ABOUT FOOD ADDITIVES AS IMPORTANT PART OF FUNCTIONAL FOOD

Back to full issue:
Special issue 1 – part B 2013, vol. 2, special issue 1 part B
pages: 2227-2237
Article type: Food Sciences of Food Sciences
Abstract: The main characteristics and classification of food additives, which are common in the food production, have been described in the present review. The ways of food additives classification, source of nature, main antioxidants, food colouring, flavours, flavor enhancers, bulking agents, stabilizers, sweeteners which were collected from literature based on structural and biochemical characteristics with description of source and possible effects on human, organisms and environment have been presented.
XMLs: | NLM DTD xml | Copernicus xml |
Full text pdf download link: Issue navigation: Special issue 1 – part B 2013, vol. 2, special issue 1 part B:
prev. article |p. 2115-2124| next article |p. 2238-2248|
Embed fulltext PDF: