Results 31 to 40 of about 2,518,761 (147)
ASSESSMENT OF THE TOXIC POTENTIAL OF A MIXTURE OF ASPARTAM AND SORBIC ACID WITH BIOASSAY
Пищевые системы, 2022 The biomarkers of the subchronic toxicity of binary mixtures of food additives sorbic acid and aspartame in concentrations of 50, 100 mg/l and 500, 1000 mg/l, respectively, were studied using plant biotests.
M. V. Zaytseva +2 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 +1 more source
Modelling of the antifungal activity of propionic and sorbic acid against spoilage moulds and validation in bread and cake [PDF]
, 2022 openPropionic and sorbic acids are weak acids widely used as antifungals in baked products. Their use increases shelf life and reduces food waste and mycotoxins production.
GIANNOTTI, GABRIELE
core
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
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Chemically engineering ligand selectivity at the free fatty acid receptor 2 based on pharmacological variation between species orthologs [PDF]
, 2012 When it is difficult to develop selective ligands within a family of related G-protein-coupled receptors (GPCRs), chemically engineered receptors activated solely by synthetic ligands (RASSLs) are useful alternatives for probing receptor function. In the
Christiansen, Elisabeth +16 more
core +1 more source
การศึกษาการยืดอายุการเก็บรักษาของผลิตภัณฑ์ขนมปังด้วย calcium propionate, acetic acid และ sorbic acid [PDF]
, 2022 รายงานวิจัย -- มหาวิทยาลัยเทคโนโลยีราชมงคลพระนคร, 2564White bread has a short shelf life, thus the loses its desired charcteracteristics upon storage and its also subject to spoilage by fungi.
Othong, Jirapat +15 more
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Фармацевтичний журнал, 2023 Today, in connection with the rapid increase in the number of skin diseases complicated by secondary microbial and fungal infection, the creation of new drugs with a complex dermatomycosis effect for their local use is gaining particular relevance.
L. M. Maloshtan +3 more
doaj +1 more source
Food Chemistry International, EarlyView.Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh +4 more
wiley +1 more source
Food Safety and Health, EarlyView.The graphical abstract illustrates the interconnected relationship between food safety management, mycotoxin toxicity, and detoxification strategies, highlighting how preventive measures across the food chain can minimize mycotoxin contamination and reduce adverse health effects in humans/animals.
Chinaza Godswill Awuchi
wiley +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