Introductory Chapter: Introduction to Food Additives

Author:

Karunaratne Desiree Nedra,Pamunuwa Geethi Kaushalya

Publisher

InTech

Reference59 articles.

1. Vaclavik VA, Christian EW. Essentials of Food Science. 3rd ed. Heldman DR, editor. New York, USA: Springer; 2008. ISBN: 978-0-387-69939-4

2. International Food Information Council (IFIC) and U.S. Food and Drug Administration. Overview of Food Ingredients, Additives & Colors. [Internet] 2010. Available from: https://www.fda.gov/food/ingredientspackaginglabeling/foodadditivesingredients/ucm094211.htm#foodadd. [Accessed: May 28, 2017]

3. Souza ELD, Almeida ETDC, Guedes JPDS. The potential of the incorporation of essential oils and their individual constituents to improve microbial safety in juices: A review. Comprehensive Reviews in Food Science and Food Safety. 2016;15:753-772. DOI: 10.1111/1541-4337.12208

4. Gómez HC, Serpa A, Velásquez-Cock J, Gañán P, Castro C, Vélez L, Zuluaga, R. Vegetable nanocellulose in food science: A review. Food Hydrocolloids. 2016;57:178-186. DOI: 10.1016/j.foodhyd.2016.01.023

5. Food Additives and Ingredients Association. E numbers. [Internet] 2017. Available from: http://www.faia.org.uk/e-numbers/ [Accessed: April 28, 2017]

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