scholarly journals Catalytic Performance of Food Additives Alum, Flocculating Agent, Al(SO4)3, AlCl3, and Other Lewis Acids in Microwave Solvolysis of Hardwoods and Recalcitrant Softwood for Biorefinery

ACS Omega ◽  
2018 ◽  
Vol 3 (11) ◽  
pp. 16271-16280 ◽  
Author(s):  
Yasunori Ohashi ◽  
Takashi Watanabe
Keyword(s):  
Lewis Acids ◽  
Food Additives ◽  
Catalytic Performance ◽  
Flocculating Agent

Slow Reactant-Water Exchange and High Catalytic Performance of Water-Tolerant Lewis Acids

2014 ◽  
Vol 20 (26) ◽  
pp. 8068-8075 ◽  
Author(s):  
Yusuke Koito ◽  
Kiyotaka Nakajima ◽  
Hisayoshi Kobayashi ◽  
Ryota Hasegawa ◽  
Masaaki Kitano ◽  
...  
Keyword(s):  
Lewis Acids ◽  
Water Exchange ◽  
Catalytic Performance

Establishing the correlation between catalytic performance and N→Sb donor–acceptor interaction: systematic assessment of azastibocine halide derivatives as water tolerant Lewis acids

2019 ◽  
Vol 48 (23) ◽  
pp. 8478-8487 ◽  
Author(s):  
Jian Lei ◽  
Lingteng Peng ◽  
Renhua Qiu ◽  
Yongping Liu ◽  
Yi Chen ◽  
...  
Keyword(s):  
Lewis Acid ◽  
Lewis Acids ◽  
Catalytic Performance ◽  
Acid Catalysts ◽  
Lewis Acid Catalysts ◽  
Acceptor Interaction ◽  
Systematic Assessment ◽  
Donor Acceptor ◽  
Halide Complexes

A series of organoantimony(iii) halide complexes with a tetrahydrodibenzo[c,f][1,5]azastibocine framework were synthesized and employed as water tolerant Lewis acid catalysts.

The design and catalytic performance of molybdenum active sites on an MCM-41 framework for the aerobic oxidation of 5-hydroxymethylfurfural to 2,5-diformylfuran

2019 ◽  
Vol 9 (3) ◽  
pp. 811-821 ◽  
Author(s):  
Zhao-Meng Wang ◽  
Li-Juan Liu ◽  
Bo Xiang ◽  
Yue Wang ◽  
Ya-Jing Lyu ◽  
...  
Keyword(s):  
Catalytic Activity ◽  
Active Sites ◽  
Aerobic Oxidation ◽  
Catalytic Performance ◽  
Mcm 41

The catalytic activity decreases as –(SiO)3Mo(OH)(O) > –(SiO)2Mo(O)2 > –(O)4–MoO.

Optimizing electron density of nickel sulfide electrocatalysts through sulfur vacancy engineering for alkaline hydrogen evolution

2020 ◽  
Vol 8 (35) ◽  
pp. 18207-18214
Author(s):  
Dongbo Jia ◽  
Lili Han ◽  
Ying Li ◽  
Wenjun He ◽  
Caichi Liu ◽  
...  
Keyword(s):  
Hydrogen Evolution ◽  
Electron Density ◽  
Rational Design ◽  
Nickel Sulfide ◽  
Catalytic Performance ◽  
Sulfide Catalysts ◽  
Sulfur Vacancy

A novel, rational design for porous S-vacancy nickel sulfide catalysts with remarkable catalytic performance for alkaline HER.

PENGETAHUAN PENGGUNAAN MONOSODIUM GLUTAMATE (MSG) IBU RUMAH TANGGA

2018 ◽  
Vol 12 (1) ◽  
pp. 1
Author(s):  
Siti Nur Rochimiwati ◽  
Sukmawati Sukmawati ◽  
Budiman Budiman
Keyword(s):  
Health Hazard ◽  
Monosodium Glutamate ◽  
Food Additives ◽  
Descriptive Study ◽  
Interview Method ◽  
Level Of Knowledge ◽  
Lower Intelligence ◽  
Use Of Knowledge ◽  
Health Objective ◽  
Flavor Enhancer

Background : flavor enhancing food additives are often added as a flavor enhancer known as MSG that exceed the dose . if the addition of the additive is often done to cause dependence , so it will pose a health hazard to the consumer , such as stomach disorders, allergies , hypertension , asthma , cancer , diabetes , and lower intelligence. Most housewives do not know the information would adversely affect health. Objective : This study aims to describe the level of knowledge of the use of monosodium glutamate ( MSG ) housewife in backwoods village sauleya timbuseng Polongbangkeng northern districts Kab.Takalar. Methods : This is a descriptive study. samples are all housewives in the hamlet village sauleya timbuseng Polongbangkeng northern districts Kab. Takalar , who meet the criteria as much as 49 people . Data on the use MSG knowledge samples obtained by the interview method which uses a questionnaire instrument.the data presented in the from of frequency distribution graphic and narrative. Result : Results of research on the use of knowledge MSG housewives generally less category as many as 25 ( 51.0 % ) , use of MSG housewives generally can not be tolerated as many as 36 ( 73.5 % ). Conclusion : Knowledge of the use of MSG housewife classified as less and use MSG can not be tolerated.

Microbiological analysis of popular spreads used in restaurants inside Dhaka city, Bangladesh

2020 ◽  
Vol 10 (1) ◽  
pp. 16-19
Author(s):  
Tasnia Ahmed ◽  
Md Aftab Uddin
Keyword(s):  
Raw Materials ◽  
Peanut Butter ◽  
Food Additives ◽  
Microbiological Analysis ◽  
Dhaka City ◽  
Acceptable Result ◽  
Fast Foods ◽  
Public Consumption ◽  
Viable Bacteria ◽  
Almost All

Spreads are used widely for making the fast foods more amazing and tasty. Varieties and cross combinations of ingredients are used to make many flavours of fast foods. Different restaurants prepare their signature spreads for attracting people but this can cause opposite result if not prepared using high quality raw materials and proper hygienic conditions are not maintained. Current study was conducted on ten different types of spreads (pesto, cilantro, queso, tomato sauce, peanut butter, honey, mustard, cream cheese, chocolate sauce and butter) which are used by the local restaurants in Dhaka city, Bangladesh. Almost all the samples (nine out of ten) harbored total viable bacteria exceeding the standard limit. Four spread samples showed high fungal count (102 cfu/gm). Four samples showed to be positive (˃101/ml recommended acceptable count) for Escherichia coli and Klebsiella spp. which indicates that these spread cannot be recommended for public consumption. Among all the samples examined, only chocolate sauce showed acceptable result without the presence of coliforms, Staphylococcus spp. and Pseudomonas spp. This finding suggests proper maintenance of sanitation in spread preparation and selling area. A proper guidelines and monitoring can help keep up the quality of food additives. Stamford Journal of Microbiology, Vol.10 (1) 2020: 16-19

Analytical methods for food additives

2004 ◽  
Author(s):  
Roger Wood ◽  
Lucy Foster ◽  
Andrew Damant ◽  
Pauline Key
Keyword(s):  
Analytical Methods ◽  
Food Additives
Sign in / Sign up

Export Citation Format

Share Document