Potential preservatives for foods

Yeoh, Quee Lan (1995) Potential preservatives for foods. [Proceedings Paper]

In recent years there have been many social and economic changes in the country in line with its strong economic growth and development. This has resulted in changes in lifestyles and food habits which in turn are reflected by changes in the marketing system of food products. Consequently, the use of food additives has become more common as processors try to develop new products to meet consumer demands. However, there are conflicting signals from consumers who want convenience foods and foods with good nutritional and keeping properties, but at the same time they want natural foods and are concerned about the additives that are in the foods. One category of additives is preservatives, and this is often one of the areas that seems to generate the most unease. However, there is a wide range of preservatives available which have been given GRAS status as well as natural preservatives. This paper will discuss preservatives in general, with emphasis on antimicrobials especially those with potential for use in our local foods.

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Abstract

In recent years there have been many social and economic changes in the country in line with its strong economic growth and development. This has resulted in changes in lifestyles and food habits which in turn are reflected by changes in the marketing system of food products. Consequently, the use of food additives has become more common as processors try to develop new products to meet consumer demands. However, there are conflicting signals from consumers who want convenience foods and foods with good nutritional and keeping properties, but at the same time they want natural foods and are concerned about the additives that are in the foods. One category of additives is preservatives, and this is often one of the areas that seems to generate the most unease. However, there is a wide range of preservatives available which have been given GRAS status as well as natural preservatives. This paper will discuss preservatives in general, with emphasis on antimicrobials especially those with potential for use in our local foods.

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Item Type:	Proceedings Paper
Additional Information:	Available at Perpustakaan Sultan Abdul Samad, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia. TX511 N277 1995 Call Number
AGROVOC Term:	food additives
AGROVOC Term:	prepared foods
AGROVOC Term:	food processing
AGROVOC Term:	food safety
AGROVOC Term:	consumers
Geographical Term:	Malaysia
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	20 Nov 2025 03:25
Last Modified:	20 Nov 2025 03:25
URI:	http://webagris.upm.edu.my/id/eprint/1521

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