ABOUT FOOD ADDITIVES AS IMPORTANT PART OF FUNCTIONAL FOOD

Authors

  • Umida Khodjaeva
  • Tatiana Bojňanská
  • Vladimír Vietoris
  • Oksana Sytar

Keywords:

food additives, antioxidants, sweeteners, stabilizers, bulking agents

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.

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Published

2013-02-01

How to Cite

Khodjaeva, U., Bojňanská, T., Vietoris, V., & Sytar, O. (2013). ABOUT FOOD ADDITIVES AS IMPORTANT PART OF FUNCTIONAL FOOD . Journal of Microbiology, Biotechnology and Food Sciences, 2(special issue 1), 2227–2237. Retrieved from https://office2.jmbfs.org/index.php/JMBFS/article/view/7311

Issue

Vol. 2 No. special issue 1 (2013): Special issue 1 - part B

Section

Food Sciences

License

Copyright (c) 2013 Umida Khodjaeva, Tatiana Bojňanská, Vladimír Vietoris, Oksana Sytar

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

All papers published in the Journal of Microbiology, Biotechnology and Food Sciences  are published under a CC-BY licence (CC-BY 4.0). Published materials can be shared (copy and redistribute the material in any medium or format) and adapted (remix, transform, and build upon the material for any purpose, even commercially) with specifying the author(s).

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