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Preservative : ウィキペディア英語版 | Preservative
(詳細はpharmaceuticals, paints, biological samples, wood, beverages etc. to prevent decomposition by microbial growth or by undesirable chemical changes. In general preservation is implemented in two modes, chemical and physical. Chemical preservation entails adding chemical compounds to the product. Physical preservation entails refrigeration and drying.〔Erich Lück and Gert-Wolfhard von Rymon Lipinski "Foods, 3. Food Additives" in ''Ullmann's Encyclopedia of Industrial Chemistry'', 2002, Wiley-VCH, Weinheim. 〕 They are used in foods, cosmetics, and many other products. Preservative food additives reduce the risk of foodborne infections, decrease microbial spoilage, and preserve fresh attributes and nutritional quality. Some physical techniques for preservation include dehydration, UV-C radiation, freeze-drying, and refrigeration. Chemical preservatives and physical preservation are usually combined. ==Antimicrobial additives== Antimicrobial preservatives prevent degradation by bacteria. This method is the most traditional and ancient type of preserving—ancient methods such as pickling and adding honey prevent microorganism growth by modifying the pH level. The most commonly used antimicrobial preservative is lactic acid. Common antimicrobial preservatives are presented in the table.〔〔(【引用サイトリンク】url=http://www.understandingfoodadditives.org/pages/Ch2p5-3.htm )〕 Nitrates and nitrites are also antimicrobial.〔Shaw, Ian C. (2012). Food Safety : The Science of Keeping Food Safe. Retrieved from http://www.eblib.com (306- 334)〕〔 The detailed mechanism of these chemical compounds range from inhibiting growth of the bacteria to the inhibition of specific enzymes.
抄文引用元・出典: フリー百科事典『 ウィキペディア(Wikipedia)』 ■ウィキペディアで「Preservative」の詳細全文を読む
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