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National Repository of Grey Literature 1 records found  Search took 0.00 seconds. 
Plant-derived food preservatives as alternatives to sulfites
 Kmeťová, Martina ; Leuner, Olga (advisor) ; Melnikovová, Ingrid (referee)
In present, fresh-cut foods, dried fruits and processed vegetables are often treated with sulfites against the spoilage and enzymatic browning. However, these additives cause undesirable health risks at a certain portion of the population. In addition, customers demand food without added chemicals. This Bachelor thesis is a literature review of substances with similar properties such as sulfites. These substances should have the ability to inhibit browning and undesirable microorganisms and act as antioxidants; substances of natural origin without health risks unchanging organoleptic properties of food and at the same time available for price allowing them to participate in tests on food models. As a result, sixteen compounds which exhibit very similar properties as sulfites were suggested for further research.
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See also: similar author names
4 Kmeťová, Markéta
2 Kmeťová, Michaela
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