A new food preservative——N~α-Lauroyl-L-arginine ethyl ester monohydrochloride

Effects of food preservatives on the growth of Peronophythoral litchii;

Prospects for the production and application of food preservative in 2004;

Progress of study on natural food preservative ζ-PL;

Assessment of theoretical maximum daily intake for food preservatives in China by the Budget method;

Screening and evaluation of natural food preservatives

Main synthetic methods of four food preservatives, including benzoic acid and salts, sorbic acid and salts, nipagin esters and propaneoic acid and salts are introduced in this paper.

Antibacterial effect evaluation of natural food preservative-R-Polysaccharide(Kemeiwang);

It is elucidated that natural and review products are the two main tendency of the future preservative development.

Antimicrobial activity of para-hydroxybenzoic acid esters derivatives, a new type of effective preservatives, was reviewed, and its production status and developing trend of the application in food industries were discussed.

Therefore,it is valuable to develop pectin dig ests as a new natural food antiseptic.

This paper introduces the synthetic technological process of a new type of food antiseptic sorbic acid in detail.

The chemical structure and physicalchemical properties of a type of new preservativesparahydroxybenzoic acid ester derivatives are reviewed, and the perspective and development trend of the parahydroxybenzoic acid ester derivatives in food industry were also discussed.