Food-additive emulsifiers: the worst thing since sliced bread?

2021 ◽  
Vol 6 (7) ◽  
pp. 532
Author(s):  
Selina R Cox ◽  
Alicia M Sandall
Keyword(s):  
Food Additive

Active Coeliac: Disassembling Gluten and Coeliac Disease

Somatechnics ◽  
2019 ◽  
Vol 9 (2-3) ◽  
pp. 188-205
Author(s):  
Sofia Varino
Keyword(s):  
Coeliac Disease ◽  
Knowledge Production ◽  
Food Additive ◽  
Gluten Free ◽  
Biomedical Knowledge ◽  
Dietary Practices ◽  
Object A ◽  
Scientific Knowledge Production ◽  
New Materialisms

This article follows the trajectories of gluten in the context of Coeliac disease as a gastrointestinal condition managed by lifelong adherence to a gluten-free diet. Oriented by the concept of gluten as an actant (Latour), I engage in an analysis of gluten as a participant in volatile relations of consumption, contact, and contamination across coeliac eating. I ask questions about biomedical knowledge production in the context of everyday dietary practices alongside two current scientific research projects developing gluten-degrading enzymes and gluten-free wheat crops. Following the new materialisms of theorists like Elizabeth A. Wilson, Jane Bennett, Donna Haraway and Bruno Latour, I approach gluten as an alloy, an impure object, a hybrid assemblage with self-organizing and disorganizing capacity, not entirely peptide chain nor food additive, not only allergen but also the chewy, sticky substance that gives pizza dough its elastic, malleable consistency. Tracing the trajectories of gluten, this article is a case study of the tricky, slippery capacity of matter to participate in processes of scientific knowledge production.

The use of Roquette oil (Eruca sativa ) as food additive in the

2012 ◽  
Vol 25 (2) ◽  
pp. 72-83
Author(s):  
J. H. Al-Lami ◽  
and S. H. Saber ◽  
A. Y. Al-dubakel
Keyword(s):  
Food Additive ◽  
Eruca Sativa

IMPROVING THE TECHNOLOGY OF WHITE-PINK MARSHMALLOW USING FOOD ADDITIVE “MAGNETOFOOD”

2019 ◽  
Vol 25 (2) ◽  
pp. 186-203 ◽  
Author(s):  
I. Tsykhanovska ◽  
A. Alexandrov ◽  
N. Kaida ◽  
V. Evlash ◽  
Z. Kovalenko
Keyword(s):  
Food Additive

Effects of Kanwa on Rat Gastrointestinal Phosphatases

2010 ◽  
Vol 3 (3) ◽  
pp. 1147-1152
Author(s):  
Jacob Bamaiyi ◽  
Omajali ◽  
Sanni Momoh
Keyword(s):  
Alkaline Phosphatase ◽  
Small Intestine ◽  
Acid Phosphatase ◽  
Sodium Carbonate ◽  
Elevated Level ◽  
Food Additive ◽  
Alkaline Phosphatases ◽  
Acid And Alkaline Phosphatases ◽  
Diagnostic Indices ◽  
High Level

This study investigates the effects of kanwa on rat gastrointestinal phosphatases. The rats were administered 7% w/v concentration of  trona (Kanwa) orally for a period of two weeks in order to investigate how this compound is being used as food additive in some homes in Nigeria. The Kanwa used in this study was the handpicked variety obtained from sellers from Anyigba market in eastern part of Kogi State, Nigeria. Kanwa, a hydrated sodium carbonate (Na2CO3NaHCO3.2H2O) was obtained as a dried lake salt. Acid phosphatase has the ability to dephosphorylate molecules containing phosphate group. The decreased and elevated level in serum or plasma acid and alkaline phosphatases serves as diagnostic indices for various diseases. Results showed that there was increase and decrease of acid phosphatase (ACP) activities in both the stomach and small intestine. The activities of alkaline phosphatase (ALP) fluctuated in the small intestine. However, in the stomach, an increase activity of ALP was noticed throughout the period of ‘Kanwa’ administration. We concluded that although the level of ‘Kanwa’ consumed in most homes may not be toxic if not taken continuously or repeatedly. Thus, continuous consumption should be discouraged as accumulation of high level of ‘Kanwa’ may cause damages or injuries to the various organs/tissues and may disrupt normal body function.

Micellization Behaviour of Cationic Surfactants in the Presence of Food Additives: Conductance and Spectroscopic Investigations

2020 ◽  
Vol 10 ◽  
Author(s):  
Sonika Arti ◽  
Neha Aggarwal
Keyword(s):  
Glutamic Acid ◽  
Cationic Surfactants ◽  
Hydrophobic Interactions ◽  
Food Additives ◽  
Specific Conductance ◽  
Food Additive ◽  
Nmr Studies ◽  
Degree Of Ionization ◽  
Increase With Increase ◽  
Micellization Process

Aim: The micellization behavior of cationic surfactants have been studied in the presence of food additives. Objectives: Micellization behaviour of cationic surfactants, cetyltrimethylammonium bromide (CTAB) and tetradecyltrimethylammonium bromide (TTAB) has been studied in water and in various concentrations of salts (food additives) L-glutamic acid, sodium propionate, sodium citrate tribasic dihydrate and disodium tartrate dihydrate at (298.15, 308.15 and 318.15) K. Methods: Two methods used in the present study are specific conductance measurements and spectroscopy (NMR) studies. Results: From the specific conductance(κ), various parameters such as critical micelle concentration (CMC), degree of ionization of micelle (α), standard Gibbs free energy (ΔGom), enthalpy (ΔHom), and entropy (ΔSom) of micellization have also been calculated. Thermodynamic parameters related to the micellization process were also analyzed through NMR studies. Conclusion: The CMC values are influenced by the presence of food additive. The magnitude of CMC values increase with increase in concentration of food additive. In all the cases, enthalpy of micellization, ∆Hom values are found to be negative whereas entropy of micellization, ∆S om values are positive which indicate that hydrophobic interactions play a major role in the micellization process. Also, NMR studies reveal that tartrate and citrate are more hydrated than glutamic acid and propionate, resulting in more downfield shift.

Tannic Acid-based Metal Phenolic Networks for Bio-applications: A Review

2021 ◽  
Author(s):  
Zhenhu Guo ◽  
Wensheng Xie ◽  
Jingsong Lu ◽  
Xiaoxaio Guo ◽  
Jianzhong Xu ◽  
...  
Keyword(s):  
Tannic Acid ◽  
Food Additive ◽  
Intrinsic Properties ◽  
Animal Feeding

Tannic acid (TA), a large polyphenolic molecule, has long been known for using in food additive, antioxidants, bio-sorbents, animal feeding and adhesive making due to its intrinsic properties such as...

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