Modified Lysozymes as Novel Broad Spectrum Natural Antimicrobial Agents in Foods-Reference-Cited by-同舟云学术

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Modified Lysozymes as Novel Broad Spectrum Natural Antimicrobial Agents in Foods

Published:2014-05-16 Issue:6 Volume:79 Page:R1077-R1090
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Aminlari Ladan¹,Mohammadi Hashemi Marjan²,Aminlari Mahmoud²³

Affiliation:

1. Dept. of Food Hygiene and Public Health; School of Veterinary Medicine; Shiraz Univ; Shiraz Iran

2. Dept. of Food Science and Technology; College of Agriculture; Shiraz Univ; Shiraz 71345 Iran

3. Dept. of Biochemistry; School of Veterinary Medicine; Shiraz Univ; Shiraz Iran

Publisher

Wiley

Subject

Food Science

Reference114 articles.

1. Preparation and properties of dextran sulfate-lysozyme conjugate;Alahdad;J Agric Food Chem,2009

2. Acceleration of nucleic acid hybridization rate by polyethylene glycol;Amasino;Anal Biochem,1985

3. Effect of Maillard-based conjugation with dextran on the functional properties of lysozyme and casein;Aminlari;J Sci Food Agric,2005

4. Antibacterial activity of dextran-conjugated lysozyme against Escherichia coli and Staphylococcus aureus in cheese curd;Amiri;J Food Prot,2008

5. Preparation, characterization: in vitro drug release and biological studies of curcumin loaded dextran sulfate-chitosan nanoparticles;Anitha;Carbohyd Polym,2011

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