The US Food and Drug Administration (FDA) maintains a data--L base called "Everything" Added to Food in the United States (EAFUS). US Food and Drug Administration (FDA) održava podatke - L baza pod nazivom "Sve" Dodano na hranu u SAD-u (EAFUS). This database contains the names of more than 3,000 substances that are, have been, or may be legally added to foods in the United States. Ova baza podataka sadrži imena više od 3000 tvari koje se, su, ili mogu pravno biti dodan hrane u SAD-u. A number of the items listed in the EAFUS are compounds, elements, and mixtures familiar to students in a beginning chemistry class, such as... Broj stavke navedene u EAFUS su spojevi, elementi i mješavine poznati studentima u početku satu kemije, kao što su ... Foods spoil due to two primary causes: the action of microorganisms living in the food and the natural decay processes that take place in food itself. Hrana plijen zbog dva osnovna uzroka: djelovanje mikroorganizama koji žive u hrani i prirodnim raspada procesa koji se odvijaju u hrani sama. In each of these cases, chemical changes that take place in the food are responsible for spoilage. U svakom od tih slučajeva, kemijske promjene koji se odvijaju u hrani su odgovorni za kvarenje. Microorganisms such as bacteria, yeasts, and mold occur naturally in all foods. Mikroorganizmi poput bakterija, gljivica i plijesni se prirodno pojavljuje u sva jela. They grow and reproduce using the nutrients found in food to carry out their own metabolism.... Oni rastu i razmnožavaju pomoću hranjive tvari pronađene u hrani za obavljanje svoj metabolizam .... As noted in chapter 1, one set of techniques for the preservation of food is designed to kill microorganisms, to reduce or stop their growth, or to prevent them from reproducing. Kako je navedeno u poglavlju 1, jedan set tehnika za očuvanje hrane je namijenjen za ubiti mikroorganizme, smanjiti ili zaustaviti njihov rast ili bi ih spriječili reprodukciju. The methods used are generally either physical or chemical. Metode koje se koriste su uglavnom ili fizički ili kemijski. Physical methods of food preservation are designed to alter the environment in which microorganisms live, making it difficult or impossible for them to survive. Fizičke metode konzerviranja hrane su dizajnirani mijenjati okruženje u kojem živi mikroorganizmi, što je teško ili nemoguće za njih da opstane. Most microorganisms have... Većina mikroorganizama ... It is easy for people living in the 21st century to take food preservation for granted. To je lako za ljude koji žive u 21. stoljeću da se hrane očuvanje zdravo za gotovo. Almost anywhere in the world, a person can walk into some kind of store and purchase foods that have been preserved by canning, bottling, freezing, drying, or some other method. Gotovo bilo gdje u svijetu, osoba može ući u neku vrstu trgovine i kupnju namirnica koje su sačuvane od strane konzerviranje, punjenje, zamrzavanje, sušenje, ili neki drugi način. In the early 1800s, however, most of the techniques that are widely available today had not yet been invented. U ranim 1800-ih, međutim, većina od tehnika koje su široko dostupni danas još nije bio izumljen. The first such technique to have been developed... Prvi takav tehnika razvijeni su ... Another form of spoilage occurs when food begins to break down by natural processes of decay. Drugi oblik kvarenje hrane nastaje kada počinje break down prirodnim procesima raspadanja. This process takes place when enzymes naturally present in foods interact with (usually) oxygen and/or water, breaking down the food's carbohydrates, lipids, proteins, and other biochemical compounds into their component parts. Ovaj proces se odvija kada enzimi prirodno prisutna u hrani u interakciji s (obično) kisika i / ili vode, nego down hrane u ugljikohidrata, lipida, proteina i drugih biokemijskih spojeva u svoje sastavne dijelove. This type of spoilage has a number of manifestations. Ova vrsta kvarenja ima niz manifestacija. One such change is rancidity. Jedan od takvih je promjena užeglost. When a fat or oil... Kad mast ili ulje ... Arguably the most significant change that has taken place in the health of Americans over the last century is the dramatic decrease in the occurrence of nutritional disorders. Nedvojbeno najznačajnija promjena koja se dogodila u zdravlje Amerikanaca tijekom prošlog stoljeća je dramatičan pad pojave prehrambenih poremećaja. These disorders result from insufficient intake of one or more dietary nutrients. Ovi poremećaji rezultat nedovoljnog unosa jednog ili više prehrambenih sastojaka. They include the major vitamin-deficiency diseases of pellagra (insufficient amounts of niacin in the diet), scurvy (lack of vitamin C), rickets (lack of vitamin D),... Oni uključuju glavne pomanjkanja vitamina bolesti pelagra (nedovoljna količina niacina u prehrani), skorbut (nedostatak vitamina C), rahitis (nedostatak vitamina D), ... People sometimes worry about the addition of "chemicals" to our foods by food corporations. Ljudi se ponekad brinuti o dodatak "kemikalija" za naše hrane hranom korporacija. Yet one class of food additives, the vitamins and minerals, have probably done more to improve the general health of Americans than any other product used by the food industry. Ipak, jedna klasa prehrambenih aditiva, vitaminima i mineralima, vjerojatno učiniti više kako bi se poboljšala opće zdravlje Amerikanaca nego bilo koji drugi proizvod koristi u prehrambenoj industriji. This step only became possible, however, when chemists in the early 20th century began to analyze naturally occurring vitamins and determine their... Ovaj korak samo je postalo moguće, međutim, kada kemičari u ranom 20. stoljeću je počeo analizirati prirodno pojavljuje vitamine i odrediti njihov ... Eating is not an automatic, boring routine that people go through in order to stay alive. Smetnje nije automatski, dosadna rutina da ljudi proći kroz, kako bi se ostati živ. Indeed, for most people, meals are pleasurable experiences in which diners savor the color, flavor, odor, texture, and other properties of the foods they eat. Zapravo, za većinu ljudi, jela su ugodne iskustva u kojima diners kušati boju, okus, miris, tekstura, i drugim svojstvima hrane koju jedu. Corporations that prepare foods for sale have always been aware of this fact, and they have developed hundreds of food additives that enhance the attractiveness of food to... Korporacije koje pripremaju hranu za prodaju uvijek bili svjesni ove činjenice, a oni su razvili stotine prehrambenih aditiva koji povećavaju privlačnost hrane ... As described in chapter 1, food additives are regulated in the United States on the basis of a series of laws described in chapter 1 including the Pure Food Law of 1906, the federal Food, Drug, and Cosmetic Act of 1938, the 1958 Food Additives Amendment, the 1960 Color Additive Amendment, and the Food Quality Protection Act of 1996. Kao što je opisano u poglavlju 1, aditivi su regulirani u SAD-u na temelju niza zakona opisane u poglavlju 1., uključujući Pure zakon o hrani 1906, Savezna hrane, lijekova, i kozmetički Act 1938, na 1958 Prehrambeni aditivi Amandman, 1960 Boja Aditiv amandman, i zaštitu kvaliteta hrane Zakon o 1996. This framework of laws divides food additives into four major categories: generally... Ovaj okvir zakona dijeli prehrambene aditive u četiri glavne kategorije: općenito ... The FDA and comparable agencies in other countries have made significant efforts to make sure that chemicals added to foods will not cause health problems for humans who consume those foods. The FDA i usporedive agencije u drugim zemljama učinili su znatne napore kako bi bili sigurni da kemikalije dodao na hranu neće uzrokovati zdravstvene probleme za ljude koji konzumiraju one namirnice. Consumers can be almost certain that the additives used to preserve foods, give it color and flavor, and impart other desirable properties will not kill people, cause cancer, affect the health of their children, or result in other health... Potrošači mogu biti gotovo sigurni da se aditivi koriste za očuvanje hrane, daju boju i okus, i priopćavanje drugih poželjnih svojstava neće ubijati ljude, uzrokuju rak, utjecati na zdravlje svoje djece, ili rezultat u drugim zdravlje ... 
Introduction Uvođenje 
The History Of Food Modification Povijest hrane izmjeni 
Food Additives Prehrambeni aditivi 
Synthetic Foods Sintetička hrana 
