CD Formulation articles
Food additives refer to natural or chemically synthesized substances added to food during the production, processing, and storage of food to improve food quality and its color, aroma, and taste, change the structure of food, prevent food from oxidation, spoilage and deterioration, and meet the needs of processing technology.
According to their source, production method, action and function, and safety evaluation, food additives can be classified in many ways. Below are t
Food additives have the following three characteristics:
- l It is the substance added to food, so it is generally not eaten as food alone.
- l It includes both artificially synthesized substances and natural substances.
- l The purpose of adding additives to food is to improve food quality and color, aroma, and taste, as well as to meet the needs of antisepsis, preservation, and processing technology.
Introduction
In the world of veterinary medicine, maintaining animal health is paramount, not only for the well-being of the animals but also to protect public health and ensure food safety. Integral to achieving this are veterinary active pharmaceutical ingredients (APIs) and their intermediates. These components are the backbone of effective veterinary drugs, providing the esse
Liposomes are structural entities composed of a lipid bilayer surrounding an aqueous solution. Their distinctive characteristics have led to numerous applications in diverse scientific and technological domains. In the realm of agricultural chemicals, liposomes can be utilized to augment the effectiveness of pesticides and facilitate the delivery of essential nutrients. Several studies have shown that the activity dynamics of toxins and antimicrobials are closely related to their use in agric