title: Technological aspects of use of sulfiting agents in food.
abstract: A review of the current literature indicates that scientific knowledge of sulfiting agents in food is changing rapidly. Many of the old assumptions about usage of sulfiting agents have been put in doubt by new scientific data. Some basic definitions of sulfiting agents and their chemical behavior in food are presented.
mesh_terms: D055598:Chemical Phenomena; D002621:Chemistry; D005503:Food Additives / Q000009:adverse effects / Q000032:analysis*; D005520:Food Preservatives / Q000032:analysis*; D013447:Sulfites / Q000009:adverse effects / Q000032:analysis*; D013458:Sulfur Dioxide / Q000032:analysis; D014481:United States; D014486:United States Food and Drug Administration
chemical_list: D005503:Food Additives; D005520:Food Preservatives; D013447:Sulfites; D013458:Sulfur Dioxide