Real and perceived risk: Food additives

Food additive is any substance of known chemical composition that is not normally used as food in itself or is a typical food ingredient, regardless of nutritional value, and is added specifically for technological and organoleptic properties of food in the technological process of production, durin...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autor principal:	Jandrić-Kočić Marijana C.
Formato:	article
Lenguaje:	EN SR
Publicado:	Specijalna bolnica za bolesti štitaste žlezde i bolesti metabolizma Zlatibor 2021
Materias:	food additives risk Medicine R
Acceso en línea:	https://doaj.org/article/bd2bd078aa1d4e97873eaca060212444
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:bd2bd078aa1d4e97873eaca060212444
record_format	dspace
spelling	oai:doaj.org-article:bd2bd078aa1d4e97873eaca0602124442021-12-05T21:26:33ZReal and perceived risk: Food additives1821-19252406-131X10.5937/medgla2182050Jhttps://doaj.org/article/bd2bd078aa1d4e97873eaca0602124442021-01-01T00:00:00Zhttps://scindeks-clanci.ceon.rs/data/pdf/1821-1925/2021/1821-19252182050J.pdfhttps://doaj.org/toc/1821-1925https://doaj.org/toc/2406-131XFood additive is any substance of known chemical composition that is not normally used as food in itself or is a typical food ingredient, regardless of nutritional value, and is added specifically for technological and organoleptic properties of food in the technological process of production, during preparation, processing, finishing, processing, shaping, packaging, transport and storage, which leads or can be expected to lead to the fact that he or his by-product directly or indirectly becomes an ingredient of that food. Food additives are a necessity in food production technology. Their use causes consumer distrust and controversy among the professional public. The negative attitude of a significant number of consumers due to the lack of awareness of the legislation that precedes the approval of food additives can be removed through open, transparent, independent, responsible / timely communication on risk. On the other hand, research on inadequate labeling, toxicity and the use of illicit food additives requires continuous monitoring, improvement of the control system and elimination of deficiencies. The safe use of food additives is a joint responsibility of the state, producers, distributors, the profession, ie laboratories, but also the consumers themselves.Jandrić-Kočić Marijana C.Specijalna bolnica za bolesti štitaste žlezde i bolesti metabolizma ZlatiborarticlefoodadditivesriskMedicineRENSRMedicinski Glasnik Specijalne Bolnice za Bolesti Štitaste Žlezde i Bolesti Metabolizma "Zlatibor", Vol 26, Iss 82, Pp 50-67 (2021)
institution	DOAJ
collection	DOAJ
language	EN SR
topic	food additives risk Medicine R
spellingShingle	food additives risk Medicine R Jandrić-Kočić Marijana C. Real and perceived risk: Food additives
description	Food additive is any substance of known chemical composition that is not normally used as food in itself or is a typical food ingredient, regardless of nutritional value, and is added specifically for technological and organoleptic properties of food in the technological process of production, during preparation, processing, finishing, processing, shaping, packaging, transport and storage, which leads or can be expected to lead to the fact that he or his by-product directly or indirectly becomes an ingredient of that food. Food additives are a necessity in food production technology. Their use causes consumer distrust and controversy among the professional public. The negative attitude of a significant number of consumers due to the lack of awareness of the legislation that precedes the approval of food additives can be removed through open, transparent, independent, responsible / timely communication on risk. On the other hand, research on inadequate labeling, toxicity and the use of illicit food additives requires continuous monitoring, improvement of the control system and elimination of deficiencies. The safe use of food additives is a joint responsibility of the state, producers, distributors, the profession, ie laboratories, but also the consumers themselves.
format	article
author	Jandrić-Kočić Marijana C.
author_facet	Jandrić-Kočić Marijana C.
author_sort	Jandrić-Kočić Marijana C.
title	Real and perceived risk: Food additives
title_short	Real and perceived risk: Food additives
title_full	Real and perceived risk: Food additives
title_fullStr	Real and perceived risk: Food additives
title_full_unstemmed	Real and perceived risk: Food additives
title_sort	real and perceived risk: food additives
publisher	Specijalna bolnica za bolesti štitaste žlezde i bolesti metabolizma Zlatibor
publishDate	2021
url	https://doaj.org/article/bd2bd078aa1d4e97873eaca060212444
work_keys_str_mv	AT jandrickocicmarijanac realandperceivedriskfoodadditives
_version_	1718371027001540608

Real and perceived risk: Food additives

Ejemplares similares