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Preservative

Index Preservative

A preservative is a substance or a chemical that is added to products such as food, beverages, pharmaceutical drugs, paints, biological samples, cosmetics, wood, and many other products to prevent decomposition by microbial growth or by undesirable chemical changes. [1]

82 relations: Ami (magazine), Attention deficit hyperactivity disorder, Bacon, Bacteria, Benzene, Benzoic acid, Botulism, Brine, Butylated hydroxyanisole, Butylated hydroxytoluene, Cancer, Carbonated drink, Carcinogen, Castor oil, Centers for Disease Control and Prevention, Cheese, Chemical compound, Chemical reaction, Citric acid, Clarence Birdseye, Clostridium botulinum, Decomposition, Diatomaceous earth, Enzyme, Ethanol, Ethylenediaminetetraacetic acid, Food additive, Foodborne illness, Fruit preserves, Gallic acid, Garum, Ham, Hops, Hot dog, Hydroxybenzoic acid, Icebox, Juice, Kimchi, Lactic acid, Lecithin, Louis Pasteur, Medication, Methylchloroisothiazolinone, Microorganism, Nicolas Appert, Nitrate, Nitrite, Oregano, Peter Durand, PH, ..., Phenol, Pickling, Propionic acid, Propyl gallate, Protein, Quince, Rancidification, Rhizopus, Rosemary, Salad, Salt, Sausage, Smoked meat, Smoking (cooking), Sodium ascorbate, Sodium benzoate, Sodium nitrite, Sodium propionate, Sodium sorbate, Sorbic acid, Soy sauce, Sugar, Sugarcane, Sulfite, Sulfur dioxide, Tartaric acid, Tert-Butylhydroquinone, Tocopherol, Tomato paste, Vinegar, Vitamin C, Wine. Expand index (32 more) »

Ami (magazine)

Ami (עמי, "My people") is an international news magazine that caters to the Jewish community.

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Attention deficit hyperactivity disorder

Attention-deficit hyperactivity disorder (ADHD) is a mental disorder of the neurodevelopmental type.

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Bacon

Bacon is a type of salt-cured pork.

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Bacteria

Bacteria (common noun bacteria, singular bacterium) is a type of biological cell.

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Benzene

Benzene is an important organic chemical compound with the chemical formula C6H6.

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Benzoic acid

Benzoic acid, C7H6O2 (or C6H5COOH), is a colorless crystalline solid and a simple aromatic carboxylic acid.

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Botulism

Botulism is a rare and potentially fatal illness caused by a toxin produced by the bacterium Clostridium botulinum.

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Brine

Brine is a high-concentration solution of salt (usually sodium chloride) in water.

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Butylated hydroxyanisole

Butylated hydroxyanisole (BHA) is an antioxidant consisting of a mixture of two isomeric organic compounds, 2-tert-butyl-4-hydroxyanisole and 3-tert-butyl-4-hydroxyanisole.

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Butylated hydroxytoluene

Butylated hydroxytoluene (BHT), also known as dibutylhydroxytoluene, is a lipophilic organic compound, chemically a derivative of phenol, that is useful for its antioxidant properties.

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Cancer

Cancer is a group of diseases involving abnormal cell growth with the potential to invade or spread to other parts of the body.

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Carbonated drink

Carbonated drinks are beverages that contain dissolved carbon dioxide.

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Carcinogen

A carcinogen is any substance, radionuclide, or radiation that promotes carcinogenesis, the formation of cancer.

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Castor oil

Castor oil is a vegetable oil obtained by pressing the seeds of the castor oil plant (Ricinus communis).

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Centers for Disease Control and Prevention

The Centers for Disease Control and Prevention (CDC) is the leading national public health institute of the United States.

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Cheese

Cheese is a dairy product derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein.

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Chemical compound

A chemical compound is a chemical substance composed of many identical molecules (or molecular entities) composed of atoms from more than one element held together by chemical bonds.

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Chemical reaction

A chemical reaction is a process that leads to the transformation of one set of chemical substances to another.

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Citric acid

Citric acid is a weak organic acid that has the chemical formula.

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Clarence Birdseye

Clarence Frank Birdseye II (December 9, 1886 – October 7, 1956) was an American inventor, entrepreneur, and naturalist, and is considered to be the founder of the modern frozen food industry.

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Clostridium botulinum

Clostridium botulinum is a Gram-positive, rod-shaped, anaerobic, spore-forming, motile bacterium with the ability to produce the neurotoxin botulinum.

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Decomposition

Decomposition is the process by which organic substances are broken down into simpler organic matter.

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Diatomaceous earth

Diatomaceous earth – also known as D.E., diatomite, or kieselgur/kieselguhr – is a naturally occurring, soft, siliceous sedimentary rock that is easily crumbled into a fine white to off-white powder.

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Enzyme

Enzymes are macromolecular biological catalysts.

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Ethanol

Ethanol, also called alcohol, ethyl alcohol, grain alcohol, and drinking alcohol, is a chemical compound, a simple alcohol with the chemical formula.

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Ethylenediaminetetraacetic acid

Ethylenediaminetetraacetic acid (EDTA), also known by several other names, is a chemical originating in multiseasonal plants with dormancy stages as a lipidopreservative which helps to develop the stem, currently used for both industrial and medical purposes.

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Food additive

Food additives are substances added to food to preserve flavor or enhance its taste, appearance, or other qualities.

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Foodborne illness

Foodborne illness (also foodborne disease and colloquially referred to as food poisoning) is any illness resulting from the food spoilage of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food, as well as toxins such as poisonous mushrooms and various species of beans that have not been boiled for at least 10 minutes.

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Fruit preserves

Fruit preserves are preparations of fruits, vegetables and sugar, often canned or sealed for long-term storage.

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Gallic acid

Gallic acid (also known as 3,4,5-trihydroxybenzoic acid) is a trihydroxybenzoic acid, a type of phenolic acid, found in gallnuts, sumac, witch hazel, tea leaves, oak bark, and other plants.

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Garum

Garum was a fermented fish sauce used as a condiment in the cuisines of ancient Greece, Rome, and later Byzantium.

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Ham

Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking.

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Hops

Hops are the flowers (also called seed cones or strobiles) of the hop plant Humulus lupulus. They are used primarily as a flavouring and stability agent in beer, to which they impart bitter, zesty, or citric flavours; though they are also used for various purposes in other beverages and herbal medicine.

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Hot dog

A hot dog (also spelled hotdog), also known as a frankfurter (sometimes shortened to frank), dog, or wiener, is a cooked sausage, traditionally grilled or steamed and served in a partially sliced bun.

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Hydroxybenzoic acid

Hydroxybenzoic acid may refer to several related chemical compounds.

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Icebox

An icebox (also called a cold closet) is a compact non-mechanical refrigerator which was a common early-twentieth century kitchen appliance before the development of safe powered refrigeration devices.

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Juice

Juice is a drink made from the extraction or pressing of the natural liquid contained in fruit and vegetables.

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Kimchi

Kimchi (gimchi), a staple in Korean cuisine, is a traditional side dish made from salted and fermented vegetables, most commonly napa cabbage and Korean radishes, with a variety of seasonings including chili powder, scallions, garlic, ginger, and jeotgal (salted seafood).

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Lactic acid

Lactic acid is an organic compound with the formula CH3CH(OH)COOH.

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Lecithin

Lecithin (from the Greek lekithos, "egg yolk") is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic – they attract both water and fatty substances (and so are both hydrophilic and lipophilic), and are used for smoothing food textures, dissolving powders (emulsifying), homogenizing liquid mixtures, and repelling sticking materials.

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Louis Pasteur

Louis Pasteur (December 27, 1822 – September 28, 1895) was a French biologist, microbiologist and chemist renowned for his discoveries of the principles of vaccination, microbial fermentation and pasteurization.

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Medication

A medication (also referred to as medicine, pharmaceutical drug, or simply drug) is a drug used to diagnose, cure, treat, or prevent disease.

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Methylchloroisothiazolinone

Methylchloroisothiazolinone, also referred to as MCI, is a preservative with antibacterial and antifungal effects within the group of isothiazolinones.

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Microorganism

A microorganism, or microbe, is a microscopic organism, which may exist in its single-celled form or in a colony of cells. The possible existence of unseen microbial life was suspected from ancient times, such as in Jain scriptures from 6th century BC India and the 1st century BC book On Agriculture by Marcus Terentius Varro. Microbiology, the scientific study of microorganisms, began with their observation under the microscope in the 1670s by Antonie van Leeuwenhoek. In the 1850s, Louis Pasteur found that microorganisms caused food spoilage, debunking the theory of spontaneous generation. In the 1880s Robert Koch discovered that microorganisms caused the diseases tuberculosis, cholera and anthrax. Microorganisms include all unicellular organisms and so are extremely diverse. Of the three domains of life identified by Carl Woese, all of the Archaea and Bacteria are microorganisms. These were previously grouped together in the two domain system as Prokaryotes, the other being the eukaryotes. The third domain Eukaryota includes all multicellular organisms and many unicellular protists and protozoans. Some protists are related to animals and some to green plants. Many of the multicellular organisms are microscopic, namely micro-animals, some fungi and some algae, but these are not discussed here. They live in almost every habitat from the poles to the equator, deserts, geysers, rocks and the deep sea. Some are adapted to extremes such as very hot or very cold conditions, others to high pressure and a few such as Deinococcus radiodurans to high radiation environments. Microorganisms also make up the microbiota found in and on all multicellular organisms. A December 2017 report stated that 3.45 billion year old Australian rocks once contained microorganisms, the earliest direct evidence of life on Earth. Microbes are important in human culture and health in many ways, serving to ferment foods, treat sewage, produce fuel, enzymes and other bioactive compounds. They are essential tools in biology as model organisms and have been put to use in biological warfare and bioterrorism. They are a vital component of fertile soils. In the human body microorganisms make up the human microbiota including the essential gut flora. They are the pathogens responsible for many infectious diseases and as such are the target of hygiene measures.

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Nicolas Appert

Nicolas Appert (17 November 1749 Châlons-sur-Marne (present Châlons-en-Champagne), present Marne – 1 June 1841 Massy) was the French inventor of airtight food preservation.

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Nitrate

Nitrate is a polyatomic ion with the molecular formula and a molecular mass of 62.0049 u.

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Nitrite

The nitrite ion, which has the chemical formula, is a symmetric anion with equal N–O bond lengths.

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Oregano

Oregano (Origanum vulgare) is a flowering plant in the mint family (Lamiaceae).

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Peter Durand

Peter Durand was a British merchant who is widely credited with receiving the first patent for the idea of preserving food using tin cans.

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PH

In chemistry, pH is a logarithmic scale used to specify the acidity or basicity of an aqueous solution.

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Phenol

Phenol, also known as phenolic acid, is an aromatic organic compound with the molecular formula C6H5OH.

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Pickling

Pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar.

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Propionic acid

Propionic acid (from the Greek words protos, meaning "first", and pion, meaning "fat"; also known as propanoic acid) is a naturally occurring carboxylic acid with chemical formula C2H5COOH.

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Propyl gallate

Propyl gallate, or propyl 3,4,5-trihydroxybenzoate is an ester formed by the condensation of gallic acid and propanol.

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Protein

Proteins are large biomolecules, or macromolecules, consisting of one or more long chains of amino acid residues.

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Quince

The quince (Cydonia oblonga) is the sole member of the genus Cydonia in the family Rosaceae (which also contains apples and pears, among other fruits).

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Rancidification

Rancidity is the complete or incomplete oxidation or hydrolysis of fats and oils when exposed to air, light, moisture or by bacterial action, resulting in unpleasant taste and odor, which may be described as rancidity.

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Rhizopus

Rhizopus is a genus of common saprophytic fungi on plants and specialized parasites on animals.

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Rosemary

Rosmarinus officinalis, commonly known as rosemary, is a woody, perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers, native to the Mediterranean region.

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Salad

A salad is a dish consisting of a mixture of small pieces of food, usually vegetables.

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Salt

Salt, table salt or common salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite.

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Sausage

A sausage is a cylindrical meat product usually made from ground meat, often pork, beef, or veal, along with salt, spices and other flavourings, and breadcrumbs, encased by a skin.

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Smoked meat

Smoked meat is a method of preparing red meat (and fish) which originates in prehistory.

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Smoking (cooking)

Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood.

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Sodium ascorbate

Sodium ascorbate is one of a number of mineral salts of ascorbic acid (vitamin C).

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Sodium benzoate

Sodium benzoate is a substance which has the chemical formula NaC7H5O2.

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Sodium nitrite

Sodium nitrite is the inorganic compound with the chemical formula NaNO2.

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Sodium propionate

Sodium propanoate or sodium propionate is the sodium salt of propionic acid which has the chemical formula Na(C2H5COO).

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Sodium sorbate

Sodium sorbate is the sodium salt of sorbic acid.

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Sorbic acid

Sorbic acid, or 2,4-hexadienoic acid, is a natural organic compound used as a food preservative.

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Soy sauce

Soy sauce (also called soya sauce in British English) is a liquid condiment of Chinese origin, made from a fermented paste of soybeans, roasted grain, brine, and Aspergillus oryzae or Aspergillus sojae molds.

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Sugar

Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food.

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Sugarcane

Sugarcane, or sugar cane, are several species of tall perennial true grasses of the genus Saccharum, tribe Andropogoneae, native to the warm temperate to tropical regions of South and Southeast Asia, Polynesia and Melanesia, and used for sugar production.

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Sulfite

Sulfites or sulphites are compounds that contain the sulfite ion (or the sulfate(IV) ion, from its correct systematic name),.

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Sulfur dioxide

Sulfur dioxide (also sulphur dioxide in British English) is the chemical compound with the formula.

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Tartaric acid

Tartaric acid is a white crystalline organic acid that occurs naturally in many fruits, most notably in grapes, but also in bananas, tamarinds and citrus.

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Tert-Butylhydroquinone

tert-Butylhydroquinone (TBHQ, tertiary butylhydroquinone) is a synthetic aromatic organic compound which is a type of phenol.

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Tocopherol

Tocopherols (TCP) are a class of organic chemical compounds (more precisely, various methylated phenols), many of which have vitamin E activity.

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Tomato paste

Tomato paste is a thick paste made by cooking tomatoes for several hours to reduce the water content, straining out the seeds and skins, and cooking the liquid again to reduce the base to a thick, rich concentrate.

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Vinegar

Vinegar is a liquid consisting of about 5–20% acetic acid (CH3COOH), water (H2O), and trace chemicals that may include flavorings.

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Vitamin C

Vitamin C, also known as ascorbic acid and L-ascorbic acid, is a vitamin found in food and used as a dietary supplement.

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Wine

Wine is an alcoholic beverage made from grapes fermented without the addition of sugars, acids, enzymes, water, or other nutrients.

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References

[1] https://en.wikipedia.org/wiki/Preservative

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