Effect of stabilizers, oil level and structure on the growth of Zygosaccharomyces bailii and on physical stability of model systems simulating acid sauces-Reference-Cited by-同舟云学术

Effect of stabilizers, oil level and structure on the growth of Zygosaccharomyces bailii and on physical stability of model systems simulating acid sauces

Published:2016-07 Issue: Volume:85 Page:200-208
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Zalazar Aldana L.,Gliemmo María F.,Campos Carmen A.

Funder

Universidad de Buenos Aires

Agencia Nacional de Promoción Científica y Tecnológica

Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

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4. Effect of microstructure on population growth parameters of Escherichia coli in gelatin-dextran systems;Boons;Applied and Environmental Microbiology,2014

5. The effect of medium structure complexity on the growth of Saccharomyces cerevisiae in gelatin–dextran systems;Boons;International Journal of Food Microbiology,2015

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2. Effect of humectants and Zygosaccharomyces bailii inoculation on the physical stability of oil‐in‐water emulsions modeling salad dressings;Journal of the Science of Food and Agriculture;2022-06-16

3. The Inclusion of the Food Microstructural Influence in Predictive Microbiology: State-of-the-Art;Foods;2021-09-08

4. Effect of gellan gum, xylitol and natamycin on Zygosaccharomyces bailii growth and rheological characteristics in low sugar content model systems;International Journal of Biological Macromolecules;2020-12

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