Effect of homogenization on binding-affinity of bacteriophage A511 in bovine milk fractions-Reference-Cited by-同舟云学术

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Effect of homogenization on binding-affinity of bacteriophage A511 in bovine milk fractions

Published:2019-03 Issue: Volume:244 Page:73-79
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

García-Anaya Mayra C.,Sepulveda David R.,Rios-Velasco Claudio,Zamudio-Flores Paul B.,Acosta-Muñiz Carlos H.

Funder

National Council for Science and Technology (CONACyT), Mexico

Publisher

Elsevier BV

Subject

Food Science

Reference54 articles.

1. Direct copper determination in whole milk, non-fat milk and whey milk by electrothermal atomic absorption spectrometry;Barrera;Fresen. J. Anal. Chem.,1997

2. Interactions of surfactant protein A with influenza A viruses: binding and neutralization;Benne;JID (J. Infect. Dis.),1995

3. The fatty acid composition of small and large naturally occurring milk fat globules;Briard;Eur. J. Lipid Sci. Technol.,2003

4. Modifications of structures and functions of caseins: a scientific and technological challenge;Broyard;Dairy Sci. Technol.,2015

5. Phage inactivation of Staphylococcus aureus in fresh and hard-type cheeses;Bueno;Int. J. Food Microbiol.,2012

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1. Isolation and characterization of two Staphylococcus aureus lytic bacteriophages “Huma” and “Simurgh”;Virology;2024-07

2. Investigation of the effect of bacteriophage cocktail on microbial quality in the case of cold chain breakage: A case study on Escherichia coli contamination in milk;Food and Humanity;2023-12

3. Incorporation of A511 bacteriophage in a whey protein isolate-based edible coating for the control of Listeria monocytogenes in Cheese;Food Packaging and Shelf Life;2023-06

4. Characterization of KMSP1, a newly isolated virulent bacteriophage infecting Staphylococcus aureus, and its application to dairy products;International Journal of Food Microbiology;2023-04

5. Isolation and characterization of new bacteriophages active against Clostridium tyrobutyricum and their role in preventing the late blowing defect of cheese;Food Research International;2023-01

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