SYNTHETIC ORGANIC PRESERVATIVES USED IN FOOD

SYNTHETIC ORGANIC PRESERVATIVES USED IN FOOD

Food diversity on the agri-food market justifies the need to extend the guarantee term for all rights, due to the mechanism of physical, chemical and biological degradation. To meet food safety conditions, a wide range of synthetic chemical preservatives are used, which prevent or destroy microorgan...

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Bibliographic Details
Main Author: Roxana-Gabriela Popa
Format: Article
Language:English
Published: Editura Academica Brâncuşi 2019-11-01
Series:Analele Universităţii "Constantin Brâncuşi" din Târgu Jiu: Seria Inginerie
Subjects:
nutrition
preservatives
role
conditions
effects
Online Access:http://www.utgjiu.ro/rev_ing/pdf/2019-4/08_Popa%20Roxana_SYNTHETIC%20ORGANIC%20PRESERVATIVES%20USED%20IN%20FOOD.pdf
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spelling doaj-ec63f1f490924a3ab92c3cfd4ad39a822020-11-25T01:31:36ZengEditura Academica BrâncuşiAnalele Universităţii "Constantin Brâncuşi" din Târgu Jiu: Seria Inginerie1842-48562537-530X2019-11-01201945358SYNTHETIC ORGANIC PRESERVATIVES USED IN FOODRoxana-Gabriela Popa 0Constantin Brâncuși University from Tg-Jiu, ROMANIAFood diversity on the agri-food market justifies the need to extend the guarantee term for all rights, due to the mechanism of physical, chemical and biological degradation. To meet food safety conditions, a wide range of synthetic chemical preservatives are used, which prevent or destroy microorganisms. Food preservation is classified according to the chemical structure and the way it is obtained in organic, inorganic, antibiotic, in time and natural conservation. The paper may have theoretical aspects regarding the conservation of the synthetic organs, the conditions in which the care is efficient, the food for their care can use and make the products for the human body.http://www.utgjiu.ro/rev_ing/pdf/2019-4/08_Popa%20Roxana_SYNTHETIC%20ORGANIC%20PRESERVATIVES%20USED%20IN%20FOOD.pdfnutritionpreservativesroleconditionseffects
collection DOAJ
language English
format Article
sources DOAJ
author Roxana-Gabriela Popa
spellingShingle Roxana-Gabriela Popa
SYNTHETIC ORGANIC PRESERVATIVES USED IN FOOD
Analele Universităţii "Constantin Brâncuşi" din Târgu Jiu: Seria Inginerie
nutrition
preservatives
role
conditions
effects
author_facet Roxana-Gabriela Popa
author_sort Roxana-Gabriela Popa
title SYNTHETIC ORGANIC PRESERVATIVES USED IN FOOD
title_short SYNTHETIC ORGANIC PRESERVATIVES USED IN FOOD
title_full SYNTHETIC ORGANIC PRESERVATIVES USED IN FOOD
title_fullStr SYNTHETIC ORGANIC PRESERVATIVES USED IN FOOD
title_full_unstemmed SYNTHETIC ORGANIC PRESERVATIVES USED IN FOOD
title_sort synthetic organic preservatives used in food
publisher Editura Academica Brâncuşi
series Analele Universităţii "Constantin Brâncuşi" din Târgu Jiu: Seria Inginerie
issn 1842-4856
2537-530X
publishDate 2019-11-01
description Food diversity on the agri-food market justifies the need to extend the guarantee term for all rights, due to the mechanism of physical, chemical and biological degradation. To meet food safety conditions, a wide range of synthetic chemical preservatives are used, which prevent or destroy microorganisms. Food preservation is classified according to the chemical structure and the way it is obtained in organic, inorganic, antibiotic, in time and natural conservation. The paper may have theoretical aspects regarding the conservation of the synthetic organs, the conditions in which the care is efficient, the food for their care can use and make the products for the human body.
topic nutrition
preservatives
role
conditions
effects
url http://www.utgjiu.ro/rev_ing/pdf/2019-4/08_Popa%20Roxana_SYNTHETIC%20ORGANIC%20PRESERVATIVES%20USED%20IN%20FOOD.pdf
work_keys_str_mv AT roxanagabrielapopa syntheticorganicpreservativesusedinfood
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