Browsing by Subject "Potassium sorbate"

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An attempt to optimize potassium sorbate use to preserve low pH (4.5–5.5) intermediate moisture bakery products by modelling Eurotium spp., Aspergillus spp. and Penicillium corylophilum growth

Guynot, M. Elena; Marín Sillué, Sònia; Sanchís Almenar, Vicente; Ramos Girona, Antonio J. (Elsevier, 2005)

Mould growth was modelled on fermented bakery product analogues (FBPA) of two different pH (4.5 and 5.5), different water activity (aw) levels (0.80–0.90) and potassium sorbate concentrations (0–0.3%) by using seven moulds ...