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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: 1709861 - 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: 1689283.2 - 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: 1662322.9 - https://daccess-ods.un.org/acc...ST/SG/AC.10/C.3/2020/67&Lang=E
Data Source: ods
There are claims in the literature that these herbs have nutritional, therapeutic and prophylactic properties due to their high level of antioxidants, that are natural, highly bio-available and inexpensive compared to conventionally synthetic antioxidants. (...) Carotenoids (lutein and Zeaxanthin) have been included recently into the antioxidants family. Evidence in several species suggests direct effects of lutein on the immune response. Local herb natural and potent antioxidants (lutein and organic Se) would allow for the inclusion of omega-3 fatty acids into eggs and poultry meat since these natural antioxidants will protect omega -3 fatty acids from oxidation.
Language:English
Score: 1461335.5 - https://www.fao.org/fsnforum/comment/9207
Data Source: un
There are claims in the literature that these herbs have nutritional, therapeutic and prophylactic properties due to their high level of antioxidants, that are natural, highly bio-available and inexpensive compared to conventionally synthetic antioxidants. (...) Carotenoids (lutein and Zeaxanthin) have been included recently into the antioxidants family. Evidence in several species suggests direct effects of lutein on the immune response. Local herb natural and potent antioxidants (lutein and organic Se) would allow for the inclusion of omega-3 fatty acids into eggs and poultry meat since these natural antioxidants will protect omega -3 fatty acids from oxidation.
Language:English
Score: 1461335.5 - https://www.fao.org/fsnforum/ar/comment/9207
Data Source: un
There are claims in the literature that these herbs have nutritional, therapeutic and prophylactic properties due to their high level of antioxidants, that are natural, highly bio-available and inexpensive compared to conventionally synthetic antioxidants. (...) Carotenoids (lutein and Zeaxanthin) have been included recently into the antioxidants family. Evidence in several species suggests direct effects of lutein on the immune response. Local herb natural and potent antioxidants (lutein and organic Se) would allow for the inclusion of omega-3 fatty acids into eggs and poultry meat since these natural antioxidants will protect omega -3 fatty acids from oxidation.
Language:English
Score: 1461335.5 - https://www.fao.org/fsnforum/index.php/comment/9207
Data Source: un
There are claims in the literature that these herbs have nutritional, therapeutic and prophylactic properties due to their high level of antioxidants, that are natural, highly bio-available and inexpensive compared to conventionally synthetic antioxidants. (...) Carotenoids (lutein and Zeaxanthin) have been included recently into the antioxidants family. Evidence in several species suggests direct effects of lutein on the immune response. Local herb natural and potent antioxidants (lutein and organic Se) would allow for the inclusion of omega-3 fatty acids into eggs and poultry meat since these natural antioxidants will protect omega -3 fatty acids from oxidation.
Language:English
Score: 1461335.5 - https://www.fao.org/fsnforum/index.php/ar/comment/9207
Data Source: un
There are claims in the literature that these herbs have nutritional, therapeutic and prophylactic properties due to their high level of antioxidants, that are natural, highly bio-available and inexpensive compared to conventionally synthetic antioxidants. (...) Carotenoids (lutein and Zeaxanthin) have been included recently into the antioxidants family. Evidence in several species suggests direct effects of lutein on the immune response. Local herb natural and potent antioxidants (lutein and organic Se) would allow for the inclusion of omega-3 fatty acids into eggs and poultry meat since these natural antioxidants will protect omega -3 fatty acids from oxidation.
Language:English
Score: 1450944.4 - https://www.fao.org/fsnforum/index.php/fr/comment/9207
Data Source: un
There are claims in the literature that these herbs have nutritional, therapeutic and prophylactic properties due to their high level of antioxidants, that are natural, highly bio-available and inexpensive compared to conventionally synthetic antioxidants. (...) Carotenoids (lutein and Zeaxanthin) have been included recently into the antioxidants family. Evidence in several species suggests direct effects of lutein on the immune response. Local herb natural and potent antioxidants (lutein and organic Se) would allow for the inclusion of omega-3 fatty acids into eggs and poultry meat since these natural antioxidants will protect omega -3 fatty acids from oxidation.
Language:English
Score: 1450944.4 - https://www.fao.org/fsnforum/index.php/es/comment/9207
Data Source: un
There are claims in the literature that these herbs have nutritional, therapeutic and prophylactic properties due to their high level of antioxidants, that are natural, highly bio-available and inexpensive compared to conventionally synthetic antioxidants. (...) Carotenoids (lutein and Zeaxanthin) have been included recently into the antioxidants family. Evidence in several species suggests direct effects of lutein on the immune response. Local herb natural and potent antioxidants (lutein and organic Se) would allow for the inclusion of omega-3 fatty acids into eggs and poultry meat since these natural antioxidants will protect omega -3 fatty acids from oxidation.
Language:English
Score: 1450944.4 - https://www.fao.org/fsnforum/index.php/ar/user/27541
Data Source: un