Effect of stabilizers, oil level and structure on the growth of Zygosaccharomyces bailii and on physical stability of model systems simulating acid sauces
The effect of xanthan gum, guar gum, oil and the structure promoted by these compounds on the growth of Zygosaccharomyces bailii and on physical stability of emulsified systems simulating acid sauces was studied. Furthermore, the effect of yeast growth on physical stability of emulsions was also eva...
Guardado en:
| Autores principales: | Zalazar, A.L., Gliemmo, M.F., Campos, C.A. |
|---|---|
| Formato: | JOUR |
| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_09639969_v85_n_p200_Zalazar |
| Aporte de: |
Ejemplares similares
-
Effect of stabilizers, oil level and structure on the growth of Zygosaccharomyces bailii and on physical stability of model systems simulating acid sauces
por: Gliemmo, María Fernanda, et al.
Publicado: (2016) -
Modelling growth/no growth interface of Zygosaccharomyces bailii in simulated acid sauces as a function of natamycin, xanthan gum and sodium chloride concentrations
por: Zalazar, A.L., et al. -
Modelling growth/no growth interface of Zygosaccharomyces bailii in simulated acid sauces as a function of natamycin, xanthan gum and sodium chloride concentrations
Publicado: (2019) -
Effect of sweet humectants on stability and antimicrobial action of sorbates
por: Gliemmo, María Fernanda, et al.
Publicado: (2004) -
Effect of sweet humectants on stability and antimicrobial action of sorbates
por: Gliemmo, M.F., et al.