butyric acid and brine

butyric acid has been researched along with brine in 4 studies

Research

Studies (4)

TimeframeStudies, this research(%)All Research%
pre-19900 (0.00)18.7374
1990's0 (0.00)18.2507
2000's0 (0.00)29.6817
2010's4 (100.00)24.3611
2020's0 (0.00)2.80

Authors

AuthorsStudies
McFeeters, RF; Pérez-Díaz, I1
Franco, W; Pérez-Díaz, IM2
Dias, LG; Drunkler, DA; Marx, Í; Pereira, JA; Peres, AM; Rodrigues, N; Veloso, AC1

Other Studies

4 other study(ies) available for butyric acid and brine

ArticleYear
Fermentation of cucumbers brined with calcium chloride instead of sodium chloride.
    Journal of food science, 2010, Volume: 75, Issue:3

    Topics: Butyric Acid; Calcium Chloride; Chemical Phenomena; Cucumis sativus; Diet, Sodium-Restricted; Fermentation; Food Microbiology; Food Preservation; Hexoses; Hydrogen-Ion Concentration; Industrial Waste; Lactic Acid; Lactobacillus plantarum; Osmolar Concentration; Propionates; Quality Control; Salts; Sodium Chloride; Time Factors; Vegetables

2010
Development of a model system for the study of spoilage associated secondary cucumber fermentation during long-term storage.
    Journal of food science, 2012, Volume: 77, Issue:10

    Topics: Acetic Acid; Butyric Acid; Calcium Chloride; Cucumis sativus; DNA, Bacterial; Fermentation; Food Contamination; Food Preservation; Food Storage; Fruit; Hydrogen-Ion Concentration; Lactic Acid; Lactobacillus plantarum; Models, Theoretical; Propionates; Salts; Sodium Chloride; Yeasts

2012
Microbial interactions associated with secondary cucumber fermentation.
    Journal of applied microbiology, 2013, Volume: 114, Issue:1

    Topics: Acetic Acid; Bacteria; Butyric Acid; Cucumis sativus; Fermentation; Food Preservation; Hydrogen-Ion Concentration; Lactic Acid; Microbial Interactions; Propionates; Salts; Yeasts

2013
Sensory classification of table olives using an electronic tongue: Analysis of aqueous pastes and brines.
    Talanta, 2017, Jan-01, Volume: 162

    Topics: Butyric Acid; Cyclohexanecarboxylic Acids; Electronic Nose; Humans; Mercaptoethanol; Olea; Reproducibility of Results; Salts; Taste; Taste Perception

2017