№ files_lp_4_process_3_131821
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Guideline document detailing contract infant formula options, issuance rules, and prescription requirements for participants in the Maine CDC WIC Nutrition Program.
Year: Current
Region: Maine, USA
Subject: Infant Nutrition
Document Type: Program Guidelines
Organization: Maine CDC WIC Nutrition Program
Manufacturer: Abbott Nutrition
Target Audience: Health care providers and WIC participants
Regulations: WIC federal regulations (7 CFR, Part 246)
Prescription Requirements: Infants >12 months, standard formulas at 19kcal/oz
Formula Types: Cow’s milk-based, soy-based, rice starch-added
Issuance Details: Monthly issuance amounts based on age, feeding method, and formula form
Price: 8 / 10 USD
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Amylose (From Potato Starch) Material Safety Data Sheet
Year: 2026
Region / City: Mumbai, Maharashtra, India
Subject: Chemical safety
Document Type: Material Safety Data Sheet (MSDS)
Organization: OXFORD LAB FINE CHEM LLP
CAS Number: 9005-82-7
Chemical Formula: (C6H10O5)n
Brand: OXFORD
Hazard Classification: Eye irritation (Category 2), H319
Precautionary Measures: P305 + P351 + P338
Handling Instructions: Avoid contact with skin and eyes, use protective equipment, ensure ventilation
Storage Conditions: Cool, dry, well-ventilated place, container tightly closed
Exposure Control: Eye protection, gloves, body protection, respiratory protection
Environmental Precautions: Do not let product enter drains
Intended Use: Laboratory and industrial applications
Nanoparticles from Resistant Starch as Stabilizers in Pickering Emulsion Gels
Year: 2023
Region / Institution: Athens, Greece; Leeds, UK
Subject: Food Science, Emulsion Technology, Nanoparticles
Document Type: Research Article
Organization / Department: Department of Food Science and Human Nutrition, Agricultural University of Athens; School of Food Science and Nutrition, University of Leeds
Authors: Apostolidis Eftychios, Gerogianni Anastasia, Paximada Paraskevi, Anagnostaki Eysevia, Mandala Ioanna
Target Audience: Food scientists, researchers in nutrition and colloid chemistry
Methods: Hydrothermal gelatinization, nano-precipitation, ultrasonic treatment, Dynamic Light Scattering, confocal microscopy
Key Variables: Starch nanoparticle concentration, oil content, emulsion stability, droplet size, ζ-potential, rheology
Storage Conditions: 4 °C and 25 °C for 60 days
Applications: Pickering emulsion gels, food hydrocolloids, fat mimetics, egg replacers
Quality parameters of mixed flour samples with A- and B-type starch
Year: 2026
Region / city: Not specified
Subject: Food science, flour analysis
Document type: Research data table
Institution: Not specified
Author: Not specified
Sample types: M1, M2, M3
Starch content: A-type, B-type
Moisture content: Measured
Protein content: Measured
Water absorption: Measured
Dough development time: Measured
Dough stability time: Measured
Statistical significance: P<0.05
Data presentation: Mean ± standard deviation
Topics: Milk-Based Soy-Based Starch