Results 31 to 40 of about 12,199 (257)

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, Flores, Silvia Karina, Genevois, Carolina Elizabeth   +2 more
core   +1 more source

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
openaire   +2 more sources

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, Ares, Aro, Bano, Beth, Brennan, Brul, Carole, Chang, Chukwurah, Conserve O Gram, Derrickson-Tharrington, Duncan, Gormley, Han, Howard, Khuram Wasim Aslam, Kidmose, Kim, Kumar, Ligia, Linda, Mahajan, Mariscal, Martínez-Carrera, Mattila, Mau, Sofos, Soler-Rivas, Surekha, Tianjia, Tianjia Xiaolin, Valerie, Wani, Yam, Zivanovic   +35 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
doaj   +1 more source

Micro and nanoparticles of native and modified cassava starches as carriers of the antimicrobial potassium sorbat [PDF]

, 2016
Cross-linked and/or acetylated cassava starches were synthesized and characterized. The acetylation increased the water retention capacity and the solubility in water while the higher level of cross-linking produced the opposite effect on starch. Native (
Alzate Calderón, Paola Carolina, Flores, Silvia Karina, Gerschenson, Lia Noemi, Zalduendo, María Mercedes   +3 more
core   +1 more source

Bacteriocins: Novel Solutions to Age Old Spore-Related Problems? [PDF]

, 2016
peer-reviewedBacteriocins are ribosomally synthesized antimicrobial peptides produced by bacteria, which have the ability to kill or inhibit other bacteria. Many bacteriocins are produced by food grade lactic acid bacteria (LAB).
Cotter, Paul D., Egan, Kevin, Field, Des, Hill, Colin, Rea, Mary, Ross, R Paul   +5 more
core   +1 more source

Pentadiene production from potassium sorbate by osmotolerant yeasts

International Journal of Food Microbiology, 2004
Some yeast strains belonging to the species Zygosaccharomyces rouxii and Debaryomyces hansenii are capable of spoiling sorbate containing high-sugar foods by producing pentadiene, a volatile compound reported to have 'petroleum-like' odour. Quantification of the diminution of sorbate and the subsequent increase of pentadiene was performed by growing ...
Casas, E., Ancos, Begoña de, Valderrama, M. J., Cano, M. Pilar, Peinado, J. M.   +4 more
openaire   +3 more sources

Optimisation de la formulation d’une boisson artisanale à base de jus d’ananas pour un stockage à température ambiante

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, Nicaise François Bony, Awa Nakognon Tuo-Kouassi, Monney Désiré Blanchard Obodji, Rosine Désirée Chougouo Kengne Nkuitchou, N’cho Christophe Amin, Ismael Dally   +6 more
doaj   +3 more sources

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
openaire   +2 more sources

Comparative Assessment of Potassium Sorbate and Clove Oil (Syzygium aromaticum, L.) on Quality Alteration in Chilled Crayfish (Astacus leptodactylus)

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, Mehmet Zülfü ÇOBAN   +1 more
doaj   +1 more source