Matches in UGent Biblio for { <https://biblio.ugent.be/publication/3127215#aggregation> ?p ?o. }
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- aggregation classification "A1".
- aggregation creator B409614.
- aggregation creator B409615.
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- aggregation date "2013".
- aggregation format "application/pdf".
- aggregation hasFormat 3127215.bibtex.
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- aggregation isPartOf urn:issn:0149-6085.
- aggregation language "eng".
- aggregation rights "I have transferred the copyright for this publication to the publisher".
- aggregation subject "Agriculture and Food Sciences".
- aggregation title "The effect of NaCl reduction and replacement on the growth of Listeria monocytogenes in broth, cooked ham and white sauce".
- aggregation abstract "The growth inhibiting effects of simple and commercial salt replacers on the growth of Listeria monocytogenes were determined in broth at 7°C. The divalent chlorides, CaCl2 and MgCl2, had the largest antilisterial activities at equivalent water phase concentrations (WPC’s) or molalities followed by NaCl ≈ KCl and MgSO4 in decreasing order of antilisterial effect. Additional antilisterial activities other than their water activity depressing effects were observed for CaCl2 and MgCl2. Challenge tests performed on cooked ham and white sauce showed that reduction of NaCl levels by 28 and 33%, respectively, did not affect the stability of these products to L. monocytogenes. It can be concluded from the study that changes in the stability to L. monocytogenes are most likely to occur when NaCl is fully reduced and/or replaced or partially replaced by either CaCl2 (increased stability) or MgSO4 (reduced stability).".
- aggregation authorList BK725675.
- aggregation endPage "70".
- aggregation issue "1".
- aggregation startPage "59".
- aggregation volume "33".
- aggregation aggregates 3127216.
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