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文章基本信息

  • 标题:Benzoate and Synthetic Color Risk Assessment of Fast Food Sauces Served at Street Food Joints of Lucknow, India
  • 本地全文:下载
  • 作者:Sumita Dixit ; Krishn Kant Mishra ; Subhash K. Khanna
  • 期刊名称:American Journal of Food Technology
  • 印刷版ISSN:1557-4571
  • 电子版ISSN:1557-458X
  • 出版年度:2008
  • 卷号:3
  • 期号:3
  • 页码:183-191
  • DOI:10.3923/ajft.2008.183.191
  • 出版社:Academic Journals Inc., USA
  • 摘要:Quality compliance of benzoate and food colors in the two common fast food accessories, namely tomato and chilli sauces, served at Street Food Joints (SFJs) has been evaluated and compared with the counterpart branded products. Both sauces served at SFJs employed excessive amounts of benzoic acid in comparison with branded products (p food safety awareness measures designed for street vending outlets are required so that such lapses of street vending outlets could be minimized.
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