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[Homogenizers and emulsion stabilizers in food products].

作者信息

Reith J F

出版信息

Z Praventivmed. 1965 Jul-Aug;10(4):239-58.

PMID:5320579
Abstract
摘要

相似文献

1
[Homogenizers and emulsion stabilizers in food products].[食品中的均质机和乳化稳定剂]
Z Praventivmed. 1965 Jul-Aug;10(4):239-58.
2
[Frequency of food additives in mass-consumed food products].[大众消费食品中食品添加剂的频率]
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3
Specifications for the identity and purity of food additives and their toxicological evaluation: some emulsifiers and stabilizers and certain other substances. Tenth report of the Joint FAO-WHO Expert Committee on Food Additives. Geneva, 11-18 October 1966.食品添加剂的特性、纯度及其毒理学评价：某些乳化剂、稳定剂及其他特定物质。联合国粮农组织-世界卫生组织食品添加剂联合专家委员会第十次报告。日内瓦，1966年10月11日至18日
World Health Organ Tech Rep Ser. 1967;373:5-47.
4
[Microbial contamination of cream products in relation to the use of various stabilizers].[乳霜产品的微生物污染与各种稳定剂的使用情况]
Gig Sanit. 1976 Jan(1):97-8.
5
Specifications for the identity and purity of food additives and their toxicological evaluation: some food colours, emulsifiers, stabilizers, anticaking agents, and certain other substances. Thirtenth report of the Joint FAO-WHO Expert Committee on Food Additives. Rome, 27 May-4 June 1969.
World Health Organ Tech Rep Ser. 1970;445:1-36.
6
Specifications for the identity and purity of food additives and their toxicological evaluation: some antimicrobials, antioxidants, emulsifiers, stabilizers, flour-treatment agents, acids, and bases; ninth report of the joint FAO-WHO expert committee on food additives.食品添加剂的特性、纯度及其毒理学评价：某些抗菌剂、抗氧化剂、乳化剂、稳定剂、面粉处理剂、酸类和碱类；粮农组织 - 世界卫生组织食品添加剂联合专家委员会第九次报告
World Health Organ Tech Rep Ser. 1966;339:1-24.
7
Assessment of dietary exposure in the French population to 13 selected food colours, preservatives, antioxidants, stabilizers, emulsifiers and sweeteners.对法国人群膳食中13种选定食用色素、防腐剂、抗氧化剂、稳定剂、乳化剂和甜味剂暴露情况的评估。
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Specifications for identity and purity of buffering agents, salts, emulsifiers, stabilizers, thickening agents, extraction solvents, flavouring agents, sweetening agents and miscellaneous food additives, as prepared by the Joint FAO/WHO Expert Committee on Food Additives. Geneva, 11-20 April 1983.粮农组织/世界卫生组织食品添加剂联合专家委员会制定的缓冲剂、盐类、乳化剂、稳定剂、增稠剂、萃取溶剂、调味剂、甜味剂及其他食品添加剂的纯度和特性规范。1983年4月11日至20日于日内瓦。
FAO Food Nutr Pap. 1983;28:1-146.
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Application of emulsifiers/stabilizers in dairy products of high rheology.乳化剂/稳定剂在高流变学乳制品中的应用。
Adv Colloid Interface Sci. 2006 Nov 16;123-126:433-7. doi: 10.1016/j.cis.2006.05.009. Epub 2006 Jun 27.

本文引用的文献

1
Utilization of polyglycerol esters.聚甘油酯的应用。
Biochem J. 1938 Nov;32(11):1938-42. doi: 10.1042/bj0321938.
2
Intermediary metabolism of certain polyoxyethylene derivatives in man. I. Recovery of the polyoxyethylene moiety from urine and faces following ingestion of polyoxyethylene (40) mono-stearate.
J Pharmacol Exp Ther. 1951 Dec;103(4):377-81.
3
Chronic toxicity studies on methylcellulose in rats.大鼠甲基纤维素慢性毒性研究
J Am Pharm Assoc Am Pharm Assoc. 1951 Jun;40(8):257-60. doi: 10.1002/jps.3030400602.
4
Influence of surfactants on absorption from the colon.表面活性剂对结肠吸收的影响。
Toxicol Appl Pharmacol. 1959 Sep;1:501-4. doi: 10.1016/0041-008x(59)90102-4.
5
UTILIZATION OF SYNTHETIC GUMS IN THE FOOD INDUSTRY.合成胶在食品工业中的应用
Adv Food Res. 1963;12:283-366. doi: 10.1016/s0065-2628(08)60010-5.
6
STUDIES ON THE GASTRO-INTESTINAL ABSORPTION OF PURIFIED SODIUM CARBOXYMETHYLCELLULOSE.纯化羧甲基纤维素钠的胃肠道吸收研究。
Food Cosmet Toxicol. 1964 Nov;2:539-43. doi: 10.1016/s0015-6264(64)80352-7.
7
[STUDIES ON THE POSSIBLE CANEROGENICITY OF A POLYGLYCERIN ESTER].[聚甘油酯潜在致癌性的研究]
Arzneimittelforschung. 1964 Mar;14:238-9.
8
TOXICITY OF SATURATED FAT.
J Nutr. 1964 Nov;84:237-43. doi: 10.1093/jn/84.3.237.
9
SPECIFICATIONS FOR THE IDENTITY AND PURITY OF FOOD ADDITIVES AND THEIR TOXICOLOGICAL EVALUATION: EMULSIFIERS, STABILIZERS, BLEACHING AND MATURING AGENTS.食品添加剂的鉴定、纯度规格及其毒理学评价：乳化剂、稳定剂、漂白剂和熟化剂
World Health Organ Tech Rep Ser. 1964;281:1-189.
10
[Carcinogenic substances in water and soil. XIII. Experiments on feeding mice with 3,4-benzopyrene, mineral oil and detergents].[水和土壤中的致癌物质。十三。用3,4-苯并芘、矿物油和洗涤剂喂养小鼠的实验]
Arch Hyg Bakteriol. 1963 Apr;147:28-40.