Food Additives

  • Vickie A. Vaclavik
  • Elizabeth W. Christian
Part of the Food Science Texts Series book series (FSTS)


Food Additive Soluble Fiber Corn Syrup Color Additive Ferric Sodium 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. 1.
    Glicksman M. Hydrocolloids and the search for the “Oily Grail.“ Food Technol 1991; 45(10): 94–99.Google Scholar
  2. 2.
    Giese J. Vitamin and mineral fortification of foods. Food Technol 1995; 49(5): 110–122.Google Scholar
  3. 3.
    Food and Drug Administration. Regulation of dietary supplements. Fed Reg 1993; 58: 3692.Google Scholar
  4. 4.
    Food and Drug Administration. Folate and neural tube defects. Fed Reg March 5, 1996; 61(44): 8750–8807.Google Scholar
  5. 5.
    Peter Pan Peanut Butter, Fullerton, CA.Google Scholar
  6. 6.
    Jenkins MLY. Research issues in evaluating “functional foods.“ Food Technol 1993; 47(5): 76–79.Google Scholar
  7. 7.
    Goldberg I, ed. Functional Foods: Designer Foods, Pharmafoods, Nutraceuticals. New York: Chapman & Hall; 1994.Google Scholar
  8. 8.
    ADA Position of the American Dietetic Association: Phytochemicals and functional foods. J Am Diet Assoc 1995; 95(4): 493–496.CrossRefGoogle Scholar
  9. 9.
    The Nutraceutical Initiative: A Proosal for Economic and Regulatory Reform. Cranford, NJ: The Foundation for Innovation in Medicine, 1991.Google Scholar
  10. 10.
    Hunt J. Nutritional products for specific health benefits—Foods, pharmaceuticals, or something in between? J Am Diet Assoc 1994; 94: 151–154.CrossRefGoogle Scholar
  11. 11.
    Tessier J. Increasing shelf life without preservatives. Balcers J 2001;Google Scholar
  12. Accurate Ingredients. Syosset, NY.Google Scholar
  13. Ashland Chemical. Columbus, OH.Google Scholar
  14. Block G, Langseth L. Antioxidant vitamins and disease prevention. Food Technol 1994; 48(7): 80–84.Google Scholar
  15. Cooperative Extension. University of Illinois, Urbana, Champaigne, IL.Google Scholar
  16. Dorko C. Antioxidants used in foods. Food Technol 1994; 48(4): 33–34.Google Scholar
  17. Dow Chemical. Midland, MI.Google Scholar
  18. FIS Flavors Company. Solon, OHGoogle Scholar
  19. Food and Drug Administration. Food Risk: Perception vs. Reality. Rockville, MD: Food and Drug Administration, 1990.Google Scholar
  20. Food and Nutrition Board. Food Additives: Summarized Data from NRC Food Additive Surveys. Washington, DC: National Academy of Science, 1981.Google Scholar
  21. Flavor Ingredients. Hampshire, IL.Google Scholar
  22. Flavor Innovations. S. Plainfield, NJ.Google Scholar
  23. Food Flavors. Derby, KS.Google Scholar
  24. International Food Information Council Foundation, Washington, D.C.Google Scholar
  25. Nolan AC. The sulfite controversy. Food Engineer 1983; 55(10): 84.Google Scholar
  26. Sloan AE. America’s Appetite ’96: The ten top trends to watch and work on. Food Technol 1996; 50(7): 55–71.Google Scholar
  27. Sloan AE. Prevents disease! Tastes great! Food Technol 1994; 48(8): 96–98.Google Scholar
  28. Sloan AE. Ingredients add more fun, flavor, freshness & nutrition. Food Technol 1995; 49(8): 102.Google Scholar
  29. Smith J. Food Additive User’s Handbook. New York: Chapman & Hall, 1991.Google Scholar

Copyright information

© Springer Science+Business Media, LLC. 2008

Authors and Affiliations

  • Vickie A. Vaclavik
    • 1
  • Elizabeth W. Christian
    • 2
  1. 1.Southwestern Medical Center at DallasThe University of TexasDallasUSA
  2. 2.Department of Nutrition and Food SciencesTexas Woman’s UniversityDentonUSA

Personalised recommendations