Results 21 to 30 of about 4,729 (210)
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).
Ajay, Kaul, Jasjit, Singh, R K, Kuila
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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.
Michael B, Liewen, Elmer H, Marth
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Yüzüncü Yıl Üniversitesi Tarim Bilimleri Dergisi, 2020 In this study, comparative assessment of potassium sorbate and clove oil (Syzygium aromaticum L.) on the quality characteristics of crayfish (Astacus leptodactylus) during storage at 2°C for 20 days has been investigated. Both potassium sorbate and clove
Eylem Ezgi FADILOĞLU +1 more
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EFSA Journal, 2015 Sorbic acid and potassium sorbate are already authorised for use in food and feed as preservatives. Sorbic acid and potassium sorbate are safe when used at the maximum proposed dose in feed for pigs, poultry, dogs and cats (2 500 (sorbic acid) and 3 400 (
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP)
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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
Ajay, Kaul, Jasjit, Singh, R K, Kuila
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Assiut Veterinary Medical Journal, 2007 The effect of different concentrations of potassium sorbate on the survival of Yersinia enterocolitica (serotype: O:8) contaminated chicken fillets incubated at 4oC for 21 days were compared.
Nour, M. K. Hassan, Isis, G. Antown
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Influence of Potassium Sorbate on the Growth of Yersinia enterocolitica
Journal of Food Protection, 1989 The growth and survival of Yersinia enterocolitica 0:3 and 0:8 were determined using Brain Heart Infusion Broth at pH 5.5 or 6.5, with 0, 250, 500, 1000, 1500, 2500, or 5000 ppm potassium sorbate, and incubated at 25 or 3°C. Results showed that Y. enterocolitica was susceptible to the antimicrobial activity of potassium sorbate.
Tsay, W. I., Chou, C. C.
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Rapid detection of potassium sorbate by nitrogen-doped carbon quantum dots fluorescence probe
四川大学学报. 自然科学版, 2022 Potassium sorbate is an acidic food preservative, which can effectively inhibit the activity of mold, yeast and aerobic bacteria, prolong the storage time of food, and maintain the original flavor of food.
SUN Xue-Hua +4 more
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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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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.
E.H. Marth +4 more
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