Results 61 to 70 of about 4,729 (210)

The Skin and Oral Hydration Benefits of Caryophyllene Through Aquaporins 3 and 5 Type Modulation in Keratinocytes: in silico and in Vitro Research

Journal of Cosmetic Dermatology, Volume 25, Issue 6, June 2026.
ABSTRACT Objective Skin xerosis and xerostomia are partially associated with decreased expression and molecular activity of aquaporins 3 and 5 types (AQP3 and AQP5) in skin epidermal cells. While cosmetic occlusive agents and emollients are effective in improving symptoms of skin dryness, maintaining intensive water transport and physiological ...
Alina Yarovaya, Elizaveta Patronova, Egor Ilin, Viktor Filatov, Barbara de Freitas Carli, Samara Eberlin   +5 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  

EFFICIENCY OF BIFIDOBACTERIUM WITH/OR SALTS OF SORBIC ACID ON THE QUALITY OF CHILLED AND FROZEN FISH FILLET

Assiut Veterinary Medical Journal, 2007
  Bolti fish (Tilapia nilotica) fillets were divided into two groups, 1st group considered as a control one and the 2nd group was subdivided into three subgroups (1st group was treated with Bifidobacterial culture, 2nd group was treated with potassium ...
NADIA A. ABOSREA
doaj   +1 more source

Ideal Sorting: An Extension of Preference Sorting

Journal of Sensory Studies, Volume 41, Issue 3, June 2026.
ABSTRACT Sorting is a rapid descriptive method that does not require trained panels and is suitable for studies involving a large number of samples. Preference Sorting (a variation of Sorting) is a recent and underexplored method that seeks to determine the characteristics that most contribute to a product's acceptance.
Millena Ayres Silva, Katiúcia Alves Amorim, Ana Carla Marques Pinheiro, Jéssica Ferreira Rodrigues   +3 more
wiley   +1 more source

Inactivation Strategies of Clostridium perfringens in Foods: Current Challenges and Emerging Interventions

Food Frontiers, Volume 7, Issue 3, May 2026.
Clostridium perfringens forms heat‐resistant spores that complicate food safety. Physical methods (thermal processing, HPP, vacuum cooling, ozone treatments) and chemical interventions (natural antimicrobials, phosphates, nitrate/nitrite, organic acids) reduce vegetative cells and spores, though spore resistance remains a major challenge in food and ...
Deepak Subedi, Bharath Mallavarapu, Pranita Patil, Sujitha Bhumanapalli, Sandesh Chapagain, Kham Bahadur Khatri, Milan Kandel, Amit Kumar Singh   +7 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  

KINETIKA PERTUMBUHAN MIKROBIA DAN KEMUNDURAN MUTU BAKSO DAGING TERLAPISI PATI UMBI KIMPUL (Xanthosoma sagittifolium)YANG DIINKORPORASI KALIUM SORBAT

Agritech, 2015
The rapidity of   microbial growth as damage agents indicates quality deterioration of food as its substrate. The presence of active coatings on the surface of the food material will affect to both of microbial growth rapidity and food quality ...
Warkoyo Warkoyo, Budi Rahardjo, Djagal Wiseso Marseno, Joko Nugroho Wahyu Karyadi   +3 more
doaj   +1 more source

Effects of Potassium Sorbate on Postharvest Brown Rot of Stone Fruit

Journal of Food Protection, 2008
The effect of potassium sorbate (K-sorb), a low-toxicity chemical, to control Monilinia spp. was investigated. Preliminary in vitro studies found the MIC of K-sorb for conidial germination and mycelial growth was, respectively, 260 and 1,250 mg/ liter.
GREGORI, ROBERTO, F. Borsetti, NERI, FIORELLA, MARI, MARTA, BERTOLINI, PAOLO   +4 more
openaire   +3 more sources

Sustainable Applications of Thymol: Advances in Formulation Technologies, Drug Delivery Systems, and Food Preservation Strategies

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
Thymol is a natural monoterpene with antimicrobial, antioxidant, anti‐inflammatory, and anticancer activities relevant to food and biomedical applications. Its poor solubility and instability can be improved through nanodelivery systems. Thymol also supports sustainable food preservation and active packaging, although further clinical validation and ...
Farhang Hameed Awlqadr, Mohammed N. Saeed, Ammar B. Altemimi, Syamand Ahmed Qadir, Aryan Mahmood Faraj, Othman Abdulrahman Mohammed, Tablo H. Salih, Rawaa H. Tlay, Tarek Gamal Abedelmaksoud   +8 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