防腐剂
苯甲酸钠
食品添加剂
食品防腐剂
保质期
食品科学
食品工业
钠
食品保存
食品加工
钠盐
化学
业务
生物技术
有机化学
生物
无机化学
作者
Bruna G. O. Linke,Thaís Andrade Costa Casagrande,LÃgia A. C. Cardoso
出处
期刊:African Journal of Biotechnology
[Academic Journals]
日期:2018-03-07
卷期号:17 (10): 306-310
被引量:42
标识
DOI:10.5897/ajb2017.16321
摘要
Food additives are widely used by the food industry to increase the product shelf life and/or attribute as well as enhance certain characteristics of particular foods, which are often lost during processing.With the advent of modern life, more and more additives have been employed by the food industry.Despite their wide use, they are substances that may cause adverse reactions like any other drug.This study aimed to contextualize through a review of the literature, the scientific evidence on the risks entailed by the consumption of food additives, special regards to sodium benzoate.This additive is a sodium salt, which is commonly used as a chemical preservative in foods, and it is found mainly in industrialized drinks/beverages.Sodium benzoate is considered safe by major regulatory agencies, but there is still controversy over its effects on human health.
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