Food Additives of Cereals, Legumes, and Their By-Products, and the Role of Bioinformatics of Food Sciences
Year: 2024
Type: article
Abstract: Food additives offer a way to reduce food loss and waste, while simultaneously maintaining the supply of readily available, reasonably priced, and nutrient-dense food for human consumption, thus feeding the globe. Following a century of continuous research and technological advancements in the food industry, more than three thousand naturally occurring and artificially manufactured compounds have been added to food during processing or preparation in order to give it certain, desired qualities. Though the use of food additives has aided in the food industry’s explosive expansion, there have also been unintended health effects that raise concerns for the general public’s health. In order to encourage safe use and limit detrimental health effects, this paper examines the significant role that food additives play in the food industry, as well as current advancements and trends in the food sector. It also identifies various health hazards that are linked to specific food additives. Bioinformatics can be used to efficiently access all of the genomic, proteome, and metabolomics data that has been found thus far, and to make this data available to any particular industry, group, or corporation in order to improve the nutritional value, taste, and quality of food that is to be produced. The function of bioinformatics and a few methods in the field of food sciences have been covered here.
Authors: Soheir N. Abd El-Rahman Sheikha M. AlGhannam, Raafat N. Sandak
Language: English
Topic: Dye analysis and toxicity
Subfield: Analytical Chemistry
Field: Chemistry
Domain: Physical Sciences
Open Access status: diamond
OpenAlex ID: W4404642379