Читать книгу Food Chemistry. The Role of Additives, Preservatives and Adulteration онлайн
123 страница из 126
References
1. Abdulmumeen, H.A., Risikat, A.N., Sururah, A.R., Foods: Its preservatives, additives and applications. Int. J. Chem. Biochem. Sci., 1, 36–47, 2012.
2. Vaclavik, V.A. and Christian, E.W., Food Additives, in: Essentials of Food Science. Food Science Texts Series, Springer, New York, 2008.
3. Pasca, C., Coroian, A., Socaci, S., Risks and Benefits of Food Additives – Review. Bull. UASVM Anim. Sci. Biotechnol., 75, 2, 71–79, 2018.
4. Carocho, M., Barreiro, M.F., Morales, P., Ferreira, I.C.F.R., Adding Molecules to Food, Pros and Cons: A Review on Synthetic and Natural Food Additives. Compr. Rev. Food Sci. Food Saf., 13, 377–399, 2014.
5. Sharma, S., Food Preservatives and their harmful effects. Int. J. Sci. Res. Publ., 5, 4, 1–2, 2015.
6. Awuchi, C.G., Twinomuhwezi, H., Igwe, V.S., Amagwula, O., Food Additives and Food Preservatives for Domestic and Industrial Food Applications. J. Anim. Health, 2, 1, 1–16, 2020.
7. Nagasinduja, V. and Shahitha, S., Food preservatives-types, uses and side effects. Int. J. Basic Appl. Res., 9, 4, 632–637, 2019.