extending bread shelf-life using polysaccharide coatings containnig potassium sorbate
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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...
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Antimicrobial packaging is an important form of active packaging that can release antimicrobial substances for enhancing the quality and safety of food during extended storage. It is in response to consumers demand for preservative-free food as well as more natural, disposable, biodegradable, and recyclable food-packaging materials. The potential of a combination of allyl isothiocyanate and pot...
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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...
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ABSTRACT- Considering health and economic issues, today, consumers have become more concerned with foods which contain natural ingredients. Hence, in this study, the effects of plum concentrate and puree which were incorporated into the Taftoon bread formulation at different levels on the rheological, baking properties and shelf life of bread were evaluated. Results showed that addition of plum...
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White bread loaves prepared from wheat flour and the addition of different levels of acidulants, i.e. acetic and lactic acid with calcium propionate, were evaluated for their microbial shelf life as well as sensory quality characteristics during 96 h of storage. Among the sensory characteristics for the different treatments, volume of bread, color of crust, symmetry of form, crust characteristi...
متن کاملEffect of Preservatives on Extending the Shelf-life of Rasogolla
The study aims, to find out an effective preservative to extend the shelf-life of Rasogolla, a highly popular sweetmeat due to its special appeal of taste, as well as to assess the effect of preservative on its biochemical and microbial status. Rasogolla available in local market has too short shelf life (2-3days) since its processing and preservation still lack standardization. In this researc...
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عنوان ژورنال:
پژوهش های صنایع غذاییجلد ۲۱، شماره ۲، صفحات ۲۰۹-۲۱۷
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