Food Additives

Jump To References Section

Authors

  • P. Parvathi Easwaran

Abstract

Additives to foods have been prevalent for ages to preserve and also to enhance the quality of foods. Traditional food preparations included oil, sugar, spices, vinegar and smoke to extend the shelf life. With the advancement of science and technology, we have now a variety of chemical and synthetic additives and they are used widely in the developing nations.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

Downloads

Published

1991-01-01

How to Cite

Parvathi Easwaran, P. (1991). Food Additives. The Indian Journal of Nutrition and Dietetics, 28(1), 27–27. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/8178

Issue

Volume 28, Issue 1, January 1991

Section

Book Review

License

All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).

Please contact us at editor@informaticsglobal.com for permissions related to commercial use of the article(s).