Αποτελέσματα Αναζήτησης
15 Μαρ 2017 · The Panel noted that the use levels of glycerol (E 422) reported by the food industry were high in some foods (> 50,000 mg/kg in dietary supplements, chewing gums and fine bakery wares) and varied largely between food categories: from < 0.01 mg/kg in breakfast cereals to 100,000 mg/kg in chewing gums.
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Main food categories contributing to the exposure to...
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1 Σεπ 2018 · Glycerol produced a UV protective effect in the films, an important effect for food packaging to prevent lipid oxidative deterioration. Results showed that it is feasible to obtain cellulose-glycerol-polyvinyl alcohol composite films with improved properties.
14 Μαρ 2022 · Renewable propylene glycol can be produced from catalysis hydrogenolysis of glycerol. This study reviews different catalysts for glycerol hydrogenolysis, the reaction mechanism and process...
3 Απρ 2008 · Glycerol contains approximately 27 calories per teaspoonful and is 60% as sweet as sucrose; it has about the same food energy as table sugar. However, it does not raise blood sugar levels, nor does it feed the bacteria that cause plaque and dental cavities. As a food additive, glycerol is coded E422.
24 Ιαν 2018 · Food preservation usually involves controlling or preventing growth of microrganisms or minimizing the quality degradation due to microbial spoilage or unwanted chemical changes in foods such as rancidity due to oxidation of fats over time.
30 Σεπ 2021 · Abstract. The aim of this work was to use glycerol (Gly) and sorbitol (Sor) as plasticizers with oxidized starch potato (OS) to produce biodegradable and environmentally friendly films, and to demonstrate the resulting physicochemical and functional viability without subtracting the organoleptic characteristics of the food.
1. Introduction. Freezing is one among the foremost widely used method because it can stop or inhibit microbiological growth (Archer, 2004) [6], and helps to preserve original sensory and nutritional qualities (Degner et al., 2013) [15]. Yet, the textural quality of frozen food is extremely associated to freezing and thawing procedures.
