Antifungal Activity of Protamine Salmine Hydrochloride and ε-Poly-l-Lysine in Actual Food Systems, Rice- or Wheat-Based Confectioneries
Author:
Affiliation:
1. Department of Food and Nutritional Sciences, The Graduate School of Humanities and Sciences; Ochanomizu University; Bunkyo-ku Tokyo Japan
2. Asama Chemical Co., Ltd.; Nihonbashi, Chuo-ku Tokyo Japan
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12700/fullpdf
Reference23 articles.
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2. Inhibition of Listeria monocytogenes by food antimicrobials applied singly and in combination;Brandt;J. Food Sci.,2010
3. Long-term fungal inhibitory activity of water-soluble extracts of Phaseolus vulgaris cv. Pinto and sourdough lactic acid bacteria during bread storage;Coda;Appl. Environ. Microbiol.,2008
4. Effects of carbohydrates on membrane stability at low water activities;Crowe;Biochim. Biophys. Acta,1984
5. Mechanism of enhancement of microbial cell hydrophobicity by cationic polymers;Goldberg;J. Bacteriol.,1990
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