KOOL NIMI E223 mõju kartuli säilumisele ja organoleptilistele omadustele Uurimustöö JUHENDAJA Tallinn 2013 Resümee inglise keeles An important issue that has always pestered mankind: how to preserve food products for longer duration without degrading the quality. In the current paper, the use of synthetic preservative E223, its advantages and side effects (health hazards) on pre-prepared peeled potato- products are described. A practical test to evaluate organoleptical changes in pre-prepared potatos due to air and UV light. The hypothesis: usage of correct amount of E223 prevents potatoes to react with oxygen,
For the most part, these people were turned away or ignored. The most frequent answer to their questions was, "No comment." Although discouraged for a time, the media representatives returned with a vengeance when Dr. Armstrong's religious activities caused him to be fired from his post on the college health service staff; one especially persistent newsman had to be threatened with a lawsuit. A similar siege was repelled on the eve of the flood when a swarm of reporters pushed and pestered the believers for information. Afterward, the researchers summarized the group's preflood stance on public exposure and recruitment in respectful tones: "Exposed to a tremendous burst of publicity, they had made every attempt to dodge fame; given dozens of op- portunities to proselyte, they had remained evasive and secretive and behaved with an almost superior indifference" (Festinger et al., 1964). Eventually, when all the reporters and would-be converts had been cleared
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