Feature articles on food preservatives: | 5/30/2008 - (NaturalNews) Olive and grape extracts derived as byproducts of oil and wine manufacturing proved to be more effective food preservatives than pure antioxidant chemicals in a new study conducted by Portuguese researchers and published in the journal...
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 | 11/16/2007 - (NaturalNews) A cocktail of plant extracts from rosemary, broccoli sprouts and citrus may function as a natural preservative for vegetable oils and other foods, according to research conducted by scientists at the Korea Advanced Institute of Science and...
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 | 10/11/2006 - (NaturalNews) Researchers at the University of Extremadura in Spain have found that the essential oils sage and rosemary could slow oxidative spoilage of meat better than synthetic antioxidants butylhydroxyanisole (BHA) and butylhydroxytoluene (BHT).
"The...
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| 9/13/2006 - (NaturalNews) A study published in the Elsevier journal Food Microbiology has found grape seed and pine bark extracts outperform synthetic preservatives in oxidation and microbial effects in ready-to-eat meat products.
The grape seed and pine bark...
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Concept-related articles:cancer:chemical additives:food:antioxidants:antioxidant:
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Related Conceptscancer | grocery warning | sodium nitrite | beef | chemical additives | sodium | processed meats | pycnogenol | food | health | meat | sage | antioxidants | essential oils | rosemary | antioxidant | meat products
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