Results 31 to 40 of about 9,245 (213)
Extrusion - back to the future: using an established technique to reform automated chemical synthesis [PDF]
, 2016 YesHerein, the benefits which extrusion can provide for the automated continuous synthesis of organic compounds are highlighted. Extrusion is a well-established technique that has a vital role in the manufacturing processes of polymers, pharmaceuticals ...
Crawford, Deborah E.
core +2 more sources
Effect of Casein-Based Edible Coats Embodying Sorbic and Ascorbic Acids on the organoleptic, Physicochemical and Microbiological Quality of Frozen Beef Kofta [PDF]
Journal of Applied Veterinary Sciences, 2023 Edible coats derived from a natural animal source and conveying natural active compounds to meat products may be the golden solution that sums up various preserving benefits.
Mai Mohamed +5 more
doaj +1 more source
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)
doaj +1 more source
Effect of chemical preservatives on shelf life of mushroom (Pleurotus ostreatus) cultivated on cassava peels [PDF]
, 2015 Short shelf life is a major impediment to the processing and distribution of mushroom. The effect of chemical preservatives on some quality attributes of mushroom during storage was investigated.
Aboul-Anean +35 more
core +1 more source
In vitro effects of some organic acids on swine cecal microflora
Italian Journal of Animal Science, 2010 The objective of this study was to evaluate the effects of different organic acids on bacterial growth and ammonia production by swine cecal microflora in an in vitro fermentation system. Formic, acetic, propionic, lactic, butyric, sorbic, fumaric, malic,
Andrea Piva, Giacomo Biagi
doaj +1 more source
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
Detection of sorbate potassium in Brazilian commercial fermented milks
Revista do Instituto de Latícinios Cândido Tostes, 2019 This study aimed to determine the sorbic acid and its salts presence in fermented milk marketed in Brazil, as well as to quantify it when the sample was positive. Twenty-six commercial samples were analyzed (n = 3), totaling 78 samples.
Raísa Dantas Xavier Ribeiro +4 more
doaj +1 more source
Beverages, 2020 Foods preserved with sorbic acid or its salts can undergo spoilage with the formation of chemicals characterized by odors of plastic, hydrocarbons, or kerosene.
Barbara Sokołowska +4 more
doaj +1 more source
A Cross-Sectional Study of Contact Allergens in Hotel Personal Care Products in Canada, the United States and Europe. [PDF]
Contact DermatitisThis study provides evidence of contact allergens in commonly provided hotel personal care products. Patients and clinicians should advocate for improved labelling of contact allergens in hotel personal care products. Additionally, hotels should offer low‐allergen alternatives for at‐risk guests.
Viltakis V, Kirchhof MG.
europepmc +2 more sources
Surfactant TWEEN20 provides stabilisation effect on anthocyanins extracted from red grape pomace [PDF]
, 2019 Red grape pomace, a wine-making by-product is rich in anthocyanins and has many applications in food and pharmaceutical industry. However, anthocyanins are unstable during processing and storage.
Jauregi, Paula +2 more
core +1 more source