A Lecturer from the Department of Biology Publishes a Scientific Article on the Effect of Food Flavorings (Mono-sodium Gluten) on the Health of the Human Body
A Lecturer from the Department of Biology Publishes a Scientific Article on the Effect of Food Flavorings (Mono-sodium Gluten) on the Health of the Human Body
The educational staff in the College of Education for Pure Sciences / Department of biology (Prof. Dr. Rasha Abdul-Amir Jawad) has accepted to publish a scientific article tagged with the title (The Effect of Food Flavorings (Mono-sodium Glutamate) on Human Body Health) from scientific articles at the University of Karbala after fulfilling a rule for all Publication Terms. (Prof. Dr. Rasha Abdel-Amir Jawad) stated that Mono-sodium Glutamate is one of the most common essential amino acids in the body and is found in two main forms, free and bitter Glutamate. Glutamate is naturally found in foods, including meat, fish, poultry, milk and vegetables, and vegetables at a higher level, relatively free Glutamate. It can be caused by foods in foods and balancing. Ein salt in the form of pure Mono-sodium salt, or one of the constituent elements of amino acids and small peptides produced by hydrolysis of an acid or protein, and Mono-sodium Glutamate has a special taste that was first introduced to the dominant taste in Asia and is widely known in Western cultures This part was identified About 100 years ago, considering the basic, fifth taste of food and the modernization of foodstuffs, soups and salty foods, as foodstuffs are widely used in the world as a flavoring and enhancer of taste, Glutamic, costly to taste, and spoilage of foodstuffs. The following table is that there are foods that contain foods that contain sodium in foods. Free Glutamate has different names and forms.
