sodium tripolyphosphate

pentasodium [oxido(phosphonatooxy)phosphoryl] phosphate pentasodium triphosphate pentasodium tripolyphosphate sodium phosphate (Na5P3O10) sodium triphosphate sodium tripoly phosphate sodium tripolyphosphate sodium tripolyphosphate (food grade) sodiumtripolyphosphate triphosphoric acid pentasodium salt triphosphoric acid sodium salt (1:5) triphosphoric acid, pentasodium salt tripolyphosphate PubMed: Structural and compositional changes in the salivary pellicle induced upon exposure to SDS and STP. PubMed: Preparation, characterisation and physicochemical properties of the phosphate modified peanut protein obtained from Arachin Conarachin L. PubMed: Growth inhibition of lactic acid bacteria in ham by nisin: a model approach. PubMed: Chitosan/tripolyphosphate nanoparticles loaded with paraquat herbicide: an environmentally safer alternative for weed control. PubMed: Preparation of immobilized glucose oxidase and its application in improving breadmaking quality of commercial wheat flour. PubMed: Properties and characteristics of dual-modified rice starch based biodegradable films. PubMed: Preparation of chitosan-TPP microspheres as resveratrol carriers. PubMed: Encapsulated phosphates reduce lipid oxidation in both ground chicken and ground beef during raw and cooked meat storage with some influence on color, pH, and cooking loss. PubMed: Effect of polydextrose on physicochemical properties of threadfin bream (Nemipterus spp) surimi during frozen storage. PubMed: Effect of cross-linking on physicochemical properties of tapioca starch and its application in soup product. PubMed: Characterization of multilayered and composite edible films from chitosan and beeswax. PubMed: Use of sodium polyphosphates with different linear lengths in the production of spreadable processed cheese. PubMed: Characteristics and gelling property of phosphorylated gelatin from the skin of unicorn leatherjacket. PubMed: Marination and packaging impact on textural properties of home-frozen broiler breast fillets. PubMed: Effects of hot boning and moisture enhancement on the eating quality of cull cow beef. PubMed: Effect of zinc sulphate on gelling properties of phosphorylated protein isolate from yellow stripe trevally. PubMed: Reduction in lipid oxidation by incorporation of encapsulated sodium tripolyphosphate in ground turkey. PubMed: Effects of cooking methods and chemical tenderizers on survival of Escherichia coli O157:H7 in ground beef patties. PubMed: Occurrence of white striping under commercial conditions and its impact on breast meat quality in broiler chickens. PubMed: Antioxidative effects of encapsulated sodium tripolyphosphate and encapsulated sodium acid pyrophosphate in ground beef patties cooked immediately after antioxidant incorporation and stored. PubMed: Quality preservation of reduced sodium pork patties: effects of antioxidants on colour and lipid stability. PubMed: Consumer method to control Salmonella and Listeria species in shrimp. PubMed: Preparation and optimization of surface-treated methotrexate-loaded nanogels intended for brain delivery. PubMed: Effect of emulsifying salts on the physicochemical properties of processed cheese made from Mozzarella. PubMed: Effect of the type of emulsifying salt on microstructure and rheological properties of "requeijão cremoso" processed cheese spreads. PubMed: Antimicrobials for reduction of Salmonella contamination in uncooked, surface-browned breaded chicken products. PubMed: Physicochemical and organoleptic characteristics of seasoned beef patties with added glutinous rice flour. PubMed: Dried plum products as a substitute for phosphate in chicken marinade. PubMed: Activity of caprylic acid, carvacrol, ε-polylysine and their combinations against Salmonella in not-ready-to-eat surface-browned, frozen, breaded chicken products. PubMed: Sodium chloride concentration affects yield, quality, and sensory acceptability of vacuum-tumbled marinated broiler breast fillets. PubMed: Optimization of consumer acceptability and sensory characteristics for marinated broiler breast meat. PubMed: The effect of an addition of sodium chloride and sodium triphosphate on fat oxidation products in cold stored beef. PubMed: Effect of sodium citrate plus sodium diacetate or buffered vinegar on quality attributes of enhanced beef top sirloins. PubMed: The use of β-glucan as a partial salt replacer in high pressure processed chicken breast meat. PubMed: Effect of the addition of conventional additives and whey proteins concentrates on technological parameters, physicochemical properties, microstructure and sensory attributes of sous vide cooked beef muscles. PubMed: Effect of alternative salt use on broiler breast meat yields, tenderness, flavor, and sodium concentration. PubMed: Effects of polyphosphate additives on the pH of processed chicken exudates and the survival of Campylobacter. PubMed: Sodium Tripolyphosphate: an excipient with intrinsic in vitro anti-Candida activity. PubMed: In vitro evaluation of the erosive potential of orange juice modified by food additives in enamel and dentine. PubMed: Preparation, characteristics, and stability of glutathione-loaded nanoparticles. PubMed: Survival of Escherichia coli O157:H7 in meat product brines containing antimicrobials. PubMed: Inactivation of Shiga toxin-producing O157:H7 and non-O157:H7 Shiga toxin-producing Escherichia coli in brine-injected, gas-grilled steaks. PubMed: The effects of tumbling and sodium tripolyphosphate on the proteins of döner. PubMed: Effects of antimicrobial coating from catfish skin gelatin on quality and shelf life of fresh white shrimp (Penaeus vannamei). PubMed: Inactivation of Escherichia coli O157:H7 in moisture-enhanced nonintact beef by pan-broiling or roasting with various cooking appliances set at different temperatures. PubMed: Thermal inactivation of acid, cold, heat, starvation, and desiccation stress-adapted Escherichia coli O157:H7 in moisture-enhanced nonintact beef. PubMed: Effects of sodium citrate plus sodium diacetate and buffered vinegar on Escherichia coli O157:H7 and psychrotrophic bacteria in brine-injected beef. PubMed: Carcass maturity and dicationic salts affect preblended, low-fat, low-sodium restructured beef. PubMed: Ascorbic acid induced enhancement of room temperature phosphorescence of sodium tripolyphosphate-capped Mn-Doped ZnS quantum dots: mechanism and bioprobe applications. PubMed: Evaluation of brining ingredients and antimicrobials for effects on thermal destruction of Escherichia coli O157:H7 in a meat model system. PubMed: Phosphate type affects the quality of injected catfish fillets. PubMed: Casein peptization, functional properties, and sensory acceptance of processed cheese spreads made with different emulsifying salts. PubMed: Effect of phosphate treatments on microbiological, physicochemical changes of spent hen muscle marinated with Tom Yum paste during chilled storage. PubMed: The effect of sodium lactate, potassium lactate, carrageenan, whey protein concentrate, yeast extract and fungal proteinases on the cook yield and tenderness of bovine chuck muscles. PubMed: Injection order effects on efficacy of calcium chloride and sodium tripolyphosphate in controlling the pink color defect in uncured, intact turkey breast. PubMed: Postrigor tumble marination strategies for improving color and water-holding capacity in normal and pale broiler breast fillets. PubMed: Inactivation of Escherichia coli O157:H7 in nonintact beefsteaks of different thicknesses cooked by pan broiling, double pan broiling, or roasting by using five types of cooking appliances. PubMed: The rheological behaviour and drug-delivery property of chitosan/rectorite nanocomposites. PubMed: Evaluation of 0.1% ammonium hydroxide to replace sodium tripolyphosphate in fresh meat injection brines. PubMed: Capacity of reductants and chelators to prevent lipid oxidation catalyzed by fish hemoglobin. PubMed: Effect of chelating agents and spice-derived antioxidants on myoglobin oxidation in a lipid-free model system. PubMed: Antioxidant system for the preservation of vitamin A in Ultra Rice. PubMed: Effects of conjugated linoleic acid, salt, and sodium tripolyphosphate on physical, sensory, and instrumental color characteristics of beef striploins. PubMed: Effect of pellet food size and polyphosphates in preventing calculus accumulation in dogs. PubMed: Comparison of air and immersion chilling on meat quality and shelf life of marinated broiler breast fillets. PubMed: Antioxidant mechanism of milk mineral-high-affinity iron binding. PubMed: Evaluation of various infused cryoprotective ingredients for their freeze-thaw stabilizing and texture improving properties in frozen red hake muscle. PubMed: Changes in the quality of surimi made from thornback ray (Raja clavata, L. 1758) during frozen storage. PubMed: Inactivation of calcium-dependent lactic acid bacteria phages by phosphates. PubMed: Bactericidal synergism through enterocin AS-48 and chemical preservatives against Staphylococcus aureus. PubMed: Effect of crude malva nut gum and phosphate on yield, texture, color, and microstructure of emulsified chicken meat batter. PubMed: Marination of turkey breast fillets to control the growth of Listeria monocytogenes and improve meat quality in deli loaves. PubMed: Myoglobin oxidation in a model system as affected by nonheme iron and iron chelating agents. PubMed: Effect of carbon monoxide and high oxygen modified atmosphere packaging and phosphate enhanced, case-ready pork chops. PubMed: Mechanism for lactate-color stabilization in injection-enhanced beef. PubMed: The effect of enhancement with salt, phosphate and milk proteins on the physical and sensory properties of pork loin. PubMed: Synergistic effect of enterocin AS-48 in combination with outer membrane permeabilizing treatments against Escherichia coli O157:H7. PubMed: Inhibitory activity of phosphates on molds isolated from foods and food processing plants. PubMed: Honey inhibits lipid oxidation in ready-to-eat ground beef patties. PubMed: Preventing lipid oxidation during recovery of functional proteins from herring (Clupea harengus) fillets by an acid solubilization process. PubMed: Effect of commonly used enhancement solutions on the viability of Toxoplasma gondii tissue cysts in pork loin. PubMed: Antimicrobial activity of enterocin EJ97 against 'Bacillus macroides/Bacillus maroccanus' isolated from zucchini purée. PubMed: Nutritional and sensory evaluation of nutritious porridge prepared using combinations of soy and sorghum grits. PubMed: Relating induced in situ conditions of raw chicken breast meat to pinking. PubMed: Incorporation and stabilization of omega-3 fatty acids in surimi made from cod, Gadus morhua. PubMed: Comparison of antioxidant effects of milk mineral, butylated hydroxytoluene and sodium tripolyphosphate in raw and cooked ground pork. PubMed: Inhibition of Listeria monocytogenes by enterocin EJ97 produced by Enterococcus faecalis EJ97. PubMed: Consumer attitudes towards beef and acceptability of enhanced beef. PubMed: Effect of high water-holding capacity on the formation of heterocyclic amines in fried beefburgers. PubMed: Evaluation of induced color changes in chicken breast meat during simulation of pink color defect. PubMed: Soybean and milk proteins modified by transglutaminase improves chicken sausage texture even at reduced levels of phosphate. PubMed: Texture and microstructure properties of frozen chicken breasts pretreated with salt and phosphate solutions. PubMed: Palatability of bison semimembranosus and effects of marination. PubMed: Effects of raw broiler breast meat color variation on marination and cooked meat quality. PubMed: Marination performance of pale broiler breast meat. PubMed: Antioxidant activity of resveratrol compared with common food additives. PubMed: Consumer preference optimization of scallopini made from boneless, skinless chicken thighs. PubMed: Improvement of muscle protein functionality in processed meats by magnesium and other divalent chloride salts. PubMed: Effect of polyphosphate treatment and electrical stimulation on postchill changes in quality of broiler breast meat. PubMed: Sodium Lactate/Sodium Tripolyphosphate Combination Effects on Aerobic Plate Counts, pH and Color of Fresh Pork Longissimus Muscle. PubMed: Effect of sodium phytate, sodium pyrophosphate and sodium tripolyphosphate on physico-chemical characteristics of restructured beef. PubMed: Changes in physicochemical properties of retort-sterilized dairy beverages during storage. PubMed: A precollaborative study of weight determination methods for quick frozen shrimp. PubMed: Effect of postchill aging and sodium tripolyphosphate on moisture binding properties, color, and Warner-Bratzler shear values of chicken breast meat. PubMed: Extraction of lead, cadmium and zinc from overglaze decorations on ceramic dinnerware by acidic and basic food substances. PubMed: Effects of post-mortem time before chilling and chilling temperatures on water-holding capacity and texture of turkey breast muscle. PubMed: Sodium hydroxide and sodium tripolyphosphate effects on bind strength and sensory characteristics of restructured beef rolls. PubMed: Effect of stunning time and polyphosphates on quality of cooked chicken breast meat. PubMed: Growth of Listeria monocytogenes on vacuum-packed cooked meats: effects of pH, aw, nitrite and ascorbate. PubMed: Kinetic studies of the effect of muscle fiber type and tripolyphosphate on the aggregation of porcine salt-soluble proteins. PubMed: Antioxidant activity of carnosine in cooked ground pork. PubMed: Rapid headspace gas chromatographic method for assessment of oxidative stability of cooked chicken meat. PubMed: [Preparation of frozen blocks of fish flesh and its evaluation during storage]. PubMed: Clostridium botulinum type A growth and toxin production in media and process cheese spread. PubMed: Factors affecting inactivation of Moraxella-Acinetobacter cells in an irradiation process. PubMed: Influence of sodium tripolyphosphate and citric acid on the shelf life of thornback ray (Raja clavata L.). PubMed: Influence of phosphate compounds on certain fungi and their preservative effects on fresh cherry fruit (Prunus cerasus, L.).