Essays about: "food additives"

Showing result 21 - 25 of 59 essays containing the words food additives.

  1. 21. Shelf life of fresh-cut fruits and salad leaves treated with Pulsed Electric Field (PEF)

    University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

    Author : Chandan Soni; [2019]
    Keywords : PEF; pulsed electric field; reversible electroporation; calorimeter; metabolic rate; shelf life; fresh commodities; food engineering; livsmedelsteknik; Agriculture and Food Sciences; Technology and Engineering;

    Abstract : Application of Pulsed Electric Field (PEF) treatment on five fresh commodities was analysed for the changes in the metabolic and physiological effects on their shelf life. Treatment parameters were optimised in order to achieve uniform electroporation on the samples, which was analysed by Propidium Iodide staining for the leaf samples. READ MORE

  3. 22. Acrylamide in oat products : a literature survey

    University essay from SLU/Department of Molecular Sciences

    Author : Edvin Nåbo; [2019]
    Keywords : oats; acrylamide; free asparagine;

    Abstract : Acrylamide can be formed during heating of cereals. Oats have the second highest acrylamide forming potential of rye, wheat, barley and oats. Several studies have found high levels of acrylamide in oat products that exceed the benchmark limits within the EU. These limits might be strict limits in future which every food producer needs to follow. READ MORE

  4. 23. Decision and Policy Making in the European Union : Role of EU Agencies in the decision and policy making in the area of chemicals and food safety

    University essay from Högskolan i Gävle/Besluts-, risk- och policyanalys

    Author : Pia-Johanna Fallström Mujkić; [2019]
    Keywords : ;

    Abstract : EU regulations, decisions and policy making are matters that concern every resident in the EU and risk and benefit assessment and analysis form part of the EU decision and policy making. This thesis discusses the decision/policy making in the EU and the risk assessment activities of the European Food Safety Authority (EFSA) and the European Chemicals Agency (ECHA), as well as ECHA’s socio-economic analysis activities. READ MORE

  5. 24. Essential oils and phenolic compounds as food preservatives

    University essay from SLU/Dept. of Biosystems and Technology (from 130101)

    Author : Erika Häggman; [2019]
    Keywords : Origanum; Thymus; thymol; carvacrol; secondary metabolites; bacteria; foodborne; phenols; antimicrobial;

    Abstract : Recent studies have shown that consumers are increasingly choosing food items without synthetic preservatives or additives. In order to find alternatives to address the food industry’s need of ensuring food safety, this essay focuses on the possible use of natural preservatives derived from antiseptic plants. READ MORE

  6. 25. Making wood durable. A sustainable approachwith linseed oil

    University essay from KTH/Skolan för kemi, bioteknologi och hälsa (CBH)

    Author : Helena Olsson; [2019]
    Keywords : Linseed oil; Wood preservation; Nuclear Magnetic Resonance NMR ; Diffusion Ordered Spectroscopy DOSY ; Time-resolved oxidation study; Linolja; Bevarande träbehandling; Nuclear Magnetic Resonance NMR ; Diffusion Ordered Spectroscopy DOSY ; Oxidationstidsstudie;

    Abstract : Linseed oil has been and is used for vast number of applications, such as in food and paint industry, and wood preservation. It is a good environmental choice, as it originates from renewable sources. Linseed oil is mainly a mixture of triglyceride of fatty acids, both saturated and mono- or polyunsaturated, which allows the oil to oxidize. READ MORE