sorbic acid


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sorbic acid

 [sor´bik]
an agent that inhibits growth of yeasts and molds and is used as an antimicrobial preservative.

sor·bic ac·id

(sōr'bik as'id),
A preservative obtained from berries of the rowan/mountain ash, Sorbus aucuparia (family Rosaceae), or prepared synthetically; it inhibits growth of yeast and mold and is nearly nontoxic to humans.

sorbic acid

/sor·bic ac·id/ (sor´bik) a fungistat used as an antimicrobial inhibitor in pharmaceuticals.

sorbic acid

(sôr′bĭk)
n.
A white crystalline solid, C6H8O2, first obtained from berries of the rowan and now prepared synthetically, used as a food preservative and fungicide.

sorbic acid

[sôr′bik]
a compound occurring naturally in berries of the mountain ash. Commercial sorbic acid derived from acetaldehyde is used in fungicides, food preservatives, lubricants, and plasticizers.

sorbic acid,

n a compound occurring naturally in berries of the mountain ash. Commercial sorbic acid is used in fungicides, food preservatives, lubricants, and plasticizers.

sorbic acid

a fungistatic preservative used as a food preservative.
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From this result, significant effects that emerge are the main effects of B (monomer concentration), C (temperature), A (absorbed dose), BC (sorbic acid concentration and temperature), AC (absorbed dose and temperature), AB (absorbed dose and sorbic acid concentration) and ABC (absorbed dose, sorbic acid concentration and temperature) interactions.
Pre-irradiation grafting method was employed to graft sorbic acid (SA) onto low density polyethylene (LDPE) film.
In other studies the volatile nitrogen content of maize silage treated with sorbic acid was significantly (p<0.
Ascorbic acid is a growth factor necessary for adequate development of the phytophagous insects (Chippendale & Beck 1964), sorbic acid serves as a phagostimulant, and sucrose is very important feeding stimulant for some species of curculionids (Kays et al.
Normally Sorbic Acid cannot be used as a suitable alternative as it destroys yeast, but TasteTech has overcome this problem through its unique CR technology.
antitrust law from 1979 to 1999 regarding sales of sorbic acid which is used as a food preservative.
Acidification with various weak organic acids to diets such as formic, fumaric, propionic, lactic and sorbic acid have been reported to decrease colonization of pathogen and production of toxic metabolites, improve digestibility of protein and of Ca, P, Mg and Zn and serve as substrates in the intermediary metabolism (Kirchgessner and Roth, 1988).
All test chemicals except sorbic acid were attractive to either sugar-fed or sugar-starved flies over both concentrations tested.
The presence of acetic acid, lactic and citric acids, a low pH, salt, natural antimicrobials and preservatives, such as sorbic acid or benzoic acid, create a harsh environment for pathogens.
Through the use of Sorbic Acid bakers are able to save money; they arc able to use less yeast because unlike the Calcium Propionate and Potassium Sorbate it does not retard yeast activity.
TABLE 56 GLOBAL SORBIC ACID MARKET BY GEOGRAPHY 2007-2014 ($MILLIONS)
dehydroacetate (and) sorbic acid (and) undecylenic acic 0