The influence of food additives on the production technology and quality indicators of bread

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.

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Improving the properties of frozen shrimp by improving the characteristics of the surface ice glaze

E3S Web of Conferences ◽

10.1051/e3sconf/202020304003 ◽

2020 ◽

Vol 203 ◽

pp. 04003

Author(s):

Tatyana Duborasova ◽

Stanislav Kolobov ◽

Elena Osipenko

Keyword(s):

Shelf Life ◽

Quality Indicators ◽

Food Additives ◽

Research Work ◽

Frozen Shrimp ◽

Surface Ice

Research work was carried out on the introduction of various food additives in the icing of raw-frozen shrimp. This allowed us to pre-serve the quality indicators of shrimp, as well as to increase the shelf life from 4 months. up to six months.

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

Journal of Food Engineering ◽

10.1016/j.jfoodeng.2021.110513 ◽

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

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Organic chemistry in food biotechnology

10.12737/textbook_5b02e44d96f2d0.87491203 ◽

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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