Food Additives and Digestive Enzymes. I. : Chemical Preservatives and Tryptic Activity
نویسندگان
چکیده
منابع مشابه
Food Additives and Preservatives
A food additive is any substance added to food primarily for preservation purposes and the consumer demands for a variety of safe and tasty, convenient and colourful foods. Additives and preservatives have been used for a very long time and contributed significantly to product development by the food industry. Despite the advances in the field of product development, some consumers have real co...
متن کاملFood preservatives and additives
To maintain consistency or texture ? to sustain smoothness or prevent the food from separating, caking, or clumping. To improve or retain nutritional value: Enrichment replaces nutrients lost in processing ? this occurs with grains, as some vitamins and minerals are lost in the milling process. Fortification adds a nutrient that wasn't there before and may be lacking in many people's diets. Iod...
متن کاملstudy of dna interaction with ethylenediaminetetraacetic acid and sesamol food additives
برهمکنش dnaتیموس گاوی طبیعی (ct-dna) با اتیلن دی آمین تترااستات (edta)در بافرtris-hcl با 8/7 ph ( دراین ph،edta به نمک دی سدیم تبدیل می شود) وسسامول در بافر tris-hcl با4/7 ph مورد بررسی قرار گرفته است. edta و سسامول استفاده فراوانی در تکنولوژی غذایی و صنعت شیمیایی دارند. مدل اتصال dna مربوط بهedta بوسیله اسپکتروفتومتری جذب، دورنگ نمایی حلقوی(cd)، ویسکومتری وژل الکتروفورز بررسی شده است. طیفuv ...
15 صفحه اولthe Breakdown of Hay Preservatives and Additives
Hay preservatives such as acids, bacterial inoculants, enzymes and other compounds, allow for hay to be baled at higher moisture levels (18-25%), thus decreasing field drying times. Baling at higher moisture means that there will be reduced in-field dry matter (DM) and leaf loss. While preservatives do not add anything in terms of nutritive value, they prevent heating and mold development if ha...
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ژورنال
عنوان ژورنال: Eisei kagaku
سال: 1968
ISSN: 0013-273X
DOI: 10.1248/jhs1956.14.207