Results 151 to 160 of about 280,940 (202)

Natural food-derived antimicrobials against beer spoilage microorganisms. [PDF]

Appl Microbiol Biotechnol
Liu C, Tang J, Lu P, Takabayashi S, Yagaki D, Tsutsumi K, Okuda S, Itoh H, Matsukura H, Toyota S, Shimokawa M, Suzuki K, Nagata K.   +12 more
europepmc   +1 more source

News and views: lysine sorbylation enters the expanding universe of posttranslational modifications. [PDF]

Arch Toxicol
Ashry R, Krämer OH.
europepmc   +1 more source

Effects of different iron preparations on the color stability of restorative materials: an in vitro study. [PDF]

BMC Oral Health
Sarimehmetoglu N, Ozdemir B.
europepmc   +1 more source

Recovery of Natural Antioxidants from Onion Solid Waste via Pressurized Liquid Extraction: Encapsulation and Application into a Food System. [PDF]

Foods
Bozinou E, Georgiadou NT, Chalastara MS, Makrygiannis I, Mantiniotou M, Athanasiadis V, Chatzilazarou A, Lalas SI.   +7 more
europepmc   +1 more source

The predominance of <i>Penicillium</i>, <i>Mucor</i>, and <i>Yarrowia</i> among spoilage fungi in cultured dairy products produced by 3 manufacturers, as revealed by amplicon sequencing. [PDF]

JDS Commun
Shi X, Roth K, Snyder AB.
europepmc   +1 more source

Alkylating Potential of Potassium Sorbate

Journal of Agricultural and Food Chemistry, 2005
A kinetic study of the alkylating potential of potassium sorbate (S)-a food preservative used worldwide-in 7:3 water/dioxane medium was performed. The following conclusions were drawn: (i) Potassium sorbate shows alkylating activity on the nucleophile 4-(p-nitrobenzyl)pyridine (NBP), a trap for alkylating agents with nucleophilic characteristics ...
M Teresa, Pérez-Prior, José A, Manso, M Del Pilar, García-Santos, Emilio, Calle, Julio, Casado   +4 more
openaire   +3 more sources

Utilization of potassium sorbate by tobacco spoilage fungi

Mycological Research, 1990
Aspergillus, Eurotium and Penicillium species (total of 11 isolates) were examined for their ability to utilize potassium sorbate as a sole carbon source in liquid culture, under different pH and temperature conditions. Of these, only A. flavus, A. versicolor and P. chrysogenum were able to grow in the presence of 0·1 to 0·4% (w/v) sorbate at pH
E.S. Mutasa, N. Magan
core   +8 more sources

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Casein/wax blend extrusion for production of edible films as carriers of potassium sorbate—A comparative study of waxes and potassium sorbate effect

Food Packaging and Shelf Life, 2018
Abstract Organic acids as potassium sorbate (KS) have a long history as being generally recognized as safe food preservatives. In this work, KS was incorporated in rennet casein sheets containing waxes (beeswax, candelilla and carnauba waxes) and its release and antimicrobial potential against Escherichia coli were analysed.
Nadia Oulahal, Frédéric Prochazka
exaly   +2 more sources

Usage of Potassium Sorbate in caviar processing [PDF]

, 1995
In this project various amounts of Potassium Sorbate were employed to prows of 144 cans of sevruga caviar grade 1 & 2 with the ultimate of preserving temperature (-2,-3°C) to modify the quality of the product during 1 year of research period (1992-1993).
Salmani, Ali
core   +3 more sources

Re-examination of potassium sorbate and sodium sorbate for possible genotoxic potential

Food and Chemical Toxicology, 1990
Potassium sorbate and sodium sorbate were investigated for possible genotoxic actions using the Salmonella/mammalian-microsome test, HGPRT and sister chromatid exchange (SCE) test with Chinese hamster ovary cells, the micronucleus test on bone marrow cells of mice and Chinese hamsters, and the chromosome aberration and SCE test on Chinese hamsters.
Muenzner, Ruth, Guigas, Claudia, Renner, Heinz W.   +2 more
openaire   +2 more sources