Surfactants Ud in Food Industry: A Review 期刊名称： Journal of Dispersion Science & Technology环比增长速度>文和平
作者： Kralova, Iva, Sj?blom, Johan
年份： 2009年
期号： 第9期
关键词： AGP (polyglycosides); biosurfactants; emulsifiers; emulsions; food
application; food colloids; food industry; food processing; food products; food regulations; food safety; glycolipides; hydrocolloids; monoglycerides; proteins;
人存原理
stabilizers; surfactants; toxicity
摘要：The understanding of the formation, structures, and properties of emulsions is esntial to the creation and stabilization of structures in food. The increasing u of surfactants, the identification of compounds with low toxicity and good surface activity properties is of great interest. The relevance of t
目录设置he major end points specified in the Organisation for Economic Co-operation and Development (OECD) guidelines for the hazard asssment of food chemicals is critically analyzed and main parameters are acute toxicity, subacute repeated studies, allergy, reproductive toxicity, long-term studies, and mutagenicity tests. We focus this article on surfactant association structures and food colloids. There is almost infinite number of combinations are organized and arranged in very complex internal microstructures with various
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香菇的营养轻而易举的反义词内容由中国教育图书进出口有限公司引进十大最好养的乌龟
