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Food Additives: Substances which are of little or no nutritive value, but are used in the processing or storage of foods or animal feed, especially in the developed countries; includes Antioxidants; Food preservatives; Food coloring agents; Flavoring agents; Anti-infective agents (both plain and Local); Vehicles; Excipients and other similarly used substances. Many of the same substances are Pharmaceutic aids when added to pharmaceuticals rather than to foods.

Crystallization of Salicylic Acid via Chemical Modification

JoVE 10407

Source: Kerry M. Dooley and Michael G. Benton, Department of Chemical Engineering, Louisiana State University, Baton Rouge, LA


Processing of biochemicals involves unit operations such as crystallization, ultracentrifugation, membrane filtration, and preparative chromatography, all of which have in common the need to separate large from…

 Chemical Engineering

Generation of Electronic Cigarette Aerosol by a Third-Generation Machine-Vaping Device: Application to Toxicological Studies

1Department of Comparative Biomedical Sciences, School of Veterinary Medicine, Louisiana State University, 2Department of Environmental Sciences, College of the Coast & Environment, Louisiana State University, 3SCIREQ Scientific Respiratory Equipment Inc.

JoVE 58095

 Chemistry

Genetic Engineering of an Unconventional Yeast for Renewable Biofuel and Biochemical Production

1Department of Biochemistry, Yong Loo Lin School of Medicine, National University of Singapore, 2NUS Synthetic Biology for Clinical and Technological Innovation (SynCTI), Life Sciences Institute, National University of Singapore, 3Food Science and Chemical Engineering, Singapore Institute of Technology

JoVE 54371

 Genetics
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