APPROACH TO THE DESIGN OF MODEL SYSTEMS FOR FOOD ADDITIVE FOOD COMPONENT INTERACTIONS

Authors
WEDZICHA BL GODDARD SJ ZEB A
Citation
Bl. Wedzicha et al., APPROACH TO THE DESIGN OF MODEL SYSTEMS FOR FOOD ADDITIVE FOOD COMPONENT INTERACTIONS, Food chemistry, 47(2), 1993, pp. 129-132
Citations number
10
Categorie Soggetti
Food Science & Tenology","Nutrition & Dietetics","Chemistry Applied
Journal title
Food chemistry → ACNP
ISSN journal
03088146
Volume
47
Issue
2
Year of publication
1993
Pages
129 - 132
Database
ISI
SICI code
0308-8146(1993)47:2<129:ATTDOM>2.0.ZU;2-L
Abstract
The rates of reactions between food additives and food components are affected by concentration, ionic strength, non-electrolytes, pH, surfa ctants and solute transport. All these variables must be considered in the design of model systems. The importance of the medium to the prog ress of test reactions is illustrated and critically appraised.