Bacterial inhibitory effects of potassium sorbate and retardation of
Global Journal of Pure and Applied Sciences, 2000 B J O Efiuvwevvwere, G Izakpa
openaire +4 more sources
Toxicity Evaluation of Potassium Sorbate In Vivo with Drosophila Melanogaster. [PDF]
InsectsPotassium sorbate (PS) is a preservative widely used in the food, pharmaceutical, and cosmetics industries. Improper and careless use of PS can lead to various health issues and potential environmental problems. Drosophila is capable of making rapid and sensitive responses to stress or other stimuli.
Zhang X +6 more
europepmc +4 more sources
Binding interaction of sodium benzoate, potassium sorbate and sodium dihydrogen citrate with BSA as food preservatives: in Vitro analysis and computational studies. [PDF]
Sci RepEmami L +4 more
europepmc +2 more sources
Potassium Sorbate as Preservative of Butter
Journal of Food Protection, 1981 Potassium sorbate was incorporated at the rate of 0.1% in a lot of butter at the time of working. Samples of butter were analysed each week for 6 weeks for mold, coliform bacteria, free fatty acids and thiobarbituric acid values after storage at different temperatures (20 C, 27 C, 37 C).
R. K. Kuila, Jasjit Singh, Ajay Kaul
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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
core +1 more source
Inhibition of Penicillia and Aspergilli by Potassium Sorbate
Journal of Food Protection, 1984 Cultures of molds from the genera Penicillium (25 isolates) and Aspergillus (18 isolates) were inoculated onto YM agar fortified with different concentrations of potassium sorbate to determine their abilities to grow in the presence of this compound. Molds were incubated for up to 30 d at 25 or 4°C.
Elmer H. Marth, Michael B. Liewen
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Journal Africain de Technologie Pharmaceutique et Biopharmacie, 2023 Le jus d’ananas présente un grand intérêt nutritionnel grâce à sa richesse en sels minéraux, en vitamines et aussi une forme intéressante de consommation du fruit. Mais ce jus constitue dès son extraction un milieu aqueux instable.
Kakwokpo GNAMAN-N'GUESSAN +6 more
doaj +3 more sources
Effect of iron and ascorbic acid addition on dry infusion process and final color of pumpkin tissue [PDF]
, 2014 In the present study, pumpkin (Cucurbita moschata Duchesne ex Poiret) was used as raw material to produce sweet food fortified with iron (Fe) and ascorbic acid (AA). A dry infusion process with a subsequent air drying was applied.
de Escalada Pla, Marina Francisca +2 more
core +1 more source
CONTROL OF BROWEN ROT ON SOME STONE FRUITS DURING STORAGE USING SOME SALTS AND INDUCING RESISTANCE [PDF]
Arab Universities Journal of Agricultural Sciences, 2018 Brown rot disease of Canino apricots and FlordaPrince peaches is a major serious decay disease during cold storage in Egypt and worldwide, Infection of stone fruits may occur during blooming until harvest harvest which cause decay during cold storage ...
Thauria Abo-El Wafa, S. Youssef, M. Ali
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Effect of chemical preservatives on shelf life of mushroom (Pleurotus ostreatus) cultivated on cassava peels [PDF]
, 2015 Short shelf life is a major impediment to the processing and distribution of mushroom. The effect of chemical preservatives on some quality attributes of mushroom during storage was investigated.
Aboul-Anean +35 more
core +1 more source