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Storage stability of freeze–dried Lactobacillus acidophilus was found to depend on water activity (0.11–0.43), oxygen level (atmospheric oxygen level and <4% oxygen compared) and presence of sodium ascorbate (0% and 10% (w/w)). Increasing water activities decreased bacterial survival, and a reduced oxygen level (<4% oxygen) improved the storage stability, which strongly indicates a connection...
Effect of rosemary extract and ascorbate/citrate (1:1) in combination with modified atmosphere packaging (100% N 2 , 80% O 2 /20% N 2 ) on protein and lipid oxidation in minced beef patties during storage in the dark for up to 6 days at 4°C was investigated. A high level of oxygen in the packaging atmosphere was found to increase both lipid and protein oxidation during storage...
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