Food Additives

Więcej takich

HACCP

przez Nicoletta Carfagna

MISCELLANEOUS INGREDIENTS

przez Teoh Lee Yuan

OrganigramBAE

przez Joshua Inman

Prokaryotic Cells

przez NURUL NADIA BINTI NARONI / UPM

Food Additives

sorbic acid

e.g.: cheese, flour, bread, cakes

prevents mould formation

sugar

e.g.: dried fruits, jam, jelly

inhibits their growth

removes water from the cells of micro-organisms

sodium nitrite / nitrate

e.g.: sausages, bacon, ham

matain the orginal colour of meat

prevents bacterial growth

salt

e.g.: fish, meat

micro-organisms cannot growth

removes moisture on the surface of dried food

vinegar

e.g.: vegetables

prevent the growth of micro-organism

maintains an acidic environment