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Wood products are used extensively in residential construction and other outdoor applications where the wood can be degraded by many different organisms. To prevent degradation, wood products are treated with biocides. Treated wood is a sustainable, low-cost and effective building material which requires relatively little energy to manufacture, and trees sequester carbon dioxide from the atmosphere as they grow. Therefore, treated wood is an economical construction material and provides ecological benefits to society. However, wood preservation has recently undergone dramatic changes worldwide that have been driven by both real and perceived environmental concerns and governmental regulations.
The protection of wood against the many organisms that can degrade it has unique problems. The vector(s) employed must be effective against a wide variety of organisms and must last for the many years expected from treated wood. The worldwide market for wood-preserving biocides at the active supplier level is relatively small so only limited R&D expenditures are justified. Another challenge with wood is that it is a hygroscopic material that swells when wetted and shrinks as it dries, which leads to undesired dimensional changes that result in lumber in exterior applications splitting or warping over time. Furthermore, the surface of wood exposed to sunlight can photodegrade, and exterior lumber can have surface mold growth if left without maintenance. Therefore, certain species of wood decking gradually lose their initial attractive appearance and require maintenance over time.
This book gives the many steps involved in developing a new wood preservative, written by international experts, that cover various biocides, efficacy testing, formulation development, biocide depletion, termite control methods, registration and approval processes, existing and potential preservative systems for various applications, and environmental and disposal concerns. In addition, overview chapters cover various aspects of wood deterioration, non-biocidal chemicals and processes to protect wood, worldwide trends in wood preservation, and mold and mold health issues in homes.
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This essential reference book, Preservatives for Cosmetics, Second Edition is of vital importance to formulators and finished-goods marketers from both a regulatory and new ingredient standpoint. Updated from his 1996 original, author David Steinberg has added several new sections including a review of water activity and HACCP as well as non-preservative ingredients that act as preservatives.
Formulators are acutely aware of the need to adequately preserve their products to ensure the product s safety and be in compliance with the US Food & Drug Administration, EU and other international regulations. Steinberg reviews the current provisions and requirements of several regulatory bodies plus includes chapters on:

Common Preservatives
Other Preservatives
Combinations and Solutions
Preservatives as Active Ingredients
Natural Preservatives
Non-Traditional Preservatives
Water Activity (HACCP)
Antioxidants
Chelating Agents

Save valuable research time
by having this important reference book in your lab!.
Price: $64.88 [Notify me when price goes down.]

This handbook contains comprehensive information on more than 5000 trade names and generic chemicals and materials that are used in a broad range of formulations to prevent the contamination and decomposition of end products. Product degradation can be caused by exposure to oxygen, ozone, bacteria, molds, yeast, mildew, and fungi. The industries that depend on the proper selection of preserving chemicals and materials are diverse and include: plastics, elastomers, construction, paper/pulp, agriculture, textiles, paints and coatings, pharmaceutical, cosmetics, food, beverages.

This handbook contains comprehensive information on a variety of preservatives available from major chemical manufacturers and can expedite the material selection process for chemists, formulators and purchasing agents by providing the answers to these questions:

• Is the agent capable of inhibiting the detrimental effects of oxygen, ozone, or microbes to the extent necessary?
• Is the agent's overall physical and chemical attributes compatible with the product or system being protected?
• Can the agent remain stable under storage conditions and for the application requirements?
• Is its safety in production and handling acceptable?
• Does its level of toxicity meet environmental regulations?
• Does it meet cost requirements?

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Price: $375.00 [Notify me when price goes down.]

This digital document is an article from Food Processing, published by Putman Media, Inc. on December 1, 1993. The length of the article is 1723 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

From the supplier: Foods can be preserved by using both natural and synthetic antioxidants. Antioxidants should be chosen according to the type of fat in the food they are to preserve. In addition, 'carry through,' or the ability to continue to work after baking or other processes, can also be important. Cost may also be a consideration; synthetically produced antioxidants, generally considered the most effective, may cost up to $20 per pound. In addition, consumer interest in natural antioxidants as possible cancer preventatives may increase their use in manufactured foods.

Citation Details
Title: Preserving food - and health: antioxidants make functional, nutritious preservatives. (includes directory of tocopherol suppliers)
Author: Gail L. Becker
Publication:Food Processing (Magazine/Journal)
Date: December 1, 1993
Publisher: Putman Media, Inc.
Volume: v54 Issue: n12 Page: p53(3)

Distributed by Thomson Gale.
Price: $5.95 [Notify me when price goes down.]

Introduces the principles that augment the formulation of products free from traditional preservatives by creating a hostile environment for microorganisms without diminishing quality. The text emphasizes that the preservation of a product should be inherent in the formula and examines the use of multifunctional chemicals whose secondary characteristics include germistatic and germicidal qualities..
Price: $152.18 [Notify me when price goes down.]

Defines relevant terms and answers today's complex questions about foods, nutrients, additives, pollutants, enzymes, hormones, and food-related diseases. 25,000 first printing Tour..
Price: $4.95 [Notify me when price goes down.]

This digital document is an article from Food Processing, published by Putman Media, Inc. on December 1, 2003. The length of the article is 663 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

Citation Details
Title: Researchers aim to retard mold growth on shredded cheese: though work remains to be done, an FDA-approved antimicrobial preservative is showing promising results.(News Bites)
Publication:Food Processing (Magazine/Journal)
Date: December 1, 2003
Publisher: Putman Media, Inc.
Volume: 64 Issue: 12 Page: 12(2)

Distributed by Thomson Gale.
Price: $5.95 [Notify me when price goes down.]