Food ChemistryInfobase Publishing, 2009 - 225 Seiten Finding new, safe ways to consume food has become complicated as people become more health conscious about the foods they put into their bodies. This work offers information on the field of altering foods for human consumption. It describes the differences between synthetic, engineered, irradiated, and organic foods. |
Inhalt
The History of Food Modification | 1 |
Food Additives | 17 |
Synthetic Foods | 52 |
Genetically Modified Foods | 88 |
FoodBorne Illnesses and Irradiation of Foods | 128 |
Organic and Natural Foods | 172 |
Conclusion | 194 |
Glossary | 197 |
| 202 | |
| 205 | |
Andere Ausgaben - Alle anzeigen
Häufige Begriffe und Wortgruppen
acid added agencies agents agricultural American amount animals approved artificial aspartame bacteria become began called carbon cause cell century changes chemical chemistry color common compounds concerns consumers contain continued corn crops decades developed diet discovered disease effects enzymes example farmers farming first flavor food additives food products food safety food-borne illnesses fruits gene genetically glucose GM foods human important improve increase inserted Inspection interest irradiation known later less meat methods modified molecule natural nutritional occur organic foods percent pesticides plants possible potatoes practices preservation prevent problem protect radiation reactions reduce regulations reported responsible result rickets risks saccharin safety soft drinks sources structure studies substances sugar suggest sweeteners synthetic taste techniques testing tion types United University variety vegetables vitamins widely