Some physico-chemical basis of food preservation by combined methods-Reference-Cited by-同舟云学术

Some physico-chemical basis of food preservation by combined methods

Published:1992-01 Issue:5 Volume:25 Page:389-396
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Chirife Jorge,Favetto Guillermo J.

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. The water activity of propylene glycol solutions;Alzamora;Int. J. Food Sci. Technol.,1991

2. El efecto soluto específico en células de Staphylococcus aureus sometidas a una reducción de la actividad de agua por agregado de diversos solutos;Ballesteros,1992

3. The prediction of water activity in aqueous solutions in connection with intermediate moisture foods. 1. Prediction in single aqueous electrolyte solutions;Benmergui;J. Food. Technol.,1979

4. Combined effects of solutes and food preservatives on rates of inactivation and of colony formation by heated spores and vegetative cells of molds;Beuchat;Applied Environ. Microbiol.,1981

5. Influence of water activity on growth, metabolic activities and survival of yeast and mold;Beuchat;J. Food Protect.,1983

Cited by 38 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. Goeppertia allouia, a nonconventional starchy crop—focusing on food use;Varieties and Landraces;2023

2. Influence of ultrasound and ethanol as a pretreatment on papaya infrared and convective drying characteristics and quality parameters;Journal of Food Process Engineering;2022-12-21

3. Physicochemical and morphological properties of the non‐conventional Calathea allouia starch;Journal of Food Processing and Preservation;2022-09-14

4. Natural phenolic compound coated oxygen scavenging active polyolefin film for preserving quality of fish cake;Biomass Conversion and Biorefinery;2022-04-19

5. Characterization of Artisanal Spontaneous Sourdough Wheat Bread from Central Greece: Evaluation of Physico-Chemical, Microbiological, and Sensory Properties in Relation to Conventional Yeast Leavened Wheat Bread;Foods;2021-03-17