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Topical Issues of Processing of Meat and Milk Raw Materials

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METHODOLOGICAL BASIS FOR FUNCTIONAL ADDITIVES SELECTION IN FOOD INDUSTRY

Abstract

The classification of food ingredients and additives in accordance with their features is presented, the main reasons for using them and the criteria for their effective application are described. Reference documents regulating the use of food ingredients and additives are systematized, the procedure for the development of the technology of selection and use of new food additive is presented.

For citations:


Efimova E., Dymar O. METHODOLOGICAL BASIS FOR FUNCTIONAL ADDITIVES SELECTION IN FOOD INDUSTRY. Topical Issues of Processing of Meat and Milk Raw Materials. 2015;1(10):132-139. (In Russ.)

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ISSN 2220-8755 (Print)