Human Health Implications of Specific Group of Food Additives
- Authors: Maria Concetta Tenuta, Mariarosaria Leporini2
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View Affiliations Hide Affiliations2 Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Edificio Polifunzionale, Arcavacata di Rende (CS) 87036, Italy
- Source: Food Additives and Human Health , pp 18-36
- Publication Date: April 2020
- Language: English
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Additives are added to food in order to stabilize or increase the nutritional quality and quality and/or safety of the food matrix. Moreover, additives have a technological function and could improve the sensory properties of food. For a long time, synthetic food additives are largely applied in food industries. Since the last year, there has been a decrease in chemical additives which are less welcome by consumers who prefer the use of additives from a natural source. In this chapter, several groups of additives are described such as antimicrobials, antioxidants and antibrowning agents, with colouring and flavouring agents.
Hardbound ISBN:
9789811446115
Ebook ISBN:
9789811446139
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