Comparison of Edible Synthetic Colors and Edible Natural Colors (i) Synthetic food coloring With the rapid development of the chemical industry in the…
Contaminating There are two general types of staining: the pigment is dissolved or dispersed in liquid or paste-like foods; and it stains the surface …
Knowledge of the use of colorants, color protectors and bleaches Colorants Color and luster are important sensory indicators for evaluating the qualit…
Background and overview[1] Arabinose, also known as L(+)-Ganaldose, L(+)-Apentose, pectinose, etc. It is originally a L-monosaccharide extracted from …
Overview[1] As a new type of phosphorus-based flame retardant, aluminum diethylphosphinate has high thermal stability, chemical stability and environm…
Background and overview[1][2] Ethylene phosphorus (chloroethylphosphonic acid) is a plant growth regulator that slowly releases ethylene when the pH v…
Overview[1-2] Iron is an essential trace element for animals. It is an essential component of hemoglobin and myoglobin and interacts with cytochrome e…
Overview[1-2] Zinc dihydrogen phosphate is a white triclinic crystal or white solid substance, which is deliquescent and decomposes at 100°C when expo…
Phosphorus oxychloride can be used in the formylation (Vilsmeier-Haack) reaction of aromatic rings, phosphorylation reagents, amide dehydration reagen…
