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Investigations are conducted searching for new thermal and non thermal methods of fixing food on account of the increasing consumer interest for natural and partially processed food products. One of the best known unconventional methods of preservation is the radiation process. Ionizing radiation is being used for the reduction of microbiological contamination and extension of food freshness. Furthermore,...
Akryloamid powstaje podczas termicznego przetwarzania żywności, przede wszystkim w produktach z ziemniaków i zbóż. Międzynarodowa Agencja Badań nad Rakiem uznała, że jest on potencjalnie rakotwórczy dla ludzi. W maju 2007 r. zostało opublikowane zalecenie Komisji UE „w sprawie monitorowania poziomów akryloamidu w żywności”, zgodnie z którym w latach 2007-2009 kraje członkowskie powinny kontrolować...
In the article the advantages and adverse side effects of food additives are presented. The food additives are very important components in the food industry, because of technology, microbiology and economy proceeding. However, reactions to food additives like allergy or other individualistic adverse reactions with unexplained mechanisms are potentially danger. The problem is also nonexistent food...
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