A dizzying array of chemical compounds is used in modern food. Artificially manufactured dyes, preservatives, flavors, texture enhancers, and fats enhance the way food looks, tastes, and feels. Considerable debate has raged over the long-term safety of chemical food additives, which are regulated by the Food and Drug Administration (FDA) in the United States. The FDA allows the addition of non-...

Complete with kitchen and dining room and backed by a government laboratory, the project was the brainchild of scientists from the Bureau of Chemistry (now the Food and Drug Administration). Chief chemist Harvey W. Wiley, M.D., considered by many to be the founding father of the FDA, spearheaded the effort to separate scientific facts on food safety from the recurrent food safety scares that ha...

Cornelian cherry (Cornus mas L.) fruits are known for their significant amounts of anthocyanins which can be used as natural food colorants. The storage stability of anthocyanins from these fruit extracts, at different temperatures (2 °C, 25 °C and 75 °C), pH 3.02, in the presence of two of the most widely employed food preserving agents (sodium benzoate and potassium sorbate) was investigated....

The stability of the antifungal activity of flaxseed (Linum usitatissimum) protein extract was evaluated in this study. Response surface methodology (RSM) using Box-Behnken factorial design was used to evaluate the effects of treatment variables, that is, temperature (50 to 90 degrees C), time (1 to 29 min), and pH (2 to 8), on the residual antifungal activity (RAA) against Penicillium chrysoge...

many food products are perishable by nature and require protection from spoilage during their preparation, storage and distribution to give them desired shelf-life. because food products are now often sold in areas of the world far distant from their production sites, the need for extended safe shelf-life for these products has also expanded. currently, there is a strong debate about the safety...

Food preservatives are unswervingly being used for prolonging the shelf life of food, often to increase aroma, taste and quality by food packaging industry. These pivotal in protecting from degradation deterioration micro-organisms. Two most commonly preservatives, viz. sodium nitrite (NaNO2) Monosodium glutamate (MSG) have been evaluated using root tips Allium cepa. Cytological studies plants ...