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Food Additives
Food additives are added to foods to achieve technological functions but some are incidental compounds. The aim of this chapter is to introduce...
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Food Additives
Food additives can be defined as chemical substances deliberately added to foods directly or indirectly in known and regulated quantities for the...
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Regulation of Natural Food Additives
The use of natural ingredients in food formulation has been facing an increasing demand worldwide. Aiming to preserve the consumer’s health and...
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Consumer Attitudes Toward Natural Food Additives
Consumers demand a nutritious, delicious, safe, convenient, colorful, and affordable food supply. Food additives (FAs) and advances in technology...
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Toxicological Aspects of Natural Food Additives
In recent decades, natural food additives (NFAs) have gained more interest from consumers and food manufacturers since the public is more interested...
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Preservation of Natural Food Additives
The preservation of natural food additives (NFAs), such as bioactive compounds, colorants, stabilizers, emulsifiers, among others, is one of the...
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Iron nanoparticles as food additives and food supplements, regulatory and legislative perspectives
Recently, the use of nanotechnology in food has gained great interest. Iron nanoparticles with unique chemical, physical and structural properties...
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Food Additives and Soaking
Additives are the substances that are added in food to enhance/improve its freshness, appearance, color, flavor, texture, and test. The chapter...
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Recent Advances in Natural Product-Based Nanoemulsions as Promising Substitutes for Hazardous Synthetic Food Additives: A New Revolution in Food Processing
The recent increase in chronic diseases worldwide is a major cause for concern, with processed foods containing synthetic additives being a leading...
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Migration of Building Blocks, Additives, and Contaminants from Food Packaging Materials
Packaging plays an important role in the maintenance of the quality and safety of food products. It is also the link between the industry and the...
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Natural Additives in Foods
Additives have been used in the food sector for centuries, aiming to maintain or improve food quality in terms of freshness, appearance, texture and...
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Food Additives: Importance, Classification, and Adverse Reactions in Humans
Food additives (FAs) are defined as substances not normally found in foods. These compounds have been used to improve the nutritional value, flavor,...
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Effect of Thermal Treatments on the Properties of Natural Food Additives
Thermal processing of food is one of the most common practices in food production and its benefits are more than evident, such as shelf-life...
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Food Additives and Their Applications in the Production of Halal and Kosher Foods
Food additives are substances intentionally added to food during processing or preparation to perform specific functions. Halal and kosher dietary...
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Utilization of Saccharomyces cerevisiae as a Source of Natural Food Additives
Saccharomyces cerevisiae is the most powerful, single-cell eukaryotic system for biological research and industrial applications, due to its...
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Effect of Nonthermal Treatments on the Properties of Natural Food Additives
High-pressure processing, ultrasound, pulsed light, UV-light, cold plasma, and pulsed electric field are emerging nonthermal treatments for food...
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Vegetal and Microbial Sources of Natural Additives and Their Food Applications
The new trends in the food industry, marked by the behavior of markets and consumers, are oriented towards obtaining and incorporating natural...
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Combination of Essential Oil, and Food Additives
In recent years, with the general attention of consumers to chemical synthetic preservatives, people have made a lot of investigation on natural...
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Impact of food additives and thermal treatments on physicochemical and microbial quality characteristics of mango (Mangifera indica) pulp during storage
Mango ( Mangifera indica ) is a renowned fruit cherished for its delightful taste and nutritional value. Belonging to the Anacardiaceae family, mangoes...
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An Investigation of the Toxicity and Mechanisms of Food Additives Based on Network Toxicology and GEO Databases: A Case Study of Aspartame
This study employs network toxicology, molecular docking, and molecular dynamics simulations to assess the characteristics and potential molecular...
