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Journals / Akademik Gıda / 2014 / Cilt: 12 - Sayı: 2

Sulphites and their Use as Food Additives

Sülfitler ve Gıda Katkı Maddesi Olarak Kullanılması

F. Esra GÜNEŞ
Pages
114–119
Publication Date
2022-10-11
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

In this review, sulphites and their use as a food additive are presented.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Sulphites are food additives used in a variety of purposes in food technology.
📊
Key Findings & Data:These are inhibition of various reactions including non-enzymatic browning and enzymatic browning, control of microbial activity, destruction of pests, use as an antioxidant, as a reducing agent in a dough, and as a bleaching agent, to control pH and use as a stabilizer.
💡
Conclusion & Impact:In this review, sulphites and their use as a food additive are presented.
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

Sulphites are food additives used in a variety of purposes in food technology. These are inhibition of various reactions including non-enzymatic browning and enzymatic browning, control of microbial activity, destruction of pests, use as an antioxidant, as a reducing agent in a dough, and as a bleaching agent, to control pH and use as a stabilizer. In this review, sulphites and their use as a food additive are presented.

Özet

Sülfitler, gıda teknolojisinde çeşitli amaçlar doğrultusunda kullanılan gıda katkı maddeleridir. Bu amaçlar, enzimatik olmayan esmerleşme ve enzimatik esmerleşme dahil olmak üzere çeşitli reaksiyonların inhibe edilmesi, mikroorganizmaların aktivitelerinin kontrolü, zararlarının yok edilmesi, antioksidan olarak, hamurlarda indirgen ajan olarak kullanılması, ağartıcı olarak kullanılması, pH'yı kontrol etmesi ve stabilizer olarak kullanılması şeklinde sıralanabilir. Bu derlemede sülfitlerin gıda katkı maddesi olarak kullanımları ile ilgili bilgiler verilmektedir.

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Cite This Article

GÜNEŞ, F. E. (2022). Sulphites and their Use as Food Additives. Akademik Gıda, Cilt: 12 - Sayı: 2, 114–119. https://ajindex.com/articles/432805

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