Study of apple juice preservation by filtration through silica microparticles functionalised with essential oil components-Reference-Cited by-同舟云学术

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Study of apple juice preservation by filtration through silica microparticles functionalised with essential oil components

Published:2019-12 Issue: Volume:106 Page:106749
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Peña-Gómez Nataly,Ruiz-Rico María,Fernández-Segovia Isabel,Barat José M.

Funder

Ministerio de Ciencia, Innovación y Universidades

Agencia Estatal de Investigación

FEDER-EU

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference39 articles.

1. Thermal and pulsed electric fields pasteurization of apple juice: Effects on physicochemical properties and flavour compounds;Aguilar-Rosas;Journal of Food Engineering,2007

2. Effect of high-hydrostatic pressure and temperature on rheological characteristics of glycomacropeptide;Ahmed;Journal of Dairy Science,2003

3. Essential oils: Their antibacterial properties and potential applications in foods—a review;Burt;International Journal of Food Microbiology,2004

4. Cashew apple juice stabilization by microfiltration;Campos;Desalination,2002

5. Survival of Listeria innocua in thermally processed orange juice as affected by vanillin addition;Char;Food Control,2009

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1. Major food constituents influence the antibacterial activity of vanillin immobilized onto silicon microparticles against Escherichia coli;Food Control;2024-10

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3. Research on pH-responsive antibacterial materials using citral-modified zinc oxide nanoparticles;Food Quality and Safety;2024-01-01

4. Immobilization of Natural Antimicrobial Compounds on Food-Grade Supports as a New Strategy to Preserve Fruit-Derived Foods;Foods;2023-05-19

5. Zein-Functionalized MCM-41 Silica Nanoparticles with Enzyme-Responsive for Controlled Release in Antibacterial Activity;Coatings;2022-12-28

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