Combination of radio frequency heating and antibacterial agents for microorganism control in the production of packaged tofu-Reference-Cited by-同舟云学术

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Combination of radio frequency heating and antibacterial agents for microorganism control in the production of packaged tofu

Published:2023-12 Issue: Volume:154 Page:110015
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Cui Baozhong,Wang Ke,Hu Nan,Sun Yanan,Mao Chao,Ye Pengfei,Pang Huiyun,Wang Yequn,Fu Hongfei,Chen Xiangwei,Wang Yunyang

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference38 articles.

1. Effects of bacterial fermentation on the biochemical constituents and antioxidant potential of fermented and unfermented soybeans using probiotic Bacillus subtilis (KCTC 13241);Ali;Molecules,2017

2. Inhibitory effects of nisin and potassium sorbate alone or in combination on vegetative cells growth and spore germination of Bacillus sporothermodurans in milk;Aouadhi;Food Microbiology,2015

3. Radiofrequency pasteurization against Salmonella and Listeria monocytogenes in cocoa powder;Ballom;LWT - Food Science and Technology,2021

4. Developing radio frequency (RF) heating protocol in packed tofu processing by computer simulation;Cui;Current Research in Food Science,2023

5. Ultrasound pretreatment enhances the inhibitory effects of nisin/carvacrol against germination, outgrowth and vegetative growth of spores of Bacillus subtilis ATCC6633 in laboratory medium and milk: Population and single-cell analysis;Fan;International Journal of Food Microbiology,2019

Cited by 6 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. Application of radio frequency energy in processing of fruit and vegetable products;Comprehensive Reviews in Food Science and Food Safety;2024-08-13

2. Conveyor belt catalytic infrared radiation as a novel apparatus for dried tofu baking: Focus on evaluation of physicochemical qualities;Innovative Food Science & Emerging Technologies;2024-07

3. Application of novel-assisted radio frequency technology to improve ready-to-eat foods quality: A critical review;Food Bioscience;2024-06

4. Nisin combined with radio frequency: Effectiveness on microbial growth, physiological quality, and structure of pre-made carrots;Food Control;2024-06

5. Evolution of volatile compounds of baked dried tofu during catalytic infrared baking process and their correlation with relevant physicochemical properties;Journal of the Science of Food and Agriculture;2024-04-09

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