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Controllo della vitamina C (acido ascorbico) nelle bevande analcoliche e fresche

Controllo della vitamina C (acido ascorbico) nelle bevande analcoliche e fresche

Durim Alija / Eljesa Ziberi / Xhezair Idrizi

44,83 €
IVA incluido
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2024
Materia
Botánica y ciencias de las plantas
ISBN:
9786208044947
44,83 €
IVA incluido
Disponible

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Questo libro tratta il metodo di determinazione della vitamina C nelle bevande analcoliche e fresche, tratta anche della sua importanza nel corpo umano ed elabora il consumo problematico di vitamina C nella dose giornaliera delle persone adulte. La mancanza di vitamina C si manifesta con: dolore e rapido affaticamento muscolare, aumento delle infezioni, anemia, osteoporosi, emorragie, ecc. Secondo la quantità più alta di vitamina C in 100 g, ci sono: pepe 128 mg, 113 mg di cavolo, 90 mg di kiwi, 59 mg di fragole, 53 mg di limone, 51 mg di spinaci, 38 mg di pompelmo, 23 mg di pomodori. L’acido ascorbico e i suoi sali di sodio, potassio e calcio sono ampiamente utilizzati come additivi alimentari antiossidanti. Gli additivi alimentari rilevanti per l’acido ascorbico (numeri E) sono: E300 - acido ascorbico, E301 - ascorbato di sodio, E302 - ascorbato di calcio, E303 - ascorbato di potassio.

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