کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10894751 | 1082611 | 2015 | 47 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Natural food additives: Quo vadis?
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
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چکیده انگلیسی
In a time where the public is more aware and interested with what they eat, natural additives have been gaining interest both from the food industries and the consumers. Some studies show that consumers prefer food prepared with natural additives rather than chemical ones, due to health reasons. Although quite promising, natural additives still face some drawbacks and limitations as well as conflicting information. In this manuscript, the most important natural additives are overviewed, as well as their use, benefits and risks. The future of these molecules along with new types of additives is also summarized.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Trends in Food Science & Technology - Volume 45, Issue 2, October 2015, Pages 284-295
Journal: Trends in Food Science & Technology - Volume 45, Issue 2, October 2015, Pages 284-295
نویسندگان
Márcio Carocho, Patricia Morales, Isabel C.F.R. Ferreira,