Log in

Relevant bibliographies by topics / Food additives / Journal articles

To see the other types of publications on this topic, follow the link: Food additives.

Journal articles on the topic 'Food additives'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 50 journal articles for your research on the topic 'Food additives.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.

1

Shaltout, Fahim. "Food Additives and Food Acceptability." Open Access Journal of Frailty Science 2, no. 1 (2024): 1–9. http://dx.doi.org/10.23880/oajfs-16000108.

Full text

Abstract:

The Producers and the manufacturers have been challenged by the increasing demand for the safe and high-quality meat and meat products over the past few decades. Particularly, the recent demand for minimally the processed, the easily prepared, and the ready-to-eat meat products combined with the novel concepts of all-natural and clean-label has rapidly increased. These products may contain natural or organic ingredients without artificial preservatives that do not trigger the common food allergies or the sensitivities. The meat and the meat products are highly prone to microbial contamination

APA, Harvard, Vancouver, ISO, and other styles

2

Babbel, Justin, Courtney Ramos, Hannah Wangberg, Kate Luskin, and Ronald Simon. "Adverse reactions to food additives." Journal of Food Allergy 3, no. 1 (2021): 8–23. http://dx.doi.org/10.2500/jfa.2021.3.210004.

Full text

Abstract:

Food additives are naturally occurring or synthetic substances that are added to food to modify the color, taste, texture, stability, or other characteristics of foods. These additives are ubiquitous in the food that we consume on a daily basis and, therefore, have been the subject of much scrutiny about possible reactions. Despite these concerns, the overall prevalence of food additive reactions is 1‐2%, with a minority of the wide variety of symptoms attributed to food-additive exposure being reproduced by double-blind placebo controlled challenges. Reactions can be broadly classified into e

APA, Harvard, Vancouver, ISO, and other styles

3

TARNAVÖLGYI, Gábor, and Eszter MOLNÁR. "Attitudes toward food additives in Hungarian consumers – preliminary results." Acta agriculturae Slovenica, no. 1 (August 28, 2004): 113–20. http://dx.doi.org/10.14720/aas-s.2004.1.19413.

Full text

Abstract:

Consumer attitudes towards food additives were examined in a questionnaire survey. In our research it definitely shows up that consumers consider the use of food additives as rather dangerous. The main reason for this meaning is the unacquaintance: about half of the respondents could not even define either food additives or E-numbers. Consumers were also asked whether they were aware of the additive content of certain foods. Most people showed greater awareness on this issue than we expected, although we discovered some incredibly erroneous views, too. The consumers had various opinions of the

APA, Harvard, Vancouver, ISO, and other styles

4

Xu, Bo. "Safety and Management of Food Additives in the United States." Advanced Materials Research 781-784 (September 2013): 1328–31. http://dx.doi.org/10.4028/www.scientific.net/amr.781-784.1328.

Full text

Abstract:

Food safety is an important issue related to the government regulatory authorities, food industry and food consumers. And the increasing use of food additives has become a matter of public and administrative concern, so an extensive safety evaluation on food additives must be carried out and the use of the additives in food should be controlled by law. In the United States, the Congress has entrusted the FDA with the responsibility to ensure that new additives to be used in foods and the foods the consumers purchase are safe. This paper discusses the supervision and management system of food a

APA, Harvard, Vancouver, ISO, and other styles

5

Etwaroo, Dhamawatee Harnarun, Dayawatee Goburdhun, and Arvind Ruggoo. "Classes of food additives in food products sold in Mauritius." British Food Journal 121, no. 5 (2019): 1125–39. http://dx.doi.org/10.1108/bfj-10-2018-0705.

Full text

Abstract:

Purpose Food additives are a group of substances added deliberately to foods to improve their organoleptic properties and stability, extend their shelf life and retain their nutritional value. The purpose of this paper is to identify the most frequently used classes of food additives and the food categories which contain the highest number of classes of additives. Design/methodology/approach A market survey was carried out in hypermarkets and shops where the original labels of 629 food products (195 local and 434 imported) were examined for presence of food additives. Principal component analy

APA, Harvard, Vancouver, ISO, and other styles

6

Pepper, Amber N., Panida Sriaroon, and Mark C. Glaum. "Additives and preservatives: Role in food allergy." Journal of Food Allergy 2, no. 1 (2020): 119–23. http://dx.doi.org/10.2500/jfa.2020.2.200014.

Full text

Abstract:

Food additives are natural or synthetic substances added to foods at any stage of production to enhance flavor, texture, appearance, preservation, safety, or other qualities. Common categories include preservatives and antimicrobials, colorings and dyes, flavorings, antioxidants, stabilizers, and emulsifiers. Natural substances rather than synthetics are more likely to cause hypersensitivity. Although rare, food additive hypersensitivity should be suspected in patients with immunoglobulin E (IgE)-mediated reactions to multiple, unrelated foods, especially if the foods are prepared outside of t

APA, Harvard, Vancouver, ISO, and other styles

7

Stanković, Ivan, and Milica Zrnić-Ćirić. "Food additives: Risk analysis and legislation." Arhiv za farmaciju 71, no. 1 (2021): 22–34. http://dx.doi.org/10.5937/arhfarm71-30117.

Full text

Abstract:

Food additive is any substance not normally consumed as a food, the intentional addition of which to food for a technological purpose results in it or its by-products becoming a component of such foods. The use of each new additive is preceded by a risk analysis consisting of three interrelated components: risk assessment, risk management and risk communication. At the international level in the Codex Alimentarius system, risk assessment is performed by the Joint (FAO/WHO) Expert Committee on Food Additives (JECFA) and risk management by Codex Alimentarius Commission (CAC) that, based on the r

APA, Harvard, Vancouver, ISO, and other styles

8

Zhong, Yingqi, Linhai Wu, Xiujuan Chen, Zuhui Huang, and Wuyang Hu. "Effects of Food-Additive-Information on Consumers’ Willingness to Accept Food with Additives." International Journal of Environmental Research and Public Health 15, no. 11 (2018): 2394. http://dx.doi.org/10.3390/ijerph15112394.

Full text

Abstract:

This study tested whether information on positive food additives and negative food additives had an effect on consumers’ risk perception and their willingness to accept (WTA) food with additives. Consumers’ WTA was examined via a random nth-price auction of exchanging freshly squeezed orange juice without additives for orange juice with additives. Results show that consumers’ WTA differs with the order in which information was provided. Consumers are generally more sensitive to negative than positive information on additives. Female, middle-educated consumers are more susceptible to additive i

APA, Harvard, Vancouver, ISO, and other styles

9

Trakman, Gina L., Winnie Y. Y. Lin, Amy L. Hamilton, et al. "Processed Food as a Risk Factor for the Development and Perpetuation of Crohn’s Disease—The ENIGMA Study." Nutrients 14, no. 17 (2022): 3627. http://dx.doi.org/10.3390/nu14173627.

Full text

Abstract:

(1) Background: Developing countries have experienced a rapid recent rise in Inflammatory Bowel Disease (IBD) incidence and emerging evidence suggests processed foods and food additives may predispose one to the development and perpetuation of Crohn’s disease (CD). The aim of this study was to evaluate processed food and food additive intake in CD patients and controls, in Australia (high CD incidence), Hong Kong (intermediate incidence) and mainland China (emerging incidence). (2) Methods: In 274 CD patients (CD), 82 first-degree relatives (FDR), 83 household members (HM) and 92 healthy unrel

APA, Harvard, Vancouver, ISO, and other styles

10

Kumar, Anand. "Consumer Awareness About Food Additives." Journal of Advanced Research in Quality Control & Management 05, no. 02 (2020): 21–28. http://dx.doi.org/10.24321/2582.3280.202001.

Full text

APA, Harvard, Vancouver, ISO, and other styles

11

Teixeira, Antônio Zenon Antunes. "Sodium content and food additives in major brands of Brazilian children’s foods." Ciência & Saúde Coletiva 23, no. 12 (2018): 4065–75. http://dx.doi.org/10.1590/1413-812320182312.21812016.

Full text

Abstract:

Abstract The objective of this paper is to evaluate the sodium content and additive usage in packaged food products targeted at Brazilian children. Commercial database and manufactures’ websites were used to identify major brands of child-oriented foods. Samples were categorized as “children’s foods” (n = 214) and “infant’s foods” (n = 86). Nutrition Facts labels were used to calculate the median Na content (mg/serving, mg/kcal, and mg/100g); the ingredient lists to note the use of food additives. The sodium content found in samples varied widely among brands. The amount of sodium was high (&g

APA, Harvard, Vancouver, ISO, and other styles

12

Viktorova, E. P., T. A. Shakhrai, E. V. Lisovaya, and N. N. Kornen. "Algorithm for the development of enriched bakery products using food additives." New Technologies 18, no. 1 (2022): 33–39. http://dx.doi.org/10.47370/2072-0920-2022-18-1-33-39.

Full text

Abstract:

The problem of health saving of the Russian population is one of the key problems that cannot be solved without the development of functional foods, which include fortified foods, and their systematic use as part of diets of different age groups of the population. The development of fortified food products, and, above all, bakery products with food additives is the most promising direction in the field of creating functional food products. The algorithm for the development of enriched bakery products food additives has been proposed considering the importance of the problem of health saving of

APA, Harvard, Vancouver, ISO, and other styles

13

Martyn, Danika M., Breige A. McNulty, Anne P. Nugent, and Michael J. Gibney. "Food additives and preschool children." Proceedings of the Nutrition Society 72, no. 1 (2013): 109–16. http://dx.doi.org/10.1017/s0029665112002935.

Full text

Abstract:

Food additives have been used throughout history to perform specific functions in foods. A comprehensive framework of legislation is in place within Europe to control the use of additives in the food supply and ensure they pose no risk to human health. Further to this, exposure assessments are regularly carried out to monitor population intakes and verify that intakes are not above acceptable levels (acceptable daily intakes). Young children may have a higher dietary exposure to chemicals than adults due to a combination of rapid growth rates and distinct food intake patterns. For this reason,

APA, Harvard, Vancouver, ISO, and other styles

14

Qin, Xiaofa. "Food Additives." Journal of Pediatric Gastroenterology and Nutrition 54, no. 4 (2012): 564. http://dx.doi.org/10.1097/mpg.0b013e3182464b0e.

Full text

APA, Harvard, Vancouver, ISO, and other styles

15

David, T. J. "Food additives." Archives of Disease in Childhood 63, no. 6 (1988): 582–83. http://dx.doi.org/10.1136/adc.63.6.582.

Full text

APA, Harvard, Vancouver, ISO, and other styles

16

Warner, Charles R. "Food Additives." Journal of AOAC INTERNATIONAL 82, no. 2 (1999): 456. http://dx.doi.org/10.1093/jaoac/82.2.456.

Full text

APA, Harvard, Vancouver, ISO, and other styles

17

Warner, Charles R. "Food Additives." Journal of AOAC INTERNATIONAL 82, no. 2 (1999): 456–57. http://dx.doi.org/10.1093/jaoac/82.2.456a.

Full text

APA, Harvard, Vancouver, ISO, and other styles

18

Schenker, Dr Sarah. "Food Additives." Nutrition Bulletin 24, no. 4 (1999): 187–89. http://dx.doi.org/10.1111/j.1467-3010.1999.tb00907.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

19

Gould, M. F. "FOOD ADDITIVES." Lancet 329, no. 8543 (1987): 1209. http://dx.doi.org/10.1016/s0140-6736(87)92182-9.

Full text

APA, Harvard, Vancouver, ISO, and other styles

20

THAYER, ANN M. "FOOD ADDITIVES." Chemical & Engineering News 70, no. 24 (1992): 26–44. http://dx.doi.org/10.1021/cen-v070n024.p026.

Full text

APA, Harvard, Vancouver, ISO, and other styles

21

Gallmann, P. "Food Additives." International Dairy Journal 12, no. 10 (2002): 863. http://dx.doi.org/10.1016/s0958-6946(02)00075-4.

Full text

APA, Harvard, Vancouver, ISO, and other styles

22

Ulbricht, Tilo. "Food additives." Food Policy 11, no. 3 (1986): 269–70. http://dx.doi.org/10.1016/0306-9192(86)90017-5.

Full text

APA, Harvard, Vancouver, ISO, and other styles

23

Fazio, Thomas. "Food Additives." Journal of AOAC INTERNATIONAL 72, no. 1 (1989): 71–73. http://dx.doi.org/10.1093/jaoac/72.1.71a.

Full text

APA, Harvard, Vancouver, ISO, and other styles

24

Fazio, Thomas. "Food Additives." Journal of AOAC INTERNATIONAL 73, no. 1 (1990): 93–95. http://dx.doi.org/10.1093/jaoac/73.1.93a.

Full text

APA, Harvard, Vancouver, ISO, and other styles

25

Fazio, Thomas. "Food Additives." Journal of AOAC INTERNATIONAL 74, no. 1 (1991): 115–18. http://dx.doi.org/10.1093/jaoac/74.1.115a.

Full text

APA, Harvard, Vancouver, ISO, and other styles

26

Fazio, Thomas. "Food Additives." Journal of AOAC INTERNATIONAL 75, no. 1 (1992): 91–93. http://dx.doi.org/10.1093/jaoac/75.1.91a.

Full text

APA, Harvard, Vancouver, ISO, and other styles

27

Fazio, Thomas. "Food Additives." Journal of AOAC INTERNATIONAL 76, no. 1 (1993): 108–11. http://dx.doi.org/10.1093/jaoac/76.1.108.

Full text

APA, Harvard, Vancouver, ISO, and other styles

28

Fazio, Thomas. "Food Additives." Journal of AOAC INTERNATIONAL 77, no. 1 (1994): 131–34. http://dx.doi.org/10.1093/jaoac/77.1.131.

Full text

APA, Harvard, Vancouver, ISO, and other styles

29

Fazio, Thomas. "Food Additives." Journal of AOAC INTERNATIONAL 78, no. 1 (1995): 130–32. http://dx.doi.org/10.1093/jaoac/78.1.130.

Full text

APA, Harvard, Vancouver, ISO, and other styles

30

Warner, Charles R. "Food Additives." Journal of AOAC INTERNATIONAL 79, no. 1 (1996): 197. http://dx.doi.org/10.1093/jaoac/79.1.197.

Full text

APA, Harvard, Vancouver, ISO, and other styles

31

Warner, Charles R. "Food Additives." Journal of AOAC INTERNATIONAL 80, no. 1 (1997): 116–18. http://dx.doi.org/10.1093/jaoac/80.1.116a.

Full text

APA, Harvard, Vancouver, ISO, and other styles

32

Warner, Charles R. "Food additives." Journal of AOAC INTERNATIONAL 81, no. 1 (1998): 126. http://dx.doi.org/10.1093/jaoac/81.1.126a.

Full text

APA, Harvard, Vancouver, ISO, and other styles

33

Dayan, A. D. "Food Additives." Postgraduate Medical Journal 63, no. 735 (1987): 69. http://dx.doi.org/10.1136/pgmj.63.735.69-a.

Full text

APA, Harvard, Vancouver, ISO, and other styles

34

Wonnacott, Jane. "FOOD ADDITIVES." Nutrition & Food Science 86, no. 1 (1986): 20–21. http://dx.doi.org/10.1108/eb059105.

Full text

APA, Harvard, Vancouver, ISO, and other styles

35

Fazio, Thomas. "Food Additives." Journal of AOAC INTERNATIONAL 69, no. 2 (1986): 235–37. http://dx.doi.org/10.1093/jaoac/69.2.235a.

Full text

APA, Harvard, Vancouver, ISO, and other styles

36

Fazio, Thomas. "Food Additives." Journal of AOAC INTERNATIONAL 70, no. 2 (1987): 273–74. http://dx.doi.org/10.1093/jaoac/70.2.273.

Full text

APA, Harvard, Vancouver, ISO, and other styles

37

Fazio, Thomas. "Food Additives." Journal of AOAC INTERNATIONAL 71, no. 1 (1988): 66–68. http://dx.doi.org/10.1093/jaoac/71.1.66a.

Full text

APA, Harvard, Vancouver, ISO, and other styles

38

Cronin, D. A. "Food additives." Journal of Food Engineering 13, no. 3 (1991): 238–40. http://dx.doi.org/10.1016/0260-8774(91)90033-o.

Full text

APA, Harvard, Vancouver, ISO, and other styles

39

Mariyam, Siti, Huseyin Bilgic, Ivonne M. C. M. Rietjens, and Devi Yuni Susanti. "Safety Assessment of Questionable Food Additives in the Halal Food Certification: A Review." Indonesian Journal of Halal Research 4, no. 1 (2022): 19–25. http://dx.doi.org/10.15575/ijhar.v4i1.12097.

Full text

Abstract:

Food additive demand was increased due to the higher need for long-lasting and ready-to-eat food. Some food ingredients are concerned about their halal status due to the source of ingredients and technology processes. Halal is not only related to the religious motif but also the food’s integrity. This research aims to describe the scientific relevance of some questionable food additives in halal food certification in HFFIA (Halal Feed and Food Inspection Authority). The ingredients of food that have unclear halal status were subjected in this study. Literature reviews from some scientific sour

APA, Harvard, Vancouver, ISO, and other styles

40

Margata, Linda, and Nurul Aini Siagian. "PENYULUHAN TENTANG BAHAYA FORMALIN TERHADAP TUBUH DI DESA SIDODADI." Jurnal Pengabdian Masyarakat Putri Hijau 2, no. 1 (2021): 63–66. http://dx.doi.org/10.36656/jpmph.v2i1.611.

Full text

Abstract:

Food additives (BTM) especially additives are becoming increasingly significant in line with the advancement of innovation in the creation of engineered foods. One of the food additives permitted for use in food as indicated by Pastor Health Guidelines No. 722/Menkes/Per/IX/88 is an additive, where these additives can be described as food additives that can prevent or resist aging, fermentation or other food sources caused by microbial development. The use of additives in food should be appropriate, both type and dosage, but until now there is still a lot of work of additives that are prohibit

APA, Harvard, Vancouver, ISO, and other styles

41

Nieto, Gema, Lorena Martínez-Zamora, Rocío Peñalver, et al. "Applications of Plant Bioactive Compounds as Replacers of Synthetic Additives in the Food Industry." Foods 13, no. 1 (2023): 47. http://dx.doi.org/10.3390/foods13010047.

Full text

Abstract:

According to the Codex Alimentarius, a food additive is any substance that is incorporated into a food solely for technological or organoleptic purposes during the production of that food. Food additives can be of synthetic or natural origin. Several scientific evidence (in vitro studies and epidemiological studies like the controversial Southampton study published in 2007) have pointed out that several synthetic additives may lead to health issues for consumers. In that sense, the actual consumer searches for “Clean Label” foods with ingredient lists clean of coded additives, which are reject

APA, Harvard, Vancouver, ISO, and other styles

42

Fermanto, Fermanto, and Muhammad Athoillah Sholahuddin. "Scientific studies of halal food additives for consumption and good for health." Journal of Halal Product and Research 3, no. 2 (2020): 95. http://dx.doi.org/10.20473/jhpr.vol.3-issue.2.95-105.

Full text

Abstract:

Food additives or food additives is one of the ingredients that are commonly used by humans to improve the taste, texture, appearance and color of food. Food additives are often used. The use of food additives or food additives aims to improve the quality of the final product and increase the shelf life of food ingredients. Food additives can be synthetic or derived from plants or animals, and they have been grouped by the World Health Organization and the Food and Agricultural Organization into three broad categories (flavor enhancers, enzymes and others), based on their function. However, at

APA, Harvard, Vancouver, ISO, and other styles

43

Rupesh, K. Srivastava. "Immunomodulatory Effects of Food Additives." International Journal of Immunotherapy and Cancer Research 3, no. 2 (2017): 019–31. https://doi.org/10.17352/2455-8591.000015.

Full text

Abstract:

Food items that are unprocessed and do not contain preservatives, artificial colours, chemicals, fillers, artificial flavours etc are called as Natural foods. Natural foods are the best source of nutrition and health. Substances added to natural food to preserve fl avour and increase their life are named as food additives. When food is to be stored for a long period, additives and preservatives are required to maintain the quality and fl avour of the food items. The additives and preservatives prevent bacterial and fungal growth due to excess water in the foods [1]. Additives are defi ned by t

APA, Harvard, Vancouver, ISO, and other styles

44

Li, Zimu. "Research on the Current Situation and Causes of Food Additives Problem in China." SHS Web of Conferences 209 (2024): 02004. https://doi.org/10.1051/shsconf/202420902004.

Full text

Abstract:

In recent years, the food additives problem in China remains serious although it has been alleviated, which inevitably triggers public concern. In this study, 216 citizens’ knowledge of food additives was investigated using a combination of literature research method and questionnaire survey to systematically research the current situation, causes and impacts of the food additives problem in China. The results indicate that China’s current food additive standards to a large extent take the GRAS (Generally Recognized As Safe) of the United States for reference. However, the results of sampling

APA, Harvard, Vancouver, ISO, and other styles

45

Ali, Elrasheed Abdalla, Walaa Abdalateef Abdalla, and Mohanad Hassan Mohamed. "Food colouring additives in selected confectioneries in Khartoum state, Sudan." International Journal Of Community Medicine And Public Health 4, no. 7 (2017): 2248. http://dx.doi.org/10.18203/2394-6040.ijcmph20172814.

Full text

Abstract:

Background: The natural food colours extracted from plants are used to dye different foods do not change their properties when they are used. Therefore, most synthetic coloured additives are carcinogenic, teratogenic and cause impairment of vision, tooth decay. The aim of the study was to determine food colouring additives in confectioneries.Methods: A descriptive cross-sectional study was designed and confectioneries samples include Cane, Ice-cream and Lollipop was randomly collected from venders around schools, transport stations and other places in Khartoum state through (May - June / 2014)

APA, Harvard, Vancouver, ISO, and other styles

46

LESSOF, M. H. "Food, food additives and urticaria." Clinical Experimental Allergy 21, s1 (1991): 316–20. http://dx.doi.org/10.1111/j.1365-2222.1991.tb01747.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

47

Gundling, Katherine. "Food Allergy: Adverse Reactions to Foods and Food Additives." JAMA 301, no. 6 (2009): 672. http://dx.doi.org/10.1001/jama.2009.63.

Full text

APA, Harvard, Vancouver, ISO, and other styles

48

Kozelová, Dagmar, Martina Fikselová, Simona Dodoková, Ladislav Mura, Andrea Mendelová, and Vladimír Vietoris. "Analysis of consumer preferences focused on food additives." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 60, no. 6 (2012): 197–204. http://dx.doi.org/10.11118/actaun201260060197.

Full text

Abstract:

This paper is aimed to evaluate the role of additives in food production and to identify how these additives are known and used by consumers in their households. The questionnaire technique was used, the research involved 220 respondents. It was found that the respondents are perceptive to adding of additives into food. Cluster analysis confirmed that the majority of respondents is about the incidence of food additives only partially informed, although 87% of respondents knew what the (E) letter of additive means. The correct answers for each question depended on the age and education of respo

APA, Harvard, Vancouver, ISO, and other styles

49

Fondu, M. "Food additives intake." Food Additives and Contaminants 9, no. 5 (1992): 535–39. http://dx.doi.org/10.1080/02652039209374107.

Full text

APA, Harvard, Vancouver, ISO, and other styles

50

Birch, G. G. "Food additives tables." Food Chemistry 18, no. 3 (1985): 239–40. http://dx.doi.org/10.1016/0308-8146(85)90051-2.

Full text

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!