Thermosensitization enhancement of A. niger, S. cerevisiae, and L. fructivorans using combination of mild heat treatment with nanoemulsion-based mediterranean formulation to fabricate wholesome orange juice-Reference-Cited by-同舟云学术

Thermosensitization enhancement of A. niger, S. cerevisiae, and L. fructivorans using combination of mild heat treatment with nanoemulsion-based mediterranean formulation to fabricate wholesome orange juice

Published:2020-04 Issue: Volume:123 Page:109094
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Bagheri Leila,Khlifi Mohamed,Maherani Behnoush,Salmieri Stephane,Lacroix Monique^ORCID

Funder

Ministère de l’Agriculture, des Pêcheries et de l’Alimentation du Québec

Publisher

Elsevier BV

Subject

Food Science

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3. Continuous microwave pasteurization of a vegetable smoothie improves its physical quality and hinders detrimental enzyme activity;Arjmandi;Food Science and Technology International,2016

4. Modeling of combined effects of citral, linalool and beta-pinene used against Saccharomyces cerevisiae in citrus-based beverages subjected to a mild heat treatment;Belletti;International Journal Of Food Microbiology,2010

5. Lactobacillus fructivorans spoilage of tomato Ketchup;Bjorkroth;Journal of Food Protection,1997

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