Evaluation of the inhibitory effect of alginate oligosaccharide on yeast and mould in yoghurt

Author:

Bouillon Grégoire A.,Gåserød Olav,Rattray Fergal P.

Funder

Innovation Fund Denmark

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference36 articles.

1. Food: Its preservatives, additives and applications;Abdulmumeen;International Journal of Chemical and Biochemical Sciences,2012

2. Effect of depolymerized alginates on the growth of bifidobacteria;Akiyama;Bioscience Biotechnology and Biochemistry,1992

3. Alginate-deriving oligosaccharide production by alginase from newly isolated Flavobacterium sp. LXA and its potential application in protection against pathogens;An,2009

4. Consumer reaction to information on food additives: Evidence from an eating experiment and a field survey;Aoki;Journal of Economic Behavior and Organization,2010

5. ASTM F2259-10 (2012)e1. Standard test method for determining the chemical composition and sequence in alginate by proton nuclear magnetic resonance (1H NMR);ASTM International,2012

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