Development of an antimicrobial coating containing nisin and pectin for deli meat turkey bologna-Reference-Cited by-同舟云学术

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Development of an antimicrobial coating containing nisin and pectin for deli meat turkey bologna

Published:2022-04 Issue: Volume:159 Page:113210
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Morgan A.,Darby D.,Bruce T.^ORCID,Romero A.^ORCID,Cooksey K.

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

1. Volume 5: Ink;Argent,1999

2. Standard test method for haze and luminous transmittance of transparent plastics,2013

3. Standard test method for viscosity by dip-type viscosity cups,2010

4. Standard practice for coating/adhesive weight determination,2013

5. Detection and activity of Lactacin B, a bacteriocin produced by Lactobacillus acidophilus;Barefoot;Applied and Environmental Microbiology,1983

Cited by 6 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. Durian rind pectin blended with nisin coating to preserve egg quality and reduce bacteria;Applied Food Research;2024-12

2. Utilizing lactic acid bacteria and their metabolites for controlling Listeria monocytogenes in meat products: Applications, limitations, and future perspectives;Trends in Food Science & Technology;2024-10

3. Preparation and antibacterial properties of high-methoxy pectin oligosaccharide -nisin nanoparticles;European Polymer Journal;2023-11

4. Jabuticaba peel extract and nisin: A promising combination for reducing sodium nitrite in Bologna-type sausages;Meat Science;2023-10

5. Factors Influencing Release, Absorption, and Concentration of Natural Compounds in Antimicrobial Packaging;Food Reviews International;2023-06-20

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