Fermentation, 2020 Sorbic acid is the most commonly used preservative in the food industry. The antimicrobial inhibition of sorbic acid could be influenced by its lipophilic nature, which reduces its use in hydrophilic food formulations.
Federico Zappaterra +7 more
doaj +1 more source
Comparative assessment of sorbic and benzoic acid via express biotest [PDF]
Foods and Raw Materials, 2020 Negative physiological and biochemical effects of chronic and subchronic doses of benzoates and sorbates may pose a certain risk to human health. Identifying new biomarkers responsible for the body’s response to these compounds could provide significant ...
Artem V. Samoylov +5 more
doaj +1 more source
Impact of sorbic acid on germinant receptor-dependent and -independent germination pathways in Bacillus cereus [PDF]
, 2011 Amino acid- and inosine-induced germination of Bacillus cereus ATCC 14579 spores was reversibly inhibited in the presence of 3 mM undissociated sorbic acid. Exposure to high hydrostatic pressure, Ca-dipicolinic acid (DPA), and bryostatin, an activator of
Abee, T. +2 more
core +2 more sources
Synergistic Effects of Glutaric Acid With Sorbic Acid and Sodium Bisulphite on Preserving the Quality of Refrigerated Sliced and Minced Salmon. [PDF]
Food Sci NutrLiao Z +6 more
europepmc +2 more sources
Investigation of the Influence of Antimicrobial Preparations on the Shelf Life of Broccoli Cabbage [PDF]
, 2018 Studies of the effect of antimicrobial agents on the conservation of broccoli cabbage have been conducted. The late hybrids of broccoli Ironman F1, Agassi F1, Beaumont F1, grown under the conditions of the Forest-Steppe of Ukraine were studied.
Bondarenko, V. (Veronika) +4 more
core +2 more sources
Inhibitory Effect of trans-2-methyl-2-pentenoic Acid as a Natural Food Flavor on Aspergillus flavus
Liang you shipin ke-ji, 2020 Pollution of mycotoxigenic fungi and their toxins seriously affect the safety of grain, oil and food.The development and application of natural preservatives are important technologies and research areas in the field of food microbial control. Inhibitory
MA Wei-bin +4 more
doaj +1 more source
The pharmacology and function of receptors for short-chain fatty acids [PDF]
, 2015 Despite some blockbuster G protein–coupled receptor (GPCR) drugs, only a small fraction (∼15%) of the more than 390 nonodorant GPCRs have been successfully targeted by the pharmaceutical industry.
Bolognini, Daniele +3 more
core +1 more source
Analysis of acid-stressed Bacillus cereus reveals a major oxidative response and inactivation-associated radical formation [PDF]
, 2010 Acid stress resistance of the food-borne human pathogen Bacillus cereus may contribute to its survival in acidic environments, such as encountered in soil, food and the human gastrointestinal tract. The acid stress responses of B.
Abee, T. +4 more
core +2 more sources
Effect of Some Sanitizing Treatments on Strawberry Fruit Quality during Cold Storage
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2022 The present research was conducted to evaluate the effect of dipping treatments with 2% citric acid, 0.2% benzoic acid, 0.2% sorbic acid and acidic electrolyzed water on the quality of strawberries ("Malvina" cultivar) during 21 days storage at 8 °C. The
Mira Elena IONICĂ +2 more
doaj +1 more source
A Coarse Techno-Economic Model of a Combined Fermentation-Catalysis Route to Sorbic Acid [PDF]
, 2012 The conversion of biomass into bulk chemicals provides the potential for multiple environmental and economic benefits. While current research in industrial biotechnology focuses primarily on biocatalysts, a significant opportunity exists when combining ...
Claypool, Joshua +2 more
core +3 more sources