Results 11 to 20 of about 11,442 (263)
Effect of Potassium Sorbate on Toxinogenesis by Clostridium botulinum in Bacon [PDF]
Journal of Food Protection, 1978 In an effort to reduce the initial levels of nitrite used to cure bacon and still supply the botulinal inhibition expected in cured meats, bacon was produced at nitrite levels of 0 and 40 ppm NaNO2 with and without 0.13 and 0.26% potassium sorbate. This bacon was inoculated with 1100 spores per g of a mixture of five Type A and five Type B strains of ...
L. N. Christiansen +3 more
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Degradation of Potassium Sorbate by Penicillium Species
Journal of Dairy Science, 1966 Abstract Molds were isolated from natural and processed Cheddar cheese previously treated with potassium sorbate. When potato dextrose agar fortified with up to 8,400ppm potassium sorbate and adjusted to pH 5.3 to 5.5, served as the substrate, Penicillium roqueforti , a mutant of P.
Constance M. Capp +4 more
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Effect of Potassium Sorbate on the Microbiological Quality of Butter
Journal of Food Protection, 1979 Butter samples treated with potassium sorbate and sodium chloride were analyzed weekly for bacteriological qualities after storage at different temperatures. Addition of 0.1% potassium sorbate and incorporation of 2% sodium chloride plus 0.1 percent potassium sorbate resulted in inhibition of mold growth in all the samples at the end of 4 weeks at 18 C
Jasjit Singh, R. K. Kuila, Ajay Kaul
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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, J.E. Kunsman, D. D. Deane
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Effect of lactid acid bacteria inoculants, formic acid, potassium sorbate and sodium benzoate on fermentation quality and aerobic stability of wilted grass silage [PDF]
, 2006 The efficiency of a novel strain of lactic acid bacteria inoculant (Lactobacillus plantarum VTT E-78076, E76) on the fermentation quality of wilted silage was studied.
Haikara, Auli +4 more
core +3 more sources
Potassium Sorbate as a Fungistatic Agent In Country Ham Processing [PDF]
Journal of Food Protection, 1979 Sixty, seventy and ninety-day-old country cured hams were used to evaluate potassium sorbate as a fungistatic agent during aging and holding for market. A 1-min spray of 5% (w/v) potassium sorbate offered the lowest effective level for inhibition of fungal growth. Mold and yeast colony counts 30 days post-treatment were significantly lower than initial
P.P. Graham +3 more
openaire +4 more sources
Probabilistic modeling of the growth of Listeria monocytogenes: effect of nisin, temperature, and strain in the presence of potassium chloride or potassium sorbate [PDF]
International Journal of Food Properties, 2023 The effects of temperature and nisin with either potassium chloride (KCl) or potassium sorbate on growth boundaries of three different Listeria monocytogenes strains in broth were studied.
Esra Şentürk +2 more
doaj +2 more sources
Journal of Food Protection, 2023 Sodium benzoate and potassium sorbate are relatively common preservatives used in a wide range of foods including flavoring products like sauces. The potential health risks arising from these preservatives along with the high-consumption rate of these ...
Najmeh Yazdanfar +6 more
doaj +2 more sources
Journal of Agriculture and Food ResearchAntimicrobial potential of cashew leaf crude extract (CLCE) and its major phenolic compounds, particularly when used in combination with potassium sorbate toward spoilage bacteria, was investigated.
Pitima Sinlapapanya +6 more
doaj +2 more sources
Sodium benzoate and potassium sorbate preservatives in food stuffs in Iran [PDF]
Food Additives & Contaminants: Part B, 2015 A high-performance liquid chromatography method was applied for the determination of the levels of benzoate and sorbate in 400 food samples, including pickled cucumbers, canned tomato pastes, sour cherry jams, soft drinks, fruit juices and dairy products
Akbari Azam, M. +4 more
core +3 more sources