Results 61 to 70 of about 12,199 (257)

Wettability of saliva substitutes across various denture base fabrication techniques

Journal of Prosthodontics, EarlyView.
Abstract Purpose The present study evaluated the contact angles (CAs) of four denture base materials subjected to different surface treatments using deionized water and saliva substitutes. Material and Methods A total of 32 rectangular specimens were manufactured using four different denture base materials: heat‐cured compression molded Lucitone 199 (C)
Paul Mikhail, Igor Pesun, Francisco Azpiazu‐Flores, Rodrigo França   +3 more
wiley   +1 more source

Analysis of chemical properties and determination of two preservatives in industrial Dough consumed in Shiraz [PDF]

Bihdāsht-i Mavādd-i Ghaz̠āyī, 2017
This study was conducted to determine the quantity of sodium benzoate and potassium sorbate in 61 industrial dough samples (16 different brands with a different production date) in Shiraz market. Moreover, chemical characteristics of the samples (pH, SNF,
M. Abbasvali, H. Taleb Najafabadi, A. Falah Mehrjerdi   +2 more
doaj  

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

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

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

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

Storage effects of gel encapsulation on stability of chokeberry monomeric anthocyanins, procyanidins, color density, and percent polymeric color [PDF]

, 2011
Chokeberries (Aronia melanocarpa) are an antioxidant-rich plant product due to their high content of polyphenols, especially anthocyanins and procyanidins.
Howard, Luke, Kordsmeier, Mary
core   +2 more sources

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