Combined effects of acidification and high-pressure processing on microbial inactivation, bioactive compounds and antioxidant activity of liquorice root sherbet-Reference-Cited by-同舟云学术

Combined effects of acidification and high-pressure processing on microbial inactivation, bioactive compounds and antioxidant activity of liquorice root sherbet

Published:2021-08-25 Issue: Volume: Page:364-374
ISSN:2602-246X
Container-title:International Journal of Agriculture, Environment and Food Sciences
language:
Short-container-title:

Author:

ADAY Serpil,PALA Çiğdem,PALA Çiğdem,BULUT Sami

Publisher

International Journal of Agriculture Environment and Food Sciences

Reference47 articles.

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2. Aday, M. S., Temizkan, R., Büyükcan, M. B., & Caner, C. (2013). an innovative technique for extending shelf life of strawberry: Ultrasound. LWT - Food Science and Technology, 52(2), 93-101. Doi: http://dx.doi.org/10.1016/j.lwt.2012.09.013

3. Aday, S., Pala, C. U., Cam, B. A., & Bulut, S. (2018). Storage quality and microbiological safety of high pressure pasteurized liquorice root sherbet. LWT-Food Science and Technology, 90, 613-619. Doi: https://doi.org/10.1016/j.lwt.2018.01.013

4. Alpas, H., & Bozoglu, F. (2000a). The combined effect of high hydrostatic pressure, heat and bacteriocins on inactivation of foodborne pathogens in milk and orange juice. World Journal of Microbiology and Biotechnology, 16(4), 387-392. Doi:10.1023/a:1008936607413

5. Arino, A., Herrera, M., Estopanan, G., & Juan, T. (2007). High levels of ochratoxin a in licorice and derived products. International Journal of Food Microbiology, 114(3), 366-369. Doi: https://doi.org/10.1016/j.ijfoodmicro.2006.08.005

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