The extraction of mechanically separated meat has emerged as an attractive process. However, it increases the incorporation of oxygen and, consequently, of flavors due to rancidity. Thus, preservatives must be added. The objective of this study was to evaluate the shelf life of minced tilapia to replace synthetic preservatives with Hijiki and Nori seaweeds extracts. The application of the extra...

Diazepam (DZP) has become a commonly used drug for treatment of acute repetitive epileptic seizures and febrile convulsions in children. Considering the advantages of rectal administration of DZP, the objective of our study was to formulate and evaluate rectal hydrogels containing DZP as a drug substance in combination with suitable co-solvents and preservatives. Prepared HPMC (hydroxypropyl me...

Preservatives are chemical compounds that, when added to a product, protect it from the growth of microorganisms. However, fulfil this basic function, preservatives should be appropriately selected for given cosmetic formulation. The article aimed present key concepts regarding preservation cosmetics and legal regulations in area. Moreover, low microbiological risk were characterised studies ve...

Background and objectives: Aloe vera has been used as a medicinal herb for thousands of years. Aloe vera leaves can be separated into latex and gel which have biological effects. Aloe gel is a potent source of polysaccharides. When the gel is exposed to air, it quickly decomposes and decays and loses most of its biological activity. There are various processin...

sodium benzoate and potassium sorbate are two major chemical preservatives which are used in doogh (iranian traditional dairy drink). in this study, a total of 27 commercial brands of highly consumed of doogh samples were analyzed. the means and standard deviation for concentration of these preservatives based on hplc results for analysis of benzoate and sorbate were 195·9 (sd 1·8) and 328·8 (s...

Much progress has been made in the past several years concerning the biochemistry and molecular genetics of fungal wood decay. Aspects of this knowledge were obtained with the intent of using the fungi and their enzymes for selective and beneficial purposes; e.g., in biopulping and biobleaching of wood fiber, in bioremediation of pollutants, and in biomass conversions for fuel and chemical feed...

abstract food preservatives are often added to food as preservation method. mostly one preservative alone cannot preserve a product effectively. so it is required to create a preservation system to overcome limitations derived from each preservative. using proper selection of different preservatives may lead to significant practical benefits. in this investigation, resistant strain of bacillus ...

The use of derivatization in the analysis of food additivies by chromatographic means has been reviewed. The large majority of these derivatization techniques are employed to facilitate the gas-liquid chromatographic quantitation of various food additives. Silylation, alkylation, acylation, as well as transesterification, saponification, and chemical decomposition techniques are discussed. The ...

Herbs and spices have been used since ancient times to improve the sensory characteristics of food, to act as preservatives and for their nutritional and healthy properties. Herbs and spices are generally recognized as safe (GRAS) and are excellent substitutes for chemical additives. Essential oils are mixtures of volatile compounds obtained, mainly by steam distillation, from medicinal and aro...

Preservative-treated wood is an economical, durable, and aesthetically pleasing building material; therefore, it is a natural choice for construction projects in our National Forests, National Parks, and other public lands. However, we need to ensure that the chemicals used in treated wood do not pose a threat to people or the environment. The purpose of this report is to provide a summary of t...