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potassium sorbate/atrofia
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9 resultados
Susceptibility of food-contaminating Penicillium genus fungi to some preservatives and disinfectants.
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Microscopic fungi are able to contaminate and deteriorate various food products and can subsequently cause health problems. Long usage of the same preservatives and disinfectants against spoilage fungi may lead to the development of fungal resistance to those chemicals. The objective of this study
The application of bioactive compounds from the food industry to control mold growth in indoor waterborne coatings.
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Microbial growth in indoor environments creates health problems, especially in people with asthma; approximately 80% of these patients are allergic to mold. Antimicrobial coatings are formulated to generate surfaces that are easy to clean and may also incorporate active agents, commonly called
Maintaining quality of fresh-cut mangoes using antibrowning agents and modified atmosphere packaging.
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Treatments to inhibit browning and decay and prolong shelf life of fresh-cut mangoes were investigated. Combinations of antibrowning agents and modified atmosphere packaging (MAP) resulted in a reduction of browning and deterioration of fresh-cut mangoes stored at 10 degrees C. Combinations of
Quality of hurdle treated pork sausages during refrigerated (4 ± 1°C) storage.
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Pork sausages developed using hurdle technology was evaluated during refrigerated storage (4 ± 1°C). Hurdles incorporated were low pH, low water activity, vacuum packaging and post package reheating. Dipping in potassium sorbate solution prior to vacuum packaging was also tried. Hurdle treatment
Development of shelf stable pork sausages using hurdle technology and their quality at ambient temperature (37±1°C) storage.
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Shelf stable pork sausages were developed using hurdle technology and their quality was evaluated during ambient temperature (37±1°C) storage. Hurdles incorporated were low pH, low water activity, vacuum packaging and post package reheating. Dipping in potassium sorbate solution prior to vacuum
Citral Photodegradation in Solution: Highlighting of a Radical Pathway in Parallel to Cyclization Pathway.
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Citral, a lemon flavor molecule often used in the beverage and fragrance industry, is known to be unstable under light irradiation. Its deterioration is considered to be an important issue for the stabilization of lemon-flavored drinks. The aim of this study is to understand the degradation
Evaluation of different hurdles on Penicillium crustosum growth in sponge cakes by means of a specific real time PCR.
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Limited shelf life of bakery products, caused by microbial deterioration, is a concern for industries due to economic losses. Fungal spoilage of sponge cakes industrially produced in Montevideo was caused mainly by Penicillium species, in particular by Penicillium crustosum. The
Aerobic stability and in vitro fiber digestibility of microbially inoculated corn and sorghum silages.
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Silage deteriorates readily when exposed to air, resulting in DM losses. Inoculation of silage with lactic acid bacteria may aid fermentation, but effects on aerobic stability are unclear. Two experiments were conducted to determine the effect of commercial bacterial inoculants on aerobic stability
Study of benzoate, propionate, and sorbate salts as mould spoilage inhibitors on intermediate moisture bakery products of low pH (4.5-5.5).
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A hurdle technology approach has been applied to control common mold species causing spoilage of intermediate moisture bakery products (Eurotium spp., Aspergillus spp., and Penicillium corylophilum), growing on a fermented bakery product analogue (FBPA). The factors studied included a combination of
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