Gıda Katkı Maddeleri

Tea polyphenols are extracted from tea (Camelliasinensis L.) as raw materials, and become the main polyphenolic compound food additives with...

Guava Q1: How to eat guava? Eating generally do not need to peel, cut into slices or randomly cut into...

Vacuum low-temperature deep-frying technology is to make the water in food materials vaporize rapidly under reduced pressure (vacuum), to complete...

Perilla is the first batch of medicinal plants announced by the Ministry of Health, which is rich in α-linolenic acid,...

Pepper (Piper nigrum L.), also known as black Chuan, white Chuan, king pepper and floating pepper, known as the "king...

Baharatın Tanımı Baharat, bitkilerin doğal tat veya lezzet gibi tat özelliklerine sahip belirli kısımlarını ifade eder....

The market is full of composite seasonings, but the best-selling composite seasoning boutique is very little, many of the production...

Cucumber is a vegetable that we often see in our daily life. Most vegetables have to be cooked before consumption,...

National Announcement On March 25, 2009, the Ministry of Health (MOH) issued the Announcement of MOH on the Approval of...

Astaxanthin (Astaxanthin), also known as astaxanthin, astaxanthin, shrimp and crab shells, oysters, salmon and some algae contain carotenoid oxygen derivatives,...