Sentence examples for microbiological stability of from inspiring English sources

NaCl plays an important role in table olive processing affecting the flavour and microbiological stability of the final product.

Chemical preservatives are used to improve the microbiological stability of soft drinks.

These include a decline in the total acidity and an increase of soft mouth feel, flavour, and microbiological stability of the wine [ 1].

Using glass as packaging material, with a high polar contribution of surface tension, allows for a significant reduction of Asaia spp. adhesion and may contribute to improving the microbiological stability of fruit-flavored mineral waters.

Products were manufactured and supplied by GSK Nutritional Healthcare R&D (Brentford, UK) who monitored and approved chemical, sensorial and microbiological stability of the products used on study initiation and for the duration of the study.

Products in solid form show significant advantages over conventional liquid forms, including chemical, physical-chemical, and microbiological stability; ease of standardization; higher concentration of active compounds; ease of transportation; less space for product storage; less risk of microbial contamination; and the capacity to transform powders into different solid pharmaceutical forms.

Leuconostoc spp. act as starter cultures and also exert beneficial effects on the microbiological stability and production of aroma compounds in various food products.

Leuconostoc spp. plays a crucial role in food biopreservation through the production of bacteriocins with different inhibition spectra and exerts beneficial effects on the microbiological stability and production of aroma compounds in various food products.

In particular, the control of the microbiological spoilage by combined use of three antimicrobials, and the determination of their optimal composition to extend the fish hamburger Microbiological Stability Limit (MAL) are the main objectives of this work.

Membrane concentration of fruit juice not only provides microbiological stability but also permits economy in packaging and distribution of the finished product due to a reduction in bulk by weight and volume.

The aim of drying an extract is to increase its chemical and microbiological stability.