Influence of high-pressure homogenization treatments combined with lysozyme activated packaging on microbiological and technological quality of vegetable smoothie during shelf life-Reference-Cited by-同舟云学术

Influence of high-pressure homogenization treatments combined with lysozyme activated packaging on microbiological and technological quality of vegetable smoothie during shelf life

Published:2023-06 Issue: Volume:37 Page:101093
ISSN:2214-2894
Container-title:Food Packaging and Shelf Life
language:en
Short-container-title:Food Packaging and Shelf Life

Author:

Siroli Lorenzo,Glicerina Virginia^ORCID,Capelli Filippo,Patrignani Francesca,Fiorini Maurizio,Andrisano Vincenza,Minelli Matteo,Gherardi Matteo,Lanciotti Rosalba,Colombo Vittorio,Romani Santina

Publisher

Elsevier BV

Subject

Microbiology (medical),Polymers and Plastics,Safety, Risk, Reliability and Quality,Biomaterials,Food Science

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3. Antimicrobial activity of lysozyme and lactoferrin incorporated in cellulose-based food packaging;Barbiroli;Food Control,2012

4. The chemical and sensorial effects of lysozyme addition to red and white wines over six months' cellar storage;Bartowsky;Australian Journal of Grape and Wine Research,2004

5. Fruit-based beverages contain a wide range of phytochemicals and intervention targets should account for the individual compounds present and their availability;Bestwick;Foods,2020

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