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Combined effects of oregano essential oil and salt on the growth of Escherichia coli in salad dressing
(2018-08-01)
There is a broad research interest in the search for alternatives to chemical additives for use as natural food preservatives. Although many natural compounds have biological in vitro properties evidenced, in situ studies ...
Rheological and structural evaluations of commercial italian salad dressingsAvaliação reológica e estrutural de molhos de salada comerciais do tipo italiano
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2010)
Effect of preservatives, tween 20, oil content and emulsion structure on the survival of Lactobacillus fructivorans in model salad dressings
(Elsevier Science, 2009-10)
The effect of potassium sorbate (PS), nisin, Tween® 20 and oil level on the survival of Lactobacillus fructivorans in model salad dressings was studied. In general, L. fructivorans growth was prevented in formulated ...
Salad dressing spoilage by Bacillus amyloliquefaciens with gas formationDeterioração em molhos para salada com formação de gás causada por Bacillus amyloliquefaciens
(Instituto de Tecnologia de Alimentos, 2018)
Interactions Between Additives: Its Effect on Sorbate Stability and Z. bailii Minimum Inhibitory Concentration in Model Aqueous Systems Resembling Salad Dressings
(Sage Publications Ltd, 2002-12)
Se estudió el efecto de varios aditivos (EDTA y ácidos ascórbico y acético) presentes frecuentemente en la formulación de aderezos para ensaladas en la estabilidad del ácido sórbico en sistemas modelo acuosos. También se ...
Through-package fat determination in commercial Samples of mayonnaise and salad dressing using time-domain nuclear magnetic resonance spectroscopy and chemometrics
(Elsevier B.V., 2015-02-01)
Although fat is an essential component in the human diet, the consumption of food with high fat content has been the major cause of obesity. Here we are demonstrating that time-domain nuclear magnetic resonance (TD-NMR) ...