Nisin based stabilization of novel fruit and vegetable functional juices containing bacterial cellulose at ambient temperature

Journal of Food Science and Technology

Volumn 51, Issue 6, 2014, Pages 1218-1222

  Jagannath, A ^a   Kumar, M ^a   Raju, P S ^a   Batra, H V ^a  

^a DEFENCE FOOD RESEARCH LABORATORY   (India)

Author keywords

Acetobacter xylinum; Microbial cellulose; Nata

Indexed keywords

ACETOBACTER; ANTIBIOTICS; BLENDING; CELLULOSE; FOOD STORAGE; FRUIT JUICES; SENSORY ANALYSIS; STABILIZATION; VEGETABLES;

ACETOBACTER XYLINUM; BACTERIAL CELLULOSE; CHEMICAL PRESERVATIVES; FRUIT AND VEGETABLES; MICROBIAL CELLULOSE; NATA; PIGMENT CONCENTRATION; TOTAL CAROTENOIDS;

FRUITS;

ANANAS COMOSUS; BACTERIA (MICROORGANISMS); BETA VULGARIS SUBSP. VULGARIS; CUCUMIS; DAUCUS CAROTA; GLUCONACETOBACTER XYLINUS; LYCOPERSICON ESCULENTUM;

EID: 84905240217     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-014-1336-4     Document Type: Article

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