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Results 1 - 10 of 143 for Food additives
  • Article - 2 Feb 2006
    Surface area helps to determine such things as how solids burn, dissolve, and react with other materials.
  • Article - 11 Nov 2013
    Modern Raman equipment is more robust, faster and cheaper when compared to earlier instrumentation.
  • Article - 5 Apr 2005
    Sodium Carboxymethyl Cellulose (CMC) is used as a highly effective additive to improve the product and processing properties in various fields of application.
  • Article - 29 Jul 2001
    Tin (Sn) is mostly found in cassiterite (SnO2) and has been known since ancient times. It is obtained by reducing the ore with coal in a reverberatory furnace.
  • Article - 29 Jul 2001
    Nickel is a silvery-white metal. It is hard, malleable, ductile and to an extent ferromagnetic. It has a fair electrical and thermal conductivity. Principal uses are as an alloying element for ferrous...
  • Article - 20 Jul 2001
    Calcium (Ca) is placed in group IIA of the periodic table along with St, Ba and Ra. The name calcium is derived from the Latin word “calas” meaning lime, which was known as early as the first...
  • Article - 25 Oct 2001
    A complete overview on vinyl including history, what it is, where it comes from, environmental issues, health aspects, dioxin emissions, additives, plasticisers, stabilisers, properties and...
  • Article - 7 Jun 2019
    This article explains the methods in which on-site oil analysis can benefit the food and beverage industry.
  • Article - 16 Sep 2020
    Response factor variation in extractables and leachables is studied by Jordi Labs.
  • Article - 27 Sep 2001
    Adding nanosized particles to polymers can enhance properties such as strength, modulus, thermal stability as well as decreasing gas permeability. Properties such as toughness and impact resistance...