Results 71 to 80 of about 4,729 (210)

A Review of Metal–Organic Framework (MOF) Based Active Food Packaging: Materials Selection, Cellulose Matrices Current Advances, Synthesis and Characterizations

Packaging Technology and Science, Volume 39, Issue 5, Page 533-572, May 2026.
Active packaging offers an effective approach to extending food shelf life. This review summarizes the past decade of progress in metal‐organic framework (MOF)‐based active food packaging, highlighting material selection, characterization, challenges, and future prospects.
Belladini Lovely, Young‐Teck Kim, Haibo Huang, Novitri Hastuti, Su Jung Hong   +4 more
wiley   +1 more source

Potassium Sorbate Pilot Study

, 2019
Drying/ Trays: Monsanto MP-11Wine Grapes: Potassium sorbate (see also RAI 6-11) - Table Grapes 1978GRA 15.9; RAI 6.10; RAI 6.11Drying/Trays: Ethyl/ Vispore Plastic Tray1977_9 ...
Dokoozlian, Nick K. Jr., Clary, Carter D., Zoecklein, Bruce W., Thorsen, Thomas W., Petrucci, Vincent E., Hewitt, W.B., La Vine, Phillip, Martini, Louis P., Fugelsang, Kenneth C., McClellan, W.D.   +9 more
core  

Effect of the potassium serhat application on the microbiological quality of poultry meats during the cold storage [PDF]

Eurasian Journal of Veterinary Sciences
Efect of the potassium sorbate on the microbiological quality of different pouttry species (partridge, quail, turkey, chicken) dipped into potassium sorbate solution (0%, 2.5%, 5%) during the cold storage was investigated.
Ahmet Güner, Yusuf Doğruer, Gürkan Uçar, Abdullah Keleş   +3 more
doaj  

Solid Shampoo Is Mostly Not Preserved, in Contrast to Liquid Shampoos Used in Hairdressing—A Market Survey in Four European Countries

Contact Dermatitis, Volume 94, Issue 5, Page 524-530, May 2026.
Most solid shampoos (68.6%) did not contain preservatives according to Annex V of the EU Cosmetics Regulation (EC 1223/2009), while all liquid shampoos did. The number of preservatives used was significantly greater in liquid shampoos. ABSTRACT Background Hairdressers are frequently exposed to shampoos, both from neat liquid products and dilutions ...
Wolfgang Uter, Anders B. Funch, Mikkel Bak Jensen, Christoffer Kursawe Larsen, Ying X. Teo, Jeanne D. Johansen, Carola Lidén, Ian R. White   +7 more
wiley   +1 more source

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

Effect of potassium sorbate, nisin and lysozyme singly and in combinations on the quality of pickled white cheese during storage

Revista Científica
This study was conducted to determine the effects of potassium sorbate, nisin and lysozyme on the microbiological, chemical and sensory quality of pickled white cheeses during their shelf life.
Selçuk Alan, Gülsüm Öksüztepe, Hüsnü Şahan Güran   +2 more
doaj   +1 more source

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, Tipparat Hongpattarakere, Daorin Sukkasem   +2 more
doaj  

Preservation Strategies for Camel Meat: Quality Improvement and Shelf‐Life Extension

Food Science &Nutrition, Volume 14, Issue 4, April 2026.
Camel meat, a crucial protein source in arid regions, faces challenges like high moisture content and susceptibility to spoilage, limiting its shelf life. Traditional methods such as salting, drying, and smoking have been used historically, while modern techniques like refrigeration, freezing, and vacuum packaging enhance quality and safety.
Najmeh Rezaei, Farnaz Rezaiyan Attar, Nasser Morgan Azghadi, Mohammad Ali Hesarinejad   +3 more
wiley   +1 more source

Potassium Sorbate Grapevine Phytotoxicity Evaluation

, 2019
1978_9Drying/ Trays: Monsanto MP-12GRA 15.9; RAI 6.11Wine Grapes: Potassium sorbate (see also RAI 6-11) - Table Grapes ...
Dokoozlian, Nick K. Jr., Clary, Carter D., Zoecklein, Bruce W., Kessler, J., Nury, Fred S., Hewitt, W.B., Martini, Louis P., Davis, Richard J., Amerine, Maynard A., Miller, Martin W., Nelson, Klayton E., Thorsen, Thomas W., Brekke, J.E., Petrucci, Vincent E., Bolin, Harold R., La Vine, Phillip, Fugelsang, Kenneth C., McClellan, W.D.   +17 more
core  

Selected microbiological properties of Kashar cheese samples preserved with potassium sorbate

, 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.
Demirci, M., Ozdemir, Cihat
core   +1 more source