Results 151 to 160 of about 9,245 (213)

Chalk Yeasts Cause Gluten-Free Bread Spoilage. [PDF]

Microorganisms
Pellegrini M, Iacumin L, Coppola F, Barbieri F, Montanari C, Gardini F, Comi G.   +6 more
europepmc   +1 more source

Development of extensive growth and growth boundary models for mesophilic and psychrotolerant <i>Bacillus cereus</i> in dairy products (Part 1). [PDF]

Front Microbiol
Maktabdar M, Wemmenhove E, Gkogka E, Dalgaard P.   +3 more
europepmc   +1 more source

Predictive Food Microbiology:new tools for risk assessment and dairy product development [PDF]

, 2014
Østergaard, Nina Bjerre
core  

Common Food Additives Inhibit Carbonic Anhydrase Activity. [PDF]

J Biochem Mol Toxicol
Karaçelik AA, Küçük M, Türkuçar SA, Beydemir Ş.   +3 more
europepmc   +1 more source

Effect of preservative and preservation methods on physical, chemical and microbiological properties of nipa palm (Nypa fructicans) sap. [PDF]

BMC Res Notes
Athirah DN, Asaruddin MR, Bhawani SA, Simbas AF, Jack KS.   +4 more
europepmc   +1 more source

Sodium Benzoate and Potassium Sorbate Inhibit Proteolysis and Promote Lipid Oxidation in Atlantic Herring Marinades Produced on an Industrial Scale. [PDF]

Molecules
Szymczak M, Kamiński P, Szymczak B, Undeland I, Dmytrów I.   +4 more
europepmc   +1 more source

Hydroxylation of Sorbic Acid. II

Journal of the agricultural chemical society of Japan, 1940
openaire   +2 more sources

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Fungal metabolites of sorbic acid

Food Additives and Contaminants, 1990
A number of fungal detoxification reactions of sorbic acid have been reviewed. These include decarboxylation to give trans-1,3-pentadiene, esterification to give ethyl sorbate, reduction to give 4-hexenol and 4-hexenoic acid. It was shown that seven Penicillium species could convert sorbic acid into 1,3-pentadiene whilst P. bilaii, P. fellutanum and P.
J L, Kinderlerer, P V, Hatton
openaire   +2 more sources

Sorbic acid‐amine function interactions

Food Additives and Contaminants, 1998
Sorbic acid has a system of conjugated double bonds which makes it able to undergo nucleophilic addition reactions with certain functions. The interactions between sorbic acid and amine functions present in the endogenous constituents of food were quantified.
C, Ferrand, F, Marc, P, Fritsch, G, de Saint-Blanquat   +3 more
openaire   +2 more sources

Aminoalcohol Esters of Sorbic Acid*,†

Journal of the American Pharmaceutical Association (Scientific ed.), 1953
Abstract A report is given of the preparation of three new esters of sorbic acid, diethylaminopropyl sorbate, 4‐morpholinoethyl sorbate, and piperidinoethyl sorbate, and of one previously reported ester, diethylaminoethyl sorbate.
T E, JONES, C O, WILSON
openaire   +2 more sources