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-...

Size-reduced samples of southern yellow pine dimensional lumber, each treated with one of five different waterborne chemical preservatives, were leached using 18-h batch leaching tests. The wood preservatives included chromated copper arsenate (CCA), alkaline copper quaternary, copper boron azole, copper citrate, and copper dimethyldithiocarbamate. An unpreserved wood sample was tested as well....

In the United States, consumer demand for new foods and changes in eating habits and food safety risks are affecting the food processing industry. The population is becoming older on average; moreover, consumers want fresh and minimally processed food without synthetic chemical preservatives. To address the need for safer food and compete for consumer acceptance, manufacturers are exploring new...

Fresh fruits have good flavor and high nutritional value, but in the postharvest stage they will age decay rapidly, so we need to find green fruit preservatives. And natural organic acids are promising preservatives due their safety effectiveness. The present work reviews recent applications of quality management discussed its potential biochemical mechanisms. This indicates that numerous effec...

A quantitative analysis was developed for eight acidic and neutral preservatives in foods and daily necessities using the inline dialysis-IC combined with hydrophobic anion-exchange separation. The eight preservatives were dialyzed by inline dialysis and separated on a hydrophobic anion exchange column. Under the optimized separation conditions, the detection limits (S/N = 3) for the eight pres...

The aim of the work was to quantify possible interactions between surfactants and preservatives, comparing surface properties, in model pharmaceutical formulations. Surface parameters of 2-component surfactant-preservative aquous mixtures were determined with a Wilhelmy plate technique, for the so-called principal surfactants (polysorbate 80, egg lecithin, phosphatidylcholine) and preservatives...

Preservation of foods by natural and microbiological methods may be a satisfactory approach solving economic losses due to microbial spoilage of raw materials and food products, to reduce the incidence of food borne illnesses, and to meet the food requirements of the growing world population. Since many people are concerned about the safety of chemical preservatives are questioned with regard t...

The purpose of this study was to investigate the application of natural preservatives as an alternative to chemical preservatives in the production of Doogh. In order to carry out the work, different concentrations (0.25, 0.5, 0.75, 1, 1.5, 3%) of Eucalyptus essential oil were employed to study the growth of Kluyveromyces marxianus in Doogh at 4 °C and 15°C within 9 days.</stro...