xenobiotic Metabolism and Detoxification: Insights for Cheminformatics Approaches
Abstract: Xenobiotics, which include a wide range of environmental pollutants, food additives, drugs, and carcinogens, are foreign chemical entities that enter the human body and may accumulate, leading to toxic effects. Phase I and phase II metabolic responses are among the detoxification procedures that are necessary to lessen these negative consequences. This review highlights the pivotal role of carboxylesterases (CES), enzymes involved in the hydrolysis of ester, amide, and thioester bonds …
Published in International Journal of Cheminformatics · Vol. 2, Issue 2, 2024 · pp. 9–17 Read article
-
Comprehensive account on role of catechin based polyphenols in nanocomposite formulations
Abstract: Antioxidants play a crucial role in wellness, health maintenance and the prevention of chronic and degenerative disease, in neuroprotection activities and protection against oxidative cellular damage by U.V. radiation. Polyphenols are secondary metabolites of plants usually involved in defense against ultraviolet radiation or aggression by pathogens. Antioxidant properties, free radical-scavenging abilities and antimicrobial properties of these polyphenols make them useful in the field of biomedical applications, used as food additives, …
Published in Journal of Polymer & Composites · Vol. 8, Issue 1, 2020 · pp. 26–31 Read article
-
Piezoelectric Nanoparticles Loaded with Curcumin for Cancer Treatment
Abstract: Conventional cancer chemotherapy treatments are often compromised by systemic toxicity which starts from the lack of tumor specificity of administered anticancer drugs. The side effects limit the dose of the drug that can be administrated, making effective cancer treatment difficult. Nanoparticle-based drug delivery has the potential to overcome this challenge by targeted delivery to tumor and taking the advantage of tumor’s natural leaky vasculature to increase the accumulation of drug-loaded …
Published in Journal of Nanoscience, NanoEngineering & Applications · Vol. 6, Issue 2, 2016 · pp. 1–6 Read article
-
Cytotoxicity of Titanium Dioxide Nanopaprticleson A Bacterial Population Isolated from Lakewater Sediments
Abstract: Studies suggest that approximately 4.6 million ton of pigmentary titanium dioxide (TiO2) is consumed annually worldwide. Owing to the increased industrial and consumer applications, there is growing concern regarding the possible risk associated with their environmental exposure. TiO2 dust, when inhaled, has been classified by the International Agency for Research on Cancer (IARC) as an IARC Group 2B carcinogen, meaning it is possibly carcinogenic to humans. TiO2 nanoparticles (NPs) can …
Published in Research and Reviews : A Journal of Biotechnology · Vol. 4, Issue 1, 2014 · pp. 31–35 Read article