The effect of nisin or citric acid or combinations of these two inhibitors on the inactivation of a cocktail of three Listeria innocua strains was investigated in a model brain heart infusion (BHI) broth and hummus (chickpea dip). In BHI broth, citric acid had a limited ability to inhibit L. innocua growth. Nisin initially reduced L. innocua concentrations by about 3 log cycles; however, L. inn...

The objective of this experiment was to evaluate the effect of citric acid (CA), phytase and calcium in diets of laying hens on the productive performances and digestibility and excretion of phosphorus (P), calcium and nitrogen (N). An experiment was designed using 24 week old laying hens, which were fed a diet with a base of sorghum and soybean meal containing 2,700 kcal ME/kg, 15% crude prote...

OBJECTIVE The aim of this study was to evaluate the effect of citric acid irrigation on root fracture in different concentrations and at various time exposures on root fracture. MATERIALS AND METHODS Forty-eight human mandibular incisors with similar dimensions were selected. The specimens were decoronated, then divided into 6 groups as follows: A group without instrumentation and filling (G1...

Background: White button mushroom (Agaricus bisporus) is a sensitive agricultural crop whose antioxidant properties are decreased during postharvest storage. In this study, the effect of citric acid dipping treatment on bioactive components and antioxidant properties of sliced button mushroom (Agaricus bisporus) was investigated. Methods: Fresh mushrooms soaked in chilled citric acid soluti...

The objective of this research was to evaluate the effects of immersion marination with citric acid, calcium chloride and combined mixture of citric acid and calcium chloride solutions on Semimembranosus meat quality traits. Meat cuts obtained from culled cows were marinated with 0.05 M citric acid, 0.2 M calcium chloride or the combined mixture of these two compounds for 24 hr. Nonmarinated me...

Experiments carried out in conscious guinea pigs suggest that citric acid-evoked coughing is partly mediated by transient receptor potential vanilloid type 1 (TRPV1) receptor-dependent activation of tachykinin-containing, capsaicin-sensitive C fibers. In vitro electrophysiological analyses indicate, however, that acid also activates capsaicin-sensitive and -insensitive vagal afferent nerves by ...

Citric acid is the most widely used organic acid in the field of foods and beverages as an acidulant as well as in pharmaceutical and chemical products. Generally, surface or submerged fungal fermentation mainly with aspergillus niger is utilized for citric acid production. However, the submerged fermentation method is the most used method for citric acid production.1,2 The method of calcium sa...