The effect of potassium lactate on the free amino acid composition, lipid oxidation, colour, microbiological, and sensory properties of ready-to-eat pastırma, a dry-cured and dried meat product
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-021-05137-x
Abstract: In this study, the effects of potassium lactate (PL, Potassium-L-2-hydroxy-propionate, Potassium-L-Lactate) usage (0%, 0.5%, 1.0%, 2.0% PL of curing mixture) in addition to NaCl and sodium nitrite as curing agent on the physico-chemical, microbiological and… read more here.
Keywords: rma; sensory properties; microbiological sensory; potassium lactate ... See more keywords
Stable catalysis of neutral silica-supported potassium lactate for vapour-phase dehydration of lactic acid to acrylic acid - critical role of the support.
Sign Up to like & getrecommendations! Published in 2022 at "Dalton transactions"
DOI: 10.1039/d2dt02527b
Abstract: We have deeply investigated KNO3-derived silica-supported potassium lactate catalysts for the vapour-phase dehydration of lactic acid (LA) to acrylic acid (AA) by catalytic testing, IR spectroscopic monitoring, ammonia temperature-programmed desorption, isopropyl amine temperature-programmed desorption, IR… read more here.
Keywords: potassium lactate; dehydration; silica; kno3 ... See more keywords