The use of buffered acidulant systems to improve the microbiological stability of acid foods-Reference-Cited by-同舟云学术

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The use of buffered acidulant systems to improve the microbiological stability of acid foods

Published:1987-04 Issue:2 Volume:4 Page:105-113
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Debevere J.M.

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference6 articles.

1. An investigation of a mayonnaise spoilage;Appleman;Food Technol,1949

2. Physiology of Lactobacillus fructivorans sp. nov. isolated from spoiled salad dressing;Charlton;Iowa State Journal of Science,1934

3. Spoilage in salad and French dressing due to yeasts;Fabian;Food Res,1950

4. Food microbiology;Frazier,1978

5. Microbiological spoilage of mayonnaise and salad dressing;Kurtzman;Appl. Microbiol,1971

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1. A peculiar stimulatory effect of acetic and lactic acid on growth and fermentative metabolism of Zygosaccharomyces bailii;Food Microbiology;2009-05

2. Effect of food preservatives on the growth of spoilage lactobacilli isolated from mayonnaise-based sauces;Food Control;2008-07

3. Characterization of an antibacterial substance produced by Pediococcus pentosaceus Iz3.13 isolated from Japanese fermented marine food;Fisheries Science;2008-04

4. Growth/no growth models describing the influence of pH, lactic and acetic acid on lactic acid bacteria developed to determine the stability of acidified sauces;International Journal of Food Microbiology;2007-11

5. The importance of microbiological risk management in the stabilisation of food processing co-products;Handbook of Waste Management and Co-Product Recovery in Food Processing;2007

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