Influence of nisin on water activity, textural and other quality attributes of paneer (Indian cottage cheese) during storage-Reference-Cited by-同舟云学术

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Influence of nisin on water activity, textural and other quality attributes of paneer (Indian cottage cheese) during storage

Published:2023-12 Issue: Volume:1 Page:1134-1144
ISSN:2949-8244
Container-title:Food and Humanity
language:en
Short-container-title:Food and Humanity

Author:

Sen Chandrakanta,Ray Pinaki Ranjan,Hossain Shamim^ORCID,Bhattacharyya Mahasweta,Mondal Surajit,Debnath Anindita

Publisher

Elsevier BV

Reference60 articles.

1. Combined effect of vacuum packaging and refrigerated storage on the chemical quality of paneer tikka;Ahuja;Journal of Food Science and Technology,2013

2. Anon. (1972). Determination of fat in cheese, evaporated and condensed milks by Gerber method. In Manual in Dairy Chemistry. Eighth Dairy Teachers' Workshop, ICAR Subcommittee on Daily Education, NDRI, Bangalore, India, 64.

3. AOAC. (1990). Official Methods of Analysis of the Association of Official Analytical Chemists, Inc.: Arlington, VA. 834.

4. Official Methods of Analysis;AOAC,2005

5. Compendium on Microbiological Method for Examination of Foods;APHA,1984

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Enhancement of sausages shelf life using natural antimicrobials and propolis extract;Food Science and Biotechnology;2024-06-24

2. Nisin combined with radio frequency: Effectiveness on microbial growth, physiological quality, and structure of pre-made carrots;Food Control;2024-06

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