Gıda Katkı Maddeleri Kitabı
551,09 TL
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Book Name: Food Additives
Author: Prof. Dr. Tomris Altug
Publisher: Academic Publishing
Page: 245
Print Date: 2009
Product Details:
"Today, providing consumers with a greater variety of food, protecting food against spoilage, preventing food poisoning, preserving the nutritional value of food, improving various sensory properties such as flavor, texture, and appearance of food, offering food varieties to people who need special diets, making food easy to prepare and The use of additives in food production is increasing for many reasons, such as helping in food processing.
Both the food industry and legal control institutions have important duties to ensure that additives are used in a way that does not threaten public health and can fulfill their necessary functions in foods. For this reason, it is of great importance to ensure that the additives allowed to be used in foods are of food purity, that they do not exceed the limits allowed by the regulations, and that they are prevented from being used in imitation food production. As in all developed countries in the world, the use of additives, which is controlled in accordance with the laws and regulations in our country, will continue to constitute an important part of the food industry in the future as it is today.
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