Open access peer-reviewed Edited Volume

Food Additives

Edited by Desiree Nedra Karunaratne

University of Peradeniya, Sri Lanka


Food additives is intended to provide the readers with knowledge on some very significant aspects of the food additives currently in use. Food additives have become essential in the food sector with the rising need for food processing and preservation. However, the use of food additives is regulated imposing strict rules as the impact of those additives on health cannot be neglected. The first chapter starts off with a general overview of food additives highlighting the novel trends that enhance the attributes of those additives. Thereafter, the chapters are devoted mainly to plant-derived food additives and microbially derived food additives. The main topics discussed under 'additives from plant origin' are the efficacy of beetroot formulations as a source of nitrate ions, plant-derived food preservatives and plant-derived food additives used in meat and meat-based products. The further chapters discuss 'additives from microbial origin' focusing on lactic acid bacteria and additives derived from lactic acid bacteria and food additives used in 'bread-making'. Overall, this manuscript emphasises the concept of 'clean labelling' and the importance of natural food additives.

Read more >Order hardcopy
Food AdditivesEdited by Desiree Nedra Karunaratne

Published: September 6th 2017

DOI: 10.5772/65204

ISBN: 978-953-51-3490-9

Print ISBN: 978-953-51-3489-3

eBook (PDF) ISBN: 978-953-51-4662-9

Copyright year: 2017

Books open for chapter submissions

18953 Total Chapter Downloads

35 Crossref Citations

26 Web of Science Citations

76 Dimensions Citations


Open access peer-reviewed

1. Introductory Chapter: Introduction to Food Additives

By Desiree Nedra Karunaratne and Geethi Kaushalya Pamunuwa


Open access peer-reviewed

2. Nutritional, Bioactive and Physicochemical Characteristics of Different Beetroot Formulations

By Diego dos S. Baião, Davi V.T. da Silva, Eduardo M. Del Aguila and Vânia M. Flosi Paschoalin


Open access peer-reviewed

3. Food Preservatives from Plants

By Hubert Antolak and Dorota Kregiel


Open access peer-reviewed

4. Natural Antimicrobials, their Sources and Food Safety

By Muhammad Sajid Arshad and Syeda Ayesha Batool


Open access peer-reviewed

5. Waste Degradation and Utilization by Lactic Acid Bacteria: Use of Lactic Acid Bacteria in Production of Food Additives, Bioenergy and Biogas

By Galina Novik, Olga Meerovskaya and Victoria Savich


Open access peer-reviewed

6. Food Additives and Processing Aids used in Breadmaking

By Luis Carlos Gioia, José Ricardo Ganancio and Caroline Joy Steel


Edited Volume and chapters are indexed in

  • Worldcat
  • OpenAIRE
  • Google Scholar
  • AZ ebsco
  • Base
  • CNKI

Order a hardcopy of the Edited Volume

Free shipping with DHL Express

Hardcover (ex. VAT)£119

Order now

Residents of European Union countries need to add a Book Value-Added Tax Rate based on their country of residence. Institutions and companies, registered as VAT taxable entities in their own EU member state, will not pay VAT by providing IntechOpen with their VAT registration number. This is made possible by the EU reverse charge method.

Special discount for IntechOpen contributors

All IntechOpen contributors are offered special discounts starting at 40% OFF available through your personal dashboard

Login and purchase