The @ 2024 Fahim Aziz Eldin Shaltout 1WINSOME PUBLISHINGDietary Nourishment and Food Processing Techniques ISSN: 3064-7061Review Article Open AccessYou want to Come over and get together Soon the Food Nutritional Valueand Improve the Public Health Importance by using of Preservatives forFood PreservationFahim Aziz Eldin ShaltoutFood Control Department, Faculty of Veterinary Medicine, Benha University, Egypt.Corresponding Author: Fahim Aziz Eldin Shaltout Food Control Department, Faculty of Veterinary Medicine, Benha University, Egypt.Received date: November 20, 2024; Accepted date: November 25, 2024; Published date: December 20, 2024Citation: Fahim Aziz Eldin Shaltout, you want to Come over and get together Soon the Food Nutritional Value and Improve the PublicHealth Importance by using of Preservatives for Food Preservation, Dietary Nourishment and Food Processing Techniques, vol 1(5).DOI: 10.9567/3064-7061/WSJ.118Copyright: © 2024, Fahim Aziz Eldin Shaltout, this is an open-access article distributed under the terms of The Creative CommonsAttribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author andsource are credited.IntroductionThe food improver is a blend of ingredients that activatethe gluten and help produce gas which assists andimproves the processes of dough kneading and thefermentation. The result is a lighter loaf with better textureand keeping qualities. The Food products improverssimplify the work of food products making, allowing themto show off their full expertise. They can be used with anytechnology, under the most widely varying productionconditions. As needed, they can Improve texture andvolume, Enhance, machinability, Boost tolerance incontrol proofing, especially for raw frozen and pre-cookedspecialty foods products, Texture & volume, increaseshelf life, increase yields and cost reduction and All ourImprovers are 100% Bromate Free. Although the use ofthe food additives is negatively viewed as a result ofincorrect and inadequate information to the public today,the use of food additives is needed due to the processbetween the production and consumption of food productsin today's world. Food additives, which are used tominimize the problems that may occur during this process,enable us to consume healthier and more reliable foodsproducts (1,2,3,4,5,6 and 7). Vitamin C, another foodadditive ingredient, increases the quality of the proteins inthe flour and provides a better volume of food products. Itincreases the nutritional value of food products. Cysteine,DATEM and Soy Flour are not used in food improversbecause they are not needed and are not in compliancewith the food communiqué. The Soy Flour; Today, it isnot preferred in food improvers due to the dominant flavorand smell of soybeans. It whitens the dough color. foodwas used to be liked white, but not anymore(8,9,10,11,12,13 and 14). The DATEM: Diacetyl tartaricacid esters of mono- and diglycerides were used to ensurethe smooth inner texture of the food. It has now beenAbstractThe
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