Combination of Homogenization, Citrus Extract and Vanillic Acid for the Inhibition of Some Spoiling and Pathogenic Bacteria Representative of Dairy Microflora

Food and Bioprocess Technology

Volumn 6, Issue 8, 2013, Pages 2048-2058

  Bevilacqua, Antonio ^a   D'Amato, Daniela ^a   Sinigaglia, Milena ^a   Corbo, Maria Rosaria ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Citrus extract; Homogenization; Milk; Shelf life; Susceptibility hierarchy; Vanillic acid

Indexed keywords

ANTIMICROBIAL COMPOUNDS; CITRUS EXTRACT; LACTIC ACID BACTERIA; MILK; PATHOGENIC BACTERIUM; PHYSIOLOGICAL PARAMETERS; SHELF LIFE; VANILLIC ACIDS;

BACILLI; HOMOGENIZATION METHOD; MICROORGANISMS; MIXTURES; POLYNOMIALS;

PHYSIOLOGICAL MODELS;

BACTERIA (MICROORGANISMS); CITRUS; ENTEROBACTERIACEAE; LACTOBACILLUS; PSEUDOMONAS;

EID: 84880941528     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0840-7     Document Type: Article

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