| Autor: |
A. L., PANASYUK, E. I., KUZMINA, L. N., KHARLAMOVA, M. V., BABAEVA, I. P., ROMANOVA, R. A., SHICHIYAKH |
| Předmět: |
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| Zdroj: |
International Journal of Pharmaceutical Research (09752366); 2020, Vol. 12 Issue 4, p1788-1796, 9p |
| Abstrakt: |
In the modern world, one of the most important is the problem of food safety. Ensuring the safety and quality of food raw materials and food products is one of the main tasks of modern human society that determine the health of the population and the preservation of its gene pool. Throughout the world, there is a deterioration in the quality of food products, associated primarily with the active introduction of various chemical compounds into agriculture in order to increase production volumes. Along with organic and mineral fertilizers, pesticides that are used to control weeds, pathogens and pests are widely used to increase productivity. Pesticides accumulate in agricultural products and have a negative impact on human health. The negative role of pesticides in food production technological processes, for example, in winemaking, pesticides negatively affect the fermentation activity and the physiological state of yeast, has also been established. The article presents the results of studies of the effect of organochlorine pesticides on biochemical transformations in the process of obtaining grape materials. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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