Detection of sorbate potassium in Brazilian commercial fermented milks
نویسندگان
چکیده
منابع مشابه
Potassium Sorbate
___________________________________ April 4, 2002 National Organic Standards Board Technical Advisory Panel Review Page 1 of 1 Compiled by OMRI for the USDA National Organic Program Executive Summary Potassium sorbate was petitioned for use as a preservative for an unspecified seed film coating. The reviewers were unable to fully evaluate the petition since the specific polymer was not identifi...
متن کاملAlkylating potential of potassium sorbate.
A kinetic study of the alkylating potential of potassium sorbate (S)-a food preservative used worldwide-in 7:3 water/dioxane medium was performed. The following conclusions were drawn: (i) Potassium sorbate shows alkylating activity on the nucleophile 4-(p-nitrobenzyl)pyridine (NBP), a trap for alkylating agents with nucleophilic characteristics similar to those of DNA bases, (ii) The NBP alkyl...
متن کاملFresh Products - Yoghurt, Fermented Milks, Quarg and Fresh Cheese*
Fresh fermented dairy products in general are the oldest milk products. In the early days they were home-made and served as basic food. The introduction of industrial food processing allowed great diversification and a large variety of products is now available to the consumer. The combination of milk, sweet or ifermented, with other foods, primarily with fruits and herbs, as well as the deve ...
متن کاملIncidence of Potassium Sorbate in Doogh (Iranian Yoghurt Drink) Produced in West Azerbayjan Province of Iran
Doogh is a traditional Iranian drink prepared by fragmentation and dilution of yogurt, with addition of salt and flavouring. Dairy products are favorable environment for microbial growth due to high nutrient and relative humidity. One of the most important parameters in the food industry production and consumption is enhancing the shelf life of the product. Therefore, food additives such as pot...
متن کاملIncidence of Potassium Sorbate in Doogh (Iranian Yoghurt Drink) Produced in West Azerbayjan Province of Iran
Doogh is a traditional Iranian drink prepared by fragmentation and dilution of yogurt, with addition of salt and flavouring. Dairy products are favorable environment for microbial growth due to high nutrient and relative humidity. One of the most important parameters in the food industry production and consumption is enhancing the shelf life of the product. Therefore, food additives such as pot...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Revista do Instituto de Laticínios Cândido Tostes
سال: 2019
ISSN: 2238-6416,0100-3674
DOI: 10.14295/2238-6416.v73i4.698