Microbiological stability and general sensory acceptance of microfiltered skim milk with agave fructans of a high degree of polymerization added-Reference-Cited by-同舟云学术

Microbiological stability and general sensory acceptance of microfiltered skim milk with agave fructans of a high degree of polymerization added

Published:2020-07-27 Issue:5 Volume:40 Page:
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:J Food Saf

Author:

Ceja‐Medina Luis I.¹,Jiménez‐Fernández Maribel²,Andrade‐González Isaac³,Navarrete‐Guzmán Antonio¹,Chacón‐López Martina A.¹,García‐Magaña María L.¹,Bonilla‐Cárdenas Jorge A.⁴,Ortiz‐Basurto Rosa I.¹^ORCID

Affiliation:

1. Laboratorio Integral de Investigación en Alimentos, TecNM/Instituto Tecnológico de Tepic Tepic Mexico

2. Centro de Investigación y Desarrollo en Alimentos, Universidad Veracruzana Xalapa Mexico

3. Departamento de Estudios de Posgrado e Investigación. TecNM/Instituto Tecnológico de Tlajomulco Tlajomulco de Zúñiga Mexico

4. Centro de Investigación Regional del Pacífico El Verdineño, Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias Santiago Ixcuintla Mexico

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfs.12844

Reference36 articles.

1. Physicochemical Composition and Apparent Degree of Polymerization of Fructans in Five Wild Agave Varieties: Potential Industrial Use

2. Association of Official Analytical Chemist(1989) Official Methods of Analysis of AOAC International (Method 942.15). Association of Official Analysis Chemists International CD‐ROM. Retrieved fromwww.aoac.org

3. An investigation of the fractionation of whey proteins by two microfiltration membranes with nominal pore size of 0.1 μm

4. Microfiltration of bovine and ovine milk for the reduction of microbial content in a tubular membrane: a preliminary investigation

5. Study of butter fat content in milk on the inactivation of Listeria innocua ATCC 51742 by thermo-sonication

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