ABOUT FOOD ADDITIVES AS IMPORTANT PART OF FUNCTIONAL FOOD

被引：0
作者：
Khodjaeva, Umida [1 ]
Bojnanska, Tatiana [1 ]
Vietoris, Vladimir [1 ]
Sytar, Oksana [2 ]
机构：
[1] Univ Agr Nitra, Dept Storing & Proc Plant Prod, Tr A Hlinku 2, Nitra 94976, Slovakia
[2] Taras Shevchenko Natl Univ Kyiv, Dept Plant Physiol & Ecol, UA-01601 Kiev, Ukraine
来源：
JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES | 2013年 / 2卷
关键词：
food additives; antioxidants; sweeteners; stabilizers; bulking agents;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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.
引用
收藏
页码：2125 / 2135
页数：11
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