Effects of Food Additives on Susceptibility of Gram Negative Bacteria Derived from Dry-Fermented Sausage-Reference-Cited by-同舟云学术

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Effects of Food Additives on Susceptibility of Gram Negative Bacteria Derived from Dry-Fermented Sausage

Published:2009 Issue:2 Volume:15 Page:185-190
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

DORJ Serjmyadag,SHIMADA Kenichiro,SEKIKAWA Mitsuo

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Reference46 articles.

1. Lactic Acid Permeabilizes Gram-Negative Bacteria by Disrupting the Outer Membrane

2. The use of linseed oil improves nutritional quality of the lipid fraction of dry-fermented sausages

3. Effects of starter cultures and additives on the quality of Turkish style sausage (sucuk)

4. Utilization of natural antioxidants: Green tea extract and Thymbra spicata oil in Turkish dry-fermented sausage

5. Branen, A.L., Davidson, P.M. and Katz, B. (1980). Antimicrobial properties of phenolic antioxidants and lipids. Food Technol., 34, 42-53.

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