Effect of high hydrostatic pressure and activated film packaging on bacterial diversity of fruit puree-Reference-Cited by-同舟云学术

Effect of high hydrostatic pressure and activated film packaging on bacterial diversity of fruit puree

Published:2019-02 Issue: Volume:100 Page:227-230
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Grande Burgos María José,Ortega Blázquez Irene,Pérez-Pulido Rubén,Gálvez Antonio,Lucas Rosario

Funder

University of Jaen

Publisher

Elsevier BV

Subject

Food Science

Reference19 articles.

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3. Draft genome sequence of Cloacibacterium normanense NRS-1 isolated from municipal wastewater;Gay;Genome Announcements,2016

4. The cyclic antibacterial peptide enterocin AS-48: Isolation, mode of action, and possible food applications;Grande-Burgos;International Journal of Molecular Sciences,2014

5. Essential oils in food preservation: Mode of action, synergies, and interactions with food matrix components;Hyldgaard;Frontiers in Microbiology,2012

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3. High pressure processing-based hurdle strategy for microbial shelf life of packed food in the Cold Chain;Food Packaging and Shelf Life;2022-12

4. Edible flower essential oils: A review of chemical compositions, bioactivities, safety and applications in food preservation;Food Research International;2021-01

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