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sorbic acid/sorgum

Sábháiltear an nasc chuig an gearrthaisce
AiltTrialacha cliniciúlaPaitinní
3 torthaí

Reaction of sorbic acid in millet and sorghum doughs: reaction with thiols.

Ní féidir ach le húsáideoirí cláraithe ailt a aistriú
Logáil Isteach / Cláraigh
The fate of sorbic acid in pearl millet and sorghum doughs on cooking and storage is reported. A solution of sorbic acid added to the cereal flours gave a dough, which was cooked to give the product 'fura'. A significant amount (40%) of the sorbic acid was not recovered from the dough and fura on

The effects of sorbic acid in high moisture sorghum grain diets on performance of weanling swine.

Ní féidir ach le húsáideoirí cláraithe ailt a aistriú
Logáil Isteach / Cláraigh
Three experiments were conducted with 288 weanling pigs to determine the effects of sorbic acid (SA) added to dry (DSG), high moisture (HMSG) or reconstituted (RSG) sorghum grain diets on gains and feed conversion. Dietary treatments for Exp. 1 were: DSG with and without .1% SA; HMSG with .1% SA and

Effect of chemical treatments on the micro-organisms associated with malting of sorghum grains and sorghum malt.

Ní féidir ach le húsáideoirí cláraithe ailt a aistriú
Logáil Isteach / Cláraigh
The effect of five chemical preservatives on the micro-organisms associated with sorghum grain and malts was investigated. Sorbic acid, sodium benzoate, nisin, formaldehyde and lime at concentrations up to 500, 100, 1000, 1500 and 2000 ppm, respectively did not adversely affect the malting
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An bunachar luibheanna míochaine is iomláine le tacaíocht ón eolaíocht

  • Oibreacha i 55 teanga
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Clóscríobh symptom nó galar agus léigh faoi luibheanna a d’fhéadfadh cabhrú, luibh a chlóscríobh agus galair agus comharthaí a úsáidtear ina choinne a fheiceáil.
* Tá an fhaisnéis uile bunaithe ar thaighde eolaíoch foilsithe

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