Food research international (Ottawa, Ont.)
30884698
Titanium dioxide (TiO) is enclosed in many consumer products including pharmaceuticals, cosmetics, and foods. TiO (E171) is daily ingested as mixed nano- and submicron-sized particles since it is approved as a white colorant in Europe in a wide varie...
For the past decades, there has been a growing demand for natural antimicrobials in the food industry. Plant extracts have attracted strong research interests due to their wide-spectrum antimicrobial activities, but only a limited number have been in...
Broccoli by-products from frozen-food industry account for 45% of the initial broccoli heads. They consist on stalks, inflorescences, and leaves, blanched and non-blanched, sharing the nutritional value and bioactive compounds of commercial broccoli ...
A novel analytical method was developed for quantitative determination of eight limonene-derived monoterpenes responsible for the mint aroma in red wine. As these aromatic compounds are present at trace levels, a new dual extraction approach was prop...
Food research international (Ottawa, Ont.)
28865626
This study explored Himanthalia elongata brown seaweed as a potential source of dietary fucoxanthin which is a promising medicinal and nutritional ingredient. The seaweed was extracted with low polarity solvents (n-hexane, diethyl ether, and chlorofo...
A high performance liquid chromatography method with refractive index detection (HPLC-RI), for simultaneous determination of glucose, fructose, sucrose and sorbitol in leaf and/or apple peel samples from nine apple (Malus domestica Borkh.) cultivars ...
Although many neurotoxicity prediction studies of food additives have been developed, they are applicable in a qualitative way. We aimed to develop a novel prediction score that is described quantitatively and precisely. We examined cell viability, r...
The purpose of this paper is to use terahertz (THz) spectroscopy combined with manifold learning and improved support vector machine (SVM) model to identify the coumarin-based food additives. The 216 THz absorbance spectra (144 for calibration set an...
The emergence of cultured meat presents the potential for personalized food additive manufacturing, offering a solution to address future food resource scarcity. Processing raw materials and products in synthetic food products poses challenges in ide...
Food research international (Ottawa, Ont.)
40086953
Oleogelators are considered food additives that require approval from regulatory authorities. Therefore, classifying these ingredients that may have characteristics (e.g., waxiness), cost and origin (e.g., animal or vegetable) is crucial to ensure co...