Application of Proanthocyanidins from Peanut Skins as a Natural Yeast Inhibitory Agent

Author:

Sarnoski Paul J.,Boyer Renee R.,O’Keefe Sean F.

Publisher

Wiley

Subject

Food Science

Reference39 articles.

1. Measurement of turbidity with a spectrophotometer;Balch;Ind Eng Chem,1931

2. Antilisterial effects of Gravinol-S grape seed extract at low levels in aqueous media and its potential application as a produce wash;Bisha;J Food Prot,2010

3. A new strategy for inhibition of the spoilage yeasts Saccharomyces cerevisiae and Zygosaccharomyces bailii based on combination of a membrane-active peptide with an oligosaccharide that leads to an impaired glycosylphosphatidylinositol (GPI)-dependent yeast wall protein layer;Bom;FEMS Yeast Res,2001

4. Potential of using real-time PCR-based detection of spoilage yeast in fruit juice-a preliminary study;Casey;Int J Food Microbiol,2004

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