 Food Additives
"Food Additives" is a descriptor in the National Library of Medicine's controlled vocabulary thesaurus,
MeSH (Medical Subject Headings). Descriptors are arranged in a hierarchical structure,
which enables searching at various levels of specificity.
Substances which are of little or no nutritive value, but are used in the processing or storage of foods or animal feed, especially in the developed countries; includes ANTIOXIDANTS; FOOD PRESERVATIVES; FOOD COLORING AGENTS; FLAVORING AGENTS; ANTI-INFECTIVE AGENTS (both plain and LOCAL); VEHICLES; EXCIPIENTS and other similarly used substances. Many of the same substances are PHARMACEUTIC AIDS when added to pharmaceuticals rather than to foods.
| Descriptor ID |
D005503
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| MeSH Number(s) |
D27.720.368 J02.500.512
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| Concept/Terms |
Food Additives- Food Additives
- Additive, Food
- Additives, Food
- Food Additive
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Below are MeSH descriptors whose meaning is more general than "Food Additives".
Below are MeSH descriptors whose meaning is more specific than "Food Additives".
This graph shows the total number of publications written about "Food Additives" by people in this website by year, and whether "Food Additives" was a major or minor topic of these publications.
To see the data from this visualization as text, click here.
| Year | Major Topic | Minor Topic | Total |
|---|
| 2000 | 1 | 0 | 1 | | 2007 | 1 | 0 | 1 | | 2008 | 0 | 1 | 1 | | 2009 | 0 | 1 | 1 | | 2011 | 1 | 1 | 2 | | 2012 | 1 | 0 | 1 | | 2013 | 0 | 1 | 1 | | 2014 | 1 | 1 | 2 | | 2015 | 1 | 0 | 1 | | 2016 | 1 | 0 | 1 | | 2017 | 1 | 1 | 2 | | 2018 | 0 | 1 | 1 |
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Below are the most recent publications written about "Food Additives" by people in Profiles.
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Samdani GK, McClements DJ, Decker EA. Impact of Phospholipids and Tocopherols on the Oxidative Stability of Soybean Oil-in-Water Emulsions. J Agric Food Chem. 2018 Apr 18; 66(15):3939-3948.
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Yuan B, Zhao L, Yang W, McClements DJ, Hu Q. Enrichment of Bread with Nutraceutical-Rich Mushrooms: Impact of Auricularia auricula (Mushroom) Flour Upon Quality Attributes of Wheat Dough and Bread. J Food Sci. 2017 Sep; 82(9):2041-2050.
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Song M, Lopez-Pena CL, McClements DJ, Decker EA, Xiao H. Safety evaluation and lipid-lowering effects of food-grade biopolymer complexes (e-polylysine-pectin) in mice fed a high-fat diet. Food Funct. 2017 May 24; 8(5):1822-1829.
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Chung C, Rojanasasithara T, Mutilangi W, McClements DJ. Enhancement of colour stability of anthocyanins in model beverages by gum arabic addition. Food Chem. 2016 Jun 15; 201:14-22.
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Cui L, McClements DJ, Decker EA. Impact of phosphatidylethanolamine on the antioxidant activity of a-tocopherol and trolox in bulk oil. J Agric Food Chem. 2015 Apr 1; 63(12):3288-94.
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Walker R, Decker EA, McClements DJ. Development of food-grade nanoemulsions and emulsions for delivery of omega-3 fatty acids: opportunities and obstacles in the food industry. Food Funct. 2015 Jan; 6(1):42-55.
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Yang Y, Decker EA, Xiao H, McClements DJ. Enhancing vitamin E bioaccessibility: factors impacting solubilization and hydrolysis of a-tocopherol acetate encapsulated in emulsion-based delivery systems. Food Funct. 2015 Jan; 6(1):84-97.
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Calvo MS, Tucker KL. Is phosphorus intake that exceeds dietary requirements a risk factor in bone health? Ann N Y Acad Sci. 2013 Oct; 1301:29-35.
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Rao J, McClements DJ. Impact of lemon oil composition on formation and stability of model food and beverage emulsions. Food Chem. 2012 Sep 15; 134(2):749-57.
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McClements DJ, Rao J. Food-grade nanoemulsions: formulation, fabrication, properties, performance, biological fate, and potential toxicity. Crit Rev Food Sci Nutr. 2011 Apr; 51(4):285-330.
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