Arama Sonuçları - "dietary supplement"

Functional foods and dietary supplements : processing effects and health benefits / Yazar: Noomhorm, Athapol, 1952-

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Food Law and Regulation for Non-Lawyers A US Perspective / Yazar: Sanchez, Marc C.

İçindekiler: “…Food Safety Modernization Act 6. Regulation of Dietary Supplements and Other Specialized Categories -- 7. …”
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Wine Safety, Consumer Preference, and Human Health

İçindekiler: “…Sustainability and Organic Wine Production -- 10. Dietary Supplements/Nutraceuticals Made from Grapes and Wines -- Part III. …”
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Sustainable Nutrition in a Changing World

İçindekiler: “…Evaluating the costs and benefits of nutritional interventions -- Approaches to secure food and nutrition security in the elderly -- The Role of Food Fortification - Example Folate -- Role of Fortification and Dietary Supplements In Affluent Countries: Challenges and Opportunities.…”
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Bioactive Molecules in Food

İçindekiler: “…Understanding genistein in cancer -- Functional foods and dietary supplements: regulatory aspects -- Flax and flaxseed potential functional food -- Prebiotics as functional foods -- Probiotics as functional foods and dietary supplements -- Impacts of genetically engineered crops on pesticide use -- Pesticide use in France -- Pesticide use in crops -- Fertilizer use, pesticide application and cereal yields -- How to significantly reduce pesticide use -- Antibiotic residues in commercial cow's milk -- Veterinary antibiotics in animal diet: effects on waste/environment -- Organic and conventionally produced milk-factors influencing milk composition -- Organically- versus conventionally-grown winter wheat effect on nutrients -- Composition differences between organic and conventionalmeat -- Phytochemical variations in selected (Greek) varieties of table olives, tomatoes and legumes from conventional and organic farming -- Sustainability of organic food production: challenges and innovations -- Phytochemical analysis of organic and conventionally cultivated fruits/lemons -- Health and dietary traits of organic food consumers -- Dietary intakes and diet quality according to levels of organic food consumption by French adults -- Comparison of milk composition from organic and conventional farms (fatty acids) -- Methods for the determination of biogenic amines in foods -- HPLC methods for determination of vitamin C -- Sudan dyes in adulterated saffron (Crocus sativus L.): Identification and quantification by 1H NMR -- Rheology of food gum -- Amino acid assay in beverages -- Determination of certified color additives in food products using liquid chromatography -- Biosensors in food processing -- Detection of Botulinum Neurotoxin in food -- Separation and determination of fructose, sorbitol, glucose and sucrose in fruits -- The evolution of analytical chemistry methods in foodomics -- Method for the prediction of acrylamide content in French-fried potato -- Encapsulation technologies for food industry -- Current challenges in polyphenol analytical chemistry -- GLC/HPLC method for saffron (Crocus sativus L.) -- Isoflavones and anthocyanins analysis in soybean -- Multiclass determination of phytochemicals in vegetables and fruits by ultra HPLC.…”
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