The US Food and Drug Administration (FDA) maintains a data--L base called "Everything" Added to Food in the United States (EAFUS). Il-US Food and Drug Administration (FDA) iżomm id-data - bażi L imsejħa "Kollox" Miżjud ma 'l-Ikel fl-Istati Uniti (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. Din id-database fiha l-ismijiet ta 'aktar minn 3,000 sustanzi li huma, kienu, jew jistgħu jiġu legalment miżjuda ma' ikel fl-Istati Uniti. A number of the items listed in the EAFUS are compounds, elements, and mixtures familiar to students in a beginning chemistry class, such as... Numru ta 'l-oġġetti elenkati fl-EAFUS huma komposti, elementi, u taħlitiet familjari lill-istudenti fi klassi kimika bidu, bħal ... 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. Ikel jħassru minħabba żewġ kawżi primarji: l-azzjoni ta 'mikro-organiżmi li jgħixu fl-ikel u l-proċessi tħassir naturali li jseħħ fl-ikel innifsu. In each of these cases, chemical changes that take place in the food are responsible for spoilage. F'kull wieħed minn dawn il-każijiet, bidliet kimiċi li jseħħu fl-ikel huma responsabbli għall taħsir. Microorganisms such as bacteria, yeasts, and mold occur naturally in all foods. Mikroorganiżmi bħall-batterji, ħmira, u moffa jseħħu b'mod naturali fl-ikel. They grow and reproduce using the nutrients found in food to carry out their own metabolism.... Huma jikbru u jirriproduċu tuża l-nutrijenti misjuba fl-ikel biex iwettqu metaboliżmu tagħhom .... 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. Kif innutat fil-Kapitolu 1, sett wieħed ta 'tekniki għall-preservazzjoni ta' ikel hija mfassla biex joqtlu mikro-organiżmi, biex titnaqqas jew titwaqqaf it-tkabbir tagħhom, jew ma jħalluhomx riproduzzjoni. The methods used are generally either physical or chemical. Il-metodi użati huma ġeneralment jew fiżika jew kimika. Physical methods of food preservation are designed to alter the environment in which microorganisms live, making it difficult or impossible for them to survive. Metodi fiżiċi ta 'preservazzjoni ikel huma mfassla biex jibdlu l-ambjent li fih mikro-organiżmi ħajjin, li jagħmilha diffiċli jew impossibbli għalihom li jgħixu. Most microorganisms have... Mikro-organiżmi Ħafna ... It is easy for people living in the 21st century to take food preservation for granted. Huwa faċli għal nies li jgħixu fis-seklu 21 biex jieħdu preservazzjoni ikel għall mogħtija. 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. Kważi kullimkien fid-dinja, persuna tista 'timxi ġo xi tip ta' maħżen u l-ikel tax-xiri li ġew ippreservati bottiljar, l-ibbottiljar, l-iffriżar, inixxfu, jew xi metodu ieħor. In the early 1800s, however, most of the techniques that are widely available today had not yet been invented. Fl-1800s kmieni, madankollu, ħafna mill-tekniki li huma disponibbli b'mod wiesa 'llum kienu għadhom ma ġewx ivvintat. The first such technique to have been developed... It-teknika ewwel tali li ġew żviluppati ... Another form of spoilage occurs when food begins to break down by natural processes of decay. Forma oħra ta 'taħsir iseħħ meta l-ikel jibda jkissru bi proċessi naturali ta' tħassir. 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. Dan il-proċess iseħħ meta l-enzimi preżenti b'mod naturali fl-ikel jinteraġixxu ma '(normalment) ossiġnu u / jew ilma, jitkissru karboidrati l-ikel fuq, lipidi, proteini, u komposti bijokimiċi oħra f'partijiet komponenti tagħhom. This type of spoilage has a number of manifestations. Dan it-tip ta 'taħsir għandu numru ta' manifestazzjonijiet. One such change is rancidity. Wieħed bidla bħal din hija snuħija. When a fat or oil... Meta xaħam jew żejt ... 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. Forsi l-iktar bidla sinifikanti li sar fis-saħħa tal-Amerikani fuq l-aħħar seklu huwa t-tnaqqis drammatiku fl-okkorrenza ta 'disturbi nutrizzjonali. These disorders result from insufficient intake of one or more dietary nutrients. Dawn il-problemi jirriżultaw minn teħid insuffiċjenti ta 'f'nutrijent wieħed jew aktar tad-dieta. 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),... Dawn jinkludu l-kbar vitamina defiċjenza mard ta 'pellagra (ammonti insuffiċjenti ta' Niacin fid-dieta), scurvy (nuqqas ta 'vitamina C), rickets (nuqqas ta' vitamina D), ... People sometimes worry about the addition of "chemicals" to our foods by food corporations. Nies kultant joqogħdu jinkwetaw dwar iż-żieda ta "kimiċi" l-ikel tagħna minn korporazzjonijiet ikel. 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. Madankollu klassi waħda ta 'addittivi, l-vitamini u minerali, li probabbilment isir aktar biex titjieb is-saħħa ġenerali tal-Amerikani minn kwalunkwe prodott ieħor użat mill-industrija tal-ikel. This step only became possible, however, when chemists in the early 20th century began to analyze naturally occurring vitamins and determine their... Dan il-pass biss sar possibbli, madankollu, meta kimiċi fis-seklu 20 kmieni beda janalizza vitamini naturali u jiddeterminaw tagħhom ... Eating is not an automatic, boring routine that people go through in order to stay alive. Tiekol mhijiex awtomatika, ta 'rutina boring li n-nies jgħaddu biex jibqgħu ħajjin. 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. Tabilħaqq, għal ħafna nies, ikliet huma esperjenzi pja `evoli li Diners nduqu l-kulur, togħma, riħa, konsistenza, u proprjetajiet oħra ta 'l-ikel li jieklu. 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... Korporazzjonijiet li jippreparaw l-ikel għall-bejgħ dejjem kienu konxji ta 'dan il-fatt, u huma żviluppaw mijiet ta' addittivi li jsaħħu l-attrazzjoni ta 'ikel li ... 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. Kif deskritt fil-kapitolu 1, addittivi tal-ikel huma regolati fl-Istati Uniti fuq il-bażi ta 'serje ta' liġijiet mfissra fil-kapitolu 1 inkluż il-Liġi Ikel Pura tal-1906, l-Ikel federali, Droga, u l-Att Kosmetiċi 'l-1938, il-Addittivi 1958 Emenda, l-1960 Kulur Addittiv Emenda, u l-Kwalità tal-Ikel Protection Act tal-1996. This framework of laws divides food additives into four major categories: generally... Dan il-qafas tal-liġijiet jaqsam addittivi f'erba 'kategoriji prinċipali: ġeneralment ... 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. L-aġenziji AID u komparabbli f'pajjiżi oħra għamlu sforzi sinifikanti biex tiżgura li l-kimiċi miżjuda ma 'ikel mhux se jikkawża problemi ta' saħħa għall-bnedmin li jikkunsmaw dawk l-ikel. 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... Konsumaturi jista 'jkun kważi ċert li l-addittivi użati biex jippreservaw l-ikel, jagħtu kulur u togħma, u jagħti propjetajiet mixtieqa oħra mhux se joqtol in-nies, jikkawżaw il-kanċer, jaffettwaw is-saħħa tat-tfal tagħhom, jew jirriżultaw oħra tas-saħħa ... 
Introduction Introduzzjoni 
The History Of Food Modification L-Istorja Ta Modifika Ikel 
Food Additives Addittivi 
Synthetic Foods Ikel sintetiċi 
