The Additives Issue

Cole, John N

doi:10.1108/eb059117

Cited by 3 publications

(4 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The pesticides or foreign chemicals are the best examples of the first category, which is generally used by food producers and may remain during the final stage of food production [11][12][13] [8], [11][12][13] that may accidentally be contaminated into the food supply either via the food chain, supply chain or own kitchen. Lastly, food preservatives, sweeteners, flavour enhancer, emulsifiers, or dyes are the examples of the final category that had been added into food products in order to increase the properties of the processed food [5,7,10,15]. Commonly, the basic function of food additives is either to create the food looks and tastes better or to make the food safer, by preserving it from bacteria, preventing oxidation or other chemical changes [6,10].…”

Section: Introductionmentioning

confidence: 99%

“…Lastly, food preservatives, sweeteners, flavour enhancer, emulsifiers, or dyes are the examples of the final category that had been added into food products in order to increase the properties of the processed food [5,7,10,15]. Commonly, the basic function of food additives is either to create the food looks and tastes better or to make the food safer, by preserving it from bacteria, preventing oxidation or other chemical changes [6,10].…”

Section: Introductionmentioning

confidence: 99%

“…Even though the accountability of assuring the chemical ingredients usage is under the manufacturers' jurisdiction, but other parties such as consumers and the authorities must also proactively play their roles to ensure these ingredients are safe or not harmful to eat [10]. This is because some of the manufacturers may be potentially used unsafe chemical ingredients in their food production which may expose to unwanted diseases to the consumers in the future.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Fuzzy expert systems (FES) for halal food additive

Zakaria¹,

Nordin²,

Malik³

et al. 2019

IJEECS

View full text Add to dashboard Cite

<p>Halalan Toyyiban issues acknowledged the need of additional protection for good quality assurance food and should be applied in the food industries. All the food ingredients must be safe, hygiene and nutritious to be used by the consumers. Many chemical ingredients have been added in the food production process in enhancing the food characteristics and act as stabilizer, artificial colour, preservatives, artificial sweetener. This paper presents Halal Food Additive Using Fuzzy Expert Systems (FES) to determine the Halalan Toyyiban safety rating for food additives based on consumers’ past experienced record in allergy complication. The significant of this project is to provide the consumers with health awareness to prevent the health risk that caused by these food additives. This research focuses on 42 types of Halal food additives and 12 type symptoms of allergies that are commonly faced by the consumers.</p>

show abstract

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Fuzzy expert systems (FES) for halal food additive

Zakaria¹,

Nordin²,

Malik³

et al. 2019

IJEECS

View full text Add to dashboard Cite

show abstract

“…Similarly, paperboard-based packages are not recommended because of their tendency to deform. 10,11 Plastic-based flexible structures may contain metal foil, thin paper layers or inorganic coatings. One critical aspect of packages is the closure interface, since leakage may occur through either threaded closures or heat-sealed areas.…”

Section: Introductionmentioning

confidence: 99%

High‐pressure processing effects on the mechanical, barrier and mass transfer properties of food packaging flexible structures: a critical review

2004

View full text Add to dashboard Cite

Food products can be high-pressure processed (HPP) either in bulk or prepackaged in flexible or semi-rigid packaging materials. In the latter case the packaging material is subjected, together with the food, to high-pressure treatment. A number of studies have been performed to quantify the effects of high-pressure processing on the physical and barrier properties of the packaging material, since the integrity of the package during and after processing is of paramount importance to the safety and quality of the food product. This article reviews the results of published research concerning the effect of HPP on packaging materials.

show abstract

Scientific studies of halal food additives for consumption and good for health

Fermanto

Sholahuddin

2020

J.halal prod. Res.

View full text Add to dashboard Cite

Food additives or food additives is one of the ingredients that are commonly used by humans to improve the taste, texture, appearance and color of food. Food additives are often used. The use of food additives or food additives aims to improve the quality of the final product and increase the shelf life of food ingredients. Food additives can be synthetic or derived from plants or animals, and they have been grouped by the World Health Organization and the Food and Agricultural Organization into three broad categories (flavor enhancers, enzymes and others), based on their function. However, at present the majority of people use food additives to the food excessively, thus creating a risk to health. Limit consuming food additives need to be considered when using it to be safe and not cause health problems. In addition, the majority of the food additive industry uses raw materials for food additives in the form of synthetic or artificial products so that if consumed in excess is harmful to health. One solution to reduce the consumption of synthetic food additives is to use natural food additives or natural food additives which when used are considered safe for consumption and certainly good for health

show abstract

The Additives Issue

Abstract: John Cole shows how consumer demand for fewer additives provides the smaller food manufacturers with an ideal opportunity for product development.

Cited by 3 publications

References 0 publications

Fuzzy expert systems (FES) for halal food additive

Fuzzy expert systems (FES) for halal food additive

High‐pressure processing effects on the mechanical, barrier and mass transfer properties of food packaging flexible structures: a critical review

Scientific studies of halal food additives for consumption and good for health

Contact Info

Product

Resources

About