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Journal articles on the topic 'Preservatie'

Author: Grafiati

Published: 4 June 2021

Last updated: 28 February 2023

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1

DE POORTER P, VAN HEE R, YSEBAERT D, VAN DONINCK W, and KOOTSTRA G. "Het nut van machinale preservatie bij de transplantatie van "marginale" donornieren." Tijdschrift voor Geneeskunde 55, no. 1 (1999): 39–43. http://dx.doi.org/10.2143/tvg.55.1.5000310.

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Wang, Ya Mei, Xi Ming Wang, and Xue Qi Li. "Maybe Absolutely Green - with Chinese Traditional Medicine as Wood Preservative." Advanced Materials Research 239-242 (May 2011): 650–53. http://dx.doi.org/10.4028/www.scientific.net/amr.239-242.650.

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An important way of conservation and protection of forest resources is wood preservative treatment. Currently, chemical preservatives are always used in the wood preservative treatment. Therefore, preservatives security has become an important environmental issue. This study focuses on national wood preservation, which workers are committed on. Many studies have been directed to look for new preservatives that are harmless to humans, animals and environment. Chinese herbal medicine as a wood preservative is selected for the environmental pollution problems of inorganic preservatives. In this p

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3

Juncan, Anca Maria, Luca Liviu Rus, Veronica Isabela Craciun, Andreea Loredana Vonica Tincu, and Claudiu Morgovan. "Application of a Multifunctional Additive in Cosmetic Preparations for Safe Preservation." Revista de Chimie 70, no. 7 (2019): 2429–33. http://dx.doi.org/10.37358/rc.19.7.7355.

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The aim of this study is represented by the description and the selection of an alternative preservative complex, it�s application in the development and formulation of a moisturizer and the comparative study of the efficacy of the cosmetic formulation, versus a traditional preserved cosmetic cream. For an adecvate preservation of the moisturizing cream there was used comparatively, the alternative preservation system Dermosoft LP (Caprylyl Glycol, Glycerin, Glyceryl Caprylic, Phenylpropanol), and the traditional preservative Salinip (Phenoxyethanol, Methyl Paraben, Propyl Paraben, Ethyl Parab

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4

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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Adisetya, Erista, and Andreas Wahyu Krisdiarto. "Preservative of Coconut Sap Shelf Life derived from Mangosteen Yellow Latex." JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) 7, no. 1 (2022): 59–67. http://dx.doi.org/10.33061/jitipari.v7i1.6757.

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The quality of coconut sap (nira) is a significant aspect of the manufacturing of palm sugar. Coconut nira deteriorates fast, and handling nira in the field is challenging due to the long duration of the tapping process, and coconut trees are high, making it tough to reach. The use of natural preservatives to nira help in the preservation of its quality prior to processing. The objectives of this study are to 1) develop a natural coconut nira preservatives formula from mangosteen yellow latex and 2) evaluate the dose of preservatives necessary to maximize nira's shelf life. The study employed

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6

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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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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Storz, Michael P., and Lea Holsten. "Empirical Analysis Revealing Privileged Chemical Space of Cosmetic Preservatives." Cosmetics 8, no. 3 (2021): 80. http://dx.doi.org/10.3390/cosmetics8030080.

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Most cosmetic products require preservation to prevent microbial contamination and to ensure consumer safety. Due to regulatory restrictions and rejection by consumers, preservative options have become limited and the development of novel solutions is needed. This search can be guided by knowledge about favorable chemical space for cosmetic preservatives. Therefore, we used preservatives allowed in the EU as training set and calculated various molecular properties. Empirical analysis revealed two separated areas of privileged chemical space with the net charge as distinctive property. The firs

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9

Stroppel, Luisa, Torsten Schultz-Fademrecht, Martin Cebulla, et al. "Antimicrobial Preservatives for Protein and Peptide Formulations: An Overview." Pharmaceutics 15, no. 2 (2023): 563. http://dx.doi.org/10.3390/pharmaceutics15020563.

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Biological drugs intended for multi-dose application require the presence of antimicrobial preservatives to avoid microbial growth. As the presence of certain preservatives has been reported to increase protein and peptide particle formation, it is essential to choose a preservative compatible with the active pharmaceutical ingredient in addition to its preservation function. Thus, this review describes the current status of the use of antimicrobial preservatives in biologic formulations considering (i) appropriate preservatives for protein and peptide formulations, (ii) their physico-chemical

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Yanchimpee, Pantakan, and Usarat Thawornchaisit. "Decolorization of Boron-Based Wood Preservatives by Ozonation for Recycling: Optimization of Process Parameters." Trends in Sciences 19, no. 24 (2022): 1788. http://dx.doi.org/10.48048/tis.2022.1788.

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Preservation of sawn timber from rubber trees with a water-soluble mixture of boric acid and borax generates a large quantity of colored wood preservative solutions and carries toxic metals, especially boron. To save costs, millers commonly reuse the colored mixtures in successive preservation cycles but regularly add boric acid and borax to maintain boron levels. However, this strategy affects both the color and the economic value of the treated wood. This paper presents a new strategy to treat the colored mixture of waterborne preservative solutions using ozonation for recycling purposes. At

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Murphy, Barry, Michael Hoptroff, David Arnold, Richard Eccles, and Stuart Campbell-Lee. "In-vivo impact of common cosmetic preservative systems in full formulation on the skin microbiome." PLOS ONE 16, no. 7 (2021): e0254172. http://dx.doi.org/10.1371/journal.pone.0254172.

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Preservatives play an essentially role in ensuring that cosmetic formulations remain safe for use via control of microbial contamination. Commonly used preservatives include organic acids, alcohols and phenols and these play an essential role in controlling the growth of bacteria, fungi and moulds in substrates that can potentially act as a rich food source for microbial contaminants. Whilst the activity of these compounds is clear, both in vitro and in formulation, little information exists on the potential impact that common preservative systems, in full formulation, have on the skin’s resid

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Olaniran, Abiola, Helen Abu, Ruth Afolabi, Charles Okolie, Akinyomade Owolabi, and Oghenerobor Akpor. "Comparative assessment of storage stability of ginger-garlic and chemical preservation on fruit juice blends." Potravinarstvo Slovak Journal of Food Sciences 14 (February 28, 2020): 88–94. http://dx.doi.org/10.5219/1262.

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The study aimed at reduction of wastage of fruit, encourage production, consumption and preservation of fruit juice blends using garlic ginger filtrate with health benefits as biopreservative thus providing alternatives with biological advantage over chemical preservatives (ascorbic and benzoate acids) without altering the organoleptic and physicochemical properties of fruit juice blends. The study evaluated the potential of natural preservatives (ginger, garlic and ginger-garlic filtrates) in comparison with two conventional chemical preservatives (ascorbic and benzoate acids) for fruit juice

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Muslim, Patriot, Febriana Tri Wulandari, and Hairil Anwar. "The Effect of Cold Soaking Duration and Concentration ff Preservatives on Preservation of Bayur (Pterospermum Javanicum) Using Preservative Extract Mimba Leaf (Azadirachta Indica)." HUTAN TROPIKA 17, no. 2 (2022): 221–28. http://dx.doi.org/10.36873/jht.v17i2.5235.

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Wood is one of the forest products needed by humans for various uses, including as construction material, crafts, furniture and so on. The solution to save the use of wood by extending the life of the wood through the wood preservation process. The wood used in this study used Bayur wood (Pterospermum javanicum Jungh.). Bayur wood is a typical type of wood from the tropics belonging to durable class IV (easy to rot) which is wood that is easily attacked by wood-destroying organisms such as subterranean termites. Bayur wood grows and develops in secondary forest, with an altitude below 1,000 md

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Ayu, Sri, and Erlani Rappe. "EFEKTIVITAS LARUTAN DAN PARUTAN KUNYIT DALAM MENGAWETKAN IKAN BANDENG (CHANOS CHANOS)." Sulolipu: Media Komunikasi Sivitas Akademika dan Masyarakat 21, no. 2 (2021): 332. http://dx.doi.org/10.32382/sulolipu.v21i2.2358.

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ABSTRACT In the content contained in milkfish such as protein and fat is a suitable medium for the growth of spoilage bacteria or other microorganisms. One way to maintain its quality by providing preservatives to inhibit bacterial growth is to provide natural preservatives such as turmeric.The purpose of this study was to determine the effectiveness of turmeric as a preservative for milkfish (chanos chanos). This research is a quasi-experimental type of research, namely the treatment of the use of turmeric grater and solution as a preservative in milkfish (chanos chanos) to determine the phys

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Dai, Zenghui, Linna Han, Zhe Li, Mengqing Gu, Zhigang Xiao, and Fei Lu. "Combination of Chitosan, Tea Polyphenols, and Nisin on the Bacterial Inhibition and Quality Maintenance of Plant-Based Meat." Foods 11, no. 10 (2022): 1524. http://dx.doi.org/10.3390/foods11101524.

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Plant-based meat products have gained attention in the food industry and with consumers. Plant-based meat products primarily comprise plant proteins and are rich in nutrients. However, the products are highly susceptible to bacterial contamination during storage. Biological preservatives are easily degradable alternatives to chemical preservatives and can preserve different kinds of food. In order to investigate the preservation properties of chitosan (CS), tea polyphenols (TPs), and nisin treatments on plant-based meats, the sensory evaluation, color difference, pH, TBARS, and the total plate

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B. Prabawa, Sigit, Ermi E. Koeslulat, and W. O. Muliastuty. "Pengendalian serangan rayap tanah pada bebak gewang menggunakan bahan pengawet alami ekstrak tuba (Derris elliptica)." Jurnal Pemuliaan Tanaman hutan 13, no. 2 (1996): 117–22. http://dx.doi.org/10.20886/jpth.2020.13.2.117-122.

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People from East Nusa Tenggara generally use gewang midribs for walls and ceilings. However this midribs contains ingredients that can be attacked by organisms such as soil termites. To overcome this, preservation action is needed. Conventional preservatives commonly contain ingredients that are less environmentally friendly, expensive and not easily available. Therefore, it is necessary to find a natural preservative from the species more suitable for people. The purpose of this study was to obtain data about the effect of the concentration of natural preservatives from Tuba extract on the ge

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B. Prabawa, Sigit, Ermi E. Koeslulat, and W. O. Muliastuty. "Pengendalian serangan rayap tanah pada bebak gewang menggunakan bahan pengawet alami ekstrak tuba (Derris elliptica)." Jurnal Pemuliaan Tanaman hutan 13, no. 2 (1996): 117–22. http://dx.doi.org/10.20886/jpth.2019.13.2.117-122.

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People from East Nusa Tenggara generally use gewang midribs for walls and ceilings. However this midribs contains ingredients that can be attacked by organisms such as soil termites. To overcome this, preservation action is needed. Conventional preservatives commonly contain ingredients that are less environmentally friendly, expensive and not easily available. Therefore, it is necessary to find a natural preservative from the species more suitable for people. The purpose of this study was to obtain data about the effect of the concentration of natural preservatives from Tuba extract on the ge

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Bhattacharya, Sourish, Sandhya Mishra, Antonio Zuorro, Heba Hassan Salama, Alexandru Vasile Rusu та Monica Trif. "ε-Polylysine Derived from Marine Bacteria-A Possible Natural Preservative for Raw Milk Storage". Fermentation 9, № 2 (2023): 156. http://dx.doi.org/10.3390/fermentation9020156.

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Despite the fact that researchers have been working on the preservation of raw milk at room temperature for several decades, most of the processes are limited to the use of chemical preservatives. One of the major problems of raw milk self-life is its spoilage at ambient temperature during the summer season. Therefore, in the present study, research has been conducted to control raw milk spoilage at 4 °C and 35 °C (considered in different regions’ ambient temperatures). ε-Polylysine, a natural preservative approved for food use, was isolated from the fermentation broth of Bacillus licheniformi

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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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20

Boukhira, S., F. Bousta, S. Moularat, A. Abdellaoui, Z. Benziane Ouaritini, and D. Bousta. "Evaluation of the Preservative Properties of Origanum elongatum Essential Oil in a Topically Applied Formulation Under a Challenge Test." Phytothérapie 18, no. 2 (2018): 92–98. http://dx.doi.org/10.3166/phyto-2018-0067.

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The aim of this study is to evaluate the preservative efficacy of Origanum elongatum essential oil in topical cream under a challenge test that was performed following the standard procedure proposed by the European Pharmacopoeia, using standardized microorganisms. Essential oil was analyzed by GC–MS (gas chromatography–mass spectrometry). The antimicrobial activity of this essential oil was investigated by agar diffusion methods and broth microdilution assay to determine the minimum inhibitory concentration of essential oil required for preservation. The results demonstrated that the preserva

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Rathod, Nikheel Bhojraj, Nilesh Prakash Nirmal, Asif Pagarkar, Fatih Özogul, and João Miguel Rocha. "Antimicrobial Impacts of Microbial Metabolites on the Preservation of Fish and Fishery Products: A Review with Current Knowledge." Microorganisms 10, no. 4 (2022): 773. http://dx.doi.org/10.3390/microorganisms10040773.

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Microbial metabolites have proven effects to inhibit food spoilage microbiota, without any development of antimicrobial resistance. This review provides a recent literature update on the preservative action of metabolites derived from microorganisms on seafood. Fish and fishery products are regarded as a myriad of nutrition, while being highly prone to spoilage. Several proven controversies (antimicrobial resistance and health issues) related to the use of synthetic preservatives have caused an imminent problem. The demand for minimally processed and naturally preserved clean-label fish and fi

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Wang, Wei, and HaiKuan Wang. "The Effect of Lactic Acid Bacteria in Food and Feed and Their Impact on Food Safety." International Journal of Food Engineering 10, no. 2 (2014): 203–10. http://dx.doi.org/10.1515/ijfe-2013-0042.

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Abstract Pathogenic microorganism contamination of food and feed is a serious problem worldwide. The use of microorganism to preserve food and feed has gained importance in recent years due to the demand for the reduced use of chemical preservatives by consumers and the increasing number of microbial species resistant to antibiotics and preservatives. Lactic acid bacteria (LAB) not only produce various antimicrobial compounds that are considered important in the bio-preservation of food and feed and are both cost-effective and safe. At present, many pieces of data have shown that LAB, as a bio

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Faheem, Fatima, Zhi Wei Liu, Roshina Rabail, et al. "Uncovering the Industrial Potentials of Lemongrass Essential Oil as a Food Preservative: A Review." Antioxidants 11, no. 4 (2022): 720. http://dx.doi.org/10.3390/antiox11040720.

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The food industry is growing vastly, with an increasing number of food products and the demand of consumers to have safe and pathogen-free food with an extended shelf life for consumption. It is critical to have food safe from pathogenic bacteria, fungi, and unpleasant odors or tastes so that the food may not cause any health risks to consumers. Currently, the direction of food industry has been shifting from synthetically produced preservatives to natural preservatives to lower the unnecessary chemical burden on health. Many new technologies are working on natural prevention tools against foo

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Malofeeva, Natalya A., Tatiana I. Skrynnikova, and Elena S. Orlova. "Veterinary and sanitary examination of raw milk when using preservatives for laboratory research." Veterinariya, Zootekhniya i Biotekhnologiya 3, no. 100 (2022): 71–77. http://dx.doi.org/10.36871/vet.zoo.bio.202203009.

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In this scientific work presents the results of veterinary and sanitary examination of raw milk during canning of samples intended for laboratory testing. The effect of a solution of potassium bicarbonate, glycerin, a food additive nizin, a biologically active additive "Yagel" and beeswax on the organoleptic, physico-chemical and microbiological parameters of milk was studied. It was found that the organoleptic parameters of milk were not changed and remained consistent with the indicators of fresh milk for 3 days only when preserving chilled samples with a natural food additive nizin (E-234).

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Setiawati, Evy. "PENGARUH REDESTILASI CUKA KAYU GALAM (Melaleuca leucadendron Linn) TERHADAP PENGAWETAN IKAN." Jurnal Riset Industri Hasil Hutan 6, no. 2 (2014): 13. http://dx.doi.org/10.24111/jrihh.v6i2.1233.

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To overcome the reduction of fish quality, almost all people preserve fish by formaldehyde. Therefore, it is necessary to find a substitute for food preservative that safe for health. One of the natural preservative is wood vinegar. The research aim was to investigate the effect of wood vinegar from wood Galam on fish preservation. Purification of wood vinegar used in this research was used redistilled based on boiling point. The making of Galam wood vinegar used temperature variation ≤100°C and 100 <x <200°C. The purification used temperature variation x≤1000C, 100<x≤1100C, and 110&l

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Oniyide, Temitope Julianah, Clement Olusola Ogidi, and Bamidele Juliet Akinyele. "Microbiological Quality and Organoleptic Property of Meat and Fish Preserved with Oil from Dacryodes Edulis Seed." Acta Universitatis Cibiniensis. Series E: Food Technology 26, no. 1 (2022): 55–68. http://dx.doi.org/10.2478/aucft-2022-0005.

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Abstract The bioactive compounds contributing to aroma and natural antimicrobial potential of oil from Dacryodes edulis seed can be harnessed in food industries as food preservatives. This study therefore, reveals the preservative effect and organoleptic property of meat and fish preserved with oil from D. edulis seed. Proximate and mineral analysis of oil were carried out using standard methods. Preservative quality of oil on fish and meat was investigated at 4°C and 37°C. Organoleptic property of preserved fish and meat was determined using trained panellists. Fat, protein, carbohydrates, cr

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Suriani, Efa. "Kajian Terhadap Variasi Metode dan Bahan Pengawet pada Proses Pengawetan Bambu-Kayu di Indonesia." EMARA: Indonesian Journal of Architecture 4, no. 1 (2018): 54–64. http://dx.doi.org/10.29080/emara.v4i1.338.

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Bamboo and wood are natural materials, each of which has a variety of uniqueness. Among its uniqueness is an irreplaceable building material between one another. However, weaknesses are also found in them especially related to termites or powder beetles. To be able to obtain maximum results in the use of these two materials, the preservation process was needed as a special treatment. With a variety of Bamboo preservation techniques, this paper tries to identify and examine various studies and best practices related to the Bambu-kayu preservation method in Indonesia. A qualitative approach was

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M. G. Anjaly, Ann Annie Shaju. "Review on Effect of Hurdle Technology in Food Preservation." International Journal of Current Microbiology and Applied Sciences 10, no. 12 (2021): 169–76. http://dx.doi.org/10.20546/ijcmas.2021.1012.019.

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When considering food stability the microbial, chemical and sensory qualities must taking into consideration. To achieve these, appropriate preservation measures must be taken to the level that the activities of microorganisms will be overcome. The microbial stability and safety of the most traditional and processed foods is based on a combination of several preservation factors (called hurdles), which the microorganisms present in food are unable to overcome. Hurdles use in food can be physical, physicochemical or microbiologically derived. The main objective of hurdle technology is food pres

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Handayani, Sri, Endah Kanti Pangestuti, and Ninda Adhitya Dharma. "Preservation of durian timber and coconut timber with soursop leaf extract." MATEC Web of Conferences 258 (2019): 01022. http://dx.doi.org/10.1051/matecconf/201925801022.

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Durian timber and Coconut timber grow a lot in the area of Gunung Pati Semarang, Central Java. The threat of biodeteoration in Indonesia as tropical area is quite high. Therefore, it is necessary to take protection measures in the form of preservation for prevention. The preservatives used in this study are natural preservative of soursop leaf extract. The preservation method used was cold soaking method with variation of concentration of preservative as follows: 0%, 5%, 10%, 15%, 20% and 25%. This study aims to figure out how significant the weight loss of timber and how durian wood and cocon

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Бикчантаев, Ирек, Irek Bikchantaev, Шамиль Шакиров, Shamil' Shakirov, Фаниль Вафин, and Fanil' Vafin. "EFFICIENCY OF BIOLOGICAL PREPARATIONS IN CANNING OF ALFALFA." Vestnik of Kazan State Agrarian University 13, no. 2 (2018): 23–26. http://dx.doi.org/10.12737/article_5b3500bfad0c09.69632983.

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Preservation of green mass of plants is an ancient method, which was used to preserve the nutritional value of feed in hermetic conditions. Enzymatic processes in the green mass of plants occur in a natural way due to the epiphytic microflora, which under anaerobic conditions begin to actively multiply and produce lactic acid. This acid is a good natural preservative, which lowers the pH of the medium to the acidic side (up to 3.8-4.2), contributing to a decrease in the vital activity of pathogenic microflora, thereby positively affecting the quality of canned voluminous juicy feed. Currently,

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Veenstra, Jacob P., and Jeremy J. Johnson. "Oregano (Origanium Vulgare) Extract for Food Preservation and Improving Gastrointestinal Health." International Journal of Nutrition 3, no. 4 (2019): 43–52. http://dx.doi.org/10.14302/issn.2379-7835.ijn-19-2703.

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The Mediterranean diet has long been known to provide a variety of health benefits including cardiovascular protection, cancer prevention, and lowering gastrointestinal inflammation. Oregano (Origanium vulgare) is an herb prominent in the Mediterranean diet, and has been shown to possess several bioactive properties including anti-oxidant, anti-microbial, anti-inflammatory, and analgesic properties. The anti-oxidant and anti-microbial properties of oregano also make it a strong candidate as a natural food preservative. Because of the recent public concern with synthetic food preservatives, nat

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Stirling, Rod. "Near-infrared spectroscopy as a potential quality assurance tool for the wood preservation industry." Forestry Chronicle 89, no. 05 (2013): 654–58. http://dx.doi.org/10.5558/tfc2013-117.

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Preservatives are used to extend the service life of wood used in situations where it is vulnerable to biodegradation. Wood preservation standards typically specify quality assurance procedures to differentiate heartwood and sapwood and to measure preservative loading and penetration. For spruce and hem–fir there are no reliable chemical spot tests to differentiate sapwood and heartwood. This makes it more difficult for these species to meet penetration requirements. For many of the recently introduced carbon-based preservatives, the only methods available to determine penetration involve dete

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Setiawati, Evy. "DAYA TAHAN ROTAN YANG DIAWETKAN DENGAN CUKA KAYU GALAM TERHADAP SERANGAN BUBUK Dinoderus minutus Farb." Jurnal Riset Industri Hasil Hutan 2, no. 2 (2010): 8. http://dx.doi.org/10.24111/jrihh.v2i2.1141.

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Rattan on frequently attacked by the powder post beetle (Tellu, 2001). The prevention of dry powder attacks is done by preservation. The increasing resistant of rattan from insect attack can be done by an environmentally friendly preservative, the Galam wood vinegar. This research aims to determine the most effective concentration of preservative that shows the lowest attacks level of D. Farb minutus powder. The rattan used is green rattan (Calamus sp.) The concentration of preservative that are used:10%, 40%, 70% and 100%. The testing of dry powder attack used force feedback method. The effec

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Jayawardana, H. B. A., and Ahmad Afandi. "The Usage of Chitosan from Shrimp Waste as Natural Preservative for Fish Cilok (Traditional Food in Indonesia)." Indonesian Journal of Science and Education 3, no. 1 (2019): 1. http://dx.doi.org/10.31002/ijose.v3i1.911.

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<p><em>Cilok </em>is one of the traditional food in Indonesia. <em>Cilok</em> is a popular treat among Indonesians due to its good taste and cheap price. To make it last longer, <em>cilok</em> is sometimes added with preservative. However, such attempt will endanger consumers if dangerous preservatives are used, such as formaldehyde and borax. Their usage in food preservation may negatively impact consumers’ health. The aim of this research was to develop an alternative, natural preservative for fish <em>cilok</em>. The preservative would b

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Uymaz, Başar, and Pınar Şanlıbaba. "Gıdalardaki Biyokoruyucu: Nisin (E234)." Turkish Journal of Agriculture - Food Science and Technology 3, no. 12 (2015): 908. http://dx.doi.org/10.24925/turjaf.v3i12.908-915.459.

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Fermentation is the oldest traditional method in order to protect against spoilage and pathogenic microorganisms. Thermal treatment, pH and water activity lowering and preservative addition other food preservation techniques that are commonly used. Although, as preservatives, many improved antibiotic and chemical agents have been gained, there are some other factors such as rapid resistance to antibiotics used in bacteria, in order to limit their use in food, to be found dimensions of threatening human health of the chemical protection and to cause allergic reactions. Recently, studies on bact

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Li, Yu Feng, Shi Fu Zhu, and Xue Jun Zhu. "Study on the Application of Modified Chitosan in Cherry Preservation." Advanced Materials Research 479-481 (February 2012): 124–28. http://dx.doi.org/10.4028/www.scientific.net/amr.479-481.124.

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To obtain a good Cherry preservative, the author prepared acetic acid Chitosan and metal ion complexes with solid-liquid reaction. Besides, the Cherry preservative was prepared by modified Chitosan materials. It was obtained that the optimal concentration of chitosen acetate for fresh cherries is 20g/l by studying effect of different concentrations of preservative on the storage of Cherry and its preservation time was 24 days. It also found that it owned better preservation effect with adding metal ion and Zn compound preservative had the best preservation performance among all experimental io

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Finkelde, I., and R. Robert Waller. "Comparing Methods of Determining Formalin Concentration in Fluid Preservatives." Collection Forum 34, no. 1 (2020): 32–52. http://dx.doi.org/10.14351/0831-4985-34.1.32.

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Abstract Formalin (3.7% weight/weight [w/w], 4% weight/volume [w/v] aqueous formaldehyde) is commonly used as a fixative to prevent postmortem changes in the tissues of a specimen. The specimen is then either maintained in formalin or transferred to another fluid preservative, such as ethanol or isopropanol, for long-term preservation. Residual formalin often remains in the preservation fluid. As formaldehyde is a known carcinogen, it is important to know the concentration present in preservation fluids. A titration method has been developed to determine formalin concentration in fluid preserv

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Kaštelan, Snježana, Martina Tomić, Kata Metež Soldo, and Jasminka Salopek-Rabatić. "How Ocular Surface Disease Impacts the Glaucoma Treatment Outcome." BioMed Research International 2013 (2013): 1–7. http://dx.doi.org/10.1155/2013/696328.

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The treatment goals for glaucoma are lowering the intraocular pressure and preservation of vision. Topical hypotensive drops are the standard form of therapy which is often associated with some symptoms of toxicity, ocular inflammation, allergy, or ocular surface disease (OSD). OSD is a common comorbidity in glaucoma patients, and its prevalence with glaucoma increases with age. Use of topical treatment could additionally increase symptoms of OSD mostly due to preservatives added to multidose medication bottles used to reduce the risk of microbial contamination. This toxicity has been particul

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DeSanctis, Mia L., Elizabeth A. Soranno, Ella Messner, et al. "Greater than pH 8: The pH dependence of EDTA as a preservative of high molecular weight DNA in biological samples." PLOS ONE 18, no. 1 (2023): e0280807. http://dx.doi.org/10.1371/journal.pone.0280807.

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Ethylenediaminetetraacetic acid (EDTA) is a divalent cation chelator and chemical preservative that has been shown to be the active ingredient of the popular DNA preservative DESS. EDTA may act to reduce DNA degradation during tissue storage by sequestering divalent cations that are required by nucleases naturally occurring in animal tissues. Although EDTA is typically used between pH 7.5 and 8 in preservative preparations, the capacity of EDTA to chelate divalent cations is known to increase with increasing pH. Therefore, increasing the pH of EDTA-containing preservative solutions may improve

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Xia, Yan, Chengye Ma, Hanmin Wang, Shaoni Sun, Jialong Wen, and Runcang Sun. "Multiple Analysis and Characterization of Novel and Environmentally Friendly Feather Protein-Based Wood Preservatives." Polymers 12, no. 1 (2020): 237. http://dx.doi.org/10.3390/polym12010237.

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In this study, feather was used as the source of protein and combined with copper and boron salts to prepare wood preservatives with nano-hydroxyapatite or nano-graphene oxide as nano-carriers. The treatability of preservative formulations, the changes of chemical structure, micromorphology, crystallinity, thermal properties and chemical composition of wood cell walls during the impregnation and decay experiment were investigated by retention rate of the preservative, Fourier transform infrared spectroscopy (FT-IR), scanning electronic microscopy-energy dispersive spectrometer (SEM-EDS), X-ray

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Stahr, Pascal L., and Cornelia M. Keck. "Preservation of rutin nanosuspensions without the use of preservatives." Beilstein Journal of Nanotechnology 10 (September 19, 2019): 1902–13. http://dx.doi.org/10.3762/bjnano.10.185.

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Nanocrystals are used as universal approach to improve the bioactivity of poorly soluble active ingredients. They are produced by various techniques, typically yielding aqueous nanosuspensions, which are prone to microbial contamination. Preservation of nanocrystals is possible but might not always be feasible, as preservatives might interfere with other excipients in the formulations or with chemicals used in assays, cell cultures or animal models. Therefore, to enable an easier use of nanocrystals, preservative-free nanosuspensions would be a good alternative. In this study, rutin nanocrysta

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Bundy, D. A. P., J. D. M. Foreman, and M. H. N. Golden. "Sodium azide preservation of faecal specimens for Kato analysis." Parasitology 90, no. 3 (1985): 463–69. http://dx.doi.org/10.1017/s0031182000055463.

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The modified Kato technique has the advantages of reproducibility, simplicity and economy: the disadvantage is that it cannot be used in conjunction with traditional faecal preservatives. Sodium azide has been evaluated as a preservative for human faeces for subsequent Kato analysis. More than 400 faecal samples (from normal and malnourished children, and from mixed-age participants in a field survey of the Turks and Caicos Islands) were each mixed with 2–5 mg of sodium azide powder and stored in 2 or 4 ml autoanalyser cups at ambient tropical temperature. At intervals up to 30 weeks, aliquots

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Finkelde, Irene, and G. Asher Newsome. "Salting Out: A Simple and Reliable Method to Distinguish Between Common Fluid Preservatives and Estimate Alcohol Concentration." Collection Forum 34, no. 1 (2020): 11–31. http://dx.doi.org/10.14351/0831-4985-34.1.11.

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Abstract This paper details the salting-out method, which uses the salts potassium carbonate and sodium chloride to distinguish between the three most commonly used fluid preservatives: ethanol, isopropanol, and formalin. A summary of other methods to identify fluid preservative type and a review of the salting-out method published by Mayfield (2013, Distinguishing between ethanol and isopropanol in natural history collection fluid storage, Society for the Preservation of Natural History Collections, https://spnhc.org/wp-content/uploads/2018/11/Mayfieldfinalwithtablechanges.pdf) are provided.

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Dorofeev, D. A., A. Yu Brezhnev, I. R. Gazizova, et al. "Prerequisites to Use Preservative-Free Drugs in Medication Therapy of Glaucoma." Ophthalmology in Russia 18, no. 3 (2021): 532–38. http://dx.doi.org/10.18008/1816-5095-2021-3-532-538.

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Purpose — to analyze the literature data on the benefits of preservative-free medication therapy for glaucoma.Materials and methods. 482 articles in the Pubmed database published from 1975 to 2020 were analyzed using the terms: “glaucoma”, “preservatives”, “preservative-free therapy”, “benzalkonium chloride”. The review includes 78 articles. Inclusion criteria: studies that examined the effect of local antihypertensive therapy on the condition of the ocular surface in comparison with preservative-free drugs.Discussion. BAC is the most common preservative used in ophthalmology, accounting for 7

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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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Frederico, Camila, Suelen Sorato Mendes, Lidaiane Mariah Silva dos Santos Franciscato, et al. "Antibacterial potential of essential oils from medicinal plants for food preservation: a review." Medicinal Plant Communications 4, no. 1 (2021): 14–22. http://dx.doi.org/10.37360/mpc.21.4.1.02.

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Essential oils, also called volatile or ethereal oils, are compounds naturally present in plants. Several medicinal plants are sources of these essential oils extraction, besides different secondary metabolites that are produced, such as terpenoids, alcoholic compounds, aldehydes, ketone bodies and phenols. The essential oils usage as substitutes for synthetic preservatives in food has been gaining space in research due to the interest of the populationin consuming healthier products. Moreover, the industry seeks to attend the necessities of the consumers to produce foods with less synthetic a

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Tan, Zhi Ming, Hao Chen, Ping Xiu Shi, et al. "Effects of Four Antistaling Agents on Preservation of Nan Feng Tangerines." Advanced Materials Research 1044-1045 (October 2014): 176–80. http://dx.doi.org/10.4028/www.scientific.net/amr.1044-1045.176.

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The Nan Feng Tangerine is used to study the preservation effects of the chemical preservative, 1% chitosan, 1% carboxymethyl with 1% chitosan, and 1% carboxymethyl with 50ppm Silver Nano composite. The results show that the tangerine weight losses after preservative treatments are lower than the loss of the control group, and the total citrus-sugar content, citrus-Vitamin C content and total citrus-acid content are higher than those of the control group. In conclusion, the Silver Nano composite has the best preservative effect on the Nan Feng citrus, and the effect using film preservation is b

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Huang, Dong-Qi, Ye Wang, Qian Wu, et al. "Anammox sludge preservation: Preservative agents, temperature and substrate." Journal of Environmental Management 311 (June 2022): 114860. http://dx.doi.org/10.1016/j.jenvman.2022.114860.

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Larasati, Aryati, and Joko Sulistyo. "The Effectiveness of Boron Preservatives to Prevent Dry-wood Termite Attack on Mahogany Sapwood." Wood Research Journal 5, no. 1 (2022): 18–19. http://dx.doi.org/10.51850/wrj.2014.5.1.18-19.

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Mahogany wood is utilized for many furniture products and construction purposes. The objective of this experiment was to prevent wood-destroying insects by using boron preservatives such as boric acid and borax. Materials used were mahogany sapwood planks (19 years) obtained from community forest in Kali Bawang District, Kulon Progo. Two preservation methods, i.e., hot-soaking (1, 2, and 3 hours) and the cold-soaking (12, 24, 36, and 48 hours) in 5% concentration, were used. The drywood termites (Cryptotermes cynocephalus Light) were used for observation. The result showed that the retention v

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Larasati, Aryati, and Joko Sulistyo. "The Effectiveness of Boron Preservatives to Prevent Dry-wood Termite Attack on Mahogany Sapwood." Wood Research Journal 5, no. 1 (2022): 18–22. http://dx.doi.org/10.51850/wrj.2014.5.1.18-22.

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Mahogany wood is utilized for many furniture products and construction purposes. The objective of this experiment was to prevent wood-destroying insects by using boron preservatives such as boric acid and borax. Materials used were mahogany sapwood planks (19 years) obtained from community forest in Kali Bawang District, Kulon Progo. Two preservation methods, i.e., hot-soaking (1, 2, and 3 hours) and the cold-soaking (12, 24, 36, and 48 hours) in 5% concentration, were used. The drywood termites (Cryptotermes cynocephalus Light) were used for observation. The result showed that the retention v

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