Results 31 to 40 of about 280,940 (202)

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, Constance M. Capp, L. Hasenzahl, H.W. Jackson, R.V. Hussong   +4 more
openaire   +1 more source

: effect of nisin, temperature, and strain in the presence of potassium chloride or potassium sorbate [PDF]

, 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.
Senturk, Esra, Buzrul, Sencer, Sencer Buzrul, Sanlibaba, Pinar, Esra Şentürk, Pınar Şanlıbaba   +5 more
core   +1 more source

Effect of Potassium Sorbate on Toxinogenesis by Clostridium botulinum in Bacon

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 ...
F J, Ivey, K J, Shaver, L N, Christiansen, R B, Tompkin   +3 more
openaire   +2 more sources

Comprehensive Review on Advancements in Food Preservation Technologies for Quality and Sustainability

Food Chemistry International, EarlyView.
Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh, Arun Meyyazhagan, Haripriya Kuchi Bhotla, Manikantan Pappuswamy, Balamuralikrishnan Balasubramanian   +4 more
wiley   +1 more source

Organic Acids Enhance the Antilisterial Activity of Potassium Sorbate

Journal of Food Protection, 1991
Tryptose broth containing 0.0, 0.05, 0.15, or 0.3% potassium sorbate was acidified to pH 5.0 or 5.6 with acetic, tartaric, lactic or citric acid; inoculated to contain ca. 103 CFU Listeria monocytogenes /ml; and incubated at 13 or 35°C. The pathogen was inactivated in tryptose broth containing (a) 0.3% sorbate and acidified to pH 5.0 with acetic ...
Moustafa A, El-Shenawy, Elmer H, Marth
openaire   +2 more sources

Extraction of Antimicrobial Peptides From Fava Bean Protein Hydrolyzate by Phosphorylated Biochar

Food Safety and Health, EarlyView.
Antimicrobial peptides were extracted by functional biochar in one step. The enriched peptides demonstrated significantly enhanced antibacterial activity. ABSTRACT The extraction of antimicrobial peptides (AMPs) from plant proteins remains challenging due to their low abundance, structural diversity, and the need for mild, efficient, and selective ...
Xiang‐Yu Huang, Hao‐Ran Liu, Rong Guo, Li Ding, Li Wen, Xu‐Feng Wang, Zhou Xu, Yun‐Hui Cheng, Mao‐Long Chen   +8 more
wiley   +1 more source

Chemistry Underlying the Behavior of Food and Agricultural Components During Industrial Manufacturing Processes and Its Implications in Quality Assurance, Food Quality, and Food Safety Management: A Systematic Review

Food Safety and Health, EarlyView.
Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley   +1 more source

Novel stability indicating UHPLC method development and validation for simultaneous quantification of hydrocortisone acetate, pramoxine hydrochloride, potassium sorbate and sorbic acid in topical cream formulation

Talanta Open, 2020
A stability indicating UPLC method has been developed successfully for Hydrocortisone Acetate, Pramoxine Hydrochloride, Potassium Sorbate and Sorbic Acid.
Lakshmi Narasimha Rao Katakam, Thirupathi Dongala, Santhosh Kumar Ettaboina   +2 more
doaj   +1 more source

Sensory profiling of South Korean grape wines: a comparison of fast profiling methods and evaluation environments

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The South Korean wine market has rapidly expanded in recent years; however, the sensory characteristics of domestically produced red wines remain largely unexplored. This study aims to profile the sensory attributes of South Korean red wines and compare the performance of two rapid profiling methods – check‐all‐that‐apply (CATA) and
Yeonjoo Yeo, Han Sub Kwak, Seo‐Jin Chung, Kaixin Xiao, Mi‐Ran Kim, Jungmin Oh   +5 more
wiley   +1 more source

Evolution of free amino acids and volatile compounds in dry‐cured fermented 'salchichón' sausages superficially inoculated with different molds

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Surface molds contribute to flavor development in dry‐cured fermented sausages through their effects on proteolysis, amino acid catabolism, and volatile compound formation. This study evaluated the influence of Aspergillus oryzae, Penicillium camemberti, Penicillium roqueforti and Penicillium nalgiovense on the evolution of free ...
José María Martín‐Miguélez, Alberto González‐Mohino, Jorge Ruiz‐Carrascal, Lary Souza Olegario, Josué Delgado   +4 more
wiley   +1 more source