The application of amino acid analysis to the determination of the geographical origin of honey
- 30 September 1976
- journal article
- research article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 11 (5), 515-523
- https://doi.org/10.1111/j.1365-2621.1976.tb00752.x
Abstract
The effectiveness of several microbial inhibitors in preventing the growth of S. aureus in an intermediate moisture food was tested. S. aureus was inoculated into the food at aw''s [water activities] of 0.86-0.90 and pH 5.2 and 5.6. Not all inhibitors prevented growth. The effectiveness against S. aureus was a function of both pH and aw. Of the compounds tested, methyl paraben, sodium benzoate, potassium sorbate and calcium propionate were the most effective against S. aureus at low concentrations.This publication has 6 references indexed in Scilit:
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- Amino Acid Analysis of Honeys from Eleven CountriesJournal of Apicultural Research, 1975
- THE APPLICATION OF AMINO ACID COMPOSITION TO THE CHARACTERIZATION OF CITRUS JUICEJournal of Food Science, 1972
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