Contents of Boric Acid in Noodles and Processed Foods

• Main Authors: Zunika, Amit, Liwan, Lasem, Muhd Hariz Luqman, Aabdul Rahamn, Nur Nayli Nasuha, Ahmad Rifen, Nur Hazira, Abdul Muti, Jin, Hui Ling
• Format: Article
• Language: English
• Published: Universiti Malaysia Sarawak 2020
• Subjects: Q Science (General)
• Online Access: http://ir.unimas.my/id/eprint/32895/1/Contents%20ofBoricAcidinNoodles%20andProcessedFoods_pdf.pdf; http://ir.unimas.my/id/eprint/32895/; http://publisher.unimas.my/ojs/index.php/BJRST/about; https://doi.org/10.33736/bjrst.1975.2020

Boric acid is commonly used as pesticides, antifungal and antiseptics. It was also used as a food preservative to prolong the shelf life and enhance the food texture. In Malaysia, the addition of boric acid during food processing is prohibited due to its detrimental effect on health. In this study,...