Jump to Main Content
- Andersen, R.A.; Fleming, P.D.; Hamilton-Kemp, T.R.; Hildebrand, D.F.
- Journal of agricultural and food chemistry 1993 v.41 no.6 pp. 968-972
- smokeless tobacco, etc ; water content; tobacco; plant products; pH; nitrosamines; chemical reactions; storage; pyridine alkaloids; heat treatment; alkalinity; Show all 11 Subjects
- ... Three smokeless tobacco research products were each adjusted to two moisture levels before storage for 48 weeks at 24 and 32 degrees C. The pHs of high water content moist snuff (55.5%) and dry snuff (remoisturized to 51.4%) increased 0.3-2.1 pH units during the storage. In contrast, the pHs of decreased water content moist snuff (21.9%) and dry snuff (12.3%) decreased by 0.2-0.4 unit. Chewing tob ...
- Peiser, A. J.; Nocella, D. E.; Gray, R. J. H.
- Journal of food protection 1982 v.45 no.5 pp. 462-465
- smokeless tobacco, etc ; Aspergillus flavus; Penicillium expansum; microbial growth; microbiological quality; pH; storage time; water activity; Show all 8 Subjects
- ... Eight brands of smokeless tobacco, including 4 scrap, 2 plug, and 2 snuff varieties were examined. Their ability to support microbial growth over a 14-day period at 30°C was determined. The pH of the products ranged from 4.8 to 8.5 and water activity from 0.48 to 0.81. The bacterial level was 1.0 × 10(4) to 1.9 × 10(6), depending on the variety sampled. These levels varied little over the storage ...