The US Food and Drug Administration (FDA) maintains a data--L base called "Everything" Added to Food in the United States (EAFUS). ZDA Food and Drug Administration (FDA) vzdržuje podatke - L baza imenuje "Vse," dodajajo živilom v Združenih državah Amerike (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. Ta zbirka podatkov vsebuje imena več kot 3000 snovi, ki so bili, bili, ali bi se lahko zakonito, dodanih živilom v Združenih državah Amerike. A number of the items listed in the EAFUS are compounds, elements, and mixtures familiar to students in a beginning chemistry class, such as... Število postavk, naštetih v EAFUS so spojine, elementi, in mešanice znane študentom v razredu začelo kemije, kot ... 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. Foods pokvari zaradi dveh glavnih vzrokov: na delovanje mikroorganizmov, ki živijo v hrani in naravnih razpadnih procesov, ki potekajo v hrani sami. In each of these cases, chemical changes that take place in the food are responsible for spoilage. V vsakem od teh primerov, kemične spremembe, ki potekajo v hrani, ki so odgovorni za kvarjenja. Microorganisms such as bacteria, yeasts, and mold occur naturally in all foods. Mikroorganizmi, kot so bakterije, kvasovke, plesni in so prisotni v vseh živilih. They grow and reproduce using the nutrients found in food to carry out their own metabolism.... Rastejo in se razmnožujejo s pomočjo hranilnih snovi najdemo v hrani, da opravijo svoje lastno presnovo .... 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. Kot je navedeno v poglavju 1, sklop tehnik za ohranjanje hrane, namenjene za ubijanje mikroorganizmov, za zmanjšanje ali ustavitev njihove rasti, ali da se prepreči, reprodukcijo. The methods used are generally either physical or chemical. Uporabljene metode so na splošno bodisi fizično ali kemično. Physical methods of food preservation are designed to alter the environment in which microorganisms live, making it difficult or impossible for them to survive. Fizikalne metode konzerviranja so oblikovani za spreminjanje okolja, v katerem živi mikroorganizmi, zato je težko ali nemogoče za njih, da preživi. Most microorganisms have... Večina mikroorganizmi imajo ... It is easy for people living in the 21st century to take food preservation for granted. To je enostavno za ljudi, ki živijo v 21. stoletju, da shranjevanje hrane za samoumevno. 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. Skoraj povsod po svetu, lahko oseba, ki hodi v nekakšno skladišče in nakup živil, ki so ohranjene z konzerviranje, polnjenje, zamrzovanje, sušenje, ali kakšna druga metoda. In the early 1800s, however, most of the techniques that are widely available today had not yet been invented. V začetku leta 1800, vendar pa je večina tehnik, ki so na splošno na voljo danes še niso izumili. The first such technique to have been developed... Prvi tak tehnika, da so bili razviti ... Another form of spoilage occurs when food begins to break down by natural processes of decay. Druga oblika kvarjenja, se pojavi, ko hrana začne razčleniti z naravnimi procesi propadanja. 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. Ta proces poteka, ko encimi naravno prisotne v živilih, interakcijo z (običajno) kisikom in / ali vode, razgradnjo ogljikovih hidratov v živilih je, lipidi, proteini in druge biokemične spojine v svoje sestavne dele. This type of spoilage has a number of manifestations. Ta vrsta kvarjenja, ima številne manifestacije. One such change is rancidity. Ena taka sprememba je žarkost. When a fat or oil... Ko maščoba ali olje ... 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. Verjetno najpomembnejša sprememba, ki je potekala zdravje Američanov v zadnjem stoletju, je dramatično zmanjšanje pojava motnjami hranjenja. These disorders result from insufficient intake of one or more dietary nutrients. Te motnje posledica nezadostnega vnosa enega ali več prehranskih hranil. 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),... Med njimi so glavne pomanjkljivosti, vitamin bolezni pellagra (nezadostne količine niacina v prehrani), ki skorbut (pomanjkanje vitamina C), rahitis (pomanjkanje vitamina D), ... People sometimes worry about the addition of "chemicals" to our foods by food corporations. Ljudje včasih skrbi dodatkom "kemikalij" za našo hrano nosilci živilske družbe. 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. Vendar je en razred aditive za živila, vitamine in minerale, ki verjetno naredil več za izboljšanje splošnega zdravja Američanov kot katerikoli drug proizvod, ki ga uporablja v prehrambeni industriji. This step only became possible, however, when chemists in the early 20th century began to analyze naturally occurring vitamins and determine their... Ta korak je postal le mogoče, ko pa kemiki v začetku 20. stoletja začeli analizirati pojavljajo vitamine in določi svoje ... Eating is not an automatic, boring routine that people go through in order to stay alive. Jesti ni samodejen, dolgočasna rutina, da ljudje gredo skozi, da bi ostali živi. 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. Dejansko je za večino ljudi, obroki so prijetne izkušnje, v katerih Diners vonj barvo, okus, vonj, teksturo, in druge lastnosti živil, ki jih jedo. 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, ki pripravljajo živila za prodajo so se vedno zavedali tega dejstva, in so bili razviti na stotine aditive za živila, ki povečujejo 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. Kot je opisano v poglavju 1, se aditivi za živila urejena v Združenih državah Amerike na podlagi več zakonov, opisanih v poglavju 1, vključno s čisto živilske zakonodaje iz leta 1906 in zvezni Prehrana, drog in Cosmetic Act iz leta 1938, leta 1958, aditive Sprememba, 1960 Color Dodatek spremembe in varstvo kakovost hrane Zakon iz leta 1996. This framework of laws divides food additives into four major categories: generally... Ta okvir zakonov deli aditivih na štiri glavne kategorije: na splošno ... 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. FDA in primerljive agencije v drugih državah so zelo prizadevala, da zagotovi, da kemikalije, ki se dodajajo živilom, ne bo povzročilo zdravstvene težave za ljudi, ki uživajo ta živila. 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... Potrošniki lahko skoraj prepričani, da so dodatki, ki se uporabljajo za konzervirane hrane, njeno barvo in okus, in širi druge zaželene lastnosti, ne bo ubijal ljudi, povzroči raka, vplivajo na zdravje svojih otrok, ali ima za posledico druge zdravju ... 
Introduction Predstavitev 
The History Of Food Modification Pretekle spremembe hrane 
Food Additives Aditivi za živila 
Synthetic Foods Sintetična Živila 
