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Food Additives as Important Part of Functional Food

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Author Affiliations

  • 1Department of Storing and Processing of Plant Products, University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, SLOVAKIA
  • 2 Department of Nuclear Physics, Samarkand State University, University bulvard 15, 140104 Samarkand, REPUBLIC OF UZBEKISTAN
  • 3 Department of Methods of Food Biotechnology, Berlin University of Technology, Institute of Food Technology and Food Chemistry, Königin-Luise Strasse 22, 14195 BERLIN
  • 4 Department of Plant Physiology and Ecology, Taras Shevchenko National University of Kyiv, Volodymyrs'ka St. 64, 01601 Kyiv, UKRAINE
  • 5 Agro-Produce Processing Division, Central Institute of Agricultural Engineering, Nabi-Bagh, Berasia Road, Bhopal-462 038, INDIA

Int. Res. J. Biological Sci., Volume 2, Issue (4), Pages 74-86, April,10 (2013)

Abstract

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, mainly antioxidants, food coloring, flavors, 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.

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