Influence of food additives on blister formation in tinplate can of coconut milk

2021 ◽  
Vol 300 ◽  
pp. 110513
Author(s):  
Duangkamol Promlok ◽  
Noparat Kanjanaprayut ◽  
Nuntawat Kiatisereekul ◽  
Ratana Chanthateyanonth ◽  
Manthana Jariyaboon
Keyword(s):  
Food Additives ◽  
Coconut Milk ◽  
Blister Formation ◽  
Influence Of Food

The Influence of Food Additives and Related Materials on Lower Bowel Structure and Function

1988 ◽  
Vol 16 (2) ◽  
pp. 184-197 ◽  
Author(s):  
Paul M. Newberne ◽  
Michael W. Conner ◽  
Paul Estes
Keyword(s):  
Food Additives ◽  
Structure And Function ◽  
Lower Bowel ◽  
Influence Of Food ◽  
And Function

scholarly journals Influence of Food Characteristics and Food Additives on the Antimicrobial Effect of Garlic and Oregano Essential Oils

Foods ◽  
2017 ◽  
Vol 6 (6) ◽  
pp. 44 ◽  
Author(s):  
Juan García-Díez ◽  
Joana Alheiro ◽  
Ana Luisa Pinto ◽  
Luciana Soares ◽  
Virgilio Falco ◽  
...  
Keyword(s):  
Essential Oils ◽  
Food Additives ◽  
Antimicrobial Effect ◽  
Influence Of Food

scholarly journals Influence of food additives for quality indicator of yeast dough

2021 ◽  
Vol 677 (3) ◽  
pp. 032021
Author(s):  
A T Vasukova ◽  
E A Adzhian ◽  
A S Strocova ◽  
A V Moshkin
Keyword(s):  
Quality Indicator ◽  
Food Additives ◽  
Influence Of Food

scholarly journals Research Of Prospective And Developed Influence Of Food Additives On Product Quality

2021 ◽  
Vol 03 (06) ◽  
pp. 70-76
Author(s):  
Karimova Kamola Bahdirovna ◽  
Keyword(s):  
Product Quality ◽  
Green Tea ◽  
Food Additives ◽  
Biological Properties ◽  
Influence Of Food

This work is devoted to the study of the influence of certain types of local green tea on the change in the physical and biological properties of non-alcoholic products.

Organic chemistry in food biotechnology

2018 ◽  
Author(s):  
Юрий Блохин ◽  
Yuriy Blohin ◽  
Татьяна Яркова ◽  
Tat'yana Yarkova ◽  
Ольга Соколова ◽  
...  
Keyword(s):  
Chemical Structure ◽  
Raw Materials ◽  
Food Additives ◽  
Animal Origin ◽  
Food Biotechnology ◽  
Food Of Animal Origin ◽  
Influence Of Food ◽  
Technological Universities ◽  
Production Technologies ◽  
Vegetable Raw Materials

The book deals with proteins, carbohydrates, lipids and food additives that form the basis of modern food. Their importance in human nutrition, classification, chemical structure, production in industry, transformation in food production technologies are discussed. The methods of their determination in food products are indicated. The questions of influence of food additives on the human body and their safety are covered. The textbook is designed for students in the areas of training bachelors: 19.03.01 Biotechnology, 19.03.02 food of vegetable raw materials, 19.03.03 – food of animal origin, 19.03.04 – production Technology and organization of public catering, 38.03.07 –merchandising of food, agricultural and other technological Universities, as well as for graduate students and faculty working in the field of food chemistry.

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