The potential of phytopreservatives and nisin to control microbial spoilage of minimally processed fruit yogurts

Innovative Food Science and Emerging Technologies

Volumn 5, Issue 3, 2004, Pages 369-375

  Penney, Victoria ^a   Henderson, Gemma ^a   Blum, Carolyn ^a   Johnson Green, Perry ^b  

^a ACADIA UNIVERSITY   (Canada)

^b UNIVERSITY OF ONTARIO INSTITUTE OF TECHNOLOGY   (Canada)

Author keywords

Blueberry; Minimal processing; Phytopreservative; Vanillin; Yogurt

Indexed keywords

FOOD PRESERVATIVE; NISIN; VANILLIN; YOGHURT;

ACID FOOD TREATMENT; ARTICLE; BACTERIAL CELL; BACTERIAL GROWTH; BACTERIAL SURVIVAL; BACTERIUM CONTAMINATION; BLUEBERRY; CONTROLLED STUDY; CRANBERRY; ESCHERICHIA COLI; FOOD ANALYSIS; FOOD COMPOSITION; FOOD CONTAMINATION; FOOD CONTROL; FOOD MICROBIOTECHNOLOGY; FOOD PRESERVATION; FOOD PROCESSING; FOOD QUALITY; FOOD SPOILAGE; FOOD STORAGE; FRUIT; GROWTH INHIBITION; NONHUMAN; PEACH; YEAST CELL;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; VACCINIUM;

EID: 4544379057     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2003.10.006     Document Type: Article

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