Article Title
Document Type
Article
Publication Date
1976
Keywords
Food additives--Toxicology; Food preservatives; Coloring matter in food
Abstract
Food additives are listed by functional category and discussed in terms of the scale of their use and relative risks in terms of long-term human toxicity. The greatest risks appear to lie with the antimicrobial preservative agents, and food colors (which serve only a cosmetic purpose); these and the synthetic sweeteners are discussed in relatively greater detail.
First Page
3
Last Page
7
Recommended Citation
Noland, W. E.
(1976).
Chemicals and Food: An Account About Additives.
Journal of the Minnesota Academy of Science, Vol. 42 No.2, 3-7.
Retrieved from https://digitalcommons.morris.umn.edu/jmas/vol42/iss2/2
Primo Type
Article