(Q43925683)

28 November 2017

title

Antimicrobial chitosan-lysozyme (CL) films and coatings for enhancing microbial safety of mozzarella cheese (English)

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28 November 2017

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Duan J

1

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28 November 2017

Park SI

series ordinal

2

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28 November 2017

Daeschel MA

series ordinal

3

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28 November 2017

Zhao Y

series ordinal

4

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28 November 2017

publication date

1 November 2007

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28 November 2017

published in

Journal of Food Science

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28 November 2017

volume

72

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28 November 2017

issue

9

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28 November 2017

page(s)

M355-62

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Enhancement of nisin, lysozyme, and monolaurin antimicrobial activities by ethylenediaminetetraacetic acid and lactoferrin

28 November 2017

cites work

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2007.00556.X

Escherichia coli O157 outbreak associated with fresh unpasteurized goats' cheese

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2007.00556.X

Chitosan disrupts the barrier properties of the outer membrane of gram-negative bacteria

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2007.00556.X

Potential growth and control of Salmonella in Hispanic type soft cheese

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2007.00556.X

Chitosan inactivates spoilage yeasts but enhances survival of Escherichia coli O157:H7 in apple juice

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2007.00556.X

Chitosan kills bacteria through cell membrane damage

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2007.00556.X

Antimicrobial properties of lysozyme in relation to foodborne vegetative bacteria.

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2007.00556.X

Molecular fingerprinting of dairy microbial ecosystems by use of temporal temperature and denaturing gradient gel electrophoresis.

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2007.00556.X

Inhibition of surface spoilage bacteria in processed meats by application of antimicrobial films prepared with chitosan

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2007.00556.X

Chitosan as antimicrobial agent: applications and mode of action

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2007.00556.X

Food applications of chitin and chitosans

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2007.00556.X

Survival and growth of food poisoning bacteria following inoculation into cottage cheese varieties

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2007.00556.X

Fate of Escherichia coli O157:H7 during the manufacture of Mozzarella cheese.

21 January 2018

1 reference

https://api.crossref.org/works/10.1111%2FJ.1750-3841.2007.00556.X

10.1111/J.1750-3841.2007.00556.X

21 January 2018

Identifiers

DOI

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28 November 2017

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