Food Additive User's Handbook / James Smith

By: Material type: TextTextLanguage: Vietnamese Publication details: New York : Springer Science, Business Media, 1991Description: 286 tr. ; 24 cmSubject(s): Theme: Callnumber:
  • 664.06 Sm511J
Summary: For almost half a century, food-grade antioxidants have been routinely and intentionally added to food products to delay or inhibit free radical oxidation of fats and oils and the resulting off-odours and flavour known as rancidity. During this time, literally hundreds of compounds - both natural and synthetic - have been evaluated for antioxidant effectiveness and human safety. To date, approximately twenty compounds have met the stringent health, safety and performance parameters required by various food regulatory agencies to be approved as direct food additives
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Item type Current library Call number Copy number Status Date due Barcode
Sách ngoại văn Thư viện Uneti - Địa điểm Lĩnh Nam P. Đọc mở Lĩnh Nam 664.06 Sm511J (Browse shelf(Opens below)) 1 Available 000033605

For almost half a century, food-grade antioxidants have been routinely and intentionally added to food products to delay or inhibit free radical oxidation of fats and oils and the resulting off-odours and flavour known as rancidity. During this time, literally hundreds of compounds - both natural and synthetic - have been evaluated for antioxidant effectiveness and human safety. To date, approximately twenty compounds have met the stringent health, safety and performance parameters required by various food regulatory agencies to be approved as direct food additives

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