A quantitative analysis was developed for eight acidic and neutral preservatives in foods and daily necessities using the inline dialysis-IC combined with hydrophobic anion-exchange separation. The eight preservatives were dialyzed by inline dialysis and separated on a hydrophobic anion exchange column. Under the optimized separation conditions, the detection limits (S/N = 3) for the eight pres...

Dr Heaton began by saying that he would not dare to forecast future eating habits, those who have done so in the past have been shown to be rather foolish. Ten years ago a food industry spokesman stated that "the food of the future will be lurid in colour and taste, quickly prepared, quickly eaten and quickly forgotten". It is true that the listed ingredients in packaged foods sometimes seem to...

Meat and some meat products are highly perishable due to their high-water content, pH, high content of nutrients. Therefore, spoilage control in these is one the critical challenges food industry. On other hand, increasing widespread awareness about undesirable effects synthetic preservatives has promoted breakthrough use natural compounds or bio-preservation technology. Bio-preservation implie...

Utilization of essential oils (EOs) as antimicrobial agents against foodborne disease has gained importance, for their use as natural preservatives. Since potential interactions between EOs and food characteristics may affect their antimicrobial properties, the present work studies the influence of fat, protein, pH, aw and food additives on the antimicrobial effect of oregano and garlic EOs aga...

Urticaria and angio-oedema are a symptom complex covering a wide range of clinical disorders. Specific types are now well described, and it appears that many cases of idiopathic chronic urticaria which make up the vast majority of patients referred for assessment are due to intolerance to natural salicylates, preservatives and colouring agents. There is, therefore, an urgent need for legislatio...

Essential oils mainly used in food industry for preservation are a main source of many bioactive compounds, which have antioxidant property, antimicrobial activity and also flavoring agents. Natural preservatives products suitable to be order extend the shelf-life maintain quality foods. In this preservative application, more alternative approaches is required meet consumer demands, establish p...