Sorbic Acid and Potassium Sorbate Permeability of an Edible Methylcellulose‐Palmitic Acid Film: Water Activity and pH Effects
- 1 March 1991
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 56 (2) , 497-499
- https://doi.org/10.1111/j.1365-2621.1991.tb05312.x
Abstract
No abstract availableKeywords
This publication has 16 references indexed in Scilit:
- Determination of sorbic acid diffusivity in model food gelsInternational Journal of Food Science & Technology, 1986
- MICROBIAL STABILIZATION OF INTERMEDIATE MOISTURE FOOD SURFACES I. CONTROL OF SURFACE PRESERVATIVE CONCENTRATIONJournal of Food Processing and Preservation, 1985
- Diffusivity of Sorbic Acid in Food Gels at High and Intermediate Water ActivitiesPublished by Springer Nature ,1985
- Water Vapor Permeability of Edible Bilayer FilmsJournal of Food Science, 1984
- Dissociation constant of sorbic acid in water and water‐glycerol mixtures at 25°C from conductance measurementsInternational Journal of Food Science & Technology, 1983
- The antimicrobial effect of dissociated and undissociated sorbic acid at different pH levelsJournal of Applied Bacteriology, 1983
- Use of Sorbates in Meat Products, Fresh Poultry and Poultry Products: A ReviewJournal of Food Protection, 1982
- Extension of Shelf-life of Fresh, Whole Broilers, Using a Potassium Sorbate DipJournal of Food Protection, 1979
- SHELF‐LIFE AND QUALITY CHARACTERISTICS OF POULTRY PARTS DIPPED IN POTASSIUM SORBATEJournal of Food Science, 1979
- Packaging, Storage, and TransportPublished by Elsevier ,1978