Effect of ozone processing conditions on stability of fungal pigments-Reference-Cited by-同舟云学术

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Effect of ozone processing conditions on stability of fungal pigments

Published:2018-02 Issue: Volume:45 Page:255-263
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Aguilar Diederich,Morales-Oyervides Lourdes,Contreras-Esquivel Juan Carlos,Méndez-Zavala Alejandro,Raso Javier,Montañez Julio

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference43 articles.

1. A comparative assessment of long-term storage stability and quality attributes of orange juice in response to pulsed electric fields and heat treatments;Agcam;Food and Bioproducts Processing,2016

2. Effects of atmospheric cold plasma and ozone on prebiotic orange juice;Almeida;Innovative Food Science and Emerging Technologies,2015

3. Characterization of monascidin A from Monascus as citrinin;Blanc;International Journal of Food Microbiology,1995

4. Pigments and colorants from filamentous fungi;Caro,2016

5. Bioprospecting of Amazon soil fungi with the potential for pigment production;Celestino;Process Biochemistry,2014

Cited by 8 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. Fungal Pigments: Applications and Their Medicinal Potential;Fungi Bioactive Metabolites;2024

2. Fungal Pigments: Their Diversity, Chemistry, Food and Non-Food Applications;Applied Microbiology;2023-07-12

3. Effects of aqueous ozone treatment on the nutritional attributes of mango (Mangifera indica L.) fruit juice;International Food Research Journal;2022-10-25

4. The protective role and mechanism of melanin for Aspergillus niger and Aspergillus flavus against chlorine-based disinfectants;Water Research;2022-09

5. Ozone: An Advanced Oxidation Technology to Enhance Sustainable Food Consumption through Mycotoxin Degradation;Ozone: Science & Engineering;2021-07-15

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