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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书目信息
Food technology
卷
40
期
6
页码
47
- 52
ISSN
0015-6639
语言
英语
类型
Journal Article; Text
2024-02-28
MODS