Abstract
Free metal ions in food systems may form insoluble or coloured compounds or catalyse degradation of food components, resulting in precipitation, discoloration, rancidity or loss of nutritional quality.
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Ablett, R. F. and Gould, S. P. (1986) Frozen storage performance of cooked cultivated mussels (Mytilus edulis L.). Influence of ascorbic acid and chelating agents. Journal of Food Science 51 (5), 1118–1121.
Furia, T. E. (1964) EDTA in foods. A technical review. Food Technology 18 (12), 50–58.
Hole, M. (1980) Chelation reactions of significance to.the food industry. Process Biochemistry 15 (2), 16–19, 24.
Kilara, A., Witowski, M., McCord, J. Beelman, R. and Kuhn, G. (1984) Development of acidification processing technology to improve colour and reduce thermophilic spoilage of canned mushrooms. Journal of Food Processing and Preservation 8 (1), 1–14.
Kleyn, J. G. (1971) Biological Preservation of Beer. US Patent No. 4, 299, 853.
Schuster, G. (1981) Herstellung and Stabilisierung von Lebensmittelemulsionen. Seifen, Oele, Fette, Wachse 107 (14), 391–401.
Shah, B. G. (1981) Chelating agents and bioavailability of minerals. Nutrition Research 1 (6), 617–622.
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© 1991 Springer Science+Business Media New York
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Nauta, T. (1991). Chelating agents. In: Smith, J. (eds) Food Additive User’s Handbook. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-5247-2_15
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DOI: https://doi.org/10.1007/978-1-4757-5247-2_15
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4757-5249-6
Online ISBN: 978-1-4757-5247-2
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