TY - CHAP A1 - Sheetal Pithva A2 - Padma Ambalam A3 - Jayantilal M. Dave A4 - Bharat Rajiv Vyas ED1 - Yehia El-Samragy Y1 - 2012-02-22 PY - 2012 T1 - Potential of Probiotic Lactobacillus Strains as Food Additives N2 - A food additive is defined as a substance not normally consumed as a food in itself and not normally used as a characteristic ingredient of food whether or not it has nutritive value. Food additives are natural or manufactured substances, which are added to food to restore colors lost during processing. They provide sweetness, prevent deterioration during storage and guard against food poisoning (preservatives). This book provides a review of traditional and non-traditional food preservation approaches and ingredients used as food additives. It also provides detailed knowledge for the evaluation of the agro-industrial wastes based on their great potential for the production of industrially relevant food additives. Furthermore the assessment of potential reproductive and developmental toxicity perspectives of some newly synthesized food additives on market has been covered. Finally, the identification of the areas relevant for future research has been pointed out indicating that there is more and more information needed to explore the possibility of the implementation of some other materials to be used as food additives. BT - Food Additive SP - Ch. 10 UR - https://doi.org/10.5772/31900 DO - 10.5772/31900 SN - PB - IntechOpen CY - Rijeka Y2 - 2021-09-26 ER -