publication . Other literature type . Report . 2017

Alternative Raw Materials In The Production Of Food Of Animal Origin Balance Between Quality, Safety And Economy

Zhikov, M.;
Open Access
  • Published: 01 Jan 2017
  • Publisher: Zenodo
Abstract
An overview of the main substances applied in food of animal origin in order to return a certain amount of basic animal products in them. To discuss the benefits and harm to the consumer than food use of machine-deboned meat, vegetable fat, milk and blood proteins, gelatin, soy protein, starch, vegetable fiber and others. Indicated economic and technological reasons for their incorporation. Discuss possibilities for change in public opinion and future restrictions on their use. Available limiting the levels of these substitutes by controlling the technological documentation of manufacturers. BG; bg; EFSAfocalpoint@mzh.government.bg
Subjects
free text keywords: Bulgaria, Opinion, food additives, machine-deboned meat, hydrogenated vegetable fat, blood proteins, gelatin, soy protein, starch, vegetable fiber, milk proteins, http://id.agrisemantics.org/gacs/C1963, http://id.agrisemantics.org/gacs/C27391, http://id.agrisemantics.org/gacs/C20643, http://id.agrisemantics.org/gacs/C5429, http://id.agrisemantics.org/gacs/C4607, http://id.agrisemantics.org/gacs/C11274, http://id.agrisemantics.org/gacs/C5604, http://id.agrisemantics.org/gacs/C1335, http://id.agrisemantics.org/gacs/C2037, deboning, hydrogenated fats, fibres
Communities
Agricultural and Food Sciences
Rural Digital Europe
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Other literature type . 2017
Provider: Datacite
ZENODO
Report . 2017
Provider: ZENODO
Zenodo
Other literature type . 2017
Provider: Datacite
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