Results 161 to 170 of about 4,729 (210)

Associations between preservative food additives and type 2 diabetes incidence in the NutriNet-Santé prospective cohort. [PDF]

Nat Commun
Hasenböhler A, Javaux G, Payen de la Garanderie M, Szabo de Edelenyi F, Bourhis L, Agaësse C, De Sa A, Huybrechts I, Pierre F, Coumoul X, Julia C, Kesse-Guyot E, Allès B, Fezeu LK, Hercberg S, Deschasaux-Tanguy M, Cosson E, Tatulashvili S, Chassaing B, Srour B, Touvier M.   +20 more
europepmc   +1 more source

Comparative Analysis of Chemical Composition and Food Safety of Commercial Fish Sauces from Four Asian Countries. [PDF]

Foods
Huang YR, Wu PC, Lo CJ, Lee YC, Tsai YH.
europepmc   +1 more source

Intake of food additive preservatives and incidence of cancer: results from the NutriNet-Santé prospective cohort.

BMJ
Hasenböhler A, Javaux G, Payen de la Garanderie M, de Edelenyi FS, Yvroud-Hoyos P, Agaësse C, De Sa A, Huybrechts I, Pierre F, Audebert M, Coumoul X, Julia C, Kesse-Guyot E, Allès B, Deschamps V, Hercberg S, Chassaing B, Srour B, Deschasaux-Tanguy M, Touvier M.   +19 more
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

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

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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.
Frédéric Prochàzka, Nadia Oulahal
exaly   +2 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

EFFECT OF POTASSIUM SORBATE ON YOGURT CULTURES1

Journal of Milk and Food Technology, 1971
The effect of 0.05 and 0.10% potassium sorbate on acid and acetaldehyde production and growth of three commercial yogurt cultures was studied. Either amount of potassium sorbate retarded growth of both Lactobacillus bulgaricus and Streptococcus thermophilus strains in the commercial cultures and also decreased the rate of acid production of cultures ...
I. Y. Hamdan, D. D. Deane, J. E. Kunsman
openaire   +1 more source

Continuous juice concentration by integrating forward osmosis with membrane distillation using potassium sorbate preservative as a draw solute

Journal of Membrane Science, 2019
A green and sustainable technique is desired for juice concentration to increase its shelf life and save the transportation cost. In this study, we investigated an integrated forward osmosis-membrane distillation (FO-MD) process for juice concentration ...
Xiaochan An, Yunxia Hu, Zongyao Zhou
exaly   +2 more sources