Food and beverage preservation

Raczek, N. N.

doi:10.1007/1-4020-2818-0_16

Cited by 2 publications

(2 citation statements)

References 70 publications

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“…In the absence of biocides, contamination can have serious human health implications and can affect product quality with defects, such as malodors and foaming and changes in pH, viscosity, color, and visible growth (Gillat 2005; Lindner 2005), with costly product recall procedures. Protection of human health from pathogens is exemplified by consumer products such as medicines and food, where biocides are added to preserve and maintain quality by inhibiting growth of spoilage and pathogenic microorganisms (Raczek 2005; Scholtyssek 2005). Protection of human health by biocides also includes examples such as chlorination of drinking and swimming pool water as well as efficient disinfection of air humidifiers and air conditioning equipment (Ludensky 2005; Unhoch and Vore 2005).…”

Section: The Nontoxic Poison Dilemmamentioning

confidence: 99%

“…Protection of human health by biocides also includes examples such as chlorination of drinking and swimming pool water as well as efficient disinfection of air humidifiers and air conditioning equipment (Ludensky 2005; Unhoch and Vore 2005). Biocides are also added to shampoos, cosmetics, creams, paints, polymer emulsions, foodstuffs, beverages, fuel, and oil (Gillat 2005; Lindner 2005; McIlvaine 2005; Raczek 2005; Robbins and Levy 2005; Scholtyssek 2005) as well as being used in the preservation of wood, leather, plastics, coating film, and textiles (Dylingowski 2005; Hauber 2005; Lindner 2005; Williams 2005; Wypkema 2005). Moreover, biocides are used for prevention of biofilms in products, such as pipelines; in processes, such as cooling; and in recreational waters (Ludensky 2005; Unhoch and Vore 2005), process waters, and metal‐working coolants (Siegert 2005).…”

Section: The Nontoxic Poison Dilemmamentioning

confidence: 99%

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Toward a nontoxic poison: Current trends in (European union) biocides regulation

Kähkönen

Nordström

2008

Integr Envir Assess & Manag

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The number of products containing biocides is increasing at the same time as the number of available biocides is decreasing. Biocides are biologically active chemicals with a vast area of applications where demands for maintaining product quality by use of biocides presents a major challenge for developers striving to meet emerging environmental concerns and fulfilling criteria for eco-labeled consumer products. Tightening regulations have, however, led to stagnation in the current development of new biocide chemistries, and the "nontoxic poison" has yet to be formulated. Accordingly, the present article presents a critical overview of European Union regulation of biocides and their usage and of some of the future challenges for meeting demands for environmentally safe products and processes in which biocides are used. The Biocidal Product Directive, which is presently implemented, is one focus in the present article. Regulations of environmental, health, and safety (EHS) risk classifications and their role in the future development of biocide-containing products are also discussed. Studying the biocide dilemma may provide tools for the chemical industry as whole for proactive anticipation of the effect of emerging regulatory demands on product development.

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Section: The Nontoxic Poison Dilemmamentioning

confidence: 99%

Section: The Nontoxic Poison Dilemmamentioning

confidence: 99%

Toward a nontoxic poison: Current trends in (European union) biocides regulation

Kähkönen

Nordström

2008

Integr Envir Assess & Manag

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Considerations When Brewing with Fruit Juices: A Review and Case Study Using Peaches

et al. 2022

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Beer is traditionally brewed using barley, hops, water, and yeast. Historically, fruit has been utilized in brewing operations as a source of carbohydrates, color, and/or flavor. This practice has been increasing in recent years due to economic and market factors. While many scientific studies have shown that it is both possible and desirable to include fruits in brewing operations, there is little research published on how to properly evaluate their potential for use in brewing. This review aims to introduce and discuss the ways in which fermented products are impacted by the addition of fruit with respect to the following characteristics of the fruit and final product: sugars, volatiles, color, product identity, and microbial factors. To support this review, a case study is included in which peaches were evaluated for potential use as a fruit additive in a commercial brewing application. The peach juice, pre-addition beer, and final product were assessed based upon processing characteristics, sugar content and composition, color, volatile profile, and economic suitability for various applications in fermented beverages. This paper details the methods used to evaluate fruit as a guide for considering fruit as an addition to brewing formulations.

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Food and beverage preservation

Cited by 2 publications

References 70 publications

Toward a nontoxic poison: Current trends in (European union) biocides regulation

Toward a nontoxic poison: Current trends in (European union) biocides regulation

Considerations When Brewing with Fruit Juices: A Review and Case Study Using Peaches

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