Nisin, natamycin and other commercial fermentates used in food biopreservation-Reference-Cited by-同舟云学术

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Nisin, natamycin and other commercial fermentates used in food biopreservation

Published:2011 Issue: Volume: Page:63-99
ISSN:
Container-title:Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation
language:
Short-container-title:

Author:

Delves-Broughton J.,Weber G.

Publisher

Elsevier

Link

http://woodhead.metapress.com/index/P864281X02W24720.pdf

Reference238 articles.

1. Use of the natural food preservatives, nisin and natamycin, to reduce detrimental thermal impact on food quality;Delves-Broughton,2008

2. Natamycin;Delves-Broughton,2005

3. Food Biopreservatives of Microbial Origin;Ray,1992

4. Natamycin;Stark,2003

5. Nisin;Thomas,2000

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Determination of Nisin Concentration to Control Listeria monocytogenes in Cooked Ham;Indian Journal of Microbiology;2024-02-17

2. Antimicrobial activity and applications of fermentates from lactic acid bacteria – a review;Sustainable Food Technology;2024

3. Bacteriocins from lactic acid bacteria: purification strategies and applications in food and medical industries: a review;Beni-Suef University Journal of Basic and Applied Sciences;2022-04-11

4. Ultrasound and Its Combination with Natural Antimicrobials: Effects on Shelf Life and Quality Stability of a Fruit and Vegetable Smoothie;Food and Bioprocess Technology;2022-01

5. Natamycin: a natural preservative for food applications—a review;Food Science and Biotechnology;2021-10-05

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