Effect of sweet humectants on stability and antimicrobial action of sorbates
The effect of glucose or polyols on sorbate stability and on its antimicrobial action were studied in aqueous systems (pH 3.0). All humectants promoted preservative degradation, but polyols decreased browning development. Depression of water activity did not inhibit the growth of Zygosaccharomyces b...
Guardado en:
| Autores principales: | Gliemmo, M.F., Campos, C.A., Gerschenson, L.N. |
|---|---|
| Formato: | JOUR |
| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_00221147_v69_n2_pFMS39_Gliemmo |
| Aporte de: |
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