Effects of thyme, basil, and garlic oleoresins on the thermal resistance of Bacillus coagulans in tomato sauce
Author:
Affiliation:
1. Food Engineering Department, Engineering Faculty Ege University Izmir Turkey
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14118
Reference63 articles.
1. A regular lycopene enriched tomato sauce consumption influences antioxidant status of healthy young-subjects: A crossover study
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4. Inactivation of Bacillus spores inoculated in milk by Ultra High Pressure Homogenization
5. Anon. (2000).Sample Prep.CR&D Davis Lycopene by spectrophotometry james_brooks@campellsoup.com.
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1. Kinetic study of the thermal inactivation of Weizmannia coagulans during food thermal processing;Heliyon;2024-09
2. Spice oleoresins as value-added ingredient for food industry: Recent advances and perspectives.;Trends in Food Science & Technology;2022-04
3. Thermal Processing of Foods;Food Engineering Series;2022
4. Investigating the thermal resistance of B. coagulans in the thyme oleoresin added tomato soup;Pamukkale University Journal of Engineering Sciences;2021
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