يعرض 1 - 4 نتائج من 4 نتيجة بحث عن '"compound preservative"', وقت الاستعلام: 0.37s تنقيح النتائج
  1. 1
    Academic Journal
    Spoilage-related bacterial diversity of vacuum-packed plant-based meat as affected by essential oil and preservative

    المؤلفون: Zenghui Dai, Zhigang Xiao, Linna Han, Mengqing Gu, Yiqun Zhu, Tiemin Xie, Fei Lu

    المصدر: International Journal of Food Properties, Vol 26, Iss 1, Pp 2407-2419 (2023)

    مصطلحات موضوعية: Plant-based meat, vacuum packaging, compound essential oil, compound preservative, predominant spoilage bacteria, high-throughput sequencing technology, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

    وصف الملف: electronic resource

    Relation: https://doaj.org/toc/1094-2912; https://doaj.org/toc/1532-2386

    URL الوصول: https://doaj.org/article/5be3425a433843d5900cdd956b0a30a0

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  2. 2
    Academic Journal
    Optimization of the Formulation of Compound Preservatives in Onion Paste Nang by Response Surface Methodology

    المؤلفون: Sireyil Gulnazar, Wenshu HUANG, Sultanmamat Alida, Zuoshan FENG, Alim Aygul

    المصدر: Shipin gongye ke-ji, Vol 43, Iss 14, Pp 283-292 (2022)

    مصطلحات موضوعية: compound preservative, externally controlled preservative, onion paste nang, total number of colonies, Food processing and manufacture, TP368-456

    وصف الملف: electronic resource

    Relation: https://doaj.org/toc/1002-0306

    URL الوصول: https://doaj.org/article/73a19133be9f4caba1019b59b8f96748

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  3. 3
    Academic Journal
    Development of a food preservative from sea buckthorn together with chitosan: Application in and characterization of fresh-cut lettuce storage

    المؤلفون: Kexin Feng, Xiaolin Feng, Weijian Tan, Qinhua Zheng, Wenting Zhong, Caiyu Liao, Yuntong Liu, Shangjian Li, Wenzhong Hu

    المصدر: Frontiers in Microbiology, Vol 14 (2023)

    مصطلحات موضوعية: flavonoid, sea buckthorn leaf, chitosan, compound preservative, fresh-cut lettuce, Microbiology, QR1-502

    وصف الملف: electronic resource

    Relation: https://www.frontiersin.org/articles/10.3389/fmicb.2023.1080365/full; https://doaj.org/toc/1664-302X

    URL الوصول: https://doaj.org/article/87cd567024d640dba314f22e607fb766

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  4. 4
    Academic Journal
    The antibacterial mechanism of compound preservatives combined with low voltage electric fields on the preservation of steamed mussels (Mytilus edulis) stored at ice-temperature

    المؤلفون: Kunmei Wang, Han Wang, Yue Wu, Chong Yi, Yanxia Lv, Hongyu Luo, Tao Yang

    المصدر: Frontiers in Nutrition, Vol 10 (2023)

    مصطلحات موضوعية: compound preservative, low voltage variable frequency electric field, Bacillus subtilis, Pseudomonas, steamed mussels, Nutrition. Foods and food supply, TX341-641

    وصف الملف: electronic resource

    Relation: https://www.frontiersin.org/articles/10.3389/fnut.2023.1126456/full; https://doaj.org/toc/2296-861X

    URL الوصول: https://doaj.org/article/cb8be82c53584664a47afc7880ddae6e

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