Article Sidebar
Main Article Content
Dec 2, 2024
Abstract
In this text are described many Chemical structures which contribute to improve the technological industrial process in the food, they are the “food additives”. This text mention the problems related whit their eventually hazard and the must of using them to
satisfy market needs.
References
CEE. Guía de aditivos, conservantes y colorantes en alimentación. 3o Ed. 1985 Ed. Obelisco Madrid España, 1985.
Clifford M N. Anthocyanins-nature, occurrence and dietary burdem. J Sci Food Agrie. 80, p. 1063-1072, 2000.
Coultate T P. Food. The Chemistry of its components. pp. 148.4lh Ed. London: Royal Society of Chemistry, 2002.
Farré-Rovira R. Los colorantes alimentarios de los alimentos. Alimentaria, 387, p. 21-32, 1982.
Fennema,0. “Food Chemistry”. Ed. Marcel Dekker. Third Edition, by H. D. Belitz., W. Grosch., P. Schieberle., M.M. Burghagen, 1996.
Girard B. Mazza G. Functional grape and citrus produets. En: Mazza G. (Ed.) Functional food: Biochemical and processing aspeets. Pp 139-191.
Lancaster: Technomic Publ., 1998.
Hanssen Ay Marsden H. E. para aditivos guía de los números. Ed. Edaf. Barcelona, 1990.
http://crucial.ied.edu.hk/Foodchem/addcolor.html
http://vm.cfsan.fda.gov/~lrd/colorfac.html
http://www.cfsan.fda.gov/list.html
http://www.fda.gov/opacom/backgrounders/coloradd.
http://www.monarchfoodcolors.com
Loyola E. Factores que afectan la disponibilidad y estabilidad de antocianos en uva. En: Proceeding 2da Reunión proyecto CYTED IV. 10. La Serena, Chile 26-28 marzo de 2002.
Mazza G. Miniati E. Anthocyanins in fruits, vegetables and grains. Boca Ratón, FL: CRC Press, 1993.
Pietta P. Flavonoids as antioxidants. J Nat Prod, 63, p. 1035-1042, 2000.
Sáenz C. Aprovechamiento de subproductos de la industria alimentaria en Chile. Alimentos, 17(3), 57- 61, 1992.
Shi Z. Lin M. F. J. Francis. Anthocyanins of Tradescantia pallida.Potential food colorants. Journal of Food Science, 57(3), p. 761-765, 1992
Smith R.; Neeubeme, P.; Adams, T. B.; Ford, R. A.; Hallagan, J. and the FEMA Expert panel. GRAS Flavoniring Substances 17, Food Technol., p. 72 - 81, 1996.
Von Elbe J. H. Schwartz S J. Colorants. En: Fennema R. (Ed.) Food Chemistry. 3th. Ed., p. 651-722. USA: Marcel Dekker Inc., 1995.
