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Dodatki do żywności

Dodatki do żywności

Belqassim Kelaiaia

72,02 €
IVA incluido
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2026
Materia
Química industrial
ISBN:
9786630075120
72,02 €
IVA incluido
Disponible

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Sobre IBD

Wzrost liczby ludności na świecie oraz podnoszący się poziom życia wymagają zwiększenia podaży żywności. Można to osiągnąć nie tylko poprzez wzrost produkcji, ale również poprzez poprawę ochrony i konserwacji żywności oraz stosowanie lepszych technik przetwarzania, w połączeniu z postępem w dziedzinie technologii spożywczej. Metody te wiążą się ze zwiększonym wykorzystaniem dodatków do żywności. Dodatki do żywności to substancje celowo dodawane do żywności w celu poprawy jej smaku, konsystencji, wyglądu, trwałości... Dzielą się one na kilka grup: konserwanty zapobiegają rozwojowi i wzrostowi niepożądanych mikroorganizmów (pleśni, bakterii) w żywności, a przeciwutleniacze pozwalają uniknąć procesów utleniania, które mogą zachodzić w niektórych produktach spożywczych i które powodują na przykład jełczenie tłuszczów lub brązowienie pokrojonych owoców i warzyw.

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