Special issue 1 – part B 2013, vol. 2, special issue 1 part B
Umida Khodjaeva, Tatiana Bojňanská, Vladimír Vietoris, Oksana Sytar
Food Sciences of Food Sciences
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.