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Relevant bibliographies by topics / Food preservatives

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Academic literature on the topic 'Food preservatives'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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Journal articles on the topic "Food preservatives"

1

Sharif, ZIM, FA Mustapha, J. Jai, N. Mohd Yusof, and NAM Zaki. "Review on methods for preservation and natural preservatives for extending the food longevity." Chemical Engineering Research Bulletin 19 (September 10, 2017): 145. http://dx.doi.org/10.3329/cerb.v19i0.33809.

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<p>Chemical, enzymatic or microbial activities from the surrounding environment and the food itself can cause spoilage to food products. In the meantime, the recent surge in world population, calls forfood products to be stored and delivered from one place to another place. During delivery, food products will start to deteriorate, losetheir appearance and decrease in nutritional values. Thus, the presence of food preservation methods such as heating, pickling, edible coating, drying, freezing and high-pressure processing can solve this problem by extending the food products‟ shelf life,

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Oladipo, Iyabo Christianah, and S. B. Ogunsona. "Bio-Preservation and the Food Industry: An Overview." International Journal of Current Microbiology and Applied Sciences 11, no. 6 (2022): 318–34. http://dx.doi.org/10.20546/ijcmas.2022.1106.036.

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The unending needs and demands for chemical free preservatives in food industry are on the increase due to the facts that diseases like cancer and complications from oxidative stress have been linked to the xenobiotics we eat in foods as preservatives. There is need for safe means of preserving our foods without side effects and that is why the world needs bio-preservative in all forms to augment both the nutritional properties and shelf life of food products. Bio-preservatives like bacteriocins produced from organisms with GRAS status, essential oils, vinegar, herbs/spices and sugar/salt revi

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Murugan, Rajadurai. "Adverse effects of chemical preservatives: A review." Journal of Food and Nutrition 1, no. 1 (2022): 01–06. http://dx.doi.org/10.58489/2836-2276/002.

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Food preservatives are chemical or natural substances that are added to the food products which will help to increase the shelf life and also inhibits the growth of microorganisms that causes food spoilage. The objective of review is to know and understand the adverse effects of chemical preservative in food products. Even though the chemical preservative used is approved by the FDA, whereas the long-term usage of some preservatives can causedifferent health problems in humans including cancer. This review is also intended to understand how the preservative induce different health problem in t

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Murpi Ningrum, Endah, Naharia Nahariah, Muhammad Irfan, and Wahniyati Hatta. "Potential of Egg Shells as a Natural Food Preservative." BIO Web of Conferences 96 (2024): 01004. http://dx.doi.org/10.1051/bioconf/20249601004.

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Food preservatives are food ingredients that are added to food. Preservation aims to maintain the physical and chemical properties of food ingredients. Food preservatives are classified into two, natural and synthetic preservatives. Eggshells that can be used are chicken and duck eggshells. Several ingredients can be used as preservatives in food, such as sodium benzoate, nitrate, and sulphate, but in this case the main ingredient used in making natural preservatives in food is eggshells which are processed into flour for use in food preservation. Eggshells contain high levels of calcium carbo

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K, Monisha. "Application of Food-Grade Enzymes, Bacteriocins And Probiotics as Biological Food Preservatives." Technoarete Transactions on Recent Research in Applied Microbiology and Biotechnology 1, no. 1 (2022): 1–6. http://dx.doi.org/10.36647/ttrramb/01.01.a001.

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The demand of the consumers tends to be artificial additive-free, long foods of shelf-life, nutritious, ready-to-eat foods. The significance of the natural and food preservatives compounds is totally increased for the excessive use of the preservative compounds in the food rather than the synthetic compounds. The bacteriocins combine with the several modes of hurdle approach that can enhance the effects of the preservatives and reduce the resistance of the antimicrobial. The probiotic products enhance the health agents because they regulate inflammation inside the gastronomical tract, and it a

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Franco, Rafael, Gemma Navarro, and Eva Martínez-Pinilla. "Antioxidants versus Food Antioxidant Additives and Food Preservatives." Antioxidants 8, no. 11 (2019): 542. http://dx.doi.org/10.3390/antiox8110542.

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Natural and processed foods are fragile and can become unpalatable and/or rotten. The processed food industry uses preservatives to enable distribution, even to different continents, and to extend the useful life of their products. Preservatives impede oxidation, a mandatory step in rotting, either by aerobic or anaerobic mechanisms. From a functional point of view, these compounds are antioxidants, and, therefore, a kind of contradiction exists when a preservative is considered “bad” for human health while also thinking that antioxidants provide benefits. The basis of antioxidant action, the

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Ullah, Hammad, Yaseen Hussain, Cristina Santarcangelo, et al. "Natural Polyphenols for the Preservation of Meat and Dairy Products." Molecules 27, no. 6 (2022): 1906. http://dx.doi.org/10.3390/molecules27061906.

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Food spoilage makes foods undesirable and unacceptable for human use. The preservation of food is essential for human survival, and different techniques were initially used to limit the growth of spoiling microbes, e.g., drying, heating, salting, or fermentation. Water activity, temperature, redox potential, preservatives, and competitive microorganisms are the most important approaches used in the preservation of food products. Preservative agents are generally classified into antimicrobial, antioxidant, and anti-browning agents. On the other hand, artificial preservatives (sorbate, sulfite,

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Rosdiana, E., V. A. Kusumaningtyas, A. A. Sitorus, et al. "Development of formalin detection system on wet noodles and tengkawang seed fat (shorea sp.) as a natural preservative solution." Journal of Physics: Conference Series 2673, no. 1 (2023): 012017. http://dx.doi.org/10.1088/1742-6596/2673/1/012017.

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Abstract The emergence of public anxiety about the durability of foods containing preservatives or synthetic substances that are harmful to the human body is already very worrying. Some traders who understand the dangers of synthetic preservatives in food, prefer to use natural food preservatives. However, few traders also use formalin as a preservative in their food products, where formalin is commonly used to preserve corpses and kill germs. For this reason, a formalin content detection system has been developed as a synthetic preservative and tengkawang seed fat (Shorea.sp) as a natural pre

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Abusaloua, Dr Ali, Dr Guma Mohamed, Eng Abdulbassit Ali, and Eng Waleed Zahmol. "FOOD ADDITIVES AND PRESERVATIVES AS SLOW POISONS." Scientific Journal of Applied Sciences of Sabratha University 2, no. 3 (2019): 42–48. http://dx.doi.org/10.47891/sabujas.v2i3.42-48.

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Food additives are natural or synthetic substances that can be added to foodstuff in small amounts to perform technological functions, namely color, sweetness, nutrients, or to extend shelf life. Due to Food processing technology revolution for all kinds of foods, additives and preservatives that are being added in food processing are increased. Food additives toxicology appear in a long term combined effect, where a cumulative effect of their hazards as "Slow Poisons" will increase the risk possibility of disease or premature of death. These slow poisons have been accumulated in our bod

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Nweze, CC, OA Aworinde, MO Enemali, WI Nwefia, and OA Nweze. "Effect of selected preservatives on nutritional indices of kidney beans (Phaseolus vulgaris)." African Journal of Food, Agriculture, Nutrition and Development 23, no. 122 (2023): 23923–37. http://dx.doi.org/10.18697/ajfand.122.22950.

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Preservatives are most often used to maintain the quality of foods for longer time periods. It has been reported that chemicals, which are used as preservatives have some effects (positive or negative) on the nutritive indices of foods. This research was carried out to investigate the effect of some selected preservatives on the nutritive indices of kidney beans (Phaseolus vulgaris). The matured P. vulgaris used for this research were collected in bags from the area of cultivation. Following the established research guidelines, the seeds were prepared and sent to laboratory for analysis prior

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Dissertations / Theses on the topic "Food preservatives"

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Hall, Rosemary Linden. "Germination and outgrowth of spores Bacillus megaterium KM containing the Lux genes." Thesis, University of Nottingham, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.314754.

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Thompson, Suzanne Claire. "Analysis of the weak acid stress response of Saccharomyces cerevisiae." Thesis, University College London (University of London), 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.271565.

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Giffard, Catriona Julie. "The structure-function relations of the antimicrobial peptide nisin." Thesis, University of York, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.319449.

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Lee, Wai-kin Robin Dominic. "Determination of the optimal conditions and additives for the preservation of epigallocatechin gallate in bottled tea drinks." Click to view the E-thesis via HKUTO, 2008. http://sunzi.lib.hku.hk/hkuto/record/B41712419.

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Thomas, Diane Allison. "Weak acid food preservatives and their mode of action on bacterial cells." Thesis, University of Aberdeen, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.357481.

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The ability of microorganisms to withstand large environmental perturbations enables survival in a wide range of habitats including foodstuffs. The importance of elucidation of such survival strategies has been stressed. In order that microorganisms survive in such harsh environments control mechanisms must exist which enable the cell to grow under these conditions. Survival under such extremes would indicate adaptation. The mechanisms involved in such adaptation ultimately come from within the bacterial genome and are thought to be due to alterations in gene expression. The effect of altered

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Snowball, Janet. "Development of the Ames test for studying mutagenicity of food preservatives." Thesis, University of Nottingham, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.394862.

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Nasri, Hassen. "Mechanisms of inhibition of escherichia coli O157:H7 by food preservatives /." free to MU campus, to others for purchase, 2000. http://wwwlib.umi.com/cr/mo/fullcit?p9988686.

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李惟鍵 and Wai-kin Robin Dominic Lee. "Determination of the optimal conditions and additives for the preservation of epigallocatechin gallate in bottled tea drinks." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2008. http://hub.hku.hk/bib/B41712419.

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Engels, Christina [Verfasser]. "Structural and functional characterization of plant polyphenols as natural food preservatives / Christina Engels." Aachen : Shaker, 2012. http://d-nb.info/1066196842/34.

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Holyoak, Caroline Dawn. "Mechanisms of weak acid adaptation in Saccharomyces cerevisiae." Thesis, University College London (University of London), 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.324945.

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Books on the topic "Food preservatives"

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Russell, N. J., and Grahame W. Gould, eds. Food Preservatives. Springer US, 2003. http://dx.doi.org/10.1007/978-0-387-30042-9.

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Russell, N. J. Food Preservatives. Springer US, 2003.

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J, Russell Nicholas, and Gould G. W, eds. Food preservatives. Blackie, 1991.

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Porter, Donna Viola. Sulfites: Food preservatives. Congressional Research Service, Library of Congress, 1985.

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Sofos, John Nikolaos. Sorbate food preservatives. CRC Press, 1989.

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Institute of Food and Science and Technology (UK)., ed. Preservatives in food. Institute of Food Science & Technology (UK), 1988.

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7

Bhattacharya, Sourish, and Heba Hassan Abd-El Azim Salama. Natural Food Preservatives. Jenny Stanford Publishing, 2023. http://dx.doi.org/10.1201/9781003367765.

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Lecos, Chris. Food preservatives: A fresh report. Dept. of Health and Human Services, Public Health Service, Food and Drug Administration, 1985.

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Lecos, Chris. Reacting to sulfites. [Dept. of Health and Human Services, Public Health Service, Food and Drug Administration, Office of Public Affairs, 1993.

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Lecos, Chris. Reacting to sulfites. [Dept. of Health and Human Services, Public Health Service, Food and Drug Administration, Office of Public Affairs, 1993.

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Book chapters on the topic "Food preservatives"

1

Smith, J. "Preservatives." In Food Additive User’s Handbook. Springer US, 1991. http://dx.doi.org/10.1007/978-1-4615-3916-2_5.

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Smith, Jim. "Preservatives." In Food Additives Data Book. Wiley-Blackwell, 2011. http://dx.doi.org/10.1002/9781444397741.ch11.

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Smith, J. "Preservatives." In Food Additive User’s Handbook. Springer US, 1991. http://dx.doi.org/10.1007/978-1-4757-5247-2_5.

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Gould, G. W., and N. J. Russell. "Major, new, and emerging food-poisoning and food-spoilage microorganisms." In Food Preservatives. Springer US, 2003. http://dx.doi.org/10.1007/978-0-387-30042-9_1.

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Kalathenos, P., and N. J. Russell. "Ethanol as a food preservative." In Food Preservatives. Springer US, 2003. http://dx.doi.org/10.1007/978-0-387-30042-9_10.

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Davies, A. R. "Modified atmospheres and vacuum packaging." In Food Preservatives. Springer US, 2003. http://dx.doi.org/10.1007/978-0-387-30042-9_11.

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Seymour, I. J. "Surface preservation for fruits and vegetables." In Food Preservatives. Springer US, 2003. http://dx.doi.org/10.1007/978-0-387-30042-9_12.

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Roller, S., and R. G. Board. "Naturally occurring antimicrobial systems." In Food Preservatives. Springer US, 2003. http://dx.doi.org/10.1007/978-0-387-30042-9_13.

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Holzapfel, W. H., U. Schillinger, R. Geisen, and F. K. Lücke. "Starter and protective cultures." In Food Preservatives. Springer US, 2003. http://dx.doi.org/10.1007/978-0-387-30042-9_14.

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Smith, J. "Legislative aspects." In Food Preservatives. Springer US, 2003. http://dx.doi.org/10.1007/978-0-387-30042-9_15.

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Conference papers on the topic "Food preservatives"

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Alabi, Omolara Rokeebat, Solomon Oluwole Oladeji, Peter Abimbola Oluyori, et al. "Plants Sources of Food Preservatives." In 2024 International Conference on Science, Engineering and Business for Driving Sustainable Development Goals (SEB4SDG). IEEE, 2024. http://dx.doi.org/10.1109/seb4sdg60871.2024.10630143.

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Iranloye, Yetunde Mary, Abiola Folakemi Olaniran, Adeyemi Ayotunde Adeyanju, Jesusetemi Adenike Adeyera, Oluwakemi Christianah Erinle, and Opeyemi Racheal Faloye. "Potential of Cymbopogon citratus in Food Preservative." In 2024 International Conference on Science, Engineering and Business for Driving Sustainable Development Goals (SEB4SDG). IEEE, 2024. http://dx.doi.org/10.1109/seb4sdg60871.2024.10629711.

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Palianskikh, A. I., E. V. Andrievskaya, T. A. Fiodarava, and S. Y. Petrova. "TOPICAL QUESTIONS OF DETERMINATION OF ETHERS OF PARAHYDROXYBENZOIC ACID (PARABENS) IN FOOD." In SAKHAROV READINGS 2022: ENVIRONMENTAL PROBLEMS OF THE XXI CENTURY. International Sakharov Environmental Institute of Belarusian State University, 2022. http://dx.doi.org/10.46646/sakh-2022-1-269-272.

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Parabens can have adverse effects on human health, and their use as food additives is strictly regulated worldwide. A method for the simultaneous determination of 11 preservatives (including para-hydroxybenzoic acid and 7 of its esters (parabens)) has been developed and validated in food products by high-performance liquid chromatography (HPLC). The method is characterized by simple sample preparation technique, low limits of quantitative determination (10 mg/kg) for each preservative and can be used by accredited laboratories of the Republic of Belarus to control the safety of food products.

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Kurćubić, Vladimir, Slaviša Stajić, Nemanja Miletić, Marko Petković, Igor Đurović, and Vesna Milovanović. "NATURAL ANTIMICROBIAL AGENTS: APPLICATION IN FOOD PRESERVATION AND FOOD BORN DISEASE CONTROL." In 1st International Symposium on Biotechnology. University of Kragujevac, Faculty of Agronomy, 2023. http://dx.doi.org/10.46793/sbt28.357k.

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Natural antimicrobial agents in food have gained much attention by the consumers and the food industry. The misuse of antibiotics has resulted in the dramatic rise of microorganisms that are antibiotic resistant and tolerant to several food processing and preservation methods. Additionally, increasing consumers' awareness of the negative impact of synthetic preservatives on health compared to the benefits of natural additives has caused interest among researchers in the development and usage of natural products in foods. This article reviews natural antimicrobial agents and their application i

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APPLEGATE, B. M., N. G. BRIGHT, R. J. CARROLL, L. J. MAUER, and B. M. APPLEGATE. "EVALUATION OF PRESERVATIVES FOR VALUE ADDED FOOD PRODUCTS USING BIOLUMINESCENCE." In Bioluminescence and Chemiluminescence - Progress and Current Applications - 12th International Symposium on Bioluminescence (BL) and Chemiluminescence (CL). WORLD SCIENTIFIC, 2002. http://dx.doi.org/10.1142/9789812776624_0084.

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Nisa, Khoirun, Vita Taufika Rosyida, Septi Nurhayati, Wuri Apriyana, Anastasia Wheni Indrianingsih, and Dwi Ratih. "Antimicrobial and antioxidant evaluation of Artocarpus altilis extract as potential preservatives for food." In 2ND INTERNATIONAL CONFERENCE ON CHEMISTRY, CHEMICAL PROCESS AND ENGINEERING (IC3PE). Author(s), 2018. http://dx.doi.org/10.1063/1.5065001.

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Stefanini, Roberta, Giuseppe Vignali, and Fabio Coloretti. "Modelling the growth kinetic of spoilage microorganisms in a packaged cow’s ricotta processed with high pressure." In The 5th International Food Operations & Processing Simulation Workshop. CAL-TEK srl, 2019. http://dx.doi.org/10.46354/i3m.2019.foodops.003.

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Today consumers demand fresh foods without additives, preservatives and health risks: that is why non-thermal food preservation methods are receiving more interest, among them High Pressure Processing is able to avoid thermal degradation of food components, extend their shelf life and preserve colour, flavour and nutritional value. HPP is often used on dairy products because of its impact on physicochemical and sensory characteristics, its ability to improve their structure and texture and inactivate some microorganisms. The aim of this work is to evaluate the effect of HPP on a packaged ricot

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Anđić, Tamara, Biljana Nikolić, Dragana Mitić Ćulafić, et al. "Filipendula ulmaria ETHANOLIC-AQUEOUS EXTRACT AS A POTENTIAL NATURAL FOOD PRESERVATIVE: ASSESSMENT OF ANTIOXIDANT AND ANTIBACTERIAL PROPERTIES." In 8th Workshop Food and Drug Safety and Qualit. Vinča Institute of Nuclear Sciences - National Institute of the Republic of Serbia, 2024. http://dx.doi.org/10.46793/8fdsq.pd1ta.

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Ensuring the safety of food products is a major challenge, with biological and chemical spoilage as a significant risk. Since synthetic antioxidants and antimicrobials have been linked to health concerns, plants, and their secondary metabolites represent a promising alternative due to their various biological activities. Therefore, the aim of this study was to examine the polyphenol content, antioxidant, antibacterial, and antibiofilm effect of a 70% ethanolic-aqueous extract of Filipendula ulmaria. Colorimetric assays revealed significant total phenolic and flavonoid content. Antioxidant assa

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Balasubramaniam, V. M. (Bala). "Non-Thermal Preservation of Fruit Juices." In ASME 2008 Citrus Engineering Conference. American Society of Mechanical Engineers, 2008. http://dx.doi.org/10.1115/cec2008-5404.

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Consumers demand healthier fresh tasting foods without chemical preservatives. To address the need, food industry is exploring alternative preservation methods such as high pressure processing (HPP) and pulsed electric field processing. During HPP, the food material is subjected to elevated pressures (up to 900 MPa) with or without the addition of heat to achieve microbial inactivation with minimal damage to the food. One of the unique advantages of the technology is the ability to increase the temperature of the food samples instantaneously; this is attributed to the heat of compression, resu

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Lawalata, Helen Joan, Jovialine A. Rungkat, Wiesye Maya S. Nangoy, Anita C. C. Tengker, and Nova G. H. Grees. "Bacteriocin Activity of Lactic Acid Bacteria from Ripe Tome-Tome Fruit (Flacourtia Inermis) Material." In Unima International Conference on Science and Technology 2022. Trans Tech Publications Ltd, 2023. http://dx.doi.org/10.4028/p-9grrk3.

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The objective of this study are to isolate lactic acid bacteria from ripe tome-tome fruit (Flacourtia inermis and bacteriocin activity in inhibiting the growth of Staphylococcus aureus and Escherichia coli. The results showed that 10 isolates of lactic acid bacteria were found and have the potential to produce bacteriocins. They were isolates TM1, TM2, TM3, TM4, TM5, TM6, TM7, TM8, TM9 and TM10 and were identified as members of the genus Lactobacillus (TM1,TM2,TM7,TM8,TM9,TM10) and members of the genus Lactococcus (TM3,TM4,TM5,TM6). The ten isolates of lactic acid bacteria were able to produce

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Reports on the topic "Food preservatives"

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Muller, Wayne S., Alfred L. Allen, Anthony Sikes, Ken Racicot, and Andy Senecal. Development of Fermented Taro as a Food Preservative Ingredient in Intermediate Moisture Products. Defense Technical Information Center, 2005. http://dx.doi.org/10.21236/ada439715.

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Muller, Wayne S., Alfred L. Allen, Anthony Silkes, and Andy Senecal. The Antibacterial Potential of Fermented Taro and Its Development as a Food Preservative. Defense Technical Information Center, 2002. http://dx.doi.org/10.21236/ada403714.

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Di Pasquale, Alice, and Hannah Moody. Parabens and breast cancer. Breast Cancer UK, 2024. https://doi.org/10.71450/7864836.

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Parabens are Endocrine Disrupting Chemicals (EDCs) used as preservatives to stop the growth of microorganisms in cosmetics, personal care products and some processed foods. They can be ingested or absorbed through the skin and have been found in many body fluids and tissues, including in the breast. In laboratory studies, parabens were found to interfere with the female hormone oestrogen and increase the risk of mammary tumours in animals. However, only a limited number of human studies have been carried out and these are inconclusive regarding the possible link to breast cancer. Nonetheless,

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FAQ: Microbes Make the Cheese. American Society for Microbiology, 2013. http://dx.doi.org/10.1128/aamcol.june.2014.

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Cheese, a traditional food incorporated into many cuisines, is used as an ingredient in cooking or consumed directly as an appetizer or dessert, often with wine or other suitable beverages. Great numbers of cheese varieties are produced, reflecting in part the versatility of the microorganisms used in cheese-making that this FAQ report will describe. Cheese is one of the few foods we eat that contains extraordinarily high numbers of living, metabolizing microbes, leading some participants to say, “Cheese is alive!” The broad groups of cheese-making microbes include many varieties of bacteria,

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