Results 71 to 80 of about 2,518,761 (147)

Towards Replacing the “Great Antifungal Wall”: Exploiting Synergies Between Sourdough Fermentation Protocols, Antifungal Plant Ingredients, and Contamination Control to Extend the Mold‐Free Shelf‐Life of Bread

Cereal Chemistry, Volume 103, Issue 3, Page 300-310, May/June 2026.
ABSTRACT Background “Clean label” antifungal ingredients and fermentation protocols are a promising strategy to meet shelf‐life requirements in the bread industry. Objectives This study evaluated the mold‐free shelf‐life of bread formulations incorporating sourdough combined with antifungal ingredients or additives.
Maria Robles‐Hernandez, Zoe Bumanis, Michael G. Gänzle   +2 more
wiley   +1 more source

Antibacterial properties of biocides based on silver nanoparticles and organic acids

Chimica Techno Acta
The paper proposes a method for synthesizing nanocomposites with silver nanoparticles and sorbic acid or 4-hydroxybenzoic acid as components of antibacterial coatings. A synergistic effect was found by combining two biocides (metal ions and acid).
Christina Shakhbazova, Marina Gaidym, Alexandra Vishnevich, Maria Rubtsova, Dmitry Kopitsyn, Andrey Novikov   +5 more
doaj   +1 more source

Inactivation Strategies of Clostridium perfringens in Foods: Current Challenges and Emerging Interventions

Food Frontiers, Volume 7, Issue 3, May 2026.
Clostridium perfringens forms heat‐resistant spores that complicate food safety. Physical methods (thermal processing, HPP, vacuum cooling, ozone treatments) and chemical interventions (natural antimicrobials, phosphates, nitrate/nitrite, organic acids) reduce vegetative cells and spores, though spore resistance remains a major challenge in food and ...
Deepak Subedi, Bharath Mallavarapu, Pranita Patil, Sujitha Bhumanapalli, Sandesh Chapagain, Kham Bahadur Khatri, Milan Kandel, Amit Kumar Singh   +7 more
wiley   +1 more source

A Comparative Study of Formic Acid, Herbal Mixture and Spirulina Powder as Antibiotic Alternatives in Broiler Diets: Effects on Growth, Carcass Traits, Blood Biochemistry and Microbial Load

Veterinary Medicine and Science, Volume 12, Issue 3, May 2026.
ABSTRACT Background Restrictions on antibiotic growth promoters in poultry production have driven the search for safe, natural alternatives. Organic acids, herbal additives and spirulina are promising options due to their antimicrobial, antioxidant and growth‐enhancing effects.
Elwy A. Ashour, Saad A. Al‐Ardhi, Dalia A. A. Elsayed, Mahmoud Moustafa, Islam M. Youssef, Mohammad M. H. Khan, Mohamed E. Abd El‐Hack   +6 more
wiley   +1 more source

A systematic review on research trends and commercialised entomopathogenic nematodes: A global perspective

Agricultural and Forest Entomology, Volume 28, Issue 2, Page 298-313, May 2026.
Out of 136 identified EPNs, only 18 (8 Steinernema and 6 Heterorhabditis) are commercialised globally, highlighting a major gap between discovery and application. High production costs and inconsistent field efficacy are the leading obstacles to the widespread commercialisation of EPN‐based biocontrol products.
Ndivhuwo Ramatsitsi, Alen Manyevere, Mbokota Candy Khosa   +2 more
wiley   +1 more source

Effect of sorbic acid and some other food preservatives on human serum cholinesterase activity [PDF]

, 2016
The effect of some selected food preservatives on serum cholinesterase was determined. It was found that potassium metabisulphite, methyl parabene and propyl parabene caused a significant increase while sacharine, benzoic acid, salicylic acid, copper ...
Zafar, Zafar Iqbal, Nawaz, Haq, Anwar, Faiza, Shad, Muhammad Aslam   +3 more
core   +1 more source

Antimicrobial active packaging films based on sorbic acid

, 2022
S.131-134Common packaging films were coated with an antimicrobial active polyvinyl acetate lacquer containing sorbic acid as active agent. The antimicrobial efficacy was determined against the test strains Escherichia coli DSM 1567, Staphylococcus aureus
Ziegleder, Gottfried, Hauser, Carolin, Wunderlich, Joachim   +2 more
core   +1 more source

Sensory quality of stored croissant-type bakery products.

Czech Journal of Food Sciences, 2002
The results are presented of the estimation of sensory quality (shape, odour, colour, taste, consistency, crust, crumb etc.), mould and yeast counts, aw value, and pH in 8 bakery croissant-type products with nougat cream filling during storage under ...
B. Hozová, I. Kukurová, R. Turicová, L. Dodok   +3 more
doaj   +1 more source

Status of Sorbic Acid and Its Derivatives as Food Preservative in Iran: A Systematic Review [PDF]

تحقیقات نظام سلامت
Background: Food preservatives have an important role in food industry and are widely used in many products. Sorbic acid and its salts lead to maintaining the quality and improving the shelf life of food by preventing the growth of microorganisms and ...
Arghavan Madani, Zahra Esfandiari, Yadolah Fakhri   +2 more
doaj  

Characteristics and stability of benzoic acid-enriched aloe-buni drinks: Potential as functional drink [PDF]

BIO Web of Conferences
Aloe-buni is a popular functional beverage due to its flavonoids and anthocyanins that function as antioxidants and antidiabetics. However, it has a short shelf life and is unstable because flavonoids easily form precipitates.
Suriati Luh, Chindrawati Anak Agung Sagung Manik, Damayanti Ni Luh Putu Sulis Dewi, Gamo-Merin Eleja Elah, Putra I Putu Ajus Raditya   +4 more
doaj   +1 more source