Results 21 to 30 of about 70,033 (329)
THE USE OF CHEMICAL ADDITIVES FOR FISHERIES PRODUCT PRESERVATION
Squalen, 2013 Preservation is a common practice in processed food products including fisheries product.The purpose of preservation in food is not only maintain the quality of food but also to prolong theshelf life of food itself. Preservatives can be
Mr Syamdidi
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Influencia de factores fósicos y químicos sobre la sobrevivencia de Pichia aislada de jarabe de glucosa [PDF]
, 2009 Yeasts belonging to the genus Pichia were isolated fr om glucose syrup samples. Yeasts were identified as P. anomala ( it is now Wickerhamomyces anomala) and P. guilliermondii.
Navarro, Antonio Roberto +1 more
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Assessment of genotoxicity of some common food preservatives using Allium cepa L. as a test plant
Toxicology Reports, 2014 Food preservatives play important role in today's food supplies that are used to prolong the self-life of products by protecting them from deterioration caused by micro-organisms.
Himadri Pandey, Vikas Kumar, B.K. Roy
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Bibechana, 2010 Different types of food additives have been discussed. I have discussed the role of food additives to preserve nutritional values and to maintain desired consistency of the product.
Narendra Kumar Chaudhary
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Effect of pre-analytical treatments on bovine milk acute phase proteins [PDF]
, 2016 Background Samples for diagnostic procedures often require some form of pre-analytical preparation for preservation or safe handling during transportation prior to analysis in the laboratory.
Eckersall, Peter David +4 more
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Natural Preservatives from Plant in Cheese Making
Animals, 2020 Today, consumers are increasingly demanding safety alternatives concerning the use of synthetic additives in the food industry, as well as healthy food.
Mena Ritota, Pamela Manzi
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Antimicrobial Activity of Films and Coatings Containing Lactoperoxidase System: A Review
Frontiers in Nutrition, 2022 The production of safe and healthy foodstuffs is considered as one of the most important challenges in the food industry, and achieving this important goal is impossible without using various processes and preservatives. However, recently, there has been
Mojtaba Yousefi +4 more
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Revue Nature et TechnologieThe present study was conducted to investigate the effects of acid preservatives (AP) and food hydrocolloids (FH) on the shelf life of raw milk at room temperature (between 20 to 25°C).
AGANZE MULUME Dominique +7 more
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