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Lysozyme Peptides as a Novel Nutra-Preservative to Control Some Food Poisoning and Food Spoilage Microorganisms
Foodborne illnesses and microbial food contamination are crucial concerns and still issues of great worldwide concern. Additionally, the serious...
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Exploring macroinvertebrate biodiversity in the dynamic southern Balkan stream network of the Vjosa using preservative-based DNA metabarcoding
Reliable biodiversity data are crucial for environmental research and management. Unfortunately, data paucity prevails for many regions and...
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Citrus aurantifolia: Phytochemical Constituents, Food Preservative Potentials, and Pharmacological Values
This chapter focuses on the phytochemical constituents, food preservative potentials, pharmacological values, safety considerations, and research...
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Citrus aurantifolia: Phytochemical Constituents, Food Preservative Potentials, and Pharmacological Values
This chapter focuses on the phytochemical constituents, food preservative potentials, pharmacological values, safety considerations, and research...
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Evaluation of boron distribution from preservative pastes made from ulexite, copper and fluoride in Scots pine wood
Boron diffusion from preservative pastes made of either ulexite or copper or fluoride compounds was evaluated. The pastes produced were applied to...
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Comparative durability tests of preservative-treated and chemically modified wood – Assessment and classification on the basis of different decay tests
Not before the year 2016, the European standard system did allow for classifying the durability of treated wood in addition to natural durability of...
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Biocolorant from Anisochilus carnosus: A Natural Food Preservative
Food colorant of natural origin possesses a great importance as it provides organoleptic characteristics and acts as an antioxidant and antimicrobial...
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Potential applications for eco-friendly wood preservative of the extracts of thermally degraded cobs and stalks of corn
While traditional wood preservatives may impede wood decay, their potential harm to both human health and the environment has led to limitations in...
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Chitosan–caffeine formulation as an ecological preservative in wood protection
Nowadays, taking into account environmental degradation, climate changes, as well as, environmentally friendly regulations and increasing ecological...
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Initiation pretreatment with Plant Preservative Mixture™ increases the percentage of aseptic walnut shoots
Walnut ( Juglans regia L.) is one of the most economically important nut crops and one of the more difficult to micropropagate. Initiation and...
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Irradiation impact on biological activities of Anthraquinone pigment produced from Talaromyces purpureogenus and its evaluation, characterization and application in beef burger as natural preservative
BackgroundThe demand for natural coloring and preservative agents in food industry is increasing day by day as a result of awareness of the negative...
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Investigating antimicrobial peptide RI12 (K3W) as an effective bio-preservative against Listeria monocytogenes: a major foodborne pathogen
Due to public apprehension regarding the use of chemical preservatives to prevent food spoilage and food-borne diseases, it is imperative to identify...
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Anti-oxidative property of xylolipid produced by Lactococcus lactis LNH70 and its potential use as fruit juice preservative
In the present study, 20 lactic acid bacteria (LAB) were isolated from different fruit juices, milk, and milk products. Based on preliminary...
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The potential of improving wood preservative penetration into glued wood products bonded with one-component polyurethane by discontinuous adhesive bondline design
As a vast majority of glued wood products are intended for outdoor use or for building construction, impregnation with different agents is important...
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Usage of chitosan from Hermetia illucens as a preservative for fresh Prunus species fruits: a preliminary analysis
BackgroundFruit and vegetables are highly perishable. In an era where reducing food waste is absolutely essential, packaging is important for...
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Ethanolic extract of rice bran: a thermally stable preservative for edible oils and cake
The purpose of this study was to evaluate the thermal stability of the rice bran extract (RBE) and analyze the effect of RBE on the shelf-life of...
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Exploring potential of hydro-alcoholic extract of stem of marjoram as natural preservative against food spoilage bacteria Bacillus cereus and Bacillus megaterium in homemade mango jam
Awareness about the quality of food has increased especially in regard to food spoilage and the type of preservative added. In view of this, plant...
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Elicitors mediated bio-preservative potential targeting seedless fruits using Capsicum annuum L. (Solanaceae) and Foeniculum vulgare Mill. (Apiaceae) calli extracts
This study was aimed at studying the germination parameters of Capsicum annuum L. (family Solanaceae) and Foeniculum vulgare Mill. (family Apiaceae)...
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Steaming or freezing improves decay resistance, copper leaching and wood/copper interactions of micron CuO/silica sol treated poplar (Populus tomentosa Carr.)
Micro-based wood preservatives have tremendous potential for reducing in-service preservative losses thereby reducing the amounts needed for...
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Industrial assays to evaluate the efficacy of vacuum pressure impregnation with commercial wood preservatives to eliminate the pinewood nematode, Bursaphelenchus xylophilus, and other nematodes from Pinus pinaster wood
To demonstrate the efficacy of the vacuum pressure impregnation (VPI) with commercial wood preservative products to eliminate the quarantine...
