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Relevant bibliographies by topics / Preservative E200

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Academic literature on the topic 'Preservative E200'

Author: Grafiati

Published: 28 May 2022

Last updated: 31 July 2025

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Journal articles on the topic "Preservative E200"

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Esimbekova, Elena N., Anastasia A. Asanova, and Valentina A. Kratasyuk. "Alternative Enzyme Inhibition Assay for Safety Evaluation of Food Preservatives." Life 13, no. 6 (2023): 1243. http://dx.doi.org/10.3390/life13061243.

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While food additives are widely used in the modern food industry and generally are important in maintaining the ability to provide food for the increasing world population, the progress occurring in this field is much ahead of the evaluation of their possible consequences for human health. The present study suggests a set of single- and multi-enzyme assay systems for revealing toxic effects of the most widely spread food preservatives, such as sorbic acid (E200), potassium sorbate (E202), and sodium benzoate (E211) at the primary molecular level of their interaction with enzymes. The assay is

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2

Vu, Hoang Yen, and A. N. Zyablov. "Application of MIP-sensors to the determination of preservatives in non-alcoholic drinks." Industrial laboratory. Diagnostics of materials 88, no. 8 (2022): 10–16. http://dx.doi.org/10.26896/1028-6861-2022-88-8-10-16.

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The piezosensors modified with a molecularly imprinted polymer (MIP) with potassium sorbate (MIP-E202) and sodium benzoate (MIP-E211) imprints are tested and implemented in the determination of preservatives in soft drinks. Molecularly imprinted polymers were synthesized by noncovalent imprinting on the base of copolymer of 1,2,4,5-benzene tetracarboxylic acid dianhydride and 4,4’-diaminodiphenyl oxide in N,N-dimethylformamide (DMF) in the presence of templates. Piezoelectric sensors based on MIP and non-imprinted polymer (polyimide) were compared. High values of the imprinting factor (IF) and

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3

Korol-Bezpala, L., I. Bezpalyi, L. Bondarenko, A. Korol, and S. Narizhnyy. "Assessment of quality and safety of red caviar of salmon fish." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 26, no. 101 (2024): 97–102. http://dx.doi.org/10.32718/nvlvet-f10115.

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The health of the body largely depends on the necessary goods in the human diet. Therefore, quality and safety indicators are essential in monitoring their suitability. Red salmon caviar is no exception; it is considered a valuable food product and, due to its high price – a delicacy. Typically, this type of product must meet all regulatory requirements, which allows it to be safely used in the human diet. In terms of nutritional value, red caviar contains complete proteins, easily digestible fats, minerals, and vitamins, and its content is superior to that of some types of food products, even

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Popova, T. V., O. P. Strilets, and H. P. Kukhtenko. "Justification of preservative choice and its concentration in the composition of anti-allergic action gel." Farmatsevtychnyi zhurnal, no. 4 (July 30, 2020): 78–87. http://dx.doi.org/10.32352/0367-3057.4.20.08.

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Microbiological stability of medicines is an integral part of their quality, therefore, at the stage of pharmaceutical development, the issues of ensuring microbiological purity should be considered. To this end, various chemicals are added to the composition of semisolid medicines that actively inhibit the growth of microorganisms that enter the pharmaceutical system during production and reuse. Insufficient amount of a preservative can lead to the adaptation of microorganisms, and excess- to increase the toxicity of the drug. In the development of the composition of the anti-allergic action

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5

Orlova, Elena, Valentina Mordvinova, and Natal'ya Onosovskaya. "Sorbic acid in cheese making." Cheese- and buttermaking, no. 3 (September 17, 2024): 45–51. http://dx.doi.org/10.21603/2073-4018-2024-3-2.

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The domestic food industry is currently focusing on food products with long shelf life. Extended storage is usually a result of various aseptic packaging techniques. However, preservatives also prolong shelf-life. Such food additives can be applied only after a comprehensive and multifaceted study of their safety and possible impact on consumer health. New studies on negative effects of certain additives make it necessary to review their safety status. Sorbic acid and its salt E202 are common preservatives to be found in sauces, canned food, chocolate, jam, sausages, fruit juices, fish, bakery

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Zouaoui, Fatima Saida, Rachid Boukhari, Nabila Heroual, et al. "Estimation of Dietary Exposure to Sodium Benzoate (E211) and Potassium Sorbate (E202) of Children and Adolescents in the Oran Region, Algeria." Foods 13, no. 23 (2024): 3880. https://doi.org/10.3390/foods13233880.

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Sodium benzoate (E211) and potassium sorbate (E202) are two preservatives widely used alone or in combination in the food industry in Algeria. This study aims to estimate the dietary exposure of children and adolescents to these substances in Oran Province (Algeria) and to assess the risks incurred in consuming these two preservatives. For this, a total of 116 commercial food samples were analyzed for potassium sorbate and sodium benzoate content by HPLC, and a survey was carried out on 250 children and 765 adolescents using a consumption frequency questionnaire as the method. The concentratio

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7

Esimbekova, Elena N., Irina G. Torgashina, Elena V. Nemtseva, Anna A. Antashkevich, Polina Yu Sasova, and Valentina A. Kratasyuk. "Trypsin-Based Chemoenzymatic Assay for Detection of Pollutants and Safety Assessment of Food Additives." Chemosensors 11, no. 4 (2023): 237. http://dx.doi.org/10.3390/chemosensors11040237.

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Chemoenzymatic assay systems are widely used to detect toxicants in various samples, including food and environment specimens. These methods are based on the ability of various types of toxicant to specifically inhibit/activate the functions of individual enzymes or enzyme systems. The present study examines the possibility of using the proteolytic enzyme trypsin as a specific marker to detect protease inhibitors in different samples. The study shows that trypsin activity is not affected by various heavy metals, pesticides, or quinones at levels considerably greater than their maximum allowabl

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8

Karrer, B., and G. Ghoshal. "Preservation of network degree distributions from non-uniform failures." European Physical Journal B 62, no. 2 (2008): 239–45. http://dx.doi.org/10.1140/epjb/e2008-00147-4.

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9

Ivanov, Ivan M., Yordanka Gluhcheva, and Emilia Petrova. "SODIUM NITRITE (E250) AND ZINC AS MODULATORS OF THE BIOMECHANICAL PROPERTIES OF BLOOD IN SPORTS." Journal of Applied Sports Sciences 2024, no. 1 (2024): 91–101. http://dx.doi.org/10.37393/jass.2024.01.7.

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Nutritional supplements are often used by athletes to support their performance. However, if there is no nutrient deficiency, supplementation may not improve performance and may even have a detrimental effect on both performance and health. The aim of this study was to review the influence of sodium nitrite (NaNO2) and zinc (Zn) on the hemorheological status of different types of blood cells with application in sports. Sodium nitrite, known as food preservative E250, and zinc are proven modulators of the biomechanical properties of blood, influencing its hematometric and hemorheological proper

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10

Jaakkola, Seija. "The effect of cell wall degrading enzymes on the preservation of grass and on the silage intake and digestibility in sheep." Agricultural and Food Science 62, no. 1 (1990): 51–62. http://dx.doi.org/10.23986/afsci.72924.

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Two experiments were carried out to study the effects of cell wall degrading enzymes as silage additive. A primary growth of timothy was cut with a mower and picked up with a precision-chop forage harvester in Exp. I (early cut), and harvested as direct-cut with a precision-chop harvester in Exp. II (late cut). The additive treatments were in Exp. I: 1) unwilted formic acid (FA) applied as AIV II (4.5 l/t), 2) wilted untreated, 3) wilted FA (4 l/t), 4) wilted enzyme A (glucose oxidase (GO) + hemicellulase (HC) 150 ml/t + cellulase (C) 200 ml/t), 5) wilted enzyme B (HC 150 ml/t + C 200 ml/t); a

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Dissertations / Theses on the topic "Preservative E200"

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Ливенцова, Е. О., С. В. Бельтюкова та О. И. Теслюк. "Определение консерванта Е 200 по тушению люмнесценции иона Tb (III)". Thesis, Издательство СумГУ, 2010. http://essuir.sumdu.edu.ua/handle/123456789/13184.

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Book chapters on the topic "Preservative E200"

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Hałuszko, Agata. "Analizy bioarcheologiczne szczątków kostnych z pochówków szkieletowych i ciałopalnych ze Świbia / Bioarchaeological analyses of human remains from skeletal and cremation burials from Świbie." In Cmentarzysko w wczesnej epoki żelaza w Świbiu na Górnym Śląsku. Tom 2. Wydawnictwo Profil-Archeo, 2022. http://dx.doi.org/10.33547/swibie2022.2.8.

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Bones from the inhumation graves in Świbie were very poorly preserved. The skeletal fragments analysed were significantly eroded. The poor state of preservation of the skeletons is most likely due to the environmental changes taking place in the area occupied by the necropolis and the unfavourable post-depositional conditions prevailing there. Osteological materials have been preserved in only about 33% of the graves. Anthropological analyses were carried out on bones identified in 220 graves: 100 skeletal, 93 cremations, and 27 bi-ritual graves. A total of 242 individuals have been identified

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