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Dissertations / Theses on the topic 'Food preservatives'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

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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2

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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3

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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4

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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5

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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6

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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7

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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8

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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9

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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10

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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11

Altunakar, Bilge. "Food preservation by pulsed electric fields and selected antimicrobials." Online access for everyone, 2007. http://www.dissertations.wsu.edu/Dissertations/Fall2007/b_altunakar_120507.pdf.

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12

Roth, Steven M. "Sodium phosphate inhibition of the growth of selected foodborne spoilage yeasts." Thesis, Virginia Tech, 1988. http://hdl.handle.net/10919/45177.

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Sodium phosphite was evaluated for inhibition of growth of spoilage yeasts in laboratory media and in two commercial carbonated beverages. In addition, the effects of pH and atmosphere in combination with sodium phosphite were also examined in laboratory media. Inhibition studies in laboratory media were performed with optimal or near optimal growth conditions for each yeast. Growth was monitored by measuring optical density at 600 nm. A time to significant growth was determined for experiments in laboratory media and was used to evaluate the effect that sodium phosphite and other test variabl

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13

Trickett, Michelle D. "Investigation of environmental microorganisms associated with the intrinsic microbial contamination of an alcohol-free mouthwash." Huntington, WV : [Marshall University Libraries], 2007. http://www.marshall.edu/etd/descript.asp?ref=810.

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14

Van, der Merwe Iansha (Iansha Rosalia) 1975. "Characterization of thoeniicin 447 produced by Propionibacterium thoenii." Thesis, Stellenbosch : Stellenbosch University, 2002. http://hdl.handle.net/10019.1/52729.

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Thesis (MSc)--University of Stellenbosch, 2002.<br>ENGLISH ABSTRACT: Antimicrobial peptides continue to be one of the most important classes of food additives. The food industry is especially interested in the application of naturally occuring and biologically derived preservatives. Among the metabolites of industrial importance produced by propionibacteria are peptides called bacteriocins. Bacteriocins are ribosomally synthesized peptides with antagonistic activity against closely related microorganisms. Many microorganisms associated with food produce bacteriocins, which have stimulate

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15

Shan, Bin. "Antioxidant and antibacterial capacities of spice and medicinal herb extracts and their potential application as natural food preservatives." Click to view the E-thesis via HKUTO, 2008. http://sunzi.lib.hku.hk/hkuto/record/B4098784X.

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16

Shan, Bin, and 單斌. "Antioxidant and antibacterial capacities of spice and medicinal herb extracts and their potential application as natural foodpreservatives." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2008. http://hub.hku.hk/bib/B4098784X.

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17

McGuire, Lynne. "Determination of the molecular and physiological basis of citric acid tolerance in spoilage yeast /." St Andrews, 2009. http://hdl.handle.net/10023/738.

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18

Mosneaguta, Ruslan. "The effect of chemical preservatives on inhibition of potato browning, volatile organic compounds profile, and microbial inhibition." The Ohio State University, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=osu1339015151.

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19

Ḥasan, Ṣalāḥ 1964. "Methods to extend the mold free shelf life of pizza crusts." Thesis, McGill University, 1997. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=27337.

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In this research, initial studies were done to determine the effect of various methods of presentation involving chemical preservatives, water activity ($ rm a sb{w}$), and modified atmosphere packaging (MAP) on mold growth in an agar model system. Results showed that preservatives could completely inhibit mold growth for 2-40d depending on concentration and pH used. Gas packaging (60% or 80% CO$ sb2$), oxygen absorbents, alone or in combination with potassium sorbate, could also inhibit mold growth for $>$40d at ambient storage temperature using a Response Surface Methodology (RSM) approach.<

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20

Valencia, Chamorro Silvia Azucena. "Desarrollo de recubrimientos comestibles con actividad antifúngica en frutos cítricos." Doctoral thesis, Universitat Politècnica de València, 2009. http://hdl.handle.net/10251/6286.

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En la industria citrícola, las pérdidas económicas más importantes en poscosecha se deben las podredumbres verde y azul, causadas por los hongos Penicillium digitatum (Pers.:Fr.) Sacc. y Penicillium italicum Wehmer. Durante muchos años, se utilizaron ampliamente los fungicidas químicos para el control de estas enfermedades. Sin embargo, la preocupación de los consumidores por el uso excesivo y prolongado de estos productos para el control de las podredumbres ha orientado a los investigadores a buscar métodos alternativos no contaminantes que no depositen residuos peligrosos ni contaminen el am

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21

Almeida, Maria Madalena Carneiro de. "Expressão heteróloga em Saccharomyces cerevisiae de genes de Zygosaccharomyces bailii envolvidos na resistência a conservantes alimentares." Master's thesis, ISA/UL, 2014. http://hdl.handle.net/10400.5/8203.

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Mestrado em Engenharia Alimentar - Qualidade e Segurança Alimentar - Instituto Superior de Agronomia<br>Zygosaccharomyces bailii is one of the main spoilage yeasts and one of the biggest problems for Food Industry due to its high resistance to food preservatives, namely weak acids. In this work, we performed an evaluation of one mechanisms proposed for the increased resistance to benzoic and sorbic acid of Z. bailii: the decreased permeability to cations. More specifically, we evaluated the role of eight Z. bailii genes (OPI3, FEN1, SUR4, ISC1, ERG2, ERG4, ERG6, GAS1) on weak acid resistance.

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22

Zhang, Xueying. "Identification, properties, and application of enterocins produced by enterococcal isolates from foods." Columbus, Ohio : Ohio State University, 2008. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1206069582.

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23

Fossati, Ana Amélia Nunes. "Influência de aditivos alimentares sobre as Características físico-químicas, sensoriais e Microbiológicas do camarão Xyphopenaeus kroyeri." reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2014. http://hdl.handle.net/10183/97879.

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Dada a importância do camarão para a economia do Brasil e as exigências cada vez mais acentuadas dos países importadores quanto à qualidade do produto final, bem como sua conservação para garantir a oferta de um produto de qualidade aos consumidores, a indústria pesqueira vem utilizando diversas classes de aditivos alimentares: anti-melanóticos, antioxidantes e anti-microbianos. Desta forma, o presente trabalho objetivou avaliar o efeito dos aditivos alimentares: cloreto de sódio, metabissulfito de sódio, nitrito de sódio e ácido cítrico sobre a vida-de-prateleira do camarão Xyphopenaeus kroye

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24

Souza, Alex Sandra Nascimento De. "Influence of chemicals preservative on the determination of the total antioxidant activity in tropical juice acerola." Universidade Federal do CearÃ, 2013. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=10918.

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Conselho Nacional de Desenvolvimento CientÃfico e TecnolÃgico<br>The food industry uses chemical additives to extend the shelf life of its products and maintain their sensory and microbiological characteristics acceptable. However, the presence of preservatives in foods may interfere in the quantification of total antioxidant activity. Therefore, this study aimed to evaluate the influence of food preservatives on total antioxidant activity and on the sensory and microbiological quality of acerola tropical juice. The fruits were washed, sanitized (200 ppm sodium hypochlorite), pulped and then w

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25

Caetano, Priscilla Kárim 1979. "Desenvolvimento e aceitabilidade de compota de figo convencional e diet /." Botucatu, 2016. http://hdl.handle.net/11449/137891.

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Orientador: Rogério Lopes Vieites<br>Banca: Aline de Oliveira Garcia<br>Banca: Eliane Maria Ravasi Stéfano Simionato<br>Banca: Roseli Aparecida Claus Bastos Pereira<br>Banca: Regina Daiuto Bastos<br>Resumo: Os figos são comercializados in natura ou processados na forma de doces. A preocupação com a saúde, especialmente à obesidade ou diabetes, tem feito o consumidor buscar opções menos calóricas para manter o prazer de ingerir alimentos doces. A elaboração de produtos com sabor idêntico ao convencional é de grande importância para aceitação destes produtos. O objetivo deste projeto foi desenvo

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26

Snyman, Marina J. "Isolation and antimicrobial susceptibility characterisation of listeria SPP. in selected food premises in Central South Africa." Thesis, Bloemfontein : Central University of Technology, Free State, 2011. http://hdl.handle.net/11462/138.

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Thesis (M. Tech. Environmental health) -- Central University of technology, Free State, 2011<br>Microbial pathogens play an important role in the food industry where they could cause disease and subsequently significant economic losses. Limited information is available on the situation with regard to Listeria in food products in South Africa. However, much research is being done in the rest of the world on Listeria indicating serious problems as a result of resistance development against various antimicrobial agents, including the organic acids. It is hypothesised that the situation with rega

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27

Crona, Elna, and Nathalie Johnsson. "Jämförelse av olika konserveringsmedel genom belastningstest i ett flytande livsmedel." Thesis, Högskolan Kristianstad, Fakulteten för naturvetenskap, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-20949.

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Inledning En tredjedel av den mat som produceras i världen slängs (United Nations Development Programme [UNDP], 2020) och de livsmedelsförstörande mikroorganismerna är ett vanligt förekommande problem och en bidragande orsak till det globala matsvinnet (Snyder & Worobo, 2018). Livsmedelsindustrin använder därför olika hurdletekniker för att minimera risken för tillväxt av förskämningsorganismer (Snyder & Worobo, 2018). En strategi för att kontrollera om olika hurdletekniker uppfyller sitt syfte är att utsätta ett livsmedel för ett belastningstest. Syfte Syftet med studien var att genom

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28

Pereira, Ana Bárbara Ferreira Neves Quatorze. "Flavonoid-cyclodextrin complexes and their incorporation in milk products." Master's thesis, Universidade de Aveiro, 2015. http://hdl.handle.net/10773/15325.

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Mestrado em Bioquímica - Bioquímica Alimentar<br>The presented work describes the inclusion of the flavonoid quercetin into β and γ cyclodextrins and the subsequent incorporation of such complexes into a dairy product — fresh cheese. The characterization of the complexes was made using various techniques, and antioxidant assays were also performed to assess their antioxidant and anti-lipid peroxidation capacity in comparison to quercetin. The incorporation of the complexes in fresh cheese resulted in the modification of some of the characteristics of the food product, having these also present

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29

Gusmão, Viviane Vieira [UNESP]. "Qualidade microbiológica e ocorrência de leveduras em leite pasteurizado tipos A, B e C." Universidade Estadual Paulista (UNESP), 2005. http://hdl.handle.net/11449/88397.

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Made available in DSpace on 2014-06-11T19:23:27Z (GMT). No. of bitstreams: 0 Previous issue date: 2005-03-04Bitstream added on 2014-06-13T19:09:13Z : No. of bitstreams: 1 gusmao_vv_me_sjrp.pdf: 467989 bytes, checksum: f6fb70f81cc15aa3029140a597f0de22 (MD5)<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)<br>No Brasil, o leite possui uma posição de destaque, tanto do ponto de vista social como do econômico. Devido a sua composição peculiar rica em proteínas, gorduras, carboidratos, sais minerais e vitaminas, é considerado como um excelente meio de cultura, pois constitui

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Gusmão, Viviane Vieira. "Qualidade microbiológica e ocorrência de leveduras em leite pasteurizado tipos A, B e C /." São José do Rio Preto : [s.n.], 2005. http://hdl.handle.net/11449/88397.

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Orientador: Fernando Leite Hoffmann<br>Banca: Vanerli Beloti<br>Banca: Crispin Humberto Garcia Cruz<br>Resumo: No Brasil, o leite possui uma posição de destaque, tanto do ponto de vista social como do econômico. Devido a sua composição peculiar rica em proteínas, gorduras, carboidratos, sais minerais e vitaminas, é considerado como um excelente meio de cultura, pois constitui um ambiente adequado para o desenvolvimento de vários microrganismos. A contaminação microbiana altera a qualidade do alimento e pode agir como veículo de microrganismos patogênicos, que podem provocar o desenvolvimento d

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31

Namor, Omar G. "Sorbic acid interaction with sulphur dioxide in model food systems." Thesis, University of Surrey, 1987. http://epubs.surrey.ac.uk/847780/.

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Sorbic acid and sulphur dioxide are often used together, as preservatives,in many foods. Sorbic acid is known to undergo degradation in aqueous solutions, and this degradation appears to be accelerated in the presence of sulphur dioxide. The interaction between sorbic acid and sulphur dioxide is the subject of this thesis. The work is subdivided into five chapters, as follows: The first chapter deals with the chemistry of sorbic acid acid and sulphur dioxide. The second chapter describes a study of the degradation products of sorbic acid, in aqueous systems, in the presence of sulphur dioxide

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32

Herculano, Emanuele Duarte. "Nanoencapsulated Eucalyptus staigeriana essential oil for use as a food preservative." Universidade Federal do CearÃ, 2014. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=12132.

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FundaÃÃo Cearense de Apoio ao Desenvolvimento Cientifico e TecnolÃgico<br>In this study, the Eucalyptus staigeriana essential oil (ESO) was nanoencapsulated and determined the bactericidal effect of its active principle against two strains of pathogenic mircrorganisms, as a preliminary study for use in food preservation. The process occurred by forming a nanoemulsion and spray-drying, using the cashew gum (CG) as encapsulating material. The nanoparticles were characterized by analysis of particle size distribution, zeta potential, absorption spectroscopy in the infrared Fourier transform spect

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33

Rhoades, Jonathan. "The antimicrobial activity of chitosan and its application as a food preservative." Thesis, London South Bank University, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.288171.

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34

Mollapour, Mehdi. "Molecular genetic analysis of preservative resistance in Zygosaccharomyces bailii." Thesis, University College London (University of London), 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.369230.

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35

Ferreira, Maria Adelia Silva Santos. "The effect of preservative factors on survival/growth of the food-borne pathogen Listeria monocytogenes." Thesis, University of East Anglia, 1992. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.316199.

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36

Peterson, Hilary. "The effect of cocoa powder on the development of oxidative rancidity in peanut products." Thesis, Kansas State University, 2013. http://hdl.handle.net/2097/16229.

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Master of Science<br>Food Science<br>J. Scott Smith<br>The objective of this study was to observe the effect of natural cocoa powder versus 200 ppm of tocopherols on delaying the onset of oxidative rancidity in peanuts, peanut butter, and peanut oil. The samples were obtained from a single lot of blended Runner peanuts after roasting, grinding, and pressing. The samples were treated within a week of initial roasting with either 200 ppm of mixed tocopherols or 2.5% cocoa powder. The development of oxidation was monitored by peroxide value (PV) and gas chromatography monitoring of hexanal develo

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37

Biplab, Rajbanshi. "Investigation of host- guest inclusion complexation of some biologically potent molecules and solvent consequences of some food preservations with the manifestation of synthesis, characterization and innovative applications." Thesis, University of North Bengal, 2020. http://ir.nbu.ac.in/handle/123456789/3963.

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38

Hsu, James Chun Hou Chemical Sciences &amp Engineering Faculty of Engineering UNSW. "Nitrate, nitrite and nitrosamine: contents and analyses in selected foods; effect of vitamin C supplementation on N-nitrosodimethylamine formation in humans; and an investigation of natural alternatives to nitrites as preservatives in cured meat products." Awarded By:University of New South Wales. Chemical Sciences & Engineering, 2009. http://handle.unsw.edu.au/1959.4/43740.

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Dietary nitrite intake has been implicated in numerous gastrointestinal cancers in humans due to the formation of a group of carcinogens called N-nitroso compounds. The need to estimate their intake is vital in establishing at risk population and to monitor and perhaps one day manage their dietary intake. This is the first study to estimate nitrate and nitrite in selected vegetables, cured and fresh meat in Australian food supply using ion-paired reversed-phased HPLC. Nitrite content in meat products analysed ranged from 0 to 83.9 mg/kg in medallion beef and Frankfurt, respectively; nitrate co

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39

Benito, Clemente Doris Liliana, and Quispe Edith Roxana Cabezas. "Nivel de autoestima y uso de preservativo en madres jóvenes, Instituto Nacional Materno Perinatal, enero 2012." Bachelor's thesis, Universidad Nacional Mayor de San Marcos, 2012. https://hdl.handle.net/20.500.12672/15888.

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Publicación a texto completo no autorizada por el autor<br>Da a conocer si existe relación entre el nivel de autoestima y el uso de preservativo evaluado por madres jóvenes atendidas en el Instituto Nacional Materno Perinatal durante un mes del año 2012. El estudio es descriptivo, correlacionar, transversal; compuesto por 183 madres jóvenes cuyas edades comprenden de 20 -28 años, atendidas en el Instituto Nacional Materno Perinatal (INMP) en enero del 2012; que use o no preservativo en sus relaciones sexuales evaluado en su pareja. El método empleado fue encuesta, técnica entrevista mediante e

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Nunes, Tatiana Pacheco. "Efeito da pré-cura na estabilidade microbiológica de carne mecanicamente separada e elaboração de um produto reestruturado com filés de peito de galinhas de descarte." Universidade de São Paulo, 2003. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-20102003-161041/.

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Os peitos de galinhas matrizes pesadas de corte, poedeiras comerciais brancas e frangos foram desossados manualmente, com o objetivo de avaliar e comparar as propriedades tecnológicas capacidade de retenção de água e de emulsificação bem como pH e composição centesimal, além de elaborar e avaliar sensorialmente um produto reestruturado empanado, tipo nugget. Os resultados das análises indicaram que não houve diferença significativa entre as carnes analisadas, nem entre produtos processados, implicando utilização regular desse tipo de matéria-prima na indústria de alimentos. O restan

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41

Arauz, Luciana Juncioni de. "Produção de nisina em leite desnatado diluído por Lactococcus lactis subsp. lactis ATCC 11454 em biorreator." Universidade de São Paulo, 2011. http://www.teses.usp.br/teses/disponiveis/9/9134/tde-05082011-171618/.

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Nisina é um peptídeo antimicrobiano natural produzido por Lactococcus lactis subsp. lactis ATCC 11454 durante a fase exponencial de crescimento. A bacteriocina é usada como conservante natural de alimentos, uma vez que mostra atividade antimicrobiana contra bactérias Gram-positivas e esporos. Tem potencial aplicação em inúmeros campos (farmacêutico, veterinário e cosméticos). O objetivo deste trabalho foi estudar a cinética de crescimento bacteriano e a produção de nisina em biorreator, utilizando leite desnatado diluído, como um meio de cultura a baixo custo. Também foram avaliados os consumo

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42

Yeh, Miao-Tseng, and 葉妙禎. "Deternimation of Food Preservatives by Capillary Electrophoresis." Thesis, 2009. http://ndltd.ncl.edu.tw/handle/75840466969303001964.

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碩士<br>國立宜蘭大學<br>食品科學系碩士班<br>97<br>Chemical preservatives are commonly used in food products to prevent alteration and degradation by microorganisms during storage. However, excessive addition of these preservatives may be harmful to consumers. Therefore, the development of simple and rapid analysis methods of these preservatives is of great importance for food safety. The common analytical methods for preservatives in the food products are thin-layer chromatography, spectrophotometric method, gas chromatography, high performance liquid chromatography and capillary electrophoresis. Because of t

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43

Yang, Shih-Cheng, and 楊仕丞. "Assessing the Health Risk for Food Preservatives in Taiwanese Population." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/qqbm63.

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44

Huang, Li-Feng, and 黃莉芬. "Investigation of preservatives for food sold in central Taiwan (2015-2017)." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/93sg95.

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碩士<br>國立中興大學<br>食品暨應用生物科技學系所<br>106<br>This study is based on the central regional joint division of labor to test the market for food preservatives. The statistical survey collected 6,518 samples from Taichung City, Nantou County and Changhua County from January 2015 to December 2017, according to the Ministry of Health and Welfare. The method of testing preservatives in foods is tested against 12 of the food additives approved by the regulations. Among the 6,518 specimens, 6,384 were qualified and the pass rate was 98%. The lower qualified rate was followed by the qualified rate of wet rice

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45

Cheung, Kuen. "Evaluation of commercial practices to enhance the shelf-life of cottage cheese." Thesis, 1993. http://hdl.handle.net/1957/35626.

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46

Chang, Tsung-Sheng, and 張琮昇. "Food safety risk assessment about preservatives in vegan and non-vegan population." Thesis, 2015. http://ndltd.ncl.edu.tw/handle/8sy2gw.

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47

LIAO-RIH-CI and 廖日祺. "The development of an analytical method for preservatives contained in cosmetic and food samples." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/35209499744810173860.

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碩士<br>正修科技大學<br>化工與材料工程研究所<br>102<br>High Performance Liquid Chromatography with ultraviolet detector (HPLC-UV) was used as analytical tool to analyze 10 preservatives commonly used in cosmetics and food samples. Ten preservatives are salicylic acid, benzoic acid, sorbic acid, phenoxyethanol, methyl paraben, ethyl paraben, isopropyl paraben, propyl paraben, isobutyl paraben, and butyl paraben, which were listed by retention time respectively. Muddy and diluted liquid samples in this research were extracted by 70％ methanol and then filtered. Finally, all analytes were quantitatively analyzed wi

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Jamuna, M. "Studies on the efficacy of bacteriocins from Lactic acid bacteria as food preservatives and their applicability in non-fermented foods." Thesis, 2004. http://hdl.handle.net/2009/3009.

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Yun, Yu Chih, and 游芷筠. "Effects of Different Preservatives and Food Gums on the Quality and Preservation of Tapioca Starch Pearl." Thesis, 2006. http://ndltd.ncl.edu.tw/handle/54147432330164640131.

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碩士<br>大葉大學<br>生物產業科技學系<br>94<br>The first part of this study is to discuss the effect of combination of different preservatives and pH values on the quality and preservation of tapioca pearls. Their color and luster were found to be sparkling and crystal-clear when the pH value of pearls was adjusted to 4, and the quality is better, too. Even not preservatives added, when pH is 4, tapioca pearls can be stored for two more days than those not pH adjusting. Among three kinds of preservatives, tapioca pearls with potassium sorbate added was found to have better quality, sensory evaluation analysi

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Jay, Chang-Chy, and 張志杰. "A Study on the Simultaneous Determination of Twelve Food Preservatives by Gas Chromatograph - Flame Ionization Detector." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/74690826112824161663.

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碩士<br>國立屏東科技大學<br>食品科學系所<br>95<br>At present, most methods for determining food preservatives are based on the testing methods of Chinese National Standards （CNS 10949-N6190）. The methods require collecting the distillate by dissolving with pure water or solvent or by steam distillation, to extract the distillate repeatedly with ether at different PH values through multiple complicated processes and then the concentrate must be analyzed by Gas Chromatograph-Flame Ionization Detector （GC-FID）. The above-mentioned methods could be applied when the sample number is small. However, the quantity

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