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It appears that the antioxidant levels in the 1 tonne bags decreased at a slower rate indicating less consumption of the antioxidant and therefore potentially a slower rate of oxidation. (...) The highest decrease in antioxidant of roughly 55% still leaves sufficient antioxidant remaining to protect fish meal for another period of up to 6 months or more. (...) In addition, the dosage levels result in uncertainty of the actual antioxidant dosage due to varying antioxidant formulations with different concentrations.
Language:English
Score: 1720741.8 - https://www.icao.int/safety/Da...9/DGPWG.19.WP.020.1.rev.en.pdf
Data Source: un
SPECIAL PROVISION 308 FPR FISH MEAL (FISH SCRAP) STABILISED (UN 2216): CLASS 9
Ethoxyquin is such an effective antioxidant that it has been used as a benchmark against which the efficacy of other antioxidants is measured (de Koning, 1998). (...) The highest decrease in antioxidant of roughly 55% still leaves sufficient antioxidant remaining to protect fishmeal for another period of up to 6 months or more. (...) The stipulated antioxidant content of 100 ppm at the time of consignment could therefore be adjusted to allow for the additional antioxidant activity of ethoxyquin and its oxidation products compared to alternative antioxidants. 27.
Language:English
Score: 1714189 - https://daccess-ods.un.org/acc...ST/SG/AC.10/C.3/2016/82&Lang=E
Data Source: ods
FISH MEAL (FISH CRAP), STABILISED (UN 2216)
SP 945 includes BHT as antioxidant which is not mentioned in the Model Regulations. (...) In addition fishmeal will be treated with a synthetic and possibly a natural antioxidant to investigate the efficacy of possible alternative antioxidant options. (...) The following treatments of the fish meal samples are planned: • Fishmeal dosed with 600 mg/kg EQ (general dosage level); • Fishmeal dosed with 300 mg/kg EQ (below minimum IMO level of 400 mg/kg); • Fishmeal dosed with alternative antioxidant blend (e.g.1000 mg/kg synthetic antioxidant such as BHT and propyl gallate mix); • Fishmeal dosed with alternative antioxidant blend (e.g.2000 mg/kg synthetic antioxidant such as BHT and propyl gallate mix); • Natural antioxidant alternative dosed at recommended levels. 16.
Language:English
Score: 1693473.8 - daccess-ods.un.org/acce...ST/SG/AC.10/C.3/2015/14&Lang=E
Data Source: ods
PROPOSAL OF EXPERIMENTAL APPROACH TO PROVIDE DATA IN SUPPORT OF AMENDMENTS CONCERNING THE TEXT REGARDING FISH MEAL (FISH SCRAP, STABILIZED, UN 2216, CLAS 9)
IFFO seeks feedback on a refined version of that approach that would still provide appropriate data on antioxidant-stabilized fishmeal relevant to commercial conditions of transport. (...) The methodology relates to the use of tocopherols as an antioxidant in fishmeal stabilization. Text proposed for tocopherol-based antioxidant was adopted and included in the amended text (see document ST/SG/AC.10/44/Add.1) for fishmeal/fish scrap in the Model Regulations at 250 ppm (mg/kg) at the time of shipping. This work sets out to examine the possibility that effective stabilisation may be achieved with a reduced concentration below 250 ppm residual antioxidant concentration at the time of shipping. However, the evaluation of this paper concerns the proposed methodology rather than the specific antioxidant. 7.
Language:English
Score: 1666417.8 - https://daccess-ods.un.org/acc...ST/SG/AC.10/C.3/2020/67&Lang=E
Data Source: ods
When the oca is ready, transfer to a serving bowl and mix in the grated lemon peel, fried red onion, fresh coriander and dried chilli flakes to taste. (4 servings) Share this page Special qualities is low in fat, and easy-to-digest source of energy antioxidant values of these tuber crops are higher than or comparable to known sources of natural antioxidants, such as blueberries; Importance for smallscale farmers is grown at high altitudes, ranging from 2,500 to 4000 m above sea level grows in a wide range of poor soil conditions possesses greater tolerances to pests than do potatoes  Contact us Terms and Conditions Scam Alert Report Misconduct Jobs Procurement Governing Bodies Office of the Inspector General Evaluation Legal Office Ethics Office FAO organizational chart Regional Office for Africa Regional Office for Asia and the Pacific Regional Office for Europe and Central Asia Regional Office for Latin America and the Caribbean Regional Office for the Near East and North Africa Country Offices X Follow us on                                         Download our App © FAO, 2022
Language:English
Score: 1401830.2 - https://www.fao.org/traditional-crops/oca/en/
Data Source: un
Browse alphabetically Food Additive INS number CAS number Functional use Absorbent Acid Acidifier Acidity regulator Acidulant Adjuvant Adsorbent Agent in fermentation processes Alkali Antibleaching agent Antibrowning agent Anticaking agent Antifoaming agent Antimicrobial agent Antimicrobial agent for the use in drinking water Antimicrobial agent for use in antimicrobial washing solutions Antimicrobial preservative Antimould and antirope agent Antioxidant Antioxidants synergist Antispattering agent Binder Bleaching agent Buffer Buffering agent Bulking agent Carbonating agent Carrier Carrier solvent Chewing gum base component Clarifying agent Cloud producing agent Clouding agent Coating agent Colloidial stabilizer Colour Colour fixative Colour retention agent Colour stabilizer Colouring adjunct Crystallization inhibitor Decolourizing agent Decorative pigment Defoaming agent Density adjusting agent Density adjustment agent for flavouring oils in beverages Dietary supplement Dispersing agent Dough conditioner Dough strengthening agent Drying agent Dusting powder Emulsifier Emulsion stabilizer Encapsulation agent Enzyme preparation Extraction solvent Filler Film coating Film-forming agentt Filtering aid Firming agent Flavour adjunct Flavour enhancer Flavour modifier Flavouring agent Flour treatment agent Foam stabilizer Foaming agent For use in antimicrobial washing solutions Formulation aid Freezing agent Fungicidal preservative Fungistatic agent Gelling agent Glazing agent Humectant Leavening agent Lubricant Maturing agent Moisture retention agent Moisture-retaining agent Neutralizing agent Non-nutritive sweetener Nutrient Nutrient supplement Oxidizing agent Packaging gas Plasticizer Preservative Processing aid Propellant Protective coating Raising agent Reduced-energy fat and oil replacement Release agent Salt substitute Sealing agent Seasoning agent Sequestrant Solvent Source of phytosterols and phytostanols Stabilizer Starch hydrolysis Surface colourant Surface finishing agent Surfactant Suspension agent Sweetener Sweetening agent Synergist Tableting aid Tabletting agent Texturizer Texturizing agent Thickener Thickening agent Treatment of molt in brewing Wetting agent Yeast food Contact For questions and feedback, send us an email to [email protected]     Contact us   | Terms and Conditions |  Scam Alert © FAO, 2022
Language:English
Score: 1372965.6 - https://www.fao.org/food/food-...vice/jecfa/jecfa-additives/en/
Data Source: un
تصفح حسب الأبجدية المواد المضافة رقم INS رقم CAS أو البحث عن المواد المضافة حسب فعاليتها Absorbent Acid Acidifier Acidity regulator Acidulant Adjuvant Adsorbent Agent in fermentation processes Alkali Antibleaching agent Antibrowning agent Anticaking agent Antifoaming agent Antimicrobial agent Antimicrobial agent for the use in drinking water Antimicrobial agent for use in antimicrobial washing solutions Antimicrobial preservative Antimould and antirope agent Antioxidant Antioxidants synergist Antispattering agent Binder Bleaching agent Buffer Buffering agent Bulking agent Carbonating agent Carrier Carrier solvent Chewing gum base component Clarifying agent Cloud producing agent Clouding agent Coating agent Colloidial stabilizer Colour Colour fixative Colour retention agent Colour stabilizer Colouring adjunct Crystallization inhibitor Decolourizing agent Decorative pigment Defoaming agent Density adjusting agent Density adjustment agent for flavouring oils in beverages Dietary supplement Dispersing agent Dough conditioner Dough strengthening agent Drying agent Dusting powder Emulsifier Emulsion stabilizer Encapsulation agent Enzyme preparation Extraction solvent Filler Film coating Film-forming agentt Filtering aid Firming agent Flavour adjunct Flavour enhancer Flavour modifier Flavouring agent Flour treatment agent Foam stabilizer Foaming agent For use in antimicrobial washing solutions Formulation aid Freezing agent Fungicidal preservative Fungistatic agent Gelling agent Glazing agent Humectant Leavening agent Lubricant Maturing agent Moisture retention agent Moisture-retaining agent Neutralizing agent Non-nutritive sweetener Nutrient Nutrient supplement Oxidizing agent Packaging gas Plasticizer Preservative Processing aid Propellant Protective coating Raising agent Reduced-energy fat and oil replacement Release agent Salt substitute Sealing agent Seasoning agent Sequestrant Solvent Source of phytosterols and phytostanols Stabilizer Starch hydrolysis Surface colourant Surface finishing agent Surfactant Suspension agent Sweetener Sweetening agent Synergist Tableting aid Tabletting agent Texturizer Texturizing agent Thickener Thickening agent Treatment of molt in brewing Wetting agent Yeast food Contact For questions and feedback, send us an email to [email protected]     للإتصال بنا   |  شـروط وأحكـام   |  الرسائل التحايلية FAO, 2022 © 
Language:English
Score: 1345265.6 - https://www.fao.org/food/food-...dvice/jecfa/jecfa-additives/ar
Data Source: un
按字母浏览 食品添加剂 INS 号 CAS 号 或按功能用途搜索食品添加剂 Absorbent Acid Acidifier Acidity regulator Acidulant Adjuvant Adsorbent Agent in fermentation processes Alkali Antibleaching agent Antibrowning agent Anticaking agent Antifoaming agent Antimicrobial agent Antimicrobial agent for the use in drinking water Antimicrobial agent for use in antimicrobial washing solutions Antimicrobial preservative Antimould and antirope agent Antioxidant Antioxidants synergist Antispattering agent Binder Bleaching agent Buffer Buffering agent Bulking agent Carbonating agent Carrier Carrier solvent Chewing gum base component Clarifying agent Cloud producing agent Clouding agent Coating agent Colloidial stabilizer Colour Colour fixative Colour retention agent Colour stabilizer Colouring adjunct Crystallization inhibitor Decolourizing agent Decorative pigment Defoaming agent Density adjusting agent Density adjustment agent for flavouring oils in beverages Dietary supplement Dispersing agent Dough conditioner Dough strengthening agent Drying agent Dusting powder Emulsifier Emulsion stabilizer Encapsulation agent Enzyme preparation Extraction solvent Filler Film coating Film-forming agentt Filtering aid Firming agent Flavour adjunct Flavour enhancer Flavour modifier Flavouring agent Flour treatment agent Foam stabilizer Foaming agent For use in antimicrobial washing solutions Formulation aid Freezing agent Fungicidal preservative Fungistatic agent Gelling agent Glazing agent Humectant Leavening agent Lubricant Maturing agent Moisture retention agent Moisture-retaining agent Neutralizing agent Non-nutritive sweetener Nutrient Nutrient supplement Oxidizing agent Packaging gas Plasticizer Preservative Processing aid Propellant Protective coating Raising agent Reduced-energy fat and oil replacement Release agent Salt substitute Sealing agent Seasoning agent Sequestrant Solvent Source of phytosterols and phytostanols Stabilizer Starch hydrolysis Surface colourant Surface finishing agent Surfactant Suspension agent Sweetener Sweetening agent Synergist Tableting aid Tabletting agent Texturizer Texturizing agent Thickener Thickening agent Treatment of molt in brewing Wetting agent Yeast food Contact For questions and feedback, send us an email to [email protected]     与我们联系   |   条款和条件   |  欺诈邮件 © FAO, 2022
Language:English
Score: 1318661.3 - https://www.fao.org/food/food-...vice/jecfa/jecfa-additives/zh/
Data Source: un
PROPOSAL TO LIST UV-328 IN ANNEX A TO THE STOCKHOLM CONVENTION ON PERSISTENT ORGANIC POLLUTANTS
K2002277 041120 UNITED NATIONS SC UNEP/POPS/POPRC.16/4* Stockholm Convention on Persistent Organic Pollutants Distr.: General 6 May 2020 Original: English Persistent Organic
Language:English
Score: 1308008.5 - https://daccess-ods.un.org/acc...DS=UNEP/POPS/POPRC.16/4&Lang=E
Data Source: ods
THE DEVELOPMENT OF RUBBER GOODS MANUFACTURE IN THE EAST AFRICAN SUB-REGION
Paragraph 82, substitute following for third sentence: 11 In the manufacture of tread 100 ~arts of rubber, 45 parts of carbon black and 15 to 20 parts of all other chemicals included under accelera- tors, sulphur, activators, antioxidants and softeners are used". 2. Paragraph 83, third line, substitute "channel" for "chemical". 3.
Language:English
Score: 1303851 - daccess-ods.un.org/acce...S=E/CN.14/INR/92/CORR.1&Lang=E
Data Source: ods