Evaluation of the Safety of Sodium Pectate as a Food Ingredient

Author： Machado N. Borzelleca J.F. Filer L.J. Kinoshita F.K. Gerrish T.C. Kuo P.K. La Du B.N.

Publisher： Elsevier

ISSN： 0278-6915

Source： Food and Chemical Toxicology, Vol.34, Iss.1, 1996-01, pp. : 21-25

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Characterisation of peach dietary fibre concentrate as a food ingredient

By Grigelmo-Miguel N. Gorinstein S. Martn-Belloso O.

Food Chemistry, Vol. 65, Iss. 2, 1999-05 ,pp. : 175-181

Elsevier

Access to resources Recommend Favorite

Grape seed as a functional food ingredient in bread-making

By Meral Raciye Doğan İsmail Sait

International Journal of Food Sciences and Nutrition, Vol. 64, Iss. 3, 2013-05 ,pp. : 372-379

Informa Healthcare

Access to resources Recommend Favorite

Resistant starch: a potential functional food ingredient

By Niba Lorraine L

Nutrition & Food Science, Vol. 32, Iss. 2, 2002-03 ,pp. : 62-67

Emerald Group Publishing Ltd

Access to resources Recommend Favorite

Safety evaluation of Nostoc flagelliforme (nostocales, cyanophyceae) as a potential food

By Takenaka H. Yamaguchi Y. Sakaki S. Watarai K. Tanaka N. Hori M. Seki H. Tsuchida M. Yamada A. Nishimori T. Morinaga T.

Food and Chemical Toxicology, Vol. 36, Iss. 12, 1998-12 ,pp. : 1073-1077

Elsevier

Access to resources Recommend Favorite

Food for thought on food safety

By Elsasser Carol

Nutrition & Food Science, Vol. 99, Iss. 3, 1999-03 ,pp. : 140-143

Emerald Group Publishing Ltd

Access to resources Recommend Favorite