Physical loss and chemical reactions of SO2 in strawberry jam production
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1980.tb00981.x/fullpdf
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1. Non-enzymic browning: The role of unsaturated carbonyl compounds as intermediates and of so2 as an inhibitor of browning
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3. Some effects of reducing, during storage, the water content of dehydrated strip potato
4. The formation of sulphonic acids from the reactions of reducing sugars with sulphite
5. The Chemistry and Technology of the Pretreatment and Preservation of Fruit and Vegetable Products with Sulfur Dioxide and Sulfites
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1. Scientific Opinion on the re‐evaluation of sulfur dioxide (E 220), sodium sulfite (E 221), sodium bisulfite (E 222), sodium metabisulfite (E 223), potassium metabisulfite (E 224), calcium sulfite (E 226), calcium bisulfite (E 227) and potassium bisulfite (E 228) as food additives;EFSA Journal;2016-04
2. Sulfite;Food Preservatives;2003
3. Biological factors underlying food safety, preservation and stability;Principles and Practices for the Safe Processing of Foods;1998
4. Nutritional aspects of food preservatives;Food Additives and Contaminants;1992-09
5. Biological factors underlying food safety, preservation and stability;Principles and Practices for the Safe Processing of Foods;1991
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