Results 91 to 100 of about 10,067 (239)
Schizosaccharomyces selective differential media [PDF]
, 2013 This study discusses the optimisation of a selectiv e and differential medium which would facilitate the isolation of Schizosaccharomyces (a genus with a low incidence compared to other microorganisms) to select individuals from this genus for ...
Benito Saez, Santiago +6 more
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Penggunaan Pengawet Dan Pemanis Buatan Pada Pangan Jajanan Anak Sekolah (PJAS) Di Wilayah Kabupaten Kulon Progo-DIY [PDF]
, 2013 School-food (SF) is processed-foods sold by vendor in the elementary school. Recently, many SF has been found to contain excessive food additives and used hazardous substances those are prohibited i.e. formalin, boric acid and rhodamin.
Candra Dewi, Sri Hartati +1 more
core +4 more sources
Development of G–Ag and C–Ag Nanoparticle‐Based Biosensor for Benzoic Acid Detection
ChemistryOpen, Volume 14, Issue 6, June 2025.This study investigates an electrochemical sensor for the highly sensitive detection of benzoic acid on a glassy carbon electrode using silver nanoparticles produced by green synthesis (G–Ag) and chemical synthesis (C–Ag) methods. This study shows that the nanoparticles obtained through biological synthesis are as effective as those synthesized by the ...
Mehmet Selcuk Erdogan +4 more
wiley +1 more source
Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 2020 Fresh highbush blueberries (Vaccinium corymbosum L.) are one of the most popular soft fruits characterized by attractive sensorial attributes and high antioxidant potential.
Alina Madalina PLESOIANU +2 more
doaj +1 more source
Sorbic Acid as a Wine Preservative-Its Efficacy and Organoleptic Threshold [PDF]
, 2017 Sorbic acid was added to wines in different concentrations to determine its effect on the inhibition of yeasts in semi sweet wines. Sorbic acid proved to be an effective inhibitor of yeast growth when used at a concentration of 200 mg/C in conjunction ...
Agenbach, W. A., Tromp, A.
core +2 more sources
Sustainable Food Proteins, Volume 3, Issue 2, June 2025.Confocal laser scanning microscopy images of the plant‐based cheese alternative prototype and benchmark products, Plant‐Based 1 (a), Plant‐Based 2 (b), Processed (c), Cheddar (d) and Prototype (e), at ×60. Fat and protein are represented in green and red, respectively.
Nadia Grasso +5 more
wiley +1 more source
High temperature processing of fish sausage 2. - Effect of certain preservatives on the shelf life [PDF]
, 1986 The effects of preservatives like fat coated sorbic acid (FCSA) and glucono-deltalactone (D-lactone), both separately and in combination, on the shelf life of high temperature (115.6°C for 20 min) processed fish sausage, stored at three different ...
Chandrasekhar, T.C., Raj, M.C.V.
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Physiological Entomology, Volume 50, Issue 2, Page 221-232, June 2025.Rearing conditions impact the development of migrant or reproductive monarch butterflies (Danaus plexippus); however, the role of rearing conditions on lipid accumulation and use is highly understudied. Monarchs reared under both migratory (fall) and reproductive (summer) conditions did not accumulate lipids differently and used mainly nonessential ...
Libesha Anparasan +2 more
wiley +1 more source
Mixing Acid Salts and Layered Double Hydroxides in Nanoscale under Solid Condition
Pharmaceutics, 2014 The immobilization of potassium sorbate, potassium aspartate and sorbic acid in layered double hydroxide under solid condition was examined. By simply mixing two solids, immobilization of sorbate and aspartate in the interlayer space of nitrate-type ...
Hirokazu Nakayama, Aki Hayashi
doaj +1 more source
Detección de la metabolización de sorbato en alimentos empleando tecnología MWIR. [PDF]
, 2013 Las levaduras son agentes cada vez más relevantes en el deterioro de alimentos siendo algunas de sus principales manifestaciones el crecimiento en superficie, y la producción de gas, sabores y olores desagradables.
Barreiro Elorza, Pilar +7 more
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