Evaluation of the Combined Effect of Chitosan and Lactic Acid Bacteria inAlheira(Fermented Meat Sausage) Paste-Reference-Cited by-同舟云学术

Evaluation of the Combined Effect of Chitosan and Lactic Acid Bacteria inAlheira(Fermented Meat Sausage) Paste

Published:2016-07-01 Issue:2 Volume:41 Page:e12866
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Casquete Rocío¹²,Castro Sonia Marilia²,Teixeira Paula²

Affiliation:

1. Nutrición y Bromatología, Escuela de Ingenierías Agrarias; Universidad de Extremadura; Badajoz Spain

2. CBQF-Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia; Universidade Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital; Apartado 2511 4202-401 Porto Portugal

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12866/fullpdf

Reference56 articles.

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3. Evaluation of a bacteriocin-producing strain of Pediococcus acidilactici as a biopreservative for “Alheira”, a fermented meat sausage;Albano;Food Control,2009

4. Phenotypic and genetic heterogeneity of lactic acid bacteria isolated from “Alheira”, a traditional fermented sausage produced in Portugal;Albano;Meat Sci.,2009

5. Bacteriocin exposure and food ingredients influence on growth and virulence of Listeria monocytogenes in a model meat gravy system;Alves;J. Food Saf.,2003

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