Food analysis is a very important branch of analytical chemistry, able to provide information about the chemical composition, processing, quality control (QC), and contamination of foodstuffs, ensuring compliance with food and trade laws. Food analysis is a prerequisite for ascertaining product quality, implementing regulatory enforcements, checking compliance with national and international food standards, contracting specifications, and nutrient labeling requirements. Food additives which include preservatives, antioxidants, sweeteners, colors, etc are primarily used to enhance safety and quality characteristics. High-Performance Liquid Chromatography (HPLC), with its wide array of column materials, and detectors has emerged as the most popular instrumental method for analysis of food additives. Advanced detection systems capable of detecting compounds from diverse chemical groups in one single analysis has rendered this is unique. The latest methodology for the analysis of food additives is reviewed. Citations are important for a journal to get an impact factor. Impact factor is a measure reflecting the average number of citations to recent articles published in the journal. The impact of the journal is influenced by impact factor, the journals with high impact factor are considered more important than those with lower ones. To increase the visibility and ease of use of open access scientific and scholarly journals OMICS Group top online publishing journals are indexed in different indexing and archiving services.
