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Nutrition reviews, 2020
Food additive intakes have increased with the increase in "ultra-processed" food consumption. Food additive emulsifiers have received particular research attention in recent years due to preliminary evidence of adverse gastrointestinal and metabolic ...
S. Cox +4 more
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Food additive intakes have increased with the increase in "ultra-processed" food consumption. Food additive emulsifiers have received particular research attention in recent years due to preliminary evidence of adverse gastrointestinal and metabolic ...
S. Cox +4 more
semanticscholar +1 more source
Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment, 2020
Silver (E174) is authorised as a food additive in the EU. The unknown particle size distribution of E174 is a specific concern for the E174 risk assessment.
S. de Vos +4 more
semanticscholar +1 more source
Silver (E174) is authorised as a food additive in the EU. The unknown particle size distribution of E174 is a specific concern for the E174 risk assessment.
S. de Vos +4 more
semanticscholar +1 more source
New England Journal of Medicine, 1978
The use of additives to food fulfils many purposes, as shown by the index issued by the Codex Committee on Food Additives: Acids, bases and salts; Preservatives, Antioxidants and antioxidant synergists; Anticaking agents; Colours; Emulfifiers; Thickening agents; Flour-treatment agents; Extraction solvents; Carrier solvents; Flavours (synthetic ...
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The use of additives to food fulfils many purposes, as shown by the index issued by the Codex Committee on Food Additives: Acids, bases and salts; Preservatives, Antioxidants and antioxidant synergists; Anticaking agents; Colours; Emulfifiers; Thickening agents; Flour-treatment agents; Extraction solvents; Carrier solvents; Flavours (synthetic ...
openaire +4 more sources
Characterization of nanoparticles in silicon dioxide food additive
Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk AssessmentSilicon dioxide (SiO2), in its amorphous form, is an approved direct food additive in the United States and has been used as an anticaking agent in powdered food products and as a stabilizer in the production of beer. While SiO2 has been used in food for
Sadia Afrin Khan +7 more
semanticscholar +1 more source
Foods and Food Additives [PDF]
, 1986 The toxicology of food has always been a science divided between two laudable objectives. The first and most ancient objective is the essentially practical one of defining what is safe to eat. It seems likely that even primitive man learned to define good foods and bad foods by observation of animals, and by associating taste with adverse responses ...
D. M. Conning, K. R. Butterworth
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Food Additives and Pesticides in Foods
Pediatric Clinics of North America, 1977This paper identifies the major food safety concerns and separates fact from fiction in weighing any scientific evidence bearing on these concerns. Relevent information on federal laws and regulations governing food safety certification are interwoven.
Barbara E. Echols, Jay M. Arena
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Nanotoxicology, 2019
Titanium dioxide (TiO2) is widely used in pharmaceuticals preparations, cosmetics, and as a food additive (E171). It contains microparticles and a fraction of nanoparticles (NPs) which can be absorbed systemically by humans after ingestion.
Laura Talamini +12 more
semanticscholar +1 more source
Titanium dioxide (TiO2) is widely used in pharmaceuticals preparations, cosmetics, and as a food additive (E171). It contains microparticles and a fraction of nanoparticles (NPs) which can be absorbed systemically by humans after ingestion.
Laura Talamini +12 more
semanticscholar +1 more source
Current Opinion in Allergy & Clinical Immunology, 2019
Purpose of review To provide an update of the studies concerning the diagnosis and management of food additives allergy. Recent findings Additives improve specific characteristics of food products, but they may induce allergic even life-threatening reactions.
Valluzzi R. L. +5 more
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Purpose of review To provide an update of the studies concerning the diagnosis and management of food additives allergy. Recent findings Additives improve specific characteristics of food products, but they may induce allergic even life-threatening reactions.
Valluzzi R. L. +5 more
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Potential nutraceutical and food additive properties and risks of coffee: a comprehensive overview
Critical reviews in food science and nutrition, 2019Coffee is a composite mixture of more than a thousand diverse phytochemicals like alkaloids, phenolic compounds, vitamins, carbohydrates, lipids, minerals and nitrogenous compounds.
M. Saeed +5 more
semanticscholar +1 more source
1998
Almost everyone has at one time or another had a reaction that they chose to call a food allergy. This near-universal claim needs to be scrutinized more closely. Take the word “food.” Food is actually not only the name of whatever is eaten but all of the materials used to prepare, preserve, and color it, plus residue from packaging or storage materials,
M. Eric Gershwin, Edwin L. Klingelhofer
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Almost everyone has at one time or another had a reaction that they chose to call a food allergy. This near-universal claim needs to be scrutinized more closely. Take the word “food.” Food is actually not only the name of whatever is eaten but all of the materials used to prepare, preserve, and color it, plus residue from packaging or storage materials,
M. Eric Gershwin, Edwin L. Klingelhofer
openaire +2 more sources