Influence of Chemical Preservatives on Survival and Growth of Z ygosaccharomyces Rouxii YSa40 in Glycerol-Based Pineapple Model Systems and Intermediate Moisture Pineapple Products-Reference-Cited by-同舟云学术

Influence of Chemical Preservatives on Survival and Growth of Z ygosaccharomyces Rouxii YSa40 in Glycerol-Based Pineapple Model Systems and Intermediate Moisture Pineapple Products

Published:2014-01-14 Issue:1 Volume:39 Page:56-69
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Kuang Yeoh Tow¹,Bhat Rajeev²,Davies Roland³

Affiliation:

1. School of Hospitality; Tourism and Culinary Arts; Taylor's University; Lakeside Campus Subang Jaya Selangor 47500 Malaysia

2. Food Technology Division; School of Industrial Technology; Universiti Sains Malaysia; Minden Penang Malaysia

3. Department of Food and Nutritional Sciences; University of Reading; Reading UK

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12208/fullpdf

Reference33 articles.

1. The effect of water activity on preservation quality of fish: A review article;Aberoumand;World J. Fish Mar. Sci.,2010

2. Growth rate patterns of the so-called osmophilic and non-osmophilic yeasts in solutions of polyethylene glycol;Anand;J. Gen. Microbiol.,1968

3. Influence of modified atmosphere and preservatives on the growth of Zygosaccharomyces rouxii isolated from dried fruits;El Halouat;Int. J. Food Microbiol.,1996

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