Results 71 to 80 of about 3,848 (212)
Combined effect of crude herbal extracts, pH and sucrose on the survival of Candida parapsilosis and Zygosaccharomyces fermentati in orange juice [PDF]
Songklanakarin Journal of Science and Technology (SJST), 2007 The purpose of this study was to evaluate the antimicrobial activity of crude extracts of cinnamon and clove compared with potassium sorbate against food spoilage yeasts isolated from orange juice (Candidaparapsilosis and Zygosaccharomyces fermentati ...
Aran H-Kittikun +2 more
doaj
EFSA Journal, 2015 The EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) was asked to deliver a scientific opinion re‐evaluating sorbic acid (E 200), potassium sorbate (E 202) and calcium sorbate (E 203) when used as food additives.
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS)
doaj +1 more source
International Journal of Food Studies, 2013 Antimicrobials like potassium sorbate, sodium propionate, and benzoic acid were incorporated in corn starch based formulation to investigate their effect on mechanical, water vapour barrier and optical properties of the developed self supporting edible ...
Tanima Chowdhury, Madhusweta Das
doaj +1 more source
Selected Microbiological Properties of Kashar Cheese Samples Preserved with Potassium Sorbate [PDF]
International Journal of Food Properties, 2006 Kashar cheese, traditionally produced, is a popular dairy product in Turkey. Kashar cheese—a hard cheese—is frequently contaminated with mould. Potassium sorbate can be used for preservation of Kashar cheese. In this article, the effect of potassium sorbate on the microbiological characteristics of Kashar cheese was studied.
Ozdemir, Cihat, Demirci, M.
openaire +2 more sources
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 1, January 2026.ABSTRACT In the U.S., bovine milk is processed using thermal pasteurization to ensure microbial safety. However, this process alters the structure of heat‐sensitive bioactive proteins associated with the functional benefits of raw milk, including antimicrobial, immunomodulatory, and antioxidant proteins.
Rudy Sykora +5 more
wiley +1 more source
Preservatives in Leave‐On Cosmetics Available on the Dutch Market
Contact Dermatitis, EarlyView.
Anton C. de Groot +2 more
wiley +1 more source
Functionality Enhancement of Pullulan‐Based Composites for Food Packaging Applications
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 1, January 2026.ABSTRACT Contemporary research in food packaging is focused on developing sustainable alternatives to petroleum‐based materials. Pullulan, a microbial biopolymer traditionally employed as a food additive, is harnessing interest for food packaging applications due to its exceptional film‐forming ability, biodegradability, and nontoxic nature.
Bibek Bahadur Shrestha +2 more
wiley +1 more source
International Journal of Chemical Engineering, Volume 2026, Issue 1, 2026.In this study, a steam ejector is introduced before the reactor along the desorption flow path, and also a mechanical compression unit is used along the sorption vapor flow path in the reactor line path to pressurize the vapor in a conventional thermochemical heat storage (TCHS) system.
Mulugeta Tadesse +3 more
wiley +1 more source
Research on the Production Process of Fresh Rabat Fruit Soaked in Canned Syrup
International Journal of Food Science, Volume 2026, Issue 1, 2026.Rambutan (Nephelium lappaceum) is a nutritious tropical fruit but has a short shelf life, making it difficult to commercialize. This study is aimed at optimizing the production process of canned rambutan in syrup by examining the input material parameters such as pH, Brix, total sugar (TS), antioxidant capacity (DPPH), vitamin C, and polyphenol content.
Van Thinh Pham +5 more
wiley +1 more source
Microbiology of Poultry Parts Dipped in Potassium Sorbate ,
Poultry Science, 1981 Abstract Fresh broiler drumsticks were used to study the effectiveness of a potassium sorbate dip to control bacterial growth. Some pieces were inoculated with Salmonella typhimurium before being dipped. Other pieces, used to determine total counts, were not inoculated with Salmonella. Treated drumsticks were held at 4, 10, or 22 C. When stored at 4
openaire +1 more source