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- Christensen, Bjørn E.; Strand, Sabina P.; Basset, Coraline; Kristiansen, Kåre A.; Ulset, Ann-Sissel T.; Ballance, Simon; Granum, Per Einar
- International journal of food microbiology 2018 v.285 pp. 136-143
- Listeria monocytogenes, etc ; Bacillus cereus; Staphylococcus aureus; acetic acid; acidification; adverse effects; alginates; chickens; coatings; diffusivity; dispersions; emulsions; flora; food safety; frying; meat; microbial growth; microorganisms; pH; pathogens; regrowth; rice; salmon; serotypes; shelf life; shrimp; spores; taste; texture; Show all 29 Subjects
- ... The sensitivity of microorganisms to low pH can be utilized in food protection by preparing coatings based on macromolecular acids. Due to limited diffusivity of macromolecules low pH occurs primarily at the surface, while the interior parts of the food remain unaffected.This principle is demonstrated using food approved alginic acid in various types of coatings (aqueous, emulsions, dispersions, d ...