Antifungal properties of whey fermented by lactic acid bacteria in films for the preservation of cheese slices
Author:
Affiliation:
1. Faculty of Pharmacy Laboratory of Food Chemistry and Toxicology University of Valencia Av. Vicent Andrés Estellés S/n Burjassot 46100 Spain
2. AIMPLAS Technological Institute of Polymers Calle Gustave Eiffel Paterna, Valencia 4 46980 Spain
Funder
Generalitat Valenciana
Ministerio de Ciencia e Innovación
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12847
Reference49 articles.
1. Lactic Acid Permeabilizes Gram-Negative Bacteria by Disrupting the Outer Membrane
2. Antifungal properties of gliadin films incorporating cinnamaldehyde and application in active food packaging of bread and cheese spread foodstuffs
3. Biological control of molds and mycotoxins in foods;Bianchini A;ACS Symposium Series,2009
4. Quantifying Effect of Lactic, Acetic, and Propionic Acids on Growth of Molds Isolated from Spoiled Bakery Products
5. Lactic acid bacteria – Potential for control of mould growth and mycotoxins: A review
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