CHEMICALS USED IN FOOD PROCESSING
نویسندگان
چکیده
منابع مشابه
The potential toxicity of chemicals used in food technology.
Introduction Many of the substances used as food additives possess no outstanding toxic property; others which may be used as adjuncts in processing may be toxic but are present in the food only in very small quantities. The study of non-toxic substances resolves itself into the problem of trying to prove a negative. An experimental investigation of the toxicity of many of the chemicals used in...
متن کاملThe potential toxicity of chemicals used in food technology
Introduction Many of the substances used as food additives possess no outstanding toxic property; others which may be used as adjuncts in processing may be toxic but are present in the food only in very small quantities. The study of non-toxic substances resolves itself into the problem of trying to prove a negative. An experimental investigation of the toxicity of many of the chemicals used in...
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A dizzying array of chemical compounds is used in modern food. Artificially manufactured dyes, preservatives, flavors, texture enhancers, and fats enhance the way food looks, tastes, and feels. Considerable debate has raged over the long-term safety of chemical food additives, which are regulated by the Food and Drug Administration (FDA) in the United States. The FDA allows the addition of non-...
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nowadays, consumers demand safe and minimally processed foodstuffs without additives and with extended shelf life. as high-pressure processing is used increasingly for the treatment of packed products, different packagings has been investigated with respect to their structural behaviour and stability under high-pressure processing. various defects may ocuure due to high pressure processing such...
متن کاملThe Role of Food Additives and Chemicals in Food Allergy
Undeclared allergens continue to be the leading cause of food recalls in the United States [1]. It results from the failure to declare allergens in food labels, or accidental introduction of allergens in non-allergen foods or processing lines. Cross-contamination, which occurs when adjacent food processing lines are used in the processing of allergenic and non-allergenic foods, can also result ...
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ژورنال
عنوان ژورنال: American Journal of Public Health and the Nations Health
سال: 1966
ISSN: 0002-9572
DOI: 10.2105/ajph.56.12.2166-c