Inhibition of Saccharomyces Cerevisiae by Combination of Hydrostatic Pressure and Monoterpenes-Reference-Cited by-同舟云学术

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Inhibition of Saccharomyces Cerevisiae by Combination of Hydrostatic Pressure and Monoterpenes

Published:1997-03 Issue:2 Volume:62 Page:404-404
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

ADEGOKE G.O.,IWAHASHI H.,KOMATSU Y.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1997.tb04012.x/fullpdf

Reference15 articles.

1. Nutritional profile and antimicrobial spectrum of the spiceAframomum danielli K. Schum

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1. Non-thermal Technologies as Alternative Methods for Saccharomyces cerevisiae Inactivation in Liquid Media: a Review;Food and Bioprocess Technology;2018-02-01

2. Lethality enhancement of pressure-assisted thermal processing against Bacillus amyloliquefaciens spores in low-acid media using antimicrobial compounds;Food Control;2016-01

3. African Cardamom (Aframomum danielli) Oils;Essential Oils in Food Preservation, Flavor and Safety;2016

4. Listeria monocytogenes High Hydrostatic Pressure Resistance and Survival Strategies;High-Pressure Microbiology;2014-04-30

5. Hurdle Approach to Increase the Microbial Inactivation by High Pressure Processing: Effect of Essential Oils;Food Engineering Reviews;2012-08-07

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