Results 91 to 100 of about 5,009,277 (268)

Studies on Sorbic Acid (V)

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1968
Studies on the inhibition of the germination and the growth of Bacillus subtilis spores by amino acids and sorbate were carried out and the following results were obtained:(1) Inhibition of the germination.In 18 D-, L- or DL- amino acids studied, D-alanine and D- or DL-serine were found to be strongly inhibitory on the germination using meat extract as
Kiyoshi Harada, Isamu Utsumi, Ryoichi Higuchi   +2 more
openaire   +3 more sources

Effects of preservatives on the proximate and sensory analysis of smoked-dried Clarias gariepinus during ambient storage [PDF]

, 2009
The effect of food grade chemical and natural preservatives on the proximate and sensory analysis of smoked catfish Clarias gariepinus during six weeks ambient storage were determined. Eleven pre-smoking treatments were applied: 25% sodium chloride (NaCl)
Afolabi, O.O., Akande, G.R., Ezekiel, M.O., Oguntunde, O.R., Olusola, A.O., Salaudeen, M.M.   +5 more
core  

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, Muhammed Bekmezci, Nihal Yigit Ertas, Ramazan Bayat, Fatih Sen   +4 more
wiley   +1 more source

Formulation and Key Quality Attributes of a Plant‐Based Alternative to Cheese Prototype Prepared Using Zein and Chickpea Protein Ingredients

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, Linea H. Thulesen, Iben L. Petersen, Iwona Skibinska, Kieran N. Kilcawley, James A. O'Mahony   +5 more
wiley   +1 more source

Sensory quality of stored croissant-type bakery products.

Czech Journal of Food Sciences, 2002
The results are presented of the estimation of sensory quality (shape, odour, colour, taste, consistency, crust, crumb etc.), mould and yeast counts, aw value, and pH in 8 bakery croissant-type products with nougat cream filling during storage under ...
B. Hozová, I. Kukurová, R. Turicová, L. Dodok   +3 more
doaj   +1 more source

Efficacy evaluation of some fumigants against Fusarium oxysporum and enhancement of tomato growth as elicitor-induced defense responses

Scientific Reports, 2023
Fusarium wilt, the most serious soil-borne pathogen, is a serious problem for tomato production worldwide. The presented study evaluated the antifungal activity against Fusarium oxysporum f. sp. lycopersici in vitro and in vivo for nine fumigants.
Ahmed F. El-Aswad, Maher I. Aly, Sameh A. Alsahaty, Ayman B. A. Basyony   +3 more
doaj   +1 more source

Estimated intake of benzoic and sorbic acids in Denmark

Food Additives & Contaminants: Part A, 2010
The monitoring of food additives and recent dietary surveys carried out in Denmark have earlier been used to estimate the intake of sweeteners and nitrite in relation to acceptable daily intakes. The ubiquitous use of the preservatives benzoic and sorbic acids raises the question of the magnitude of the intake of these preservatives in relation to ...
Torben Leth, Tue Christensen, Ib Krog Larsen   +2 more
openaire   +3 more sources

Infrared Determination of Sorbic Acid in Foods [PDF]

Journal of AOAC INTERNATIONAL, 1965
Abstract Preliminary study of an infrared method for determination of sorbic acid in foods gave promising results. The procedure consists of steam distillation of the food product, extraction of the distillate with chloroform, and measurement of the infrared absorbance of the chloroform extract at 10 μ.
George F Calloway, George Schwartzman
openaire   +1 more source

Adding molecules to food, pros and cons – A review on synthetic and natural food additives [PDF]

, 2014
The pressing issue to feed the increasing world population has created a demand to enhance food production, which has to be cheaper, but at the same time must meet high quality standards.
Barreiro, M.F., Carocho, Márcio, Ferreira, Isabel C.F.R., Morales, Patricia   +3 more
core   +1 more source

Postharvest antimicrobial treatments with organic acids to improve the shelf life of fresh blueberries

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, Felicia TUTULESCU, Violeta NOUR   +2 more
doaj   +1 more source