| Yazarlar (3) |
Ersin Demir
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Nida Aydogdu Ozdogan
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Murat Misir
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| Özet |
| Food additives are substances or substance mixtures that add durability to food to extend shelf life in the preparation, packaging, and storage of food, to ensure that it remains fresh from the production stage to when it reaches consumers. In addition, substances that give color to foods to attract the attention of consumers are included in this class. The use of food additives is not a modern practice, it is very old and historically dates back to 3000 BC. 1 It is thought that salt was used in curing methods applied in those years to improve the properties of meat products, such as color, taste, and flavor, and to increase shelf life. Nitrate has been used since the Middle Ages to improve |
| Anahtar Kelimeler |
| Kitap Adı | Electro-analysis of food additives using nanomaterial based electrochemical sensors |
| Kitap Türü | Araştırma/Bilimsel Kitap (Tez Hariç) |
| Kitap Alt Türü | Alanında uluslararası yayınlanan araştırma/bilimsel kitap |
| Kitap Niteliği | Diğer uluslararası bilimsel kitap |
| Kitap Dili | İngilizce |
| Basım Tarihi | 06-2025 |
| ISBN | 1757-7136 |
| Basıldığı Ülke | İngiltere |
| Basıldığı Şehir |
