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

Oreopoulou, V; Psimouli, V; Tsimogiannis, D; To, KA; NguyenThi, MT; Uygun, U; Koksel, H; Gokmen, V; Crews, C; Tomoskozi, S; Domotor, L; Balazs, G; Zhang, LS; Liu, HC; Cui, YY; Liu, B; Ding, WP; Wang, XG; Huang, WN; Ozer, H; Liu, ZD; El-Nawawy, M

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	https://dspace.lib.ntua.gr/xmlui/handle/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