Effect of preservatives, tween 20, oil content and emulsion structure on the survival of Lactobacillus fructivorans in model salad dressings

Author:

Castro Marcela P.,Rojas Ana M.,Campos Carmen A.,Gerschenson Lía N.

Publisher

Elsevier BV

Subject

Food Science

Reference52 articles.

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2. Bacteriocins: modes of action and potentials in food preservation and control of food poisoning;Abee;International Journal of Food Microbiology,1995

3. Factors affecting the antilisterial effects of nisin in milk;Bhatti;International Journal of Food Microbiology,2004

4. Inhibitory combinations of nisin, sodium chloride, and pH on Listeria monocytogenes ATCC 15313 in broth by an experimental design approach;Bouttefroy;International Journal of Food Microbiology,2000

5. Growth of food-borne pathogenic bacteria in oil-in-water emulsions: II-Effect of emulsion structure on growth parameters and form of growth;Brocklehurst;Journal of Applied Bacteriology,1995

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