Results 21 to 30 of about 3,042 (164)
SYNERGISTIC EFFECT OF SOME ADDITIVES WITH BIO-INSECTICIDES TO CONTROL THE PINK BOLLWORM, Pectinophora gossypiella (SAUND.) [PDF]
Journal of Plant Protection and Pathology, 2015 Some additive compounds of sorbic acid, glucose and glycine amino acid have been added to improve the potency of some bio-insecticides;(Bactericide) Bacillus thuringiensis var.
M. Salem
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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
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Evaluation of Nutritional Content of Fermented Fish Visceral Silage using Sorbic Acid and Effective Microorganism (EM4) [PDF]
BIO Web of ConferencesFish silage is a liquid product produced from whole or part of a fish processed by fermentation utilizing the activity of enzymes produced by microba. The fermentation process can be carried out chemically or biological.
Putri Dwi Septiani +7 more
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Preservatives in Leave-On Cosmetics Available on the Dutch Market. [PDF]
Contact DermatitisContact Dermatitis, Volume 94, Issue 5, Page 541-544, May 2026.
de Groot AC, Ipenburg NA, Rustemeyer T.
europepmc +2 more sources
Fermentation, 2022 The effects of sorbic acid, ethanol, previously fermented juice and their combined additives on fermentation quality and residual water-soluble carbohydrates (WSC) of napiergrass (Pennisetum purpureum) were herein investigated. There were two experiments
Lei Zhang +8 more
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Microbial CellSorbic acid is a lipophilic weak acid with fungistatic activity, and it has been widely used as a food preservative, along with its potassium and calcium salts.
Haruka Yoshiyama +2 more
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EFSA Journal, 2015 The EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) was asked to deliver a scientific opinion re‐evaluating sorbic acid (E 200), potassium sorbate (E 202) and calcium sorbate (E 203) when used as food additives.
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS)
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Agricultural and Biological Chemistry, 1968 Sorbate inhibited the growth of baker’s yeast at the logarithmic and stationary phases and its inhibition showed the Type II mode proposed by Tamiya et al.Microscopic observation of the yeast cells during growth demonstrated that the sorbate inhibition was fungistatic, but not fungicidal.
Kiyoshi HARADA +2 more
openaire +3 more sources
Development of Optimized Feed for Lipid Gain in Zophobas morio (Coleoptera: Tenebrionidae) Larvae
Animals, 2023 Super mealworm Zophobas morio (Coleoptera: Tenbrionidea) larvae (ZML) are being investigated as potential candidates for biodiesel production. Several studies have revealed that the crude fat content of ZML can be enhanced by increasing the feed consumed.
Tae-Won Goo +4 more
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Assiut Veterinary Medical Journal, 2007 The effect of different concentrations of potassium sorbate on the survival of Yersinia enterocolitica (serotype: O:8) contaminated chicken fillets incubated at 4oC for 21 days were compared.
Nour, M. K. Hassan, Isis, G. Antown
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