Biomedical and Biotechnology Research Journal, 2020 Introduction: Preservatives or chemical additives are frequently used in various food items with the principal objective of preventing the food spoilage caused by adulteration, chemical changes, and due to microbial contamination.
Syeda Muntaka Maniha +4 more
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An investigation of factors contributing to extended storage life of meat products for the tropics : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Meat Technology at Massey University [PDF]
, 1987 A combination of factors which could extend the shelf life of minced mutton meat during storage under warm conditions (30 °c) while still maintaining a low cost product with acceptable sensory and microbiological properties was
Cariso, Alberto R
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Margarine products quality monitoring using reflectance UV-VIS-SWNIR spectroscopy [PDF]
, 2008 Margarine is a term that can indicate any of a wide range of butter substitutes. Due to the great diversity of the raw material, margarine end-product quality characteristics are expected to be highly diversified.
Antó, Rui C. Martins, Vitor V. Lopes
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Revue Nature et TechnologieThe present study was conducted to investigate the effects of acid preservatives (AP) and food hydrocolloids (FH) on the shelf life of raw milk at room temperature (between 20 to 25°C).
AGANZE MULUME Dominique +7 more
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Sodium Benzoate is Associated with Salmonella Typhi Resistant to Chloramphenicol [PDF]
, 2016 Background: There are many factors that govern growth and resistant of Salmonella typhi. A study had reported that the use of sodium benzoate caused antibiotic resistant.
Anand, J. R. (Jay) +4 more
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Discover FoodNumerous studies have found that some food preservatives are hazardous to human health and can lead to cancer in the long run. Plant extracts are becoming increasingly popular and garnering the attention of researchers due to their important ...
Jianrong Shi +8 more
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Processing strategies. QLIF subproject 5: Development of a framework for the design of minimum and low input processing strategies, that guarantee food quality and safety [PDF]
, 2009 Organic processing standards already prohibit the use of many chemicals, additives and preservatives, which are used in the processing of conventional foods.
Kretzschmar, U.
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The food safety impact of salt and sodium reduction initiatives [PDF]
, 2014 Excessive or high salt or sodium intake is known to cause hypertension and other diseases. Within the United Kingdom voluntary targets for salt reduction have been set and laid out in the Secretary of State responsibility deal.
ACMSF +6 more
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Production of chitosan based films enriched with oregano essential oil for increased antibacterial activity [PDF]
, 2012 During the last years, there has been an increasing interest in developing bio-based active films to improve food safety, extend food shelf life and reduce the use of chemical preservatives.
Amaral, Joana S. +4 more
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