Technological properties of montmorillonite modified with lactocin 705, AL705 and nisin-Reference-Cited by-同舟云学术

Technological properties of montmorillonite modified with lactocin 705, AL705 and nisin

Published:2020-03-31 Issue:6 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Blanco Massani Mariana¹,Fernández Mariela A.²³^ORCID,Molina Vanesa¹,Zelaya Soulé María Emilia²³^ORCID,Melian Constanza³⁴,Vignolo Graciela³⁴,Castellano Patricia³⁴,Torres Sánchez Rosa M.²³^ORCID

Affiliation:

1. Instituto Nacional de Tecnología Industrial (INTI) San Martin Argentina

2. Centro de Tecnología de Recursos Minerales y Cerámica (CETMIC‐CCT La Plata‐CIC) La Plate Argentina

3. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Buenos Aires Argentina

4. Centro de Referencia para Lactobacilos (CERELA) CONICET Tucumán Argentina

Funder

MINCyT- ANPCyT

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14454

Reference30 articles.

1. Reduction of Escherichia coli population following treatment with bacteriocins from lactic acid bacteria and chelators

2. Development and characterization of an active polyethylene film containing Lactobacillus curvatus CRL705 bacteriocins;Blanco Massani M.;Food Additives and Contaminants—Part A Chemistry, Analysis, Control, Exposure and Risk Assessment,2008

3. Active polymers containing Lactobacillus curvatus CRL705 bacteriocins: Effectiveness assessment in Wieners

4. Characterization of a multilayer film activated withLactobacillus curvatusCRL705 bacteriocins

5. Combination of bioprotective cultures with EDTA to reduce Escherichia coli O157:H7 in frozen ground-beef patties

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Impact of bacteriocins from Lactococcus lactis CRL1109 and citric acid on the microbiological, physicochemical and sensory qualities of minimally processed vegetables;Postharvest Biology and Technology;2023-07

2. Pre-formulation and delivery strategies for the development of bacteriocins as next generation antibiotics;European Journal of Pharmaceutics and Biopharmaceutics;2021-08

3. Antimicrobial and Antioxidant Activities of Natural Compounds: Enhance the Safety and Quality of Food;Foods;2020-08-20