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.
Full text not available from this repository.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 Health 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: | https://eprints.uklo.edu.mk/id/eprint/1666 |
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