Natamycin and nisin to improve shelf life and minimize benzene generation in lemon soft drinks-Reference-Cited by-同舟云学术

Natamycin and nisin to improve shelf life and minimize benzene generation in lemon soft drinks

Published:2019-06 Issue:2 Volume:39 Page:274-279
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

GARAVAGLIA Juliano¹,PINTO Laura Massochin Nunes²,SOUZA Daiana de²,CASTILHOS Juliana de²,ROSSI Rochele Cassanta²,MACHADO Isabel Cristina Kasper¹,RAMOS Renata Cristina de Souza²,ZIEGLER Denise Dumoncel Righetto²

Affiliation:

1. Universidade do Vale do Rio dos Sinos, Brasil; Universidade Federal de Ciências da Saúde de Porto Alegre, Brasil

2. Universidade do Vale do Rio dos Sinos, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v39n2/0101-2061-cta-fst13217.pdf

Reference29 articles.

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3. Inactivation of Bacillus sporothermodurans spores by nisin and temperature studied by design of experiments in water and milk;Aouadhi C.;Food Microbiology,2014

4. Development of a headspace-solid phase microextraction-gas chromatography/mass spectrometry (HS-SPME-GC/MS) method for the determination of benzene in soft drinks;Arisseto A. P.;Food Analytical Methods,2013

5. Official methods of analysis of AOAC international,2002

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