A study was conducted in Vegetable Science Laboratory, College of Horticulture, Rajendranagar, Hyderabad during the period from January 2022 to March 2022. The main objective investigation standardize preparation, quality, sensory characteristics green chilli paste under ambient conditions using variety Teja for developing a technique preserve paste. experiment carried out Factorial Completely ...

Post-acidification of set yoghurt always occurs during cold storage causing short shelf life thus consumer unacceptability. The short storage life of particular yoghurt affects the consumption level as well. This study concentrated on the inhibitory effect of preservatives on post-acidification of yoghurt. The set yogurt mixture was produced and inoculated with 2% starter culture containing Str...

Preservatives are chemical substances whose role is to protect medicinal products against harmful changes caused by microorganisms. They are added to sterile medicinal products, such as eye drops and multidose solutions for injections, as well as to non-sterile products, such as water oral solutions, creams, gels, suppositories and capsules with liquid content. The most commonly used preservati...

In recent years, the use of nitrites and sulfites as food preservatives has been a cause for concern due to the health problems that these additives can cause in humans. Natural products have been studied as an alternative, but most of them have hardly been applied in the food industry for technological and economic reasons. In this sense, organic salts such as sodium acetate are a good alterna...

background: today, in an attempt to reduce the human exposure to synthetic compounds such as chemical preservatives, some studies aimed at the replacement of artificial preservatives with natural ingredients with natural protective effects. methods: in the present study the microbial inhibition effect of saturejaba chtiarica essential oil in three different concentrations (0.1, 0.05, and 0.025%...

Soil samples were collected from field sites in two AWPA (American Wood Protection Association) wood decay hazard zones in North America. Two field plots at each site were exposed to differing preservative chemistries via in-ground installations of treated wood stakes for approximately 50 years. The purpose of this study is to characterize soil fungal species and to determine if long term expos...