Free radical bromination and nucleophilic fluorination allows the conversion of methyl sorbate into the 6-fluoro analogue which undergoes sequential asymmetric dihydroxylation reactions. A range of 6-deoxy-6-fluorosugars were prepared by using different combinations of ligands. While the enantiomeric excesses obtained were comparable to those from other 6-substituted sorbates, the regioselectiv...

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background and objectives:  high concentration of preservatives in food may result in gastrointestinal disturbances whereby some patients suffering from asthma, rhinitis, or urticaria. the aim of this study is the introduction and optimization a new method for simultaneous determination of four preservatives (sb, ps, mp, pp) in foodstuff by high performance liquid chromatography. materials and ...

Antibacterial polyethylene (PE) packaging films were prepared by combining granulation and casting with antibacterial agents sodium dehydroacetate (SD) potassium sorbate (PS). The scanning electron microscopy (SEM) was used to characterize the structure of films, effects various additives on their physical, optical, microstructure, thermal stability, properties investigated. results show that w...

The application of edible coatings carrying antifungal compounds on cheese was studied to reduce mass losses and control the fungal growth surface during ripening. effectiveness 8 biopolymers Aloe vera gel (AV) at controlling loss analysed early stage maturation, with without lipids (Oleic acid oleic acid-beeswax blend) (potassium sorbate (PS)), gallic tannin (GT) gel. gellan gum both PS GT exh...

Introduction: Olivier salad is one of the most common cold fast foods in our country that is nutritious because of its various ingredients, so it is susceptible to bacterial contamination. This study aimed to evaluate the chemical and microbial quality of Olivier salads that were sold in Mashhad groceries. Methods: In this study, 26 samples from two types of Ol...

Heat-resistant strains of Byssochlamys fulva, B. nivea, and other heat-resistant fungi were isolated from vineyard soil, grapes, grape-processing lines, and waste pomace. They are known to remain in grape juice occasionally and to grow in grape juice products. Ascospores of these fungi have a D value (decimal reduction time) of about 10 min at 190 F (88 C), but in the presence of 90 muliters of...