Natural food additives: Quo vadis?

Detalhes bibliográficos
Autor(a) principal: Carocho, Márcio
Data de Publicação: 2015
Outros Autores: Morales, Patricia, Ferreira, Isabel C.F.R.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
Texto Completo: http://hdl.handle.net/10198/12417
Resumo: In a time where the public is more aware and interested with what they eat, natural additives have been gaining interest both from the food industries and the consumers. Some studies show that consumers prefer food prepared with natural additives rather than chemical ones, due to health reasons. Although quite promising, natural additives still face some drawbacks and limitations as well as conflicting information. In this manuscript, the most important natural additives are overviewed, as well as their use, benefits and risks. The future of these molecules along with new types of additives are also summarized.
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spelling Natural food additives: Quo vadis?Natural food additivesAntimicrobialsAntioxidantsSweetenersColoringsIn a time where the public is more aware and interested with what they eat, natural additives have been gaining interest both from the food industries and the consumers. Some studies show that consumers prefer food prepared with natural additives rather than chemical ones, due to health reasons. Although quite promising, natural additives still face some drawbacks and limitations as well as conflicting information. In this manuscript, the most important natural additives are overviewed, as well as their use, benefits and risks. The future of these molecules along with new types of additives are also summarized.The authors are grateful to the PRODER project No. 46577-PlantLact., and the Foundation for Science and Technology (FTC, Portugal) for financial support to the research centre CIMO (Pest-OE/AGR/UI0690/2014).ElsevierBiblioteca Digital do IPBCarocho, MárcioMorales, PatriciaFerreira, Isabel C.F.R.2015-11-24T16:05:45Z20152015-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfapplication/pdfhttp://hdl.handle.net/10198/12417engCarocho, Márcio; Morales, Patricia; Ferreira, Isabel C.F.R. (2015). Natural food additives: Quo vadis? Trends in Food Science and Technology. ISSN 0924-2244. 45:2, p. 284-2950924-224410.1016/j.tifs.2015.06.007info:eu-repo/semantics/openAccessreponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiainstacron:RCAAP2025-02-25T12:02:59Zoai:bibliotecadigital.ipb.pt:10198/12417Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireinfo@rcaap.ptopendoar:https://opendoar.ac.uk/repository/71602025-05-28T11:28:33.393303Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologiafalse
dc.title.none.fl_str_mv Natural food additives: Quo vadis?
title Natural food additives: Quo vadis?
spellingShingle Natural food additives: Quo vadis?
Carocho, Márcio
Natural food additives
Antimicrobials
Antioxidants
Sweeteners
Colorings
title_short Natural food additives: Quo vadis?
title_full Natural food additives: Quo vadis?
title_fullStr Natural food additives: Quo vadis?
title_full_unstemmed Natural food additives: Quo vadis?
title_sort Natural food additives: Quo vadis?
author Carocho, Márcio
author_facet Carocho, Márcio
Morales, Patricia
Ferreira, Isabel C.F.R.
author_role author
author2 Morales, Patricia
Ferreira, Isabel C.F.R.
author2_role author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Carocho, Márcio
Morales, Patricia
Ferreira, Isabel C.F.R.
dc.subject.por.fl_str_mv Natural food additives
Antimicrobials
Antioxidants
Sweeteners
Colorings
topic Natural food additives
Antimicrobials
Antioxidants
Sweeteners
Colorings
description In a time where the public is more aware and interested with what they eat, natural additives have been gaining interest both from the food industries and the consumers. Some studies show that consumers prefer food prepared with natural additives rather than chemical ones, due to health reasons. Although quite promising, natural additives still face some drawbacks and limitations as well as conflicting information. In this manuscript, the most important natural additives are overviewed, as well as their use, benefits and risks. The future of these molecules along with new types of additives are also summarized.
publishDate 2015
dc.date.none.fl_str_mv 2015-11-24T16:05:45Z
2015
2015-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10198/12417
url http://hdl.handle.net/10198/12417
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Carocho, Márcio; Morales, Patricia; Ferreira, Isabel C.F.R. (2015). Natural food additives: Quo vadis? Trends in Food Science and Technology. ISSN 0924-2244. 45:2, p. 284-295
0924-2244
10.1016/j.tifs.2015.06.007
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
instname:FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
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instname_str FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
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reponame_str Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
collection Repositórios Científicos de Acesso Aberto de Portugal (RCAAP)
repository.name.fl_str_mv Repositórios Científicos de Acesso Aberto de Portugal (RCAAP) - FCCN, serviços digitais da FCT – Fundação para a Ciência e a Tecnologia
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