Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8428612 | Trends in Food Science & Technology | 2018 | 67 Pages |
Abstract
The wide number of antioxidant additives allowed by the different countries if of synthetic origin, and consist of pure molecules. Although consumers are leaning toward natural additives, this offer is still quite limited despite the permission of rosemary extract within the European Union. There is still much work to be done in order to completely demystify the importance and safety of antioxidants as well as to harmonize legislation worldwide.
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Agricultural and Biological Sciences
Food Science
Authors
Márcio Carocho, Patricia Morales, Isabel C.F.R. Ferreira,