Introductory Chapter: Introduction to Food Additives
Authors:
- Desiree Nedra KarunaratneDKDesiree Nedra Karunaratne
- Geethi Kaushalya PamunuwaGPGeethi Kaushalya Pamunuwa
Open Access
- 6 September 2017
- book chapter
- Published by IntechOpen
Abstract
Open access peer-reviewed chapterKeywords
This publication has 43 references indexed in Scilit:
- Bioengineered Nisin A Derivatives with Enhanced Activity against Both Gram Positive and Gram Negative PathogensPLOS ONE, 2012
- Sugar substitutes: Health controversy over perceived benefitsJournal of Pharmacology and Pharmacotherapeutics, 2011
- Synthetic surfactant food additives can cause intestinal barrier dysfunctionMedical Hypotheses, 2011
- Glutamate. Its applications in food and contribution to healthAppetite, 2010
- Thermoanalysis of soybean oil extracted by two methodsQuímica Nova, 2008
- Characterization of polysaccharides extracted from brown seaweedsCarbohydrate Polymers, 2007
- Multiple biological activities of curcumin: A short reviewLife Sciences, 2006
- Essential oils: their antibacterial properties and potential applications in foods—a reviewInternational Journal of Food Microbiology, 2004
- Food mustard allergen interaction with phospholipid vesiclesEuropean Journal of Biochemistry, 1994
- Phenolic Compounds in Food and Cancer Prevention1992