Food Additives
Food additives encompass materials introduced into food items with the aim of improving or safeguarding their safety, shelf life, taste, consistency, or visual appeal. Occasionally, a few supplementary elements have been historically employed for brief periods, such as employing vinegar for pickling, utilizing salt, as seen in the case of bacon, or employing techniques to preserve desserts or drinks that include sulfur dioxide. The utilization of food additives is deemed appropriate solely when a distinct technical necessity arises, ensuring they neither mislead consumers nor contravene this principle, and they primarily serve a well-defined technological function, which may encompass maintaining the nutritional value of the food or augmenting its overall stability.
Related Conference of Food Additives
13th Internationl Conference on Forensic Chemistry and Biochemistry
Food Additives Conference Speakers
Recommended Sessions
- Food Waste and Recycling
- Organic Chemistry
- Advanced Food Processing Technologies
- Agriculture and Resource Economics
- Food Additives
- Food Adulteration
- Food Analysis
- Food and Nutrition
- Food Authenticity and Integrity
- Food Chemistry
- Food Drug Analysis
- Food Engineering
- Food Nanotechnology
- Food Nutrition and Health
- Food Physical Chemistry
- Food Processing
- Food Rheology
- Food Science and Technology
- Food Toxicology
- Hydro Colloids in Food Industry
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