Food Chemistry. Группа авторов

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V.A. and Christian, E.W., Food Additives, in: Essentials of Food Science. Food Science Texts Series, Springer, New York, 2008.

      3. Pasca, C., Coroian, A., Socaci, S., Risks and Benefits of Food Additives – Review. Bull. UASVM Anim. Sci. Biotechnol., 75, 2, 71–79, 2018.

      4. Carocho, M., Barreiro, M.F., Morales, P., Ferreira, I.C.F.R., Adding Molecules to Food, Pros and Cons: A Review on Synthetic and Natural Food Additives. Compr. Rev. Food Sci. Food Saf., 13, 377–399, 2014.

      5. Sharma, S., Food Preservatives and their harmful effects. Int. J. Sci. Res. Publ., 5, 4, 1–2, 2015.

      6. Awuchi, C.G., Twinomuhwezi, H., Igwe, V.S., Amagwula, O., Food Additives and Food Preservatives for Domestic and Industrial Food Applications. J. Anim. Health, 2, 1, 1–16, 2020.

      7. Nagasinduja, V. and Shahitha, S., Food preservatives-types, uses and side effects. Int. J. Basic Appl. Res., 9, 4, 632–637, 2019.

      8. Franco, R., Navarro, G., Martinez-Pinilla, E., Antioxidant versus Food Antioxidant Additives and Food Preservatives. Antioxidants, 8, 542, 2019.

      9. Atta, E.M., Mohamed, N.H., Abdelgawad, A.A.M., Antioxidants: An Overview of the Natural and Synthetic Types. Eur. Chem. Bull., 6, 8, 365–375, 2017.

      10. Silva, M.M. and Lidon, F.C., An overview on applications and side effects of antioxidant food additives. Emir. J. Food Agric., 28, 12, 823–832, 2016.

      11. Branen, A.L., Davidson, P.M., Salminen, S., Throngate III, J.H., Food Additives, Marcel Dekker, Inc., New York, 2002.

      12. Shukla, P., Sharma, A., Sharma, A., Food additives from an organic chemistry perspective. MOJ Biorg. Org. Chem., 1, 3, 70–79, 2017.

      13. The Food Safety and Standards (Food Product Standards and Food Additives) Regulations, pp. 503–507, 512, 513, 529, 530, Food Safety and Standards Authority of India, New Delhi, https://www.fssai.gov.in/dam/jcr:99067191c774-4c81-b9c8-708b9e72b770/Food_Additives_Regulations.pdf, 2011.

      14. Sezgin, A.C. and Ayyıldız, S., Food additives: Colorants. In: Food Analysis: From Structure, Chemistry and Flavour to Foodomics, Vilela, A., T. Pinto, B. Gonçalves, E.A. Bacelar, A.C. Correia, A.M. Jordão and F. Cosme (Eds.), pp. 87–94, Formatex Research Center, Spain, 2017.

      15. Faustino, M., Veiga, M., Sousa, P., Costa, E.M., Silva, S., Pintado, M., Agro-Food Byproducts as a New Source of Natural Food Additives. Molecules, 24, 1056, 2019.

      16. Khodjaeva, U., Bojnanska, T., Vietoris, V., Sytar, O., About Food Additives as Important Part of Functional Food. J. Microbiol. Biotechnol. Food Sci., 2, 1, 2125–2135, 2013.

      18. Chavan, R.S., Khedkar, C.D., Bhatt, S., Fat Replacer, in: The Encyclopedia of Food and Health, vol. 2, Caballero, B., Finglas, P., Toldrá, F. (Eds.), pp. 589–595, 2016.

      19. Periyasamy, A., Artificial Sweeteners. Int. J. Res. Rev., 6, 1, 120–128, 2019.

      20. Elizabeth, D.L.T., Gassara, F., Kouassi, A.P., Brar, S.K., Belkacemi, K., Spices used in food: Properties and benefits. Crit. Rev. Food Sci. Nutr., 57, 1078–1088, 2017.

      21. Asfaw, D., Review on Use of Bioactive Compounds in Some Spices in Food Preservation. Food Sci. Qual. Manage., 87, 6–21, 2019.

      22. Abdel, G.T.M., Safe Food Additives. J. Biol. Chem. Res., 32, 1, 402–437, 2015.

      23. Baig, S.K.M.S. and Kasim, S.S., Study of Harmful Effects of Consuming Food Additives and Public Awareness. IJSRST, 2, 4, 1071–1074, 2018.

      24. Pandey, R.M. and Upadhyay, S.K., Food Additive, Y. El-Samragy (Ed.), pp. 1–29, Egypt, www.intechopen.com/books/food-additive/food-additive, 2012.

      25. Sharma, M., Rajput, A., Rathod, C., Sahu, S., Food Chemicals Induces Toxic Effect on Health: Overview. UK J. Pharm. Biosci., 6, 4, 33–37, 2018.

      1 Email: [email protected]; [email protected]

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