Adding molecules to food, pros and cons: A review on synthetic and natural food additives

Comprehensive Reviews in Food Science and Food Safety

Volumn 13, Issue 4, 2014, Pages 377-399

  Carocho, Márcio ^a,b   Barreiro, Maria Filomena ^a   Morales, Patricia ^b   Ferreira, Isabel C F R ^a  

^a INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

34 Colorants; Antimicrobial; Antioxidant; Conservatives; Natural food additives

Indexed keywords

ANTIOXIDANTS; FOOD SAFETY; FOOD TECHNOLOGY;

34 COLORANTS; ANTIMICROBIAL; CONSERVATIVES; HIGH-QUALITY STANDARDS; MICROBIOLOGICAL SAFETY; NANO-ENCAPSULATION; NATURAL ADDITIVES; WORLD POPULATION;

FOOD ADDITIVES;

EID: 84902983907     PISSN: None     EISSN: 15414337     Source Type: Journal    
DOI: 10.1111/1541-4337.12065     Document Type: Review

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