Modeling the buffer capacity of ingredients in salad dressing products-Reference-Cited by-同舟云学术

Modeling the buffer capacity of ingredients in salad dressing products

Published:2020-03-21 Issue:4 Volume:85 Page:910-917
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Longtin Madyson¹,Price Robert E.¹,Mishra Ritu²,Breidt Fred¹^ORCID

Affiliation:

1. U.S. Dept. of Agriculture, Agricultural Research Service, SEA, Food Science Research UnitNC State Univ. 322 Schaub Hall, Box 7624 Raleigh NC 27695‐7624 USA

2. Clorox Company 4900 Johnson Drive Pleasanton CA 94588 USA

Funder

Association of Dressings and Sauces

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15018

Reference17 articles.

1. Independent Effects of Acetic Acid and pH on Survival ofEscherichia coli in Simulated Acidified Pickle Products†‡

2. Determination of 5-Log Reduction Times for Escherichia coli O157:H7, Salmonella enterica, or Listeria monocytogenes in Acidified Foods with pH 3.5 or 3.8†

3. Semi-mechanistic Partial Buffer Approach to Modeling pH, the Buffer Properties, and the Distribution of Ionic Species in Complex Solutions

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