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Assessing food additives: the good, the bad and the ugly

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dc.contributor.author Oreopoulou, V en
dc.contributor.author Psimouli, V en
dc.contributor.author Tsimogiannis, D en
dc.contributor.author To, KA en
dc.contributor.author NguyenThi, MT en
dc.contributor.author Uygun, U en
dc.contributor.author Koksel, H en
dc.contributor.author Gokmen, V en
dc.contributor.author Crews, C en
dc.contributor.author Tomoskozi, S en
dc.contributor.author Domotor, L en
dc.contributor.author Balazs, G en
dc.contributor.author Zhang, LS en
dc.contributor.author Liu, HC en
dc.contributor.author Cui, YY en
dc.contributor.author Liu, B en
dc.contributor.author Ding, WP en
dc.contributor.author Wang, XG en
dc.contributor.author Huang, WN en
dc.contributor.author Ozer, H en
dc.contributor.author Liu, ZD en
dc.contributor.author El-Nawawy, M en
dc.date.accessioned 2014-03-01T01:58:51Z
dc.date.available 2014-03-01T01:58:51Z
dc.date.issued 2009 en
dc.identifier.issn 1757-8361 en
dc.identifier.uri http://hdl.handle.net/123456789/28754
dc.subject analysis en
dc.subject food additives en
dc.subject validated methods en
dc.title Assessing food additives: the good, the bad and the ugly en
heal.type journalArticle en
heal.language English en
heal.publicationDate 2009 en
heal.abstract Introduction The efficiency of analytical methods for the determination of food additives is of utmost importance since their content in food affects both quality and safety of foods. Objective The objective of the present article is to survey the current status of analytical methods for certain food additives (namely, colours, sweeteners, preservatives and antioxidants) and to point out the needs for the improvement of the existing, or the development of new, analytical methods. Method The criteria used to select the specific additives from among other categories of food additives, comprise broad use, legislative limits, and high frequency of notification through the Rapid Alert System for Food and Feed (RASFF). Results Certain needs were identified regarding the availability of rapid methods for the analysis of food additives. Conclusion Furthermore, there is need for the development of screening and high throughput methods for multicomponent analysis. en
heal.publisher WILEY-BLACKWELL en
heal.journalName QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS en
dc.identifier.isi ISI:000207817200005 en
dc.identifier.volume 1 en
dc.identifier.issue 2 en
dc.identifier.spage 101 en
dc.identifier.epage 110 en


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