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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: 29 July 2024

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Journal articles on the topic "Food preservatives"

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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, stabilize their quality, maintaining their appearance and their taste. There are two categories of food preservations, the modern technology preservation method and the conventional preservation method. In the meantime, conventional food preservations usually use natural food preservatives. Meanwhile, the use of the synthetic preservative such as sulphites, benzoates, sorbates etc. for food preservation can cause certain health problems. In this light, replacing these synthetic preservatives with natural preservatives such as salt, vinegar, honey, etc. are much safer for human and environment. Furthermore, natural preservatives are easy to obtain since the sources are from plant, animal and microbes origin. This review paper focuses on preservation methodsand the natural preservatives that are suitable to be used for food preservation.</p><p>Chemical Engineering Research Bulletin 19(2017) 145-153</p>

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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 (June 10, 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 reviewed in this work have shown credible antimicrobial properties against spoilage/food borne pathogenic and toxigenic microorganisms thus served as good bio-preservative agents suitable for a dispensation yearning for green solution areas of food improvement and preservation. This review provides an overview of the importance of bio-preservatives in food safety and nutritional augmentation needed in food industry as a whole.

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Murugan, Rajadurai. "Adverse effects of chemical preservatives: A review." Journal of Food and Nutrition 1, no. 1 (November 30, 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 the body if consumed for long term. It is not possible to review all the preservatives hence, mainly focused on sodium sulphite, sodium nitrite, sodium benzoate, Tertiary butylhydroquinoe (tBHQ) and Butylated hydroxylanisole (BHA) which are commonly used food preservatives in beverages, dried foodproducts, meat and other processed food. The long-term consumption of the food which is treated with the above-mentioned food preservatives showed signs of carcinogenicity, genotoxicity and other allergies. In future the usage of natural food preservative which is derived from plants and other natural sources can make a drastic change in growing health problems using chemical preservatives.

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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 carbonate so they can be used as a natural preservative. Apart from being easy to obtain, eggshells are also economically valuable and easy to apply. This review discusses and explains the function of eggshells as a natural preservative in food.

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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 (March 3, 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 also has the functional effects that are immune. The bacteriocins are the antimicrobial compounds and they are considered biological preservatives or natural preservatives. These are having bacteriostatic effects and it shows the spectrum of the antimicrobial activity that is against the bacterial strains. The bacteriocins unlike the antibiotics are more specific and they can kill the pathogens by not causing any detrimental imbalances for hosting the microbiota. The safety of the Lb. plantarum runs through several beneficial claims in order to understand the related features of the probiotic. The effect of the usage of probiotics and essential oil is much lesser than that when used combined. This study is focused on the natural preservatives of the food grade enzymes, the main application of the bacteriocin in biological food preservatives and the use of the probiotics in the food preservatives. Keyword :Lb. Plantarum, E. coli, Listeria, T. polium, Lactobacillus casei

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Franco, Rafael, Gemma Navarro, and Eva Martínez-Pinilla. "Antioxidants versus Food Antioxidant Additives and Food Preservatives." Antioxidants 8, no. 11 (November 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 doses required for preservation, and the overall antioxidant action are revisited in this work. Finally, the bad and the good of food additives/preservatives are presented, taking into account the main mediator of antioxidant beneficial actions, namely the innate mechanisms of detoxification. Foods that strengthen such innate mechanisms are also presented.

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Ullah, Hammad, Yaseen Hussain, Cristina Santarcangelo, Alessandra Baldi, Alessandro Di Minno, Haroon Khan, Jianbo Xiao, and Maria Daglia. "Natural Polyphenols for the Preservation of Meat and Dairy Products." Molecules 27, no. 6 (March 15, 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, or nitrite) may cause serious health hazards such as hypersensitivity, asthma, neurological damage, hyperactivity, and cancer. Thus, consumers prefer natural food preservatives to synthetic ones, as they are considered safer. Polyphenols have potential uses as biopreservatives in the food industry, because their antimicrobial and antioxidant activities can increase the storage life of food products. The antioxidant capacity of polyphenols is mainly due to the inhibition of free radical formation. Moreover, the antimicrobial activity of plants and herbs is mainly attributed to the presence of phenolic compounds. Thus, incorporation of botanical extracts rich in polyphenols in perishable foods can be considered since no pure polyphenolic compounds are authorized as food preservatives. However, individual polyphenols can be screened in this regard. In conclusion, this review highlights the use of phenolic compounds or botanical extracts rich in polyphenols as preservative agents with special reference to meat and dairy products.

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Rosdiana, E., V. A. Kusumaningtyas, A. A. Sitorus, M. Raihan, G. A. Firmansyah, E. Purbowati, and R. I. Andini. "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 (December 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 preservative using filter paper as a test medium. The detection results that have been carried out obtained a tool accuracy of 96.25%. Spectrophotometric tests are performed to validate the designed tool. From the results of characterization using a spectrophotometer, the average ppm price is half times different from the ppm calculation results mathematically. This is because at the time of filtration, there are remnants of formalin content that are not carried into the filtrate. In addition, it was also obtained from the results of observations where wet noodles containing tengkawang seed fat (Shorea.sp) can last for 3 days at room temperature (25 ̊C).

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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 (December 5, 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 body since birth and are embedded in every cell structure and organ and disrupt the natural chemistry of your body. This paper has been reported that chemicals which are used as preservatives or additives have many side effects. The reaction of preservatives and additives can be very danger over time as slow poisons, to mild effect life threatening. It is best to eat a preservative-free diet if at all possible.

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Mossel, D. A. A. "Food preservatives." International Journal of Food Microbiology 17, no. 1 (September 1992): 72. http://dx.doi.org/10.1016/0168-1605(92)90022-u.

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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 external and internal pH was observed upon the recovery and habituation of wild type cells over a period of time and indicated that cells possess the ability to habituate. Using lacZ fusion strains and DNA supercoiling measurements enabled the effect of stress on ompF, ompC and proU gene expression to be assessed. It was demonstrated that ompC is expressed in response to both acidification of the external medium and the cytoplasm. The response of the cell to external and internal acidification is both quantitatively and qualitatively different. Only the acidification of the cytoplasm results in transient differential gene expression typical of gene induction. This process is carbon source dependent. In parallel studies it has been demonstrated that the expression of the supercoiling-dependent proU locus is repressed by acid (both cytoplasmic and environmental). Consistent with this observation is that reporter plasmids are more supercoiled when isolated from cells incubated under acid conditions and would lead to a reduction in gene expression. From these studies it can be concluded that regulation of ompC does not lie at the level of DNA supercoiling but is dependent on the effects exerted on the EnvZ/OmpR regulatory system and also suggests the role of a secondary internal sensing mechanism.

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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. Boston, MA: Springer US, 2003. http://dx.doi.org/10.1007/978-0-387-30042-9.

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Russell, N. J. Food Preservatives. Boston, MA: Springer US, 2003.

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

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

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Sofos, John Nikolaos. Sorbate food preservatives. Boca Raton, Fla: CRC Press, 1989.

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

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

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

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Lecos, Chris. Reacting to sulfites. [Rockville, Md.] (5600 Fishers Lane, Rockville 20857): [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. [Rockville, Md.] (5600 Fishers Lane, Rockville 20857): [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"

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Gould, G. W., and N. J. Russell. "Major, new, and emerging food-poisoning and food-spoilage microorganisms." In Food Preservatives, 1–13. Boston, MA: 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, 196–217. Boston, MA: 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, 218–39. Boston, MA: 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, 240–61. Boston, MA: 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, 262–90. Boston, MA: 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, 291–320. Boston, MA: 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, 321–47. Boston, MA: Springer US, 2003. http://dx.doi.org/10.1007/978-0-387-30042-9_15.

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Rombouts, F. M., S. H. W. Notermans, and T. Abee. "Food preservatives — future prospects." In Food Preservatives, 348–70. Boston, MA: Springer US, 2003. http://dx.doi.org/10.1007/978-0-387-30042-9_16.

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Russell, N. J., and G. W. Gould. "Major preservation technologies." In Food Preservatives, 14–24. Boston, MA: Springer US, 2003. http://dx.doi.org/10.1007/978-0-387-30042-9_2.

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Booth, I. R., and M. Stratford. "Acidulants and low pH." In Food Preservatives, 25–47. Boston, MA: Springer US, 2003. http://dx.doi.org/10.1007/978-0-387-30042-9_3.

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Conference papers on the topic "Food preservatives"

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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 in food preservation and food born disease control

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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 ricotta rich in Conjugated Linoleic Acid (CLA) and Omega-3, resulting from cows fed with linseed in the Parmigiano Reggiano area, and processed with a hydrostatic pressure of 600 MPa for 5 minutes. The ultimate goal is to find a mathematical model able to show the treatment’s effect on spoilage microorganisms that grow spontaneously in this product during a month of refrigerated storage.

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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, resulting from the rapid pressurization of the sample. Pulsed electric field (PEF) processing uses short bursts of electricity for microbial inactivation and causes minimal or no detrimental effect on food quality attributes. The process involves treating foods placed between electrodes by high voltage pulses in the order of 20–80 kV (usually for a couple of microseconds). PEF processing offers high quality fresh-like liquid foods with excellent flavor, nutritional value, and shelf life. Pressure in combination with other antimicrobial agents, including CO2, has been investigated for juice processing. Both HPP and PEF are quite effective in inactivating harmful pathogens and vegetative bacteria at ambient temperatures. Both HPP and PEF do not present any unique issues for food processors concerning regulatory matters or labeling. The requirements are similar to traditional thermal pasteurization such as development of a Hazard Analysis Critical Control Point (HACCP) plan for juices and beverages. Examples of high pressure, pasteurized, value added products commercially available in the United States include smoothies, fruit juices, guacamole, ready meal components, oysters, ham, poultry products, and salsa. PEF technology is not yet widely utilized for commercial processing of food products in the United States. The presentation will provide a brief overview of HPP and PEF technology fundamentals, equipment choices for food processors, process economics, and commercialization status in the food industry, with emphasis on juice processing. Paper published with permission.

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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. Switzerland: 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 bacteriocin and were able to inhibit the growth of S. aureus but unable to inhibit the growth of E. coli. Bacteriocins from the ten LAB isolates are expected to be used as raw materials alternative preservatives in food products because of their ability to inhibit growth of food spoilage microbes, resulting in the use of chemical additives can be minimized.

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Kulikov, Denis, Ruzaliya Ulanova, and Valentina Kolpakova. "COMPREHENSIVE BIOTECHNOLOGICAL APPROACH TO PROCESSING OF PEA FLOUR FOR FOOD AND FODDER PURPOSES." In GEOLINKS Conference Proceedings. Saima Consult Ltd, 2021. http://dx.doi.org/10.32008/geolinks2021/b1/v3/06.

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Investigations were carried out to optimize the growth parameters of the symbiosis of cultures of the yeast Saccharomyces cerevisiae 121 and the fungus Geotrichum candidum 977 on whey waters formed from pea flour as a secondary product in the production of protein concentrates after precipitation of proteins at the isoelectric point. The whey remaining after protein precipitation is bioconverted at optimal parameters of crop growth (pH of the medium, amount of inoculum, temperature) with the formation of microbial plant concentrate (MPC) for feed purposes. Serum cultures assimilated stachyose, glucose, maltose, arabinose, and other pentoses. The mass fraction of protein in the concentrate was 57.90-61.68 % of DS. The composition of MPC obtained from biomass is balanced in essential amino acids with a speed of 107-226 %. The fatty acid composition is represented by 97 % fatty acids and 3 % - esters, aldehydes, ketones with the properties of fragrances, photo stabilizers, odor fixers, preservatives and other compounds. The ratio of the sum of saturated and unsaturated acids is 1:3, the content of cis-isomers is 91.1 %, trans-isomers are 5.1 %, omega-6 fatty acids are 19.73 %. The quality and safety indicators indicated that it is promising for use in the diet of animals.

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Dascaliuc, Daniela. "Investiții, inovare, calitate – trinomul succesului întreprinderilor de panificație sau riscul pentru sănătatea generațiilor viitoare." In International Scientific-Practical Conference "Economic growth in the conditions of globalization". National Institute for Economic Research, 2023. http://dx.doi.org/10.36004/nier.cecg.iii.2023.17.18.

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Investments in bakery enterprises represent a pressing necessity, especially those in the small and medium categories. It leads to the provision of basic food products for the country's population, including the socially vulnerable, as well as ensuring the entity's economic viability. On the other hand, the investments directly involve the innovations associated with production of machinery and equipment, the innovations in the technological process and the recipe of the bakery products. It must ensure in the end the quality of the products and the safety of the population's health. Innovations in the field of public food do not always assume high quality of the finished product, a fact that multiplies the risk of the population getting sick and of rejuvenating cancer and llergies. In order to reduce these negative consequences on the health of the population and the birth of healthier generations, it is proposed to involve public authorities and governing institutions in tightening the control of food safety and reducing to the maximum the additives and preservatives in the production of essential food products, with regard to bread products. The main objective proposed in the research is the development of the mechanism for supervising innovations in the field of baking in the Republic of Moldova. The scientific methods used are: analysis and synthesis, induction and deduction, history and logic. The obtained results will reflect the degree of security of the quality of the bakery products and the economic efficiency of the bakery enterprises.

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Barker, Alexandra. "Crisicity: Cyborg Infrastructure in the Anthropocene." In 2021 ACSA Teachers Conference. ACSA Press, 2021. http://dx.doi.org/10.35483/acsa.teach.2021.25.

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In the Anthropocene thesis, nature is partly a human creation. Human activity has affected all ecologic, geologic and bio-logical systems, eroding the boundary between human and non-human life and between nature and culture, producing catastrophic impacts on the Earth that have brought us to a point of climate crisis. As recent texts have argued, the current social and health crises are direct resultants of human actions dating back to the time of Western colonization. “[T]he familiar contrast between people and the natural world no longer holds. There is no more nature that stands apart from human beings. There is no place or living thing that we haven’t changed.”1 Human pollution of the global ecosystem has produced the climate crisis. As the pandemic of COVID-19 continues to show, the health of people, animals, ecosystems and the environment are intimately linked.2 The health crisis has also exposed weaknesses in our global supply chain network for consumer goods and accelerating conditions of food and energy insecurity. As city migration continues on its current trajectory, urban areas will face ever increasing demands for food and energy supplies.3 The separation of urban centers from their food sources threatens food security, produces pollution, and compromises healthy food supply by the need for preservatives to maintain freshness during transit. Localizing food and fuel production and storage for easy distribution is a key approach to addressing these issues, and indoor vertical farming and biofuel production is quickly gaining traction in urban centers like New York City. Water-based growing techniques like aquaculture, hydroponics and aquaponics can be grown in compact interior spaces without access to natural light, which is ideal for dense urban environments.

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Reports on the topic "Food preservatives"

1

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. Fort Belvoir, VA: Defense Technical Information Center, November 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. Fort Belvoir, VA: Defense Technical Information Center, June 2002. http://dx.doi.org/10.21236/ada403714.

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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, yeast, and filamentous fungi (molds). This report focuses on the microbiology of “natural” cheeses, those made directly from milk, including hard and soft varieties such as Cheddar, Mozzarella, and Camembert. Pasteurized process cheese, the other broad category of cheese, is made by blending natural cheeses with emulsifying agents, preservatives, thickeners, flavorings, and seasonings. “American cheese” is perhaps the classic example of a process cheese, notwithstanding recent examples of American artisanal cheese-making and changing tastes among consumers of those cheeses.

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