Preparation of fermentable lingonberry juice through removal of benzoic acid by Saccharomyces cerevisiae yeast-Reference-Cited by-同舟云学术

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Preparation of fermentable lingonberry juice through removal of benzoic acid by Saccharomyces cerevisiae yeast

Published:2003-01 Issue:6 Volume:36 Page:597-602
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Visti Arto,Viljakainen Sanna,Laakso Simo

Publisher

Elsevier BV

Subject

Food Science

Reference16 articles.

1. Determination of benzoic and sorbic acids in orange juice by high-performance liquid chromatography;Archer;Analyst,1980

2. Principles and practices of winemaking;Boulton,1996

3. Chemical food preservatives;Busta,1983

4. Sodium benzoate and benzoic acid;Chipley,1983

5. Chemical preservatives and natural antimicrobial compounds;Davidson,1997

Cited by 17 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. Malolactic fermentation in lingonberry juice and its use as a preservative;Food Microbiology;2024-08

2. Determination of benzoate in cranberry and lingonberry by using a solid-contact benzoate-selective electrode;Talanta;2024-07

3. Varying Dietary Component Ratios and Lingonberry Supplementation May Affect the Hippocampal Structure of ApoE–/– Mice;Frontiers in Nutrition;2022-02-16

4. Optimisation of blueberry (Vaccinium corymbosum L.) press residue extraction using a combination of pectolytic enzyme and ultrasound treatments;Journal of Berry Research;2021-12-15

5. Lingonberries and their two separated fractions differently alter the gut microbiota, improve metabolic functions, reduce gut inflammatory properties, and improve brain function in ApoE−/− mice fed high-fat diet;Nutritional Neuroscience;2018-10-24

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