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Theodore Tulchinsky MD MPH Retired Israel 21.05.2021 I believe the very top priority for the coming period to improve global nutrition in high-, medium- and low income countries lies in very active promotion of national mandatory food fortification including ; milk and milk substitute products with vitamin D; salt with iodine; and  flour or othe equivalent common use with iron, vitamin B group, including folic acid and vitamin B12.
Language:English
Score: 573085.64 - https://www.fao.org/fsnforum/comment/10420
Data Source: un
July 2022 Volume XLV, Bulletin No. 7 Contents Page I. Passing of former UNRWA Commissioner-General Ilter Türkmen 1 II. EU Envoys, UN visit Masafer Yatta 1 III. Committee on the Exercise of the
Language:English
Score: 85427.83 - https://www.un.org/unispal/wp-...22/08/MBJULY22FINAL_010822.pdf
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: 545681.15 - https://www.fao.org/food/food-...dvice/jecfa/jecfa-additives/ar
Data Source: un
Parcourir par ordre alphabétique Additif alimentaire Numéro SIN Numéro CAS Utilisation fonctionnelle 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 Envoyez nous vos questions et commentaires par courriel à l’adresse suivante [email protected] [email protected]     Contactez-nous  |  Termes et conditions |  Alerte aux messages frauduleux © FAO, 2022
Language:English
Score: 537119.63 - https://www.fao.org/food/food-...vice/jecfa/jecfa-additives/fr/
Data Source: un
Visualizar alfabéticamente Aditivo alimentario Número INS Número CAS Uso funcional 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 Contacto Envíenos sus preguntas y comentarios por correo electrónica a la siguiente dirección [email protected] [email protected]     Contacte con nosotros   |  Términos y Condiciones   |  Alerta de estafa © FAO, 2022
Language:English
Score: 537119.63 - https://www.fao.org/food/food-...vice/jecfa/jecfa-additives/es/
Data Source: un
تصفّح أبجدي عامل النكهة (JECFA number) رقم لجنة الخبراء المشتركة (CAS Number) رقم إدارة الملخص الكيميائي (FEMA Number) رقم اتحاد مصنعي النكهة والمستخلصات أو ابحث عن المُنكِّهات بحسب مجموعتها الهيكلية Alicyclic ketones, secondary alcohols and related esters Alicyclic primary alcohols, aldehydes, acids and related esters Alicyclic, alicyclic-fused and aromatic-fused ring lactones Aliphatic acyclic acetals Aliphatic acyclic and alicyclic alpha-diketones and related alpha-hydroxyketones Aliphatic acyclic and alicyclic terpenoid tertiary alcohols and structurally related substances Aliphatic acyclic diols, triols, and related agents Aliphatic and alicyclic hydrocarbons Aliphatic and Aromatic Amines and Amides Aliphatic and aromatic ethers Aliphatic branched-chain unsaturated alcohols, aldehydes, acids, and related esters Aliphatic di- and trienals and related alcohols, acids, and esters Aliphatic lactones Aliphatic secondary alcohols, ketones and related esters and acetals Aliphatic, linear alpha,beta-unsaturated aldehydes, acids and related alcohols, acetals and esters Allyl esters Alphatic primary alcohols, aldehydes, carboxylic acids, acetals and esters contining additional oxygenated functional groups Amino acids and related substances Anthranilate derivatives Aromatic hydrocarbons Aromatic substituted secondary alcohols, ketones and related esters Benzyl derivatives Carvone and structurally related substances Cinnamyl derivatives Epoxides Esters derived from branched-chain terpenoid alcohols and aliphatic acyclic linear and branched-chain carboxylic acid Esters of aliphatic acyclic primary alcohols with aliphatic linear saturated carboxylic acids Esters of aliphatic acyclic primary alcohols with branched-chain aliphatic acyclic acids Ethanol Ethyl esters Eugenol and related hydroxyallylbenzene derivatives Furan-substituted aliphatic hydrocarbons, alcohols, aldehydes, ketones, carboxylic acids and related esters, sulfides, disulfides and ethers Furfuryl alcohol and related substances Hydroxy- and alkoxy-substituted benzyl derivatives Hydroxypropylbenzenes Ionones and structurally related substances Isoamyl alcohol & related esters Linear and branched-chain aliphatic unsaturated non-conjugated alcohols, aldehyde, acids and related esters Linear and branched-chain unsaturated, unconjugated alcohols, aldehydes, acids and related esters Maltol and related substances Menthol and structurally related substances Methoxy- and methylenedioxy-substituted allylbenzene derivatives Miscellaneous Miscellaneous nitrogen- containing flavouring agents Monocyclic and bicyclic secondary alcohols,ketones and related esters Phenethyl alcohol, aldehyde, acid, and related acetals and esters Phenol and phenol derivatives Phenylsubstituted aliphatic alcohols and related aldehydes and esters Pulegone and menthofuran Pyrazine derivatives Pyridine, pyrrole and quinoline derivatives Saturated aliphatic acyclic branced-chain primary alcohols, aldehydes and acids Saturated aliphatic acyclic linear primary alcohols, aldehydes and acids Saturated aliphatic acyclic secondary alcohols, ketones, and related saturated and unsaturated esters Simple aliphatic and aromatic sulfides and thiols Simple alphatic and aromatic sulfur compounds Sulfur-containing heterocyclic compounds Sulfur-substituted furan derivatives used as flavouring agents Test group Tetrahydrofuran and furanone derivatives     للإتصال بنا   |  شـروط وأحكـام   |  الرسائل التحايلية FAO, 2022 © 
Language:English
Score: 805936.8 - https://www.fao.org/food/food-...c-advice/jecfa/flavourings/ar/
Data Source: un
Here, it may be possible to use some useful local crops that may successfully substitute a lost or a threatened source of nectar and pollen. (...) Those who have fences around their properties could substitute or supplement those with flowering fences.
Language:English
Score: 497411 - https://www.fao.org/fsnforum/comment/7361
Data Source: un
Minimize Waste, Maximize Recycling: Waste of all types, including water and energy, are to be reduced or eliminated at the source or by practices such as modifying production, maintenance and facility processes, materials substitution, conservation, recycling and re-using materials.
Language:English
Score: 369154.54 - https://www.unhcr.org/pk/wp-co...ier-Code-of-Conduct-2011-1.pdf
Data Source: un