potassium sorbate/атрофија

Веза се чува у привремену меморију

ЧланциКлиничка испитивањаПатенти

Изаберите тип сортирања

9 резултати

Susceptibility of food-contaminating Penicillium genus fungi to some preservatives and disinfectants.

Само регистровани корисници могу преводити чланке

Пријави се / Пријави се

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.

Само регистровани корисници могу преводити чланке

Пријави се / Пријави се

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.

Само регистровани корисници могу преводити чланке

Пријави се / Пријави се

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.

Само регистровани корисници могу преводити чланке

Пријави се / Пријави се

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.

Само регистровани корисници могу преводити чланке

Пријави се / Пријави се

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.

Само регистровани корисници могу преводити чланке

Пријави се / Пријави се

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.

Само регистровани корисници могу преводити чланке

Пријави се / Пријави се

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.

Само регистровани корисници могу преводити чланке

Пријави се / Пријави се

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).

Само регистровани корисници могу преводити чланке

Пријави се / Пријави се

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

Придружите се нашој
facebook страници

Herbal & Natural Medicine

Најкомплетнија база лековитог биља подржана науком

Ради на 55 језика
Биљни лекови потпомогнути науком
Препознавање биљака по слици
Интерактивна ГПС мапа - означите биље на локацији (ускоро)
Читајте научне публикације повезане са вашом претрагом
Претражите лековито биље по њиховим ефектима
Организујте своја интересовања и будите у току са истраживањем вести, клиничким испитивањима и патентима

Упишите симптом или болест и прочитајте о биљкама које би могле да помогну, укуцајте неку биљку и погледајте болести и симптоме против којих се користи.
* Све информације се заснивају на објављеним научним истраживањима