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Along with a performance assessment and product evaluation, ingredients are checked against databases of harmful chemicals.
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The above-mentioned guidance documents assume the feasibility and relevance of a toxicological evaluation of ingredients as a design principle, i.e. the evaluation of an ingredient for use in cigarette tobacco in general without the need to be repeated for each particular brand in which this ingredient is used.
The most encompassing recommendation was published by the Life Science Research Office, which evaluated the feasibility of testing and laid out scientific criteria for the evaluation of ingredients added to tobacco (Life Sciences Research Office, 2004a, b).
The results suggest mitigation measures should focus on on-farm formulated concentrates with risk assessment evaluation of ingredients used in formulating them being recommended.
Safety evaluation of food ingredients, including SCOs, is based on a reasonable assumption that such ingredients do not cause any harm.
The evaluation of feed ingredients is a crucial part of the feed development process for most aquaculture species.
This paper reports on a laboratory evaluation to stabilize ingredients of CG and sandy soil (SP) with cement as a soil stabilization method and suitability of the blended products as general, embankment, and structural fill materials for transportation, airport, building and land reclamation in urban areas.
This is arguably the most complex and variable part of the ingredient evaluation process.
Evaluation of feed ingredient functionality plays a vital role in modern fish feed manufacturing practice.
Specific details of the individual studies conducted as part of an ingredient evaluation program are discussed in Parts 2 4 of this publication series (Food and Chemical Toxicology, 2002, 40, 93 104; Food and Chemical Toxicology, 2002, 40, 105 111; Food and Chemical Toxicology, 2002, 40, 113 131).
Her research interests include the food flavor analysis, purification and structure elucidation of food active ingredients, functional evaluation, etc. HL received her B.Sc. in food science and technology in 2011 from Northeast Forestry University, China.
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