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Home / Journals / Journal of Food and Nutrition Sciences / Emerging Issues in Food Safety, Food Additives: Risk Assessment, Analytical Methods and Replacement in Foodstuffs
Emerging Issues in Food Safety, Food Additives: Risk Assessment, Analytical Methods and Replacement in Foodstuffs
Lead Guest Editor:
Marco Iammarino
Department of Chemistry, Experimental Zooprophylactic Institute of Puglia and Basilicata, Foggia, Italy
Paper List
1
Authors: Wei Qin Li, Jian Guo Xu
Pages: 1-6 Published Online: Aug. 24, 2014
Views 4608 Downloads 242
2
Authors: Marco Iammarino, Aurelia Di Taranto
Pages: 7-12 Published Online: Jan. 12, 2015
Views 3191 Downloads 204
3
Authors: Aurelia Di Taranto, Mariateresa Ingegno, Anna Rita Ientile, Marco Iammarino
Pages: 13-17 Published Online: Mar. 10, 2015
Views 3319 Downloads 151
Introduction
Food additives are substances that become part of food products either directly or indirectly during processing, storage or packaging. Their use has increased in recent years as a consequence of increased use of processed foods. Moreover, economical and trade reasons have brought about a large diffusion of food additives use, especially regarding the maintaining of product quality, freshness and appealing. It is well known that several food additives (nitrites, nitrates, sulphites, etc.) maybe harmful for humans; moreover, the combination of different substances in the same food product could cause the formation of unwanted compounds (i.e. nitrosamines). For these reasons, the topic "food additives in foodstuffs" is become an emerging issue in food safety. This topic would include the most interesting studies about risk assessment and innovative analytical methods relating to food additives, with a particular focus on the new frontier in food safety and technology, which is the development of innovative food processing for food additives replacement in foodstuffs.
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