Results 51 to 60 of about 3,848 (212)

Effect of Additives on Surface Tension, Viscosity, Transparency and Morphology Structure of Aloe vera Gel-Based Coating

Frontiers in Sustainable Food Systems, 2022
Coating is a new trend for extending shelf-life and reducing postharvest damage to fruits currently. Aloe vera gel-based (AVG) coating is made by adding citric acid, ascorbic acid and potassium sorbate. The additive increases the stability of AVG coating.
Luh Suriati, I. Made Supartha Utama, Bambang Admadi Harsojuwono, Ida Bagus Wayan Gunam   +3 more
doaj   +1 more source

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
openaire   +2 more sources

Sorption Isotherm Curves in Dry Extruded Pet Foods: Evaluation and Comparison With the Drying Curve

Journal of Animal Physiology and Animal Nutrition, EarlyView.
ABSTRACT Sorption isotherms evaluate water exchange between food and environments with different water activities (aw), providing valuable information on physical changes and susceptibility of deterioration due to lipid oxidation and microbial growth.
Mayara Uana da Silva, Anne Caroline Rocha Bernardino, Lucas Ben Fiuza Henríquez, Vanderly Janeiro, Ricardo Souza Vasconcellos   +4 more
wiley   +1 more source

The Effect of Preservation on the Shelf Life of Laboratory Processed Biscuit

مجلة بغداد للعلوم, 2007
This study has been conducted to investigate the influence of preservatives(sodium propionate and potassium sorbate) at different levels to extend the storage life of laboratory processed biscuit.The results have shown that When%0.10 sodium propionate ...
Baghdad Science Journal
doaj   +1 more source

3‐Methyl‐1‐Butanol Enhances Postharvest Resistance of Red Grapes to Botrytis cinerea by Activating Phenylpropanoid Metabolism and Antioxidant Defences

Plant Biotechnology Journal, EarlyView.
ABSTRACT Grey mould, caused by Botrytis cinerea, is a significant postharvest disease leading to substantial economic losses in the grape industry. This study investigated the regulatory mechanism of 3‐methyl‐1‐butanol (3M1B), a yeast volatile substance, on B. cinerea resistance in red grapes (Vitis vinifera L.).
Shunjie Zhai, Huijing Guo, Tongrui Sun, Minrui Guo, Jiluan Chen, Jiankang Cao, Wanting Yang, Guogang Chen   +7 more
wiley   +1 more source

Synergistic effect of hyperoside and amentoflavone found in cashew leaf crude extract and potassium sorbate on inhibition of food spoilage bacteria

Journal of Agriculture and Food Research
Antimicrobial 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, Suriya Palamae, Jirayu Buatong, Jirakrit Saetang, Bin Zhang, Yu Fu, Soottawat Benjakul   +6 more
doaj   +1 more source

Potassium Sorbate as a Fungistatic Agent In Country Ham Processing

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
J D, Baldock, P R, Frank, Paul P, Graham, Frank J, Ivey   +3 more
openaire   +2 more sources

Comparative effects of a glucose–fructose bar, glucose–fructose hydrogel and maltodextrin gel on carbohydrate oxidation and sprint performance in Tier 2 athletes

Experimental Physiology, EarlyView.
Abstract Carbohydrate supplementation optimises athletic performance, but the metabolic and performance impacts of commercial products/compositions are underexplored. We compared the efficacy of three commercial carbohydrate supplements: a glucose–fructose bar (GF‐Bar), a glucose–fructose hydrogel (GF‐Gel) and a maltodextrin‐based gel (MD‐Gel ...
Ewan Dean, Ash Osborne, Daren Subar, Paul Hendrickse, Christopher J. Gaffney   +4 more
wiley   +1 more source

Comparison of Spectrophotometry and HPLC methods in measurement of potassium sorbate in industrial fruit juices [PDF]

Bihdāsht-i Mavādd-i Ghaz̠āyī, 2017
Today, assessing the presence of preservatives in food are important measures to ensure food safety. Potassium sorbate is one of the most usual preservatives that acceptable in some of food for suppressing mold spoilage.
M. Shariat, Lakzadeh, L Lakzadeh, L, M. Mirmohammady   +2 more
doaj  

Evaluation of the bactericidal effect of Nisin and /or Potassium sorbate and Sodium chloride on the viability of Staphylococcus aureus in soft cheese

The Iraqi Journal of Veterinary Medicine, 2017
Effect of different concentrations of Nisin, Potassium sorbate and Sodium chloride on the keeping quality of the locally produced soft cheese samples against the Staphylococcus aureus viability was conducted during November 2015/ May 2016. Staphylococcus
Adnan Jawad Ahmed
doaj   +1 more source