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Kontrolle von Vitamin C (Ascorbinsäure) in alkoholfreien und frischen Getränken

Kontrolle von Vitamin C (Ascorbinsäure) in alkoholfreien und frischen Getränken

Durim Alija / Eljesa Ziberi / Xhezair Idrizi

44,83 €
IVA incluido
Disponible
Editorial:
KS OmniScriptum Publishing
Año de edición:
2024
Materia
Botánica y ciencias de las plantas
ISBN:
9786208044909
44,83 €
IVA incluido
Disponible

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Sobre IBD

Dieses Buch befasst sich mit der Methode zur Bestimmung von Vitamin C in alkoholfreien und frischen Getränken, geht auch auf seine Bedeutung im menschlichen Körper ein und erläutert den problematischen Verbrauch von Vitamin C in der täglichen Dosis für erwachsene Menschen. Ein Mangel an Vitamin C äußert sich durch: Schmerzen und schnelle Muskelermüdung, vermehrte Infektionen, Anämie, Osteoporose, Blutungen usw. Die höchste Menge an Vitamin C in 100 g enthält: Paprika 128 mg, 113 mg Kohl, 90 mg Kiwi, 59 mg Erdbeeren, 53 mg Zitrone, 51 mg Spinat, 38 mg Grapefruit, 23 mg Tomaten. Ascorbinsäure und ihre Natrium-, Kalium- und Calciumsalze werden häufig als antioxidative Lebensmittelzusatzstoffe verwendet. Relevante Lebensmittelzusatzstoffe aus Ascorbinsäure (E-Nummern) sind: E300 - Ascorbinsäure, E301 - Natriumascorbat, E302 - Calciumascorbat, E303 - Kaliumascorbat.

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