Раздел 13 / 15

Страница 8 / 31

Chapter 9. Food additives

Режим постраничного просмотра

/

На первую страницу

На предыдущую главу

На следующую главу

На последнюю страницу

Озвучивание недоступно

/

Внимание! Для озвучивания и цитирования книги перейдите в режим постраничного просмотра.

Режим постраничного просмотра

Для продолжения работы требуется Registration

На предыдущую главу

На следующую главу

Скачать приложение

Pharmaceutical Ecology

Table of contents

List of abbreviations

Chapter 1. Some issues of general ecology +

Chapter 2. Environmental pollution with pollutants from industrial wastewater +

Chapter 3. Environmental pollution with emissions into the atmosphere +

Chapter 4. Environmental pollution with industrial waste +

Chapter 5. Pollution of the environment with heavy metals +

Chapter 6. Pollution of the environment with pesticides, dioxins and other polycyclic aromatic compounds +

Chapter 7. Pollution of the environment with nitrogen compounds +

Chapter 8. Pollution of the environment with radionuclides +

Chapter 9. Food additives -

9.1. Hygienic regulation of food additives in food products

9.1.1. Measures of substance toxicity

9.1.2. Identification of the safety of food additives

9.2. General information on food additives

9.2.1. Definition. Classification

9.3. Substances improving appearance of a product

9.3.1. Colourants

9.3.1.1. Natural colourants

9.3.1.2. Synthetic Colourants

9.3.2. Bleachers

9.4. Taste modifiers

9.4.1. Flavourings

9.4.1.1. Essential oils

9.4.1.2. Essences

9.4.2. Sweeteners

9.5. Substances regulating consistency and forming structure of the product

9.5.1. Thickeners and gelling agents

9.5.2. Emulsifiers

9.6. Preserving substances

9.6.1. Preservatives

9.6.2. Antioxidants

9.6.3. Antibiotics

9.7. Chemical composition and development of specifications in the context of assessment of food additives safety

9.8. General approaches to selection and use of food additives

Chapter 10. Dietary supplements +

Suggested Reading List