Expression and Purification of PiuA Recombinant Protein Using Additives For P…

Glycoconjugate vaccine involved the conjugation of polysaccharides from a pathogen and a protein carrier whereas pneumococcal conjugate vaccine (PCV) is one of the examples. The pneumococcal diseases caused by Streptococcus pneumoniae can be tackled by the PCV, which was produced by chemical conjugation. Due to the challenges in the production such as polysaccharide extraction and purificat…

EFFECT OF STORAGE CONDITION TO THE STABILITY OF FOOD ADDITIVES (PT. GLOBAL VI…

"he demand for food additives has increased in the food industry as it enhances the flavor, texture, nutritional value, and appearance of the products, especially food and beverages. PT. Global Vita Nutritech, a company that produced premixes in Indonesia specializing in vitamins, minerals, and other functional ingredients premix for several products. The author has done several projects, su…

Food additives and human health

Edition

-

ISBN/ISSN

9789811446115

Collation

336 p. : ill. ; 25 cm.

Series Title

-

Call Number

664.06 Foo

Antimicrobials in foods

Edition

Fourth edition

ISBN/ISSN

9780367178789

Collation

xv, 810 p. : ill. : ind. ; 26 cm.

Series Title

-

Call Number

664.06 Ant

Food pharmacology

Edition

-

ISBN/ISSN

-

Collation

xiii, 183 p. illus. 24 cm.

Series Title

-

Call Number

615.9 Sap f

Food additives databook 2nd ed.

The use of additives in food is a dynamic one, as consumers demand fewer additives in foods and as governments review the list of additives approved and their permitted levels. Scientists also refine the knowledge of the risk assessment process as well as improve analytical methods and the use of alternative additives, processes or ingredients. Since the first edition of the Food Additives Data…

Food additives

Offering over 2000 useful references and more than 200 helpful tables, equations, drawings, and photographs, this book presents research on food phosphates, commercial starches, antibrowning agents, essential fatty acids, and fat substitutes, as well as studies on consumer perceptions of food additives. With contributions from nearly 50 leading international authorities, the Second Edition of F…