Application of microbial TTIs as smart label for food quality: Response mechanism, application and research trends-Reference-Cited by-同舟云学术

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Application of microbial TTIs as smart label for food quality: Response mechanism, application and research trends

Published:2016-05 Issue: Volume:51 Page:12-23
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Zhang Xiaoshuan,Sun Gege,Xiao Xinqing,Liu Yuanrui,Zheng Xiaoping

Funder

National Natural Science Foundation of China

Sci-tech development project of Hangzhou, China

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference75 articles.

1. Viability of microencapsulated bifidobacteria in set yogurt during refrigerated storage;Adhikari;Journal of Dairy Science,2000

2. Recent advances in microencapsulation of probiotics for industrial applications and targeted delivery;Anal;Trends in Food Science & Technology,2007

3. Effect of resistant starch and chitosan on survival of Lactobacillus acidophilus microencapsulated with sodium alginate;de Araújo Etchepare;LWT–Food Science and Technology,2016

4. Application of modified atmosphere packaging and active/smart technologies to red meat and poultry: a review;Arvanitoyannis;Food and Bioprocess Technology,2012

5. The impact of pressure, temperature and treatment time on starches: pressure-induced starch gelatinisation as pressure time temperature indicator for high hydrostatic pressure processing;Bauer;Journal of Food Engineering,2005

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