Chemical interactions between additives in foodstuffs: A review

Food Additives and Contaminants

Volumn 21, Issue 2, 2004, Pages 93-124

  Scotter, M J ^a   Castle, L ^a  

^a CENTRAL SCIENCE LABORATORY   (United Kingdom)

Author keywords

Chemistry; Contaminants; Food additives; Interactions; Processing; Research; Stability

Indexed keywords

ALLURA RED AC; AMARANTH; ANTHOCYANIN; ASCORBIC ACID; BRILLIANT BLUE; CARMINIC ACID; CAROTENOID; CHLOROPHYLL; CURCUMIN; DISULFINE BLUE; FOOD ADDITIVE; FOOD DYE; FOOD PRESERVATIVE; INDIGO CARMINE; NITRATE; NITRITE; PYRROLNITRIN; SCARLET RED; SORBIC ACID; SULFUR; SUNSET YELLOW; TARTRAZINE;

ANALYTICAL PARAMETERS; CHEMICAL INTERACTION; DATA ANALYSIS; FOOD ANALYSIS; FOOD COMPOSITION; FOOD INTAKE; FOOD POISONING; FOOD PROCESSING; FOOD SAFETY; MEDICAL RESEARCH; NUTRIENT; OUTCOMES RESEARCH; PRIORITY JOURNAL; REACTION ANALYSIS; REVIEW;

DRUG INTERACTIONS; DRUG STABILITY; FOOD ADDITIVES; FOOD COLORING AGENTS; FOOD PRESERVATIVES; HUMANS; MICRONUTRIENTS; NITRATES; NITRITES; SULFUR COMPOUNDS;

EID: 1342346886     PISSN: 0265203X     EISSN: None     Source Type: Journal    
DOI: 10.1080/02652030310001636912     Document Type: Review

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