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62 relations: Acid-base extraction, Acidity regulator, Acids in wine, Allyl iodide, August Wilhelm von Hofmann, Bactericide, Beggin' Strips, Biopreservation, Bletting, Burning mouth syndrome, C6H8O2, Calcium carbonate, Calcium sorbate, Celanese, Cheez Whiz, Clarification and stabilization of wine, Crotonaldehyde, E number, E200, Easy Cheese, Ethenone, Fish preservation, Fish processing, Food preservation, Friedrich Wilhelm Hermann Delffs, Gelling sugar, Geraniol, Glossary of winemaking terms, Hellmann's and Best Foods, Hurdle technology, Intermediate moisture food, International Numbering System for Food Additives, Lactobacillus hilgardii, List of biomolecules, List of carboxylic acids, List of chemists, List of food additives, List of MeSH codes (D10), List of organic salts, Malolactic fermentation, Mederma, Monster Energy, Natamycin, Nutrinova, Operation Weak Meat, Parasorbic acid, Penicillium digitatum, Potassium sorbate, Preservative, Rhodotorula glutinis, ..., Rowan, Sodium sorbate, Triacetic acid lactone, Wheat tortilla, Wine chemistry, Wine fault, Winemaking, Yeast, Zygosaccharomyces, Zygosaccharomyces bailii, 1859 in science, 3-Methylbutanoic acid. Expand index (12 more) »
Acid-base extraction
Acid-base extraction is a procedure using sequential liquid–liquid extractions to purify acids and bases from mixtures based on their chemical properties.
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Acidity regulator
Acidity regulators, or pH control agents, are food additives used to change or maintain pH (acidity or basicity).
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Acids in wine
The acids in wine are an important component in both winemaking and the finished product of wine.
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Allyl iodide
Allyl iodide (3-iodopropene) is an organic halide used in synthesis of other organic compounds such as N-alkyl 2-pyrrolidones, sorbic acid esters, 5,5-disubstituted barbituric acids, and organometallic catalysts.
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August Wilhelm von Hofmann
August Wilhelm von Hofmann (8 April 18185 May 1892) was a German chemist.
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Bactericide
A bactericide or bacteriocide, sometimes abbreviated Bcidal, is a substance that kills bacteria.
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Beggin' Strips
Beggin’ Strips is a brand of pet food and pet snack manufactured by Nestlé Purina PetCare.
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Biopreservation
Biopreservation is the use of natural or controlled microbiota or antimicrobials as a way of preserving food and extending its shelf life.
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Bletting
Bletting is a process of softening that certain fleshy fruits undergo, beyond ripening.
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Burning mouth syndrome
Burning mouth syndrome (BMS) is a burning sensation in the mouth with no underlying dental or medical cause.
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C6H8O2
The molecular formula C6H8O2 may refer to.
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Calcium carbonate
Calcium carbonate is a chemical compound with the formula CaCO3.
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Calcium sorbate
Calcium sorbate is the calcium salt of sorbic acid.
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Celanese
Celanese Corporation, also known as Hoechst Celanese, is a Fortune 500 global technology and specialty materials company with its headquarters in Irving, Texas, United States.
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Cheez Whiz
Cheez Whiz is a processed cheese sauce or spread sold by Kraft Foods.
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Clarification and stabilization of wine
In winemaking, clarification and stabilization are the processes by which insoluble matter suspended in the wine is removed before bottling.
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Crotonaldehyde
Crotonaldehyde is a chemical compound with the formula CH3CH.
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E number
E numbers are codes for substances that are permitted to be used as food additives for use within the European Union and EFTA.
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E200
E200 may refer to.
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Easy Cheese
Easy Cheese is the trademark for a processed cheese spread product distributed by Mondelēz International.
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Ethenone
Ethenone is the formal name for ketene, an organic compound with formula C2H2O or H2C.
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Fish preservation
Ancient methods of preserving fish included drying, salting, pickling and smoking.
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Fish processing
The term fish processing refers to the processes associated with fish and fish products between the time fish are caught or harvested, and the time the final product is delivered to the customer.
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Food preservation
Food preservation prevents the growth of microorganisms (such as yeasts), or other microorganisms (although some methods work by introducing benign bacteria or fungi to the food), as well as slowing the oxidation of fats that cause rancidity.
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Friedrich Wilhelm Hermann Delffs
Friedrich Wilhelm Hermann Delffs (21 April 1812 in Kiel – 18 March 1894 in Heidelberg) was a German chemist.
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Gelling sugar
Gelling sugar or (British) Jam sugar or (US) Jelly sugar or sugar with pectin is a kind of sugar, which is used to produce preserves and which contains pectin as a gelling agent.
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Geraniol
Geraniol is a monoterpenoid and an alcohol.
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Glossary of winemaking terms
This glossary of winemaking terms lists some of terms and definitions involved in making wine, fruit wine, and mead.
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Hellmann's and Best Foods
Hellmann's and Best Foods are brand names that are used for the same line of mayonnaise and other food products.
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Hurdle technology
Hurdle technology is a method of ensuring that pathogens in food products can be eliminated or controlled.
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Intermediate moisture food
Intermediate moisture foods (IMF) are shelf-stable products that have water activities of 0.6-0.84, with a moisture content ranging from 15% - 40% and are edible without rehydration.
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International Numbering System for Food Additives
The International Numbering System for Food Additives (INS) is a European-based naming system for food additives, aimed at providing a short designation of what may be a lengthy actual name.
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Lactobacillus hilgardii
Lactobacillus hilgardii is a species of bacterium found in wine, dairy products, and wine musts.
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List of biomolecules
This is a list of articles that describe particular biomolecules or types of biomolecules.
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List of carboxylic acids
Carboxylic acids are organic compounds characterized by a carboxyl (-COOH) functional group.
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List of chemists
This is a list of chemists.
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List of food additives
;Acids: Food acids are added to make flavors "sharper", and also act as preservatives and antioxidants.
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List of MeSH codes (D10)
This is the fourth part of the list of the "D" codes for MeSH.
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List of organic salts
Numerous economically or medically significant organic compounds are salts.
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Malolactic fermentation
Malolactic fermentation (also known as malolactic conversion or MLF) is a process in winemaking in which tart-tasting malic acid, naturally present in grape must, is converted to softer-tasting lactic acid.
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Mederma
Mederma is a topical product used to improve scar appearance.
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Monster Energy
Monster Energy is an energy drink introduced by Hansen Natural Company (now Monster Beverage Corporation (MNST)) in April 2002.
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Natamycin
Natamycin, also known as pimaricin, is an antifungal medication used to treat fungal infections around the eye.
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Nutrinova
Nutrinova is a global manufacturer of food constituents.
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Operation Weak Meat
The Operation Carne Fraca or Operation Weak Meat in Brazilian media in English, is an action enforced by the Federal Police of Brazil, the Brazilian federal police, started on March 17, 2017 which investigated some of the country's largest meat processing companies.
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Parasorbic acid
Parasorbic acid is the cyclic lactone of sorbic acid.
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Penicillium digitatum
Penicillium digitatum (/ˌpɛnɪˈsɪlɪəm/digitatum/) is a mesophilic fungus found in the soil of citrus-producing areas.
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Potassium sorbate
Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH.
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Preservative
A preservative is a substance or a chemical that is added to products such as food, beverages, pharmaceutical drugs, paints, biological samples, cosmetics, wood, and many other products to prevent decomposition by microbial growth or by undesirable chemical changes.
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Rhodotorula glutinis
Rhodotorula glutinis (Fresenius) F.C. Harrison is the type species of the genus Rhodotorula, a basidiomycetous genus of pink yeasts which contains 370 species.
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Rowan
The rowans or mountain-ashes are shrubs or trees in the genus Sorbus of the rose family, Rosaceae.
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Sodium sorbate
Sodium sorbate is the sodium salt of sorbic acid.
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Triacetic acid lactone
Triacetic acid lactone (TAL; 4-hydroxy-6-methyl-2-pyrone) is an organic compound derived enzymatically from glucose.
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Wheat tortilla
A flour tortilla (or wheat tortilla to differentiate it from other uses of the word tortilla, which in Spanish means "small torta", or "small cake") is a type of soft, thin flatbread made from finely ground wheat flour from Mexico.
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Wine chemistry
Wine is a complex mixture of chemical compounds in a hydro-alcoholic solution with a pH around 4.
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Wine fault
A wine fault or defect is an unpleasant characteristic of a wine often resulting from poor winemaking practices or storage conditions, and leading to wine spoilage.
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Winemaking
Winemaking or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid.
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Yeast
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom.
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Zygosaccharomyces
Zygosaccharomyces is a genus of yeasts in the family Saccharomycetaceae.
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Zygosaccharomyces bailii
Zygosaccharomyces bailii is a species in the genus Zygosaccharomyces.
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1859 in science
The year 1859 in science and technology involved some significant events, listed below.
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3-Methylbutanoic acid
3-Methylbutanoic acid, also known as β-methylbutyric acid or more commonly isovaleric acid, is an organic compound with the formula (CH3)2CHCH2CO2H.
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Redirects here:
2,4-hexadienoic acid, Hexadienoic acid, Sorbate, Sorbic (acid), Sorbic Acid.
References
[1] https://en.wikipedia.org/wiki/Sorbic_acid
