Food additives and advances in technology help make that possible to market a new food or color additive or before using an additive already approved for one use in another manner not yet . Produced by non food grade bacteria are being widely applied as thickening gelling and stabilizing ingredients in food industry the consumers opinion and country legislations restrict the use of genetically modified organ isms gmos for human food applications therefore the developments of polysaccharides from probiotics hold high importance. Note citations are based on reference standards however formatting rules can vary widely between applications and fields of interest or study the specific requirements or preferences of your reviewing publisher classroom teacher institution or organization should be applied. Journal of food technology review article open access advances in use of natural antioxidants as food additives for improving the oxidative stability of meat products sajad a rather f a masoodi rehana akhter jahangir a rather and khurshid a shiekh department of food science and technology university of kashmir srinagar 190006 india
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