"Food Preservatives" is a descriptor in the National Library of Medicine's controlled vocabulary thesaurus,
MeSH (Medical Subject Headings). Descriptors are arranged in a hierarchical structure,
which enables searching at various levels of specificity.
Substances capable of inhibiting, retarding or arresting the process of fermentation, acidification or other deterioration of foods.
| Descriptor ID |
D005520
|
| MeSH Number(s) |
D27.720.372.300.385 G07.203.300.514.500.700 J02.500.514.500.700
|
| Concept/Terms |
|
Below are MeSH descriptors whose meaning is more general than "Food Preservatives".
Below are MeSH descriptors whose meaning is more specific than "Food Preservatives".
This graph shows the total number of publications written about "Food Preservatives" by people in this website by year, and whether "Food Preservatives" was a major or minor topic of these publications.
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| Year | Major Topic | Minor Topic | Total |
|---|
| 2007 | 0 | 1 | 1 |
| 2008 | 1 | 0 | 1 |
| 2011 | 1 | 0 | 1 |
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Below are the most recent publications written about "Food Preservatives" by people in Profiles.
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Effects of starter culture and storage on the flavor of liquid whey. J Food Sci. 2011 Jun-Jul; 76(5):S354-61.
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Effect of combining nisin and/or lysozyme with in-package pasteurization for control of Listeria monocytogenes in ready-to-eat turkey bologna during refrigerated storage. Food Microbiol. 2008 Oct; 25(7):866-70.
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Effect of combining nisin and/or lysozyme with in-package pasteurization on thermal inactivation of Listeria monocytogenes in ready-to-eat turkey bologna. J Food Prot. 2007 Nov; 70(11):2503-11.