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When the oca is ready, transfer to a serving bowl and mix in the grated lemon peel, fried red onion, fresh coriander and dried chilli flakes to taste. (4 servings) Share this page Special qualities is low in fat, and easy-to-digest source of energy antioxidant values of these tuber crops are higher than or comparable to known sources of natural antioxidants, such as blueberries; Importance for smallscale farmers is grown at high altitudes, ranging from 2,500 to 4000 m above sea level grows in a wide range of poor soil conditions possesses greater tolerances to pests than do potatoes  Contact us Terms and Conditions Data protection and privacy Scam Alert Report Misconduct Jobs Procurement Governing Bodies Office of the Inspector General Evaluation Legal Office Ethics Office FAO organizational chart Regional Office for Africa Regional Office for Asia and the Pacific Regional Office for Europe and Central Asia Regional Office for Latin America and the Caribbean Regional Office for the Near East and North Africa Country Offices X Follow us on                                             Download our App © FAO, 2022
语言:英语
得分: 307.28 - https://www.fao.org/traditional-crops/oca/en/
数据资源: un
Browse alphabetically Food Additive INS number CAS number Functional use Absorbent Acid Acidifier Acidity regulator Acidulant Adjuvant Adsorbent Agent in fermentation processes Alkali Antibleaching agent Antibrowning agent Anticaking agent Antifoaming agent Antimicrobial agent Antimicrobial agent for the use in drinking water Antimicrobial agent for use in antimicrobial washing solutions Antimicrobial preservative Antimould and antirope agent Antioxidant Antioxidants synergist Antispattering agent Binder Bleaching agent Buffer Buffering agent Bulking agent Carbonating agent Carrier Carrier solvent Chewing gum base component Clarifying agent Cloud producing agent Clouding agent Coating agent Colloidial stabilizer Colour Colour fixative Colour retention agent Colour stabilizer Colouring adjunct Crystallization inhibitor Decolourizing agent Decorative pigment Defoaming agent Density adjusting agent Density adjustment agent for flavouring oils in beverages Dietary supplement Dispersing agent Dough conditioner Dough strengthening agent Drying agent Dusting powder Emulsifier Emulsion stabilizer Encapsulation agent Enzyme preparation Extraction solvent Filler Film coating Film-forming agentt Filtering aid Firming agent Flavour adjunct Flavour enhancer Flavour modifier Flavouring agent Flour treatment agent Foam stabilizer Foaming agent For use in antimicrobial washing solutions Formulation aid Freezing agent Fungicidal preservative Fungistatic agent Gelling agent Glazing agent Humectant Leavening agent Lubricant Maturing agent Moisture retention agent Moisture-retaining agent Neutralizing agent Non-nutritive sweetener Nutrient Nutrient supplement Oxidizing agent Packaging gas Plasticizer Preservative Processing aid Propellant Protective coating Raising agent Reduced-energy fat and oil replacement Release agent Salt substitute Sealing agent Seasoning agent Sequestrant Solvent Source of phytosterols and phytostanols Stabilizer Starch hydrolysis Surface colourant Surface finishing agent Surfactant Suspension agent Sweetener Sweetening agent Synergist Tableting aid Tabletting agent Texturizer Texturizing agent Thickener Thickening agent Treatment of molt in brewing Wetting agent Yeast food Contact For questions and feedback, send us an email to [email protected]     Contact us   | Terms and Conditions |  Scam Alert © FAO, 2022
语言:英语
得分: 303.97 - https://www.fao.org/food/food-...vice/jecfa/jecfa-additives/en/
数据资源: un
تصفح حسب الأبجدية المواد المضافة رقم INS رقم CAS أو البحث عن المواد المضافة حسب فعاليتها Absorbent Acid Acidifier Acidity regulator Acidulant Adjuvant Adsorbent Agent in fermentation processes Alkali Antibleaching agent Antibrowning agent Anticaking agent Antifoaming agent Antimicrobial agent Antimicrobial agent for the use in drinking water Antimicrobial agent for use in antimicrobial washing solutions Antimicrobial preservative Antimould and antirope agent Antioxidant Antioxidants synergist Antispattering agent Binder Bleaching agent Buffer Buffering agent Bulking agent Carbonating agent Carrier Carrier solvent Chewing gum base component Clarifying agent Cloud producing agent Clouding agent Coating agent Colloidial stabilizer Colour Colour fixative Colour retention agent Colour stabilizer Colouring adjunct Crystallization inhibitor Decolourizing agent Decorative pigment Defoaming agent Density adjusting agent Density adjustment agent for flavouring oils in beverages Dietary supplement Dispersing agent Dough conditioner Dough strengthening agent Drying agent Dusting powder Emulsifier Emulsion stabilizer Encapsulation agent Enzyme preparation Extraction solvent Filler Film coating Film-forming agentt Filtering aid Firming agent Flavour adjunct Flavour enhancer Flavour modifier Flavouring agent Flour treatment agent Foam stabilizer Foaming agent For use in antimicrobial washing solutions Formulation aid Freezing agent Fungicidal preservative Fungistatic agent Gelling agent Glazing agent Humectant Leavening agent Lubricant Maturing agent Moisture retention agent Moisture-retaining agent Neutralizing agent Non-nutritive sweetener Nutrient Nutrient supplement Oxidizing agent Packaging gas Plasticizer Preservative Processing aid Propellant Protective coating Raising agent Reduced-energy fat and oil replacement Release agent Salt substitute Sealing agent Seasoning agent Sequestrant Solvent Source of phytosterols and phytostanols Stabilizer Starch hydrolysis Surface colourant Surface finishing agent Surfactant Suspension agent Sweetener Sweetening agent Synergist Tableting aid Tabletting agent Texturizer Texturizing agent Thickener Thickening agent Treatment of molt in brewing Wetting agent Yeast food Contact For questions and feedback, send us an email to [email protected]     للإتصال بنا   |  شـروط وأحكـام   |  الرسائل التحايلية FAO, 2022 © 
语言:英语
得分: 297.54 - https://www.fao.org/food/food-...dvice/jecfa/jecfa-additives/ar
数据资源: un
تصفح حسب الأبجدية المواد المضافة رقم INS رقم CAS أو البحث عن المواد المضافة حسب فعاليتها Absorbent Acid Acidifier Acidity regulator Acidulant Adjuvant Adsorbent Agent in fermentation processes Alkali Antibleaching agent Antibrowning agent Anticaking agent Antifoaming agent Antimicrobial agent Antimicrobial agent for the use in drinking water Antimicrobial agent for use in antimicrobial washing solutions Antimicrobial preservative Antimould and antirope agent Antioxidant Antioxidants synergist Antispattering agent Binder Bleaching agent Buffer Buffering agent Bulking agent Carbonating agent Carrier Carrier solvent Chewing gum base component Clarifying agent Cloud producing agent Clouding agent Coating agent Colloidial stabilizer Colour Colour fixative Colour retention agent Colour stabilizer Colouring adjunct Crystallization inhibitor Decolourizing agent Decorative pigment Defoaming agent Density adjusting agent Density adjustment agent for flavouring oils in beverages Dietary supplement Dispersing agent Dough conditioner Dough strengthening agent Drying agent Dusting powder Emulsifier Emulsion stabilizer Encapsulation agent Enzyme preparation Extraction solvent Filler Film coating Film-forming agentt Filtering aid Firming agent Flavour adjunct Flavour enhancer Flavour modifier Flavouring agent Flour treatment agent Foam stabilizer Foaming agent For use in antimicrobial washing solutions Formulation aid Freezing agent Fungicidal preservative Fungistatic agent Gelling agent Glazing agent Humectant Leavening agent Lubricant Maturing agent Moisture retention agent Moisture-retaining agent Neutralizing agent Non-nutritive sweetener Nutrient Nutrient supplement Oxidizing agent Packaging gas Plasticizer Preservative Processing aid Propellant Protective coating Raising agent Reduced-energy fat and oil replacement Release agent Salt substitute Sealing agent Seasoning agent Sequestrant Solvent Source of phytosterols and phytostanols Stabilizer Starch hydrolysis Surface colourant Surface finishing agent Surfactant Suspension agent Sweetener Sweetening agent Synergist Tableting aid Tabletting agent Texturizer Texturizing agent Thickener Thickening agent Treatment of molt in brewing Wetting agent Yeast food Contact For questions and feedback, send us an email to [email protected]     للإتصال بنا   |  شـروط وأحكـام   |  الرسائل التحايلية FAO, 2022 © 
语言:英语
得分: 297.54 - https://www.fao.org/food/food-...vice/jecfa/jecfa-additives/ar/
数据资源: un
Visualizar alfabéticamente Aditivo alimentario Número INS Número CAS Uso funcional Absorbent Acid Acidifier Acidity regulator Acidulant Adjuvant Adsorbent Agent in fermentation processes Alkali Antibleaching agent Antibrowning agent Anticaking agent Antifoaming agent Antimicrobial agent Antimicrobial agent for the use in drinking water Antimicrobial agent for use in antimicrobial washing solutions Antimicrobial preservative Antimould and antirope agent Antioxidant Antioxidants synergist Antispattering agent Binder Bleaching agent Buffer Buffering agent Bulking agent Carbonating agent Carrier Carrier solvent Chewing gum base component Clarifying agent Cloud producing agent Clouding agent Coating agent Colloidial stabilizer Colour Colour fixative Colour retention agent Colour stabilizer Colouring adjunct Crystallization inhibitor Decolourizing agent Decorative pigment Defoaming agent Density adjusting agent Density adjustment agent for flavouring oils in beverages Dietary supplement Dispersing agent Dough conditioner Dough strengthening agent Drying agent Dusting powder Emulsifier Emulsion stabilizer Encapsulation agent Enzyme preparation Extraction solvent Filler Film coating Film-forming agentt Filtering aid Firming agent Flavour adjunct Flavour enhancer Flavour modifier Flavouring agent Flour treatment agent Foam stabilizer Foaming agent For use in antimicrobial washing solutions Formulation aid Freezing agent Fungicidal preservative Fungistatic agent Gelling agent Glazing agent Humectant Leavening agent Lubricant Maturing agent Moisture retention agent Moisture-retaining agent Neutralizing agent Non-nutritive sweetener Nutrient Nutrient supplement Oxidizing agent Packaging gas Plasticizer Preservative Processing aid Propellant Protective coating Raising agent Reduced-energy fat and oil replacement Release agent Salt substitute Sealing agent Seasoning agent Sequestrant Solvent Source of phytosterols and phytostanols Stabilizer Starch hydrolysis Surface colourant Surface finishing agent Surfactant Suspension agent Sweetener Sweetening agent Synergist Tableting aid Tabletting agent Texturizer Texturizing agent Thickener Thickening agent Treatment of molt in brewing Wetting agent Yeast food Contacto Envíenos sus preguntas y comentarios por correo electrónica a la siguiente dirección [email protected] [email protected]     Contacte con nosotros   |  Términos y Condiciones   |  Alerta de estafa © FAO, 2022
语言:英语
得分: 294.43 - https://www.fao.org/food/food-...vice/jecfa/jecfa-additives/es/
数据资源: un
Parcourir par ordre alphabétique Additif alimentaire Numéro SIN Numéro CAS Utilisation fonctionnelle Absorbent Acid Acidifier Acidity regulator Acidulant Adjuvant Adsorbent Agent in fermentation processes Alkali Antibleaching agent Antibrowning agent Anticaking agent Antifoaming agent Antimicrobial agent Antimicrobial agent for the use in drinking water Antimicrobial agent for use in antimicrobial washing solutions Antimicrobial preservative Antimould and antirope agent Antioxidant Antioxidants synergist Antispattering agent Binder Bleaching agent Buffer Buffering agent Bulking agent Carbonating agent Carrier Carrier solvent Chewing gum base component Clarifying agent Cloud producing agent Clouding agent Coating agent Colloidial stabilizer Colour Colour fixative Colour retention agent Colour stabilizer Colouring adjunct Crystallization inhibitor Decolourizing agent Decorative pigment Defoaming agent Density adjusting agent Density adjustment agent for flavouring oils in beverages Dietary supplement Dispersing agent Dough conditioner Dough strengthening agent Drying agent Dusting powder Emulsifier Emulsion stabilizer Encapsulation agent Enzyme preparation Extraction solvent Filler Film coating Film-forming agentt Filtering aid Firming agent Flavour adjunct Flavour enhancer Flavour modifier Flavouring agent Flour treatment agent Foam stabilizer Foaming agent For use in antimicrobial washing solutions Formulation aid Freezing agent Fungicidal preservative Fungistatic agent Gelling agent Glazing agent Humectant Leavening agent Lubricant Maturing agent Moisture retention agent Moisture-retaining agent Neutralizing agent Non-nutritive sweetener Nutrient Nutrient supplement Oxidizing agent Packaging gas Plasticizer Preservative Processing aid Propellant Protective coating Raising agent Reduced-energy fat and oil replacement Release agent Salt substitute Sealing agent Seasoning agent Sequestrant Solvent Source of phytosterols and phytostanols Stabilizer Starch hydrolysis Surface colourant Surface finishing agent Surfactant Suspension agent Sweetener Sweetening agent Synergist Tableting aid Tabletting agent Texturizer Texturizing agent Thickener Thickening agent Treatment of molt in brewing Wetting agent Yeast food Contact Envoyez nous vos questions et commentaires par courriel à l’adresse suivante [email protected] [email protected]     Contactez-nous  |  Termes et conditions |  Alerte aux messages frauduleux © FAO, 2022
语言:英语
得分: 294.43 - https://www.fao.org/food/food-...vice/jecfa/jecfa-additives/fr/
数据资源: un
按字母浏览 食品添加剂 INS 号 CAS 号 或按功能用途搜索食品添加剂 Absorbent Acid Acidifier Acidity regulator Acidulant Adjuvant Adsorbent Agent in fermentation processes Alkali Antibleaching agent Antibrowning agent Anticaking agent Antifoaming agent Antimicrobial agent Antimicrobial agent for the use in drinking water Antimicrobial agent for use in antimicrobial washing solutions Antimicrobial preservative Antimould and antirope agent Antioxidant Antioxidants synergist Antispattering agent Binder Bleaching agent Buffer Buffering agent Bulking agent Carbonating agent Carrier Carrier solvent Chewing gum base component Clarifying agent Cloud producing agent Clouding agent Coating agent Colloidial stabilizer Colour Colour fixative Colour retention agent Colour stabilizer Colouring adjunct Crystallization inhibitor Decolourizing agent Decorative pigment Defoaming agent Density adjusting agent Density adjustment agent for flavouring oils in beverages Dietary supplement Dispersing agent Dough conditioner Dough strengthening agent Drying agent Dusting powder Emulsifier Emulsion stabilizer Encapsulation agent Enzyme preparation Extraction solvent Filler Film coating Film-forming agentt Filtering aid Firming agent Flavour adjunct Flavour enhancer Flavour modifier Flavouring agent Flour treatment agent Foam stabilizer Foaming agent For use in antimicrobial washing solutions Formulation aid Freezing agent Fungicidal preservative Fungistatic agent Gelling agent Glazing agent Humectant Leavening agent Lubricant Maturing agent Moisture retention agent Moisture-retaining agent Neutralizing agent Non-nutritive sweetener Nutrient Nutrient supplement Oxidizing agent Packaging gas Plasticizer Preservative Processing aid Propellant Protective coating Raising agent Reduced-energy fat and oil replacement Release agent Salt substitute Sealing agent Seasoning agent Sequestrant Solvent Source of phytosterols and phytostanols Stabilizer Starch hydrolysis Surface colourant Surface finishing agent Surfactant Suspension agent Sweetener Sweetening agent Synergist Tableting aid Tabletting agent Texturizer Texturizing agent Thickener Thickening agent Treatment of molt in brewing Wetting agent Yeast food Contact For questions and feedback, send us an email to [email protected]     与我们联系   |   条款和条件   |  欺诈邮件 © FAO, 2022
语言:英语
得分: 291.39 - https://www.fao.org/food/food-...vice/jecfa/jecfa-additives/zh/
数据资源: un
REPORT OF THE COMMITTEE OF EXPERTS ON ITS 8TH SESSION : COMMITTEE OF EXPERTS ON THE TRANSPORT OF DANGEROUS GOODS, 8TH SESSION, GENEVA, 2-10 DECEMBER 1974
Should read "4.2.0/1365" Read: ''Fish scrap'or fish meal not antioxidant treated" • ! 4.2.0/1386 4.1.0/1365 4.2.0/1374 4.1.0/1364 .../ (a) 4.2.0/1386 (continued) 5.1.0/1504 8.0.0/1837 9.0.0/1931 Page 35 3.0.0/2053 3.0.0/2058 In colunm (e) replace)) by Y 'Wi th the f ollo'Wing f ootnote: "Y Exempt from labelling and from packaging tests, but should be marked 'With the· class and group number."
语言:法语
得分: 291.19 - daccess-ods.un.org/acce...E/CN.2/CONF.5/57/CORR.1&Lang=F
数据资源: ods
Baardseth, P. (1989) Effect of selected antioxidants on the stability of dehydrated mashed potatoes. (...) Effect of carotenoid structure and oxygen partial pressure on antioxidative activity. Z Lebensm Unters Forsch 196: 423-429. (...) Osuna-Garcia, J.A.; Wall, M.M.; Waddell, C.A. (1997) Natural antioxidants for preventing color loss in stored paprika.
语言:英语
得分: 289.73 - https://www.fao.org/fileadmin/...ecfa/cta/67/cta_zeaxanthin.pdf
数据资源: un
REPORT ON ITS 52ND SESSION : ECONOMIC COMMISSION FOR EUROPE, COMMITTEE FOR TRADE, INDUSTRY AND ENTERPRISE DEVELOPMENT, WORKING PARTY ON AGRICULTURAL QUALITY STANDARDS, SPECIALIZED SECTION ON STANDARDIZATION OF DRY AND DRIED PRODUCE (FRUIT), 52ND SESSION, 14-17 JUNE 2005, GENEVA : ADDENDUM 3
- Preservatives and/or Antioxidants if used in accordance with legislation of importing country.
语言:英语
得分: 287.22 - daccess-ods.un.org/acce...WP.7/GE.2/2005/19/ADD.3&Lang=E
数据资源: ods