Impact of chemical ingridients used in convesation of vegetables on human health

Taleska, B. and Pavlova, Valentina and Saveski, A. (2014) Impact of chemical ingridients used in convesation of vegetables on human health. Međunarodnog skupa studenata tehnologije IX, Zbornik radova. pp. 43-47.

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Abstract

The technology of production of processed foods often uses different preservatives to extend the sustainability of food andit disregardes the health consequences. Precessed food is part of the daily diet of most of the population. Their use today is almost inevitable. The purpose of using these compounds is to prolong the viability of food and prevent its decay. On the other hand excessive use leads to a range of adverse effects on our health. Vegetables as a food group that is present in a big part of the diet of almost every person is largely subject to processing using preservatives. The purpose of this research is to discover the quantities and the types of perservatives that are most used in every day diet.

Item Type: Article
Subjects: Scientific Fields (Frascati) > Natural sciences > Chemical sciences
Scientific Fields (Frascati) > Medical and Helath Sciences > Health sciences
Divisions: Faculty of Technology and Technical Sciences
Depositing User: Mr Jordan Martinovski
Date Deposited: 06 Feb 2019 16:44
Last Modified: 07 Aug 2019 09:22
URI: http://eprints.uklo.edu.mk/id/eprint/1666

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