Sentence examples for evaluation of ingredients from inspiring English sources

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.

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.

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.

Evaluation of feed ingredient functionality plays a vital role in modern fish feed manufacturing practice.

We here report the applicability of our nematode biosensors for the discovery and evaluation of functional food ingredients that serve as anti-ageing agents or protectives against health afflictions, by using allyl isothiocyanate (AITC) as a model functional food ingredient.

Currently, there is a need for systematic evaluation of cleaning products ingredients and their exposures in the workplace.

Due to the lack of systematic occupational hygiene analyses and workplace exposure data, there is a need for systematic evaluation of cleaning products ingredients and their exposures in the workplace.

This can be considered worst case for the evaluation of potential effects of ingredients, because the cigarette nicotine content and thus the smoke yield of nicotine as the basis of the comparison automatically decreases with increasing ingredient applications levels.

This provides an objective alternative to visual assessments as a tool for quality control and for critical evaluation of process and ingredient variations.