期刊名称：Universitatea de Stinte Agricole si Medicina Veterinaria a Banatului Timisoara. Lucrari Stiintifice. Seria I. Management Agricol
印刷版ISSN：1453-1410
出版年度：2012
卷号：XIV
期号：1
出版社：Universitatea de Stiinte Agricole si Medicina Veterinara a Banatului Timisoara
摘要：Food additives can be chemical hazards in the food industry. Food additives that improve finite produce quality (smell, taste, aspect, enhancing properties), colour them, o play the role of excipients can cause toxic effects because of the faulty dosage. Are considered food additives the following: antioxidants, aroma agents, colorants, preservatives, emulsifiers, sweeteners, and aroma enhancers. Among food additives, only emulsifiers (substances that make possible the moulding and maintenance of homogeneous mixtures, such as lecithin – E 322, salts of fatty acids – E 470, glycerides – E 471-E 472, etc.) are frequently used in the manufacture of food produce, particularly in bread-making.
