A. speed up spoilage reactions B. have no effect on reactions C. slow down spoilage reactions D. increase the temperature of reactions 相关知识点: 试题来源: 解析 C。中文解析:文中举例在食品工业中,防腐剂被用来减慢变质反应。反馈 收藏
Inasmuch as the succession of seasons, the intervals between harvests and great distances from sources of supply compel man to store and transport many food products, and since these are more or less perishable, the desirability and the necessity of artificially preserving these foods from decay ...
The Chemistry of Food Additives and Preservatives is an up-to-date reference guide on the range of different types of additives (both natural and synthetic) used in the food industry today. It looks at the processes involved in inputting additives and preservatives to foods, and the mechanisms...
Bactericidal action of carvacrol towards the food pathogen Bacillus cereus : A case study of a novel approach to mild food preservation food preservation is the use of mild preservation systems, instead of more severe techniques such as heating, freezing or addition of chemical preservatives... A ...
Abstract: preservatives English name: preservative Definition: inhibition of microbial growth and reproduction, to prevent spoilage of food additives 翻译结果2复制译文编辑译文朗读译文返回顶部 Summary: English name of the preservatives: preservative definitions: inhibition of microbial growth, prevent food spoi...
However,adequate food availability does not automatically imply adequate food intake by all.First, inequality in incomes and other means of subsistence explain large differences in access to food and why still hundreds of millions of people are undernourished. Second,poorer households tend to face impe...
Lack of oestrogenic effects of food preservatives (parabens) in uterotrophic assays Nisin has been administered to rats at three dosage levels in cheese, in which it had been prepared in situ , and at two dosage levels as the commercial pr... CHII Group - 《Chemical Hazards in Industry》 ...
The inhibitory effect of different chemical food preservatives (potassium metabisulphite, sodium benzoate, citric acid, ascorbic acid and potassium sorbate) on the growth of selected food borne pathogenic bacteria (Staphylococcus aureus, Klebsiella aerogenes, Proteus mirabilis, Pseudomonas aeruginosa and Esche...
Food preservatives linked to obesity and gut disease Mouse study suggests that emulsifiers alter gut bacteria, leading to the inflammatory bowel condition colitis. S Reardon - 《Nature》 被引量: 2发表: 2015年 Impact of food additives on the gut-brain axis The mammalian intestinal tract is heavil...
Chemistry of Food Additives and Preservatives Food additives are chemicals or ingredients that are added to food during processing to improve quality, flavour, appearance or nutritional value, or to prevent chemical or microbial spoilage. The most common types of additives are preservatives, colourants...