Opinion on the follow‐up of the re‐evaluation of sorbic acid (E200) and potassium sorbate (E202) as food additives [PDF]
EFSA Journal, 2019 In this opinion, the EFSA Panel on Food Additives and Flavourings (FAF Panel) was requested by the European Commission to carry out a scientific evaluation of an extended one‐generation reproductive toxicity study (EOGRTS) to determine whether it would ...
EFSA Panel on Food Additives and Flavourings (FAF) +18 more
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Triplet Acetone Generation by Pseudoperoxidase Activity of Myoglobin: Structural Damage and Quenching. [PDF]
LuminescenceFerrimyoglobin pseudoperoxidase activity was demonstrated during isobutyraldehyde oxidation, yielding electronically excited triplet acetone and inducing structural damage. Sorbates and 9,10‐dibromoanthracene‐2‐sulfonate exhibited protective effects.
Gomes TMV +4 more
europepmc +2 more sources
Main effects of ascorbic acid levels and organic acid type on physicochemical properties, microbial populations, texture, and biogenic amine formation in sucuk. [PDF]
J Sci Food AgricAbstract BACKGROUND Sucuk is a traditional Turkish dry fermented sausage, the quality and safety of which depend on physicochemical, microbiological, and biochemical changes during fermentation and ripening. Organic acids, their salts, and antioxidants such as ascorbic acid (AA) are widely used in fermented meat products; however, information about ...
Bıçakcı G, Eren Ö.
europepmc +2 more sources
Sorbic acid stress activates the Candida glabrata high osmolarity glycerol MAP kinase pathway [PDF]
Frontiers in Microbiology, 2013 Weak organic acids such as sorbic acid are important food preservatives and powerful fungistatic agents. These compounds accumulate in the cytosol and disturb the cellular pH and energy homeostasis.
Zeljkica eJandric +4 more
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The rapid analysis of fungal growth in the presence of inhibitory effects [PDF]
, 2011 For fungal contamination of foodstuffs, there are no fast, reliable, automated techniques to examine growth, nor have any predictive models been developed to describe the growth in the same way as for bacteria. Traditional plating methods can take 3 to
Williams, Tyson
core +7 more sources
2,3-Diaminopyridinium sorbate–sorbic acid (1/1) [PDF]
Acta Crystallographica Section E, 2012 In the title molecular salt–adduct, C5H8N3+·C6H7O2−·C6H8O2, the 2,3-diaminopyridinium cation is essentially planar, with a maximum deviation of 0.013 (2) Å, and is protanated at its ...
Madhukar Hemamalini +2 more
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Investigation of benzoic acid and sorbic acid in snack foods in Jilin province, China
International Journal of Food Properties, 2019 A high-performance liquid chromatography method was applied for the determination of the levels of benzoic acid and sorbic acid in 221 snack food samples, including fruit wine, noodle products, pickled products, baking products, cooked meat products, and
Chaojian Xu +6 more
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Scientific Opinion on the safety and efficacy of sorbic acid and potassium sorbate when used as technological additives for all animal species [PDF]
EFSA Journal, 2014 Sorbic acid and potassium sorbate are already authorised for use in food and feed as preservatives. Sorbic acid and its potassium salt are safe when used at the maximum proposed dose in feed for pigs, poultry, dogs and cats (2 500 (sorbic acid) and 3 400
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP)
doaj +1 more source
Performance of induced resistance chemicals (IRCs) on olive transplants root rot disease under greenhouse conditions [PDF]
Fayoum Journal of Agricultural Research and Development, 2021 Root rot of olive transplants is a severe disease caused by several soil borne fungi recording high loss in growth and transplants production in nurseries.
Mohamed Barakat +3 more
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Distinct effects of sorbic acid and acetic acid on the electrophysiology and metabolism of Bacillus subtilis. [PDF]
Appl Environ Microbiol, 2014 Sorbic acid and acetic acid are among the weak organic acid preservatives most commonly used to improve the microbiological stability of foods. They have similar pKa values, but sorbic acid is a far more potent preservative.
van Beilen JW +3 more
europepmc +3 more sources