The Effect of Lactic Acid, Nisin Whey Permeate, Sodium Chloride and Related Combinations on Aerobic Plate Count and the Sensory Characteristics of Rainbow Trout

Nykänen, Anne; Lapveteläinen, Anja; Hietanen, Rose-Marie; Kallio, Heikki

doi:10.1006/fstl.1997.0353

Cited by 16 publications

(15 citation statements)

References 8 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The antimicrobial potential of the WP might be due to some of the following characteristics: low pH and the presence of lactic acid and thermo-resistant bacteriocins and other small bio-active peptides (Nykanen, Lapvetelainen, Hietnen, & Kallio, 1998). The use of WP for food preservation has been examined by Nykanen et al (1998).…”

Section: Ozonementioning

confidence: 99%

See 1 more Smart Citation

Extending and measuring the quality of fresh-cut fruit and vegetables: a review

Rico¹,

Martín‐Diana²,

Baviera

et al. 2007

Trends in Food Science & Technology

857

524

View full text Add to dashboard Cite

Section: Ozonementioning

confidence: 99%

“…The use of WP for food preservation has been examined by Nykanen et al (1998). These authors analysed the effect of WP washing solutions on total microbial counts and sensory characteristics of rainbow trout.…”

Section: Ozonementioning

confidence: 99%

Extending and measuring the quality of fresh-cut fruit and vegetables: a review

Rico¹,

Martín‐Diana²,

Baviera

et al. 2007

Trends in Food Science & Technology

857

524

View full text Add to dashboard Cite

“…All the attributes 362 evaluated decreased significantly (p<0.05) during storage for all treatments which is 363 associated with a loss of quality. The use of whey permeate for food preservation has also 364 been examined by Nykänen et al (1998). These authors analyzed the effect of nisin-whey 365 permeate washing solutions on total counts and sensory characteristics in rainbow trout.…”

Section: 2-diphenyl-1-picrylhydrazyl Radical Scavenging Activity Amentioning

confidence: 99%

The effect of delactosed whey permeate on phytochemical content of canned tomatoes

Ahmed¹,

Patras

Martín-Diana

et al. 2012

Food Chemistry

View full text Add to dashboard Cite

25The effect of delactosed whey permeate (DWP) treatment on antioxidant and phyto-chemical 26 components of canned Irish plum tomatoes were investigated. Tomatoes were sterilized for 5 27 min (F 0 ) at 120 °C and stored for 6 months. The DWP treatment retained significantly 28 (p<0.05) higher levels of ascorbic acid and lycopene of tomatoes. The antioxidant activity of 29 DWP treated tomatoes was higher (7 %) than the control at the end of storage. The firmness 30 in DWP-treated fruits was around 40 % higher than that in control. All the parameters 31 decreased significantly (p<0.05) during storage except lycopene and total phenols. Lycopene 32 content showed no significant change and total phenols increased during storage. The 33

show abstract

“…Whey is used as a fermentation feedstock for the production of lactic acid, acetic acid, propionic acid, ethanol, and single cell protein, etc. (Nykänen, Lapvetelainen, Hietnen, & Kallio, 1998). However, these applications still do not utilise all the whey produced and new uses for this by-product are continually being sought.…”

Section: Introductionmentioning

confidence: 97%