Work Group: Food Additives
Leader: vasor [AT] chemeng [dot] ntua [dot] gr (Vasso Oreopoulou) (NTUA)
Co-Leader: tokimanh [AT] mail [dot] hut [dot] edu [dot] vn (Kim Anh To) (HUT)
Contact person: psimouli [AT] chemeng [dot] ntua [dot] gr (Vasso Psimouli) (NTUA)
Food additives are typically added to foods for technological purposes whilst processing toxicants or contaminants are substances formed during food processing. Contentious issues include colours, preservatives, antioxidants and sweeteners. Carbon monoxide and hydrogen peroxide, which are used as processing additives, are also being examined. Amongst processing toxicants, acrylamide, trans-fatty acids and nitrosamines have been included because they attract scientific and consumer interest. MoniQA is focussing on the definition and evaluation of
(1) rapid, screening and/or high-throughput methods;
(2) methods for multi-component analysis; and
(3) methods using state-of-the-art instrumentation for improved accuracy and selectivity as well as lower detection limits.
During 2009 these activities concentrated on preservatives, sulphite-sulphate, nitrite-nitrate, colouring agents, and melamine.
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