Extending the shelf-life of cottage cheese using monolaurin-Reference-Cited by-同舟云学术

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Extending the shelf-life of cottage cheese using monolaurin

Published:1993-01 Issue:3 Volume:26 Page:203-208
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Bautista D.A.,Durisin M.D.,Razavi-Rohani S.M.,Hill A.R.,Griffiths M.W.

Publisher

Elsevier BV

Subject

Food Science

Reference11 articles.

1. Determination of antimicrobial susceptibility by the Spiral Gradient Endpoint test,1985

2. A new preservative in food;Kabara;J. Food Safety,1982

3. LAURICIDIN: The nonionic emulsifier with antimicrobial properties;Kabara,1984

4. Combined effect of citric and polyphosphoric acid on the anti-bacterial activity of monoglycerides;Kato;J. Antibact. Antifung. Ag. (Japan),1976

5. Food additives;Lindsay,1985

Cited by 15 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. Glycerol monolaurate beyond an emulsifier: Synthesis, in vivo fate, food quality benefits and health efficacies;Trends in Food Science & Technology;2022-09

2. Effect of carnauba wax-based coating containing glycerol monolaurate on the quality maintenance and shelf-life of Indian jujube (Zizyphus mauritiana Lamk.) fruit during storage;Scientia Horticulturae;2019-01

3. Insecticidal Action of Glycerol Monolaurate against the Lesser Mealworm (Alphitobius diaperinus) and its Ecotoxicological Effect on Enchytraeus crypticus;Acta Scientiae Veterinariae;2018-08-26

4. Antimicrobial treatments to control Listeria monocytogenes in queso fresco;Food Microbiology;2017-06

5. Potential of monolaurin based food-grade nano-micelles loaded with nisin Z for synergistic antimicrobial action against Staphylococcus aureus;LWT - Food Science and Technology;2016-09

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