Determination of Influence of Auxiliary Ingredients on Antioxidant Activity of Extract of Leaves of the Quince and Grapes Seed Meal in Phytogel with the Use of Spectrometric Method with the Dpph Indicator System [PDF]
, 2017 To study an impact of auxiliary substances on gel containing extracts of quince leaves and grape seed meal, which is based on polymethylsiloxane.Pharmaco - technological and physicochemical methods.
Butska, V. (Victoria) +3 more
core +2 more sources
Fungal Metabolites of Sorbic Acid
Agricultural and Biological Chemistry, 1974 (1974). Fungal Metabolites of Sorbic Acid. Agricultural and Biological Chemistry: Vol. 38, No. 4, pp. 893-895.
Shin Kurogochi +2 more
openaire +1 more source
Essential Oils and Their Principal Constituents as Antimicrobial Agents for Synthetic Packaging Films [PDF]
, 2007 Spices and herbal plant species have been recognized to possess a broad spectrum of active constituents that exhibit antimicrobial (AM) activity. These active compounds are produced as secondary metabolites associated with the volatile essential oil (EO)
Ashworth, A. +7 more
core +2 more sources
Functional Properties And Storage Stability Of Alkali Soluble Chicken Meat Protein And Modified Waxy Corn Starch Blend System [PDF]
, 2007 The functional properties of alkali soluble chicken meat protein/starch blend were studied in three phases. In the first phase chicken breast meat powder was solubilized with alkali in a 2 2 factorial experiment.
Zhang, Qian
core
Assessment of genotoxicity of some common food preservatives using Allium cepa L. as a test plant
Toxicology Reports, 2014 Food preservatives play important role in today's food supplies that are used to prolong the self-life of products by protecting them from deterioration caused by micro-organisms.
Himadri Pandey, Vikas Kumar, B.K. Roy
doaj +1 more source
Assessment of sodium benzoate and potassium sorbate preservatives in some products in Kashan, Iran with estimation of human health risk [PDF]
, 2018 The purpose was to assess of sodium benzoate (SB) and potassium sorbate (PS) preservatives in 103 samples of cake, toast bread, tomato paste, mayonnaise sauce, carbonated soft drink and Olovieh salad in Kashan, by spectrophotometry and high performance
Arian, Ayda. +2 more
core +1 more source
Effect of 2-Propanol on the Transfer Hydrogenation of Aldehydes by Aqueous Sodium Formate using a Rhodium(I)-sulfonated Triphenylphosphine Catalyst [PDF]
, 2018 L
Joó, Ferenc +3 more
core +1 more source
Some Quality Parameters of Intermediate Moisture, Deep-Fried Mackerel (Scomberomorus commersoni, Lacepede) [PDF]
, 1984 Intermediate Moisture Deep-fried Mackerel seasoned with local ingredients was prepared by infusion method from an aqueous solution containing PEG 200, sorbic acid and BHA.
Atan, Maznah, Che Man, Yaakob
core
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. +3 more
core +1 more source
Synthesis of (2R,5R)-2-Amino-5-Hydroxyhexanoic Acid by Intramolecular Cycloaddition
Molecules, 1998 The title compound was synthesized from sorbic acid by an eight step sequence. The key step was the stereospecific intramolecular Diels-Alder reaction of the acylnitroso derivative of N-sorbyl-L-proline (5).
Elliad R. Silcoff, Tuvia Sheradsky
doaj +1 more source