Effect of steviosides and potassium sorbate on the growth and thermal inactivation of Zygosaccharomyces bailii in acidified model aqueous systems-Reference-Cited by-同舟云学术

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Effect of steviosides and potassium sorbate on the growth and thermal inactivation of Zygosaccharomyces bailii in acidified model aqueous systems

Published:2017-06 Issue: Volume:79 Page:659-663
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Schelegueda Laura Inés,Zalazar Aldana Lourdes,Hracek Victoria Mariel,Gliemmo María Fernanda,Campos Carmen Adriana

Funder

Universidad de Buenos Aires

Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina

gs3:Agencia Nacional de Promoción Científica y Tecnológica

Publisher

Elsevier BV

Subject

Food Science

Reference16 articles.

1. Strategies for controlling the growth of spoilage yeasts in foods;Campos,2014

2. Chapter 8 detection and enumeration;Deák,2008

3. Investigation of the antihypertensive effect of oral crude stevioside in patients with mild essential hypertension;Ferri;Phytotherapy Research,2006

4. Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam;Giemmo;Food Science and Technology International,2015

5. Effect of several humectants and potassium sorbate on the growth of Zygosaccharomyces bailii in model aqueous systems resembling low sugar products;Gliemmo;Journal of Food Engineering,2006

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