Sulfites as food ingredients
1986
A scientific summary is presented on the use of sulfiting agents in foods, the rationale for their use, their chemical and metabolic fate, and their safety to humans. Discussion is provided on these and a number of related questions concerning food sulfites. It is pointed out that only a small fraction of the asthmatic population is sensitive to the ingestion of sulfites, and that some sulfited foods do not elicit asthma in sulfite-sensitive asthmatics. Guidelines on how food sulfites should be regulated are included.(wz)
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Эту запись предоставил National Agricultural Library