Volume 5 - Volume 5
INDICATORS AS TOOLS FOR ANALYSIS IN PROCESSED FOOD ADDITIVES
Industrialized products occupy a growing share of the food market. They are practical and have more shelf life than fresh products, facilitating storage. However, for the prolongation of life to be successful, it is made adding multiple additives to make it compatible with an expiration date to commercialization. Considering the modern life, more and more additives have been employed and is currently almost impossible to find a food without them. The objective of this research is to build a bank of synthetic additives indicator data in processed foods in the country, more specifically in cookies, compare the food components of different brands from their labels, and link the consumption of these foods to possible diseases. Because these chemicals intentionally added to food, it is essential to know its properties in order to ensure proper and safe use. Therefore, it is necessary that indicators are used that produced regularly, can ensure the verification of temporal trends, contributing to the performance of the population's quality of life, both in identifying their raw materials, and in minimizing the damage caused by food when consumed without the necessary information and was produced with chemical additives. Although the exposed studies do not indicate factors that relate directly related diseases to humans and the intake of additives that there needs to be caution in intake since exposure to additives is given by all the products consumed should not exceed the daily intake acceptable.
PaperID: p 2664-2677
Author's Name: Rafaela Silva, Catherine Almeida de Góes, Tassiana Rodrigues and João Antonio Belmino dos Santos
Volume: Volume 5
Issues: Volume 5
Keywords: Processed foods, additives, indicators.