Classification and Technological Purposes of Food Additives: The European Point of View

Author:

Laganà Pasqualina,Avventuroso Emanuela,Romano Giovanni,Gioffré Maria Eufemia,Patanè Paolo,Parisi Salvatore,Moscato Umberto,Delia Santi

Publisher

Springer International Publishing

Reference27 articles.

1. Arendt EK, Ryan LA, Dal Bello F (2007) Impact of sourdough on the texture of bread. Food Microbiol 24(2):165–174. Epub 2006 Sep 20. 10.1016/j.fm.2006.07.011

2. Collar C, Bollaín C, Angioloni A (2005) Significance of microbial transglutaminase on the sensory, mechanical and crumb grain pattern of enzyme supplemented fresh panbreads. J Food Eng 70(4):479–488. doi: 10.1016/j.jfoodeng.2004.10.047

3. Combes RD, Haveland-Smith RB (1982) A review of the genotoxicity of food, drug and cosmetic colours and other azo, triphenylmethane and xanthene dyes. Mutat Res/Rev Genet Toxicol 98(2):101–243. doi: 10.1016/0165-1110(82)90015-X

4. Council of the European Communities (1988) Council Directive 89/107/EEC of 21 December 1988 on the approximation of the laws of the Member States concerning food additives authorized for use in foodstuffs intended for human consumption. Off J Eur Comm L 40:27–33

5. EFSA (2010) EFSA lowers ADI on amaranth, completing its re-evalution of azo dye food. European Food Safety Authority, Parma, Available https://www.efsa.europa.eu/en/press/news/ans100726 . Accessed 16 Dec 2016

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