Combined effect of nisin addition and high pressure processing on the stability of liquid micellar casein concentrates
Author:
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Food Science
Reference44 articles.
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2. Production of an 18% protein liquid micellar casein concentrate with a long refrigerated shelf life;Amelia;Journal of Dairy Science,2013
3. Particle size changes and casein solubilisation in high-pressure-treated skim milk;Anema;Food Hydrocolloids,2005
4. Official methods of analysis;AOAC,2000
5. The combined effect of nisin, moderate heating and high hydrostatic pressure on the inactivation of Bacillus sporothermodurans spores;Aouadhi;Journal of Applied Microbiology,2013
Cited by 2 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. Antimicrobial Active Packaging Containing Nisin for Preservation of Products of Animal Origin: An Overview;Foods;2022-11-26
2. Bacteriocins from lactic acid bacteria: purification strategies and applications in food and medical industries: a review;Beni-Suef University Journal of Basic and Applied Sciences;2022-04-11
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