The consequences of implicit factors as cross-protective stresses on freeze-dried Bacillus subtilis SB-MYP-1 with soybean flour during storage-Reference-Cited by-同舟云学术

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The consequences of implicit factors as cross-protective stresses on freeze-dried Bacillus subtilis SB-MYP-1 with soybean flour during storage

Published:2018-04 Issue: Volume:90 Page:475-482
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Gasaluck Piyawan,Mahidsanan Thitikorn

Funder

Suranaree University of Technology

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

1. Effects of storage temperature and water activity on the survival of bifidobacteria in powder form;Abe;International Journal of Dairy Technology,2009

2. Food microbiology;Adams,2016

3. Novel preservation techniques for microbial cultures. In novel food fermentation technologies;Alonso,2016

4. Official methods of analysis of AOAC International 17th ed. Method 934.01;AOAC,2000

5. Validating and comparing predictive models;Baranyi;International Journal of Food Microbiology,1999

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1. Combined treatments of benzoic acid and pasteurization factors for controlling microbiological and physico-chemical quality in asparagus stalk juice using response surface methodology;Cogent Food & Agriculture;2024-06-20

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