SORBIC ACID AND GARLIC PRODUCTS
نویسندگان
چکیده
منابع مشابه
Sorbic Acid and Its Degradation Products: Electrochemical Characterization
Sorbic Acid and Its Degradation Products: Electrochemical Characterization Ilanna C. Lopes a b , Paulina V. F. Santos a , Victor C. Diculescu a , Mário César U. de Araújo b & Ana Maria Oliveira-Brett a a Departamento de Química, Faculdade de Ciências e Tecnologia, Universidade de Coimbra, Coimbra, Portugal b Departamento de Química, Centro de Ciências Exatas e da Natureza, Universidade Federal ...
متن کامل2,3-Diaminopyridinium sorbate–sorbic acid (1/1)
In the title mol-ecular salt-adduct, C(5)H(8)N(3) (+)·C(6)H(7)O(2) (-)·C(6)H(8)O(2), the 2,3-diamino-pyridinium cation is essentially planar, with a maximum deviation of 0.013 (2) Å, and is protanated at its pyridine N atom. The sorbate anion and sorbic acid mol-ecules exist in extended conformations. In the crystal, the protonated N atom and one of the two amino-group H atoms are hydrogen bond...
متن کاملSorbic acid as a selective agent in cucumber fermentations. II. Effect of sorbic acid on the yeast and lactic acid fermentations in brined cucumbers.
Previous studies (Costilow et al., 1955) demonstrated that the yeasts found to be most prevalent in cucumber fermentations were completely inhibited by 0.01 per cent sorbic acid in an 8 per cent salt (NaCl) medium at pH 4.6. As the pH was increased and/or the salt concentration decreased, more sorbic acid was required for complete inhibition of some of the yeasts tested. Cultures of Pediococcus...
متن کاملFerrous Iron Oxidation by Thiobacillus ferrooxidans: Inhibition with Benzoic Acid, Sorbic Acid, and Sodium Lauryl Sulfate.
Benzoic acid, sorbic acid, and sodium lauryl sulfate at low concentrations (5 to 10 mg/liter) each effectively inhibited bacterial oxidation of ferrous iron in batch cultures of Thiobacillus ferrooxidans. The rate of chemical oxidation of ferrous iron in low-pH, sterile batch reactors was not substantially affected at the tested concentrations (5 to 50 mg/liter) of any of the compounds.
متن کاملAntibacterial Effects of Monolaurin, Sorbic Acid and Potassium Sorbate on Staphylococcus aureus and Escherichia coli
Background: Food borne pathogens are of the main concerns of food producers and consumers and Escherichia coli and Staphylococcus aureus create a lot of problems worldwide. The aim of this study was to evaluate antibacterial effects of monolaurin, sorbic acid and potassium sorbate on S. aureus and E. coli at different pH values and NaCl concentrations. Methods: Micro-well dilution assay was us...
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ژورنال
عنوان ژورنال: HortScience
سال: 2005
ISSN: 0018-5345,2327-9834
DOI: 10.21273/hortsci.40.3.880e