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sorbic acid/valgomoji bulvė
Nuoroda įrašoma į mainų sritį
6 rezultatus
Potato pulp: microbiological characterization, physical modification, and application of this agricultural waste product.
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Prisijungti Registracija
Potato pulp, one of the agricultural waste products obtained in high quantities during starch production, contains starch, cellulose, hemicelluloses, pectin, proteins, free amino acids and salts. It exhibits physical and physicochemical properties of a typical colloid. It is mainly used, in a dried
Microbial growth and the effects of mild acidification and preservatives in refrigerated sweet potato puree.
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Prisijungti Registracija
Refrigerated sweet potato puree is a convenient form of sweet potato that can be used as an ingredient in formulated foods. The microbiology of refrigerated sweet potato puree during storage for up to 5 weeks was evaluated. Because the puree was made by comminuting steam-cooked sweet potatoes before
Growth of Sorbate-Resistant and -Sensitive Strains of Penicillium roqueforti in the Presence of Sorbate.
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Growth of two strains of Penicillium roqueforti in different media foritified with sorbate was observed. The sorbic acid-sensitive strain grew in YES and mycological broths with sorbic acid concentrations up to 500 ppm, and in YM broth with sorbic acid concentrations up to 1000 ppm. The sorbic
Production in food of 1,3-pentadiene and styrene by Trichoderma species.
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The ability of two strains of Trichoderma, isolated from food, to produce the Volatile Organic Compounds 1,3-pentadiene and styrene was investigated. One of the strains had been implicated in a case of food spoilage involving the production of both compounds. In vitro in potato dextrose broth, the
Effect of naturally occurring antimicrobials and chemical preservatives on the growth of Aspergillus Parasiticus.
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Effect of water activity (aw, 0.99), pH (4.5) and their interaction on the growth inhibition of Aspergillus parasiticus was studied on potato dextrose agar (PDA) using various antimicrobial agents (citral, carvacrol, eugenol, cineole, thymol guaiacol, vanillin, anethol, potassium sorbate and sorbic
Prevalence of Clostridium species and behaviour of Clostridium botulinum in gnocchi, a REPFED of italian origin.
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Prisijungti Registracija
Sales and consumption of refrigerated processed foods of extended durability (REPFEDs) have increased many-fold in Europe over the last 10 years. The safety and quality of these convenient ready-to-eat foods relies on a combination of mild heat treatment and refrigerated storage, sometimes in
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