Skip to search formSkip to main contentSkip to account menu

Food Preservatives

Known as: Chemical preservatives, Preservatives, Food, food preservative 
Substances capable of inhibiting, retarding or arresting the process of fermentation, acidification or other deterioration of foods.
National Institutes of Health

Related topics

Related topics

16 relations
AntioxidantsFood, Preservedaspects of radiation effectschemical synthesis

Narrower (10)

Benzoic AcidNisinParabensSodium Benzoate

Broader (1)

Food Additives

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
Review
2017
Review
2017
Spice use in food: Properties and benefits
ABSTRACT Spices are parts of plants that due to their properties are used as colorants, preservatives, or medicine. The uses of… 
Highly Cited
2015
Highly Cited
2015
Intracerebroventricular injection of propionic acid, an enteric metabolite implicated in autism, induces social abnormalities that do not differ between seizure-prone (FAST) and seizure-resistant…
Highly Cited
2012
Highly Cited
2012
Production of bacteriocin and their application in food products
Review
2010
Review
2010
Enterocins in food preservation.
Highly Cited
2010
Highly Cited
2010
Evaluation of strawberry juice preserved with chemical preservatives at refrigeration temperature
This study was carried out to investigate the effect of chemical preservatives on strawberry juice. The samples were; pasteurized… 
Highly Cited
2006
Highly Cited
2006
The SPI1 Gene, Encoding a Glycosylphosphatidylinositol-Anchored Cell Wall Protein, Plays a Prominent Role in the Development of Yeast Resistance to Lipophilic Weak-Acid Food Preservatives
ABSTRACT The Saccharomyces cerevisiae SPI1 gene encodes a member of the glycosylphosphatidylinositol-anchored cell wall protein… 
Review
2002
Review
2002
Lantibiotics produced by lactic acid bacteria: structure, function and applications
Lantibiotics are a diverse group of heavily modified antimicrobial and/or signalling peptides produced by a wide range of… 
Highly Cited
2000
Highly Cited
2000
Bacterial spore inhibition and inactivation in foods by pressure, chemical preservatives, and mild heat.
Sucrose laurates, sucrose palmitate, sucrose stearates, and monolaurin (Lauricidin) were evaluated for inhibitory effects against… 
Review
1994
Review
1994
Nisin as a model food preservative.
Nisin is a ribosomally synthesized peptide that has broad-spectrum antibacterial activity, including activity against many… 
Highly Cited
1984
Highly Cited
1984
The effect of food preservatives on pH homeostasis in Escherichia coli.
The effects of cinnamic, propionic, benzoic and sorbic acids on the growth and intracellular pH of Escherichia coli were… 
By clicking accept or continuing to use the site, you agree to the terms outlined in our Privacy Policy (opens in a new tab), Terms of Service (opens in a new tab), and Dataset License (opens in a new tab)