this review focuses on the introduction of par-baked bread technology and effects of map on the microbial and sensorial shelf life of the mentioned bread, which are discussed here under four categories of the product contamination after probating, the composition of the gas, the characteristics of the packaging material, and the packaging technology. since traditional breads have a low quality ...

BACKGROUND Food preservation is basically done to preserve the natural characteristics and appearance of the food and to increase the shelf life of food. Food preservatives in use are natural, chemical and artificial. Keeping in mind the adverse effects of synthetic food preservatives, there is a need to identify natural food preservatives. The aims of this study were to evaluate in vitro antio...

The efficacy of bronchodilator nebuliser solutions may be influenced by the presence of preservatives. In a double blind, randomised, crossover study the effect of preservatives in determining the airway responses to 5 mg of terbutaline was studied in a group of 21 atopic asthmatic patients. The presence of preservatives affected neither the bronchodilator action of terbutaline nor its protecti...

Preservatives prevent the growth of microorganisms in foods, pharmaceuticals and cosmetics. There exist numerous restrictions regarding the maximum allowable levels of preservatives in cosmetics. We analyzed 11 regulated preservatives in commercial cosmetics and manufacturers need to analyze their products for quality control purposes. However, methods used in previous studies to date have been...

In the present study the efficacy of arkas (water distillate) and essential oils of cinnamon and clove is evaluated as a preservative for kwathas. Arkas and essential oils of cinnamon and clove have good preservative property without altering the physico - chemical properties of kwatha.

Particular attention are recently receiving antimicrobial agents added as preservatives in hygiene and cosmetics commercial products, since some of them are suspected to be harmful to the human health. The preservatives used belong to different classes of chemical species and are generally used in their mixtures. Multi-component methods able to simultaneously determinate species with different ...

The winemaking process includes multiple stages at which microbial spoilage can occur, altering the quality and hygienic status of the wine and rendering it unacceptable. The major spoilage organisms include species and strains of the yeast genera Brettanomyces, Candida, Hanseniaspora, Pichia, Zygosaccharomyces etc., the lactic acid bacterial genera Lactobacillus, Leuconostoc, Pediococcus, etc....