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The book covers a comprehensive range of topics related to vitamins and their impact on nutrition. It begins with an exploration of vitamin classification, synthesis, and mechanisms of action, followed by discussions on vitamin supplementation in foods, particularly in affluent communities and developing nations. The challenges of feeding weaned children and the teratogenic effects of vitamin deficiencies are addressed. The text delves into the application of vitamins C and E as antioxidants in food technology and presents experimental studies on extracting natural antioxidants from olives. It also examines amino acid requirements, the flavor-enhancing properties of glutamic acid and inosine monophosphate, and the role of amino acids and peptides in reducing nitrogen deficiencies and enhancing food taste. Further, it investigates the sweetness of fructose and glucose under varying conditions, the discovery of sweet-tasting proteins from African fruits, and the effects of miraculin on taste perception. The book discusses flavanonglycosides in citrus fruits, the toxicological aspects of cyclamate and its derivatives, and the current and future consumption of artificial sweeteners in Hungary. It covers saccharin's chemistry and application for diabetics, alternative sweeteners, and international legislation on food additives. Additionally, it highlights new methods for assessing the sweetness of sugars and artificial sweeteners
Buchkauf
Natürliche und synthetische Zusatzstoffe in der Nahrung des Menschen, Robert Ammon
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- Erscheinungsdatum
- 1974
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