Food preservatives play important role in today's food supplies that are used to prolong the self-life of products by protecting them from deterioration caused by micro-organisms. In this study, investigations were carried out to study the impacts of food preservatives like butylated hydroxytoluene, butylated hydroxyanisole, sorbic acid, propyl gallate and sodium nitrate. The effects of these p...

background: chemical preservation has become an increasingly important practice in modern food technology and herbal medicinal products with the increase in production of processed and convenience products. objective: in the present study, a reversed-phased hplc method for simultaneous determination of the preservatives sodium benzoate (sb) and potassium sorbate (ps) is described. methods: the ...

Cadinane-type sesquiterpenes have a wide spectrum of biological activity, but their use as wood preservatives and the structure-activity relationships of their derivatives have not yet been reported. A total of 13 compounds were synthesized from T-cadinol, T-muurolol, and a-cadinol and their chemical structures were confirmed by IR, MS, and 1H and 13C NMR. The antifungal properties of 16 compou...

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...

BACKGROUND Epidural and intrathecal injections of methylprednisolone acetate (MPA) have become the most commonly performed interventional procedures in the United States and worldwide in the last 2 decades. However neuraxial MPA injection has been dogged by controversy regarding the presence of different additives used in commercially prepared glucocorticoids. We previously showed that MPA coul...

This research examined the effect of chemical factors (pH, sodium chloride, sugars (glucose and sucrose), preservatives (benzoic acid and sorbic acid)) and clove oil to decrease the growth of film yeasts (Saccharomyces cerevisiae J1, Candida krusei J2 and Candida krusei J3) on fermented bamboo shoots. All yeasts grew at pH 3.0-7.0 and did not grow greater than 7.5%(w/v) of sodium chloride conce...

The microbial safety of foods continues to be a major concern to consumers, regulatory agencies and food industries throughout the world. Many food preservation strategies have been used traditionally for the control of microbial spoilage in foods but the contamination of food and spoilage by microorganisms is a problem yet to be controlled adequately. Although synthetic antimicrobials are appr...

ALLYL ISOTHIOCYANATE DERIVED FROM ORIENTAL MUSTARD MEAL AS A NATURAL ANTIMICROBIAL TO INHIBIT THE GROWTH OF MOULDS ON BREAD Jianhua Ma Advisor University of Guelph, 2012 Dr. Keith Warriner This thesis is an investigation of the potential of Allyl Isothiocyanate (AITC) derived from oriental mustard meal (Brassica juncea meal) as a natural preservative suppression moulds growth on bread. Currentl...