INVESTIGATION ON THE NANO CALCIUM PROPIONATE PRODUCTION AS A NATURAL FOOD PRESERVATIVE

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KHOSRAVAN MEHRJI; BAZREGAR MOSTAFA; NAMAKI SHOSHTARI ABDOLHAMID

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Seminar Paper

Paper Information

Seminar: IRANIAN INORGANIC CHEMISTRY CONFERENCE
Year:2014 | Issue:16

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Title

INVESTIGATION ON THE NANO CALCIUM PROPIONATE PRODUCTION AS A NATURAL FOOD PRESERVATIVE

Author(s)

KHOSRAVAN MEHRJI | BAZREGAR MOSTAFA | NAMAKI SHOSHTARI ABDOLHAMID | Issue Writer Certificate

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Abstract

CALCIUM PROPIONATE (ALONG WITH PROPIONIC ACID AND SODIUM PROPIONATE) IS USED AS A PRESERVATIVE IN BREAD AND OTHER BAKERIES. IT KEEPS BREAD AND BAKED GOODS FROM SPOILING BY PREVENTING MOLD AND BACTERIAL GROWTH. IN THIS STUDY NANO PARTICLES OF CALCIUM PROPIONATE HAS BEEN OBTAINED BY SOL-GEL METHODS AND CHARACTERIZED BY X-RAY DIFFRACTION (XRD), SCANNING ELECTRON MICROSCOPY (SEM) FIG (1) AND FT-IR SPECTROSCOPY FIG (2). IN ADDITION ITS EFFECT ON FOOD SPOILAGE ASPERGILLUS NIGER) 105- 106 CFU / ML) HAS BEEN INVESTIGATED. RESULTS SHOWED THAT CALCIUM PROPIONATE HAVE A MORE ANTIFUNGAL EFFECT IN COMPARISON WITH BULK CALCIUM PROPIONATE.

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APA: Copy

KHOSRAVAN, MEHRJI, BAZREGAR, MOSTAFA, & NAMAKI SHOSHTARI, ABDOLHAMID. (2014). INVESTIGATION ON THE NANO CALCIUM PROPIONATE PRODUCTION AS A NATURAL FOOD PRESERVATIVE. IRANIAN INORGANIC CHEMISTRY CONFERENCE. SID. https://sid.ir/paper/912077/en

Vancouver: Copy

KHOSRAVAN MEHRJI, BAZREGAR MOSTAFA, NAMAKI SHOSHTARI ABDOLHAMID. INVESTIGATION ON THE NANO CALCIUM PROPIONATE PRODUCTION AS A NATURAL FOOD PRESERVATIVE. 2014. Available from: https://sid.ir/paper/912077/en

IEEE: Copy

MEHRJI KHOSRAVAN, MOSTAFA BAZREGAR, and ABDOLHAMID NAMAKI SHOSHTARI, “INVESTIGATION ON THE NANO CALCIUM PROPIONATE PRODUCTION AS A NATURAL FOOD PRESERVATIVE,” presented at the IRANIAN INORGANIC CHEMISTRY CONFERENCE. 2014, [Online]. Available: https://sid.ir/paper/912077/en

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