Use of natamycin as a preservative on the surface of baked goods: a case study-Reference-Cited by-同舟云学术

Use of natamycin as a preservative on the surface of baked goods: a case study

Published:2010 Issue: Volume: Page:303-320
ISSN:
Container-title:Case Studies in Novel Food Processing Technologies
language:
Short-container-title:

Author:

Delves-Broughton J.,Steenson L.,Dorko C.,Erdmann J.,Mallory S.,Norbury F.,Thompson B.

Publisher

Elsevier

Link

http://woodhead.metapress.com/index/U7855751N3131390.pdf

Reference48 articles.

1. Effective and natural cultured whey ingredient inhibits mold;Anonymous;Baker’s Digest,1984

2. Cereals and cereal products;Anonymous,1998

3. Cheese, cheese rind and processed cheese – determination of natamycin content – Method by molecular absorption spectrophotometry and by high-performance liquid chromatography;Anonymous,2007

4. Natamycin;Brik,1981

5. Fermented Foods of the World;Campbell-Platt,1987

Cited by 7 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. Inhibition of individual and combination of cell free supernatants of phenyllactic acid, pediocin‐ and nisin‐producing lactic acid bacteria against food pathogens and bread spoilage molds;Journal of Food Safety;2022-10-28

2. Immunoassay for Natamycin Trace Screening: Bread, Wine and Other Edibles Analysis;Biosensors;2022-07-06

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

4. Voltammetric determination of natamycin using a cathodically pretreated boron-doped diamond electrode in the presence of sodium dodecyl sulfate;Microchemical Journal;2020-12

5. Development of a capillary zone electrophoresis method to determine natamycin in food and a comparison with a liquid chromatography method;Journal of the Science of Food and Agriculture;2019-11-27