... of education on knowledge, attitude and practices toward food additives. Design/methodology/approach This interventional study was performed by random sampling of 826 employees in Isfahan University of Medical Sciences from January 2018 to March 2019. The knowledge, attitude and practices of the employees...

... as (frequency; percent). Findings The results showed that a lot of tea-drinking respondents add sugar to their drink (2,242; 87.4 per cent). The great majority of respondents would drink their tea with additives (natural flavoring) (1,814; 70.7 per cent). Furthermore, there was a significant association...

... of AP. Preeti Singh can be contacted at: preeti_ndri@rediffmail.com © Emerald Group Publishing Limited 2011 Active packaging Fresh foods Shelf life Additives Food quality Barrier materials In this, the O₂ scavenging reaction commences as soon as the absorbent...

...B.S. Gowri; Khyrunnisa Begum; G. Saraswathi; Jamuna Prakash Purpose The purpose of this paper is to investigate the effect of incorporation of selected additives on fat uptake and sensory quality of two traditional deep fried snacks. Design/methodology/approach A wheat‐based snack Diamond...

...Adebimpe A. Onifade A proposal for the addition of yeast in routine and clinical diets for optimal nutrition of human beings was made on the premiss of its salubrious effects in laboratory and farm animals. The strong points in favour of the supplement are its ancient use in brewery and bakery...

... and methods of analysis used to determine authenticity. Adulteration of food has ramifications within society and cannot be ignored since interference with foodstuffs may potentially lead to the production of food which is harmful to health. © MCB UP Limited 1995 Chemicals Food Additives...