Results 71 to 80 of about 280,940 (202)
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
Nonthermal Concentration of Red Beetroot Juice by Reverse Osmosis and Forward Osmosis
Food Science &Nutrition, Volume 14, Issue 9, September 2026.RO and FO were used for nonthermal concentration of red beetroot juice. Single strength juice was concentrated by RO to 17 °Brix, and by FO to 50 °Brix; color and betalain were preserved by both processes. Overall, FO is a promising method for concentrating beetroot juice.
Eugenia Avellaneda, Carmen I. Moraru
wiley +1 more source
HPLC Method Development for Simultaneous Estimation of Sodium Benzoate and Potassium Sorbate in Food Products [PDF]
, 2019 A Reverse Phase-High Performance Liquid Chromatography method has been developed and validated for estimation of Sodium benzoate and Potassium sorbate in food products.
MALLINATH S. KALSHETTI +2 more
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Revista CientíficaThis 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 +2 more
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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
Food Science &Nutrition, Volume 14, Issue 9, September 2026.A chitosan–gelatin edible coating containing nanoemulsions of Satureja bachtiarica and Nepeta binaludensis essential oils was developed and applied to burgers during refrigerated storage. The active coating improved microbial stability and helped maintain the physicochemical and sensory quality of burgers, demonstrating its potential for extending ...
Mahsa Nakhaei +4 more
wiley +1 more source
The effect of potassium sorbate, NaCl and pH on the growth of food spoilage fungi
, 2007 In this study, the hurdle technology approach was used to prevent fungal growth of common spoilage fungi in naturally fermented black olives (Alternaria alternata, Aspergillus niger, Fusarium semitectum and Penicillium roqueforti).
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Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.ABSTRACT Low water activity ingredients, including dried fruits, vegetables, herbs, and spices, are widely used in ready‐to‐eat (RTE) and non‐RTE foods. Although low water activity limits microbial growth, bacterial pathogens can survive for extended periods in these products.
Heidy M. W. den Besten +7 more
wiley +1 more source
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)
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Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.ABSTRACT Yogurt is one of the most technologically mature fermented dairy products on the market, traditionally prepared using the two lactic acid bacteria (LAB) Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Global demand for yogurt continues to rise, driven by consumer interest in healthy, high‐protein diets with as few ...
Shuangqing Zhao +2 more
wiley +1 more source