Antimicrobial efficacy of a spice ferment in emulsion type sausages and restructured ham-Reference-Cited by-同舟云学术

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Antimicrobial efficacy of a spice ferment in emulsion type sausages and restructured ham

Published:2016-01 Issue: Volume:59 Page:139-147
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Terjung Nino,Holzwarth Sabine,Loeffler Myriam,Gibis Monika,Herrmann Kurt,Hinrichs Jörg,Weiss Jochen

Funder

German Industrial Academic Research Alliance

Research Association of the German Food Industries

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference45 articles.

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2. Funktionelle Würzen & Gewürze;Additives Worldwide (AWW) GmbH,2012

3. Analysis of the interactions of a cationic surfactant (lauric arginate) with an anionic biopolymer (pectin): Isothermal titration calorimetry, light scattering, and microelectrophoresis;Asker;Langmuir,2009

4. Control of Listeria monocytogenes on frankfurters with antimicrobials in the formulation and by dipping in organic acid solutions;Barmpalia;Journal of Food Protection,2004

5. Antimicrobial activity of lauroyl arginate ethyl (LAE), against selected food-borne bacteria;Becerril;Food Control,2013

Cited by 3 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. Non-Destructive Luminescence-Based Screening Tool for Listeria monocytogenes Growth on Ham;Foods;2020-11-20

2. Intermediate added salt levels as sodium reduction strategy: Effects on chemical, microbial, textural and sensory quality of polony;Meat Science;2017-11

3. Reduced-salt restructured European hake ( Merluccius merluccius ) obtained using microbial transglutaminase;Innovative Food Science & Emerging Technologies;2016-12

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