The possibility of using lactic additives and sonochemical technology in the production of preserves

Vera Demchenko; Irina Asfondiarova; Nina Katkova; Marina Ivanova; Elena Belokurova

doi:10.1051/e3sconf/202016406012

All issues

Volume 164 (2020)

E3S Web Conf., 164 (2020) 06012

References

Open Access

Issue		E3S Web Conf. Volume 164, 2020 Topical Problems of Green Architecture, Civil and Environmental Engineering 2019 (TPACEE 2019)


Article Number		06012
Number of page(s)		6
Section		Agriculture and Biotechnologies
DOI		https://doi.org/10.1051/e3sconf/202016406012
Published online		05 May 2020

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[1] S. Roller, Technology and Nutrition. Natural Antimicrobials for the Minimal Processing of Foods Food Processing (Woodhead Publishing Series in Food Science, 2003) [Google Scholar]

[2] M. Taylor, Handbook of Natural Antimicrobials for Food Safety and Quality. Food Processing Woodhead Publishing Series in Food Science (Technology and Nutrition, 2014) [Google Scholar]

[3] L. Desfonteines, E. Korchagina, A. Varnaev, J. Semenova, 2019 Proceeding of the 2d International Scientific Conference on Digital Transformation on Manufacturing, Infrastructure and Service (DTMIS-2018). IOP Conf. Series.: Materials Science and Engineering 497, 012117 (2019) DOI: 10.1088/1757-899X/497/1/012117 [CrossRef] [Google Scholar]

[4] K.V. Illarionova, S.V. Grigoryev, I.V. Asfondiarova, IOP Conference Series: Materials Science and Engineering (2019) DOI:10.1088/1757-899X/497/1/012110 [Google Scholar]

[5] I. Asfondiarova, V. Demchenko, K. Illarionova, E. Kravtsova, IOP Conference Series: Materials Science and Engineering, 012106 (2019) DOI: 10.1088/1757-899X/497/1/012106 [Google Scholar]

[6] L. Desfonteines, E. Korchagina, 2019 Proceedings of the 33d International Business Information Management Association (IBIMA), 2216-2221 (Spain, 2019) ISBN: 978-0-9998551-2-6 [Google Scholar]

[7] L. Nilova, S. Malyutenkova, Agronomy Research 16(S2), 1444-1456 (2018) doi.org/10.15159/AR.18.055. [Google Scholar]

[8] I.A. Pankina, E.S. Belokurova, N.A. Politaeva, V.N. Lomasov, N.Z. Bashun, E3S Web of Conferences: SPbWOSCE 2018 (Russian Federation, 2019) DOI: 10.1051/e3sconf/201914002014 [Google Scholar]

[9] T. Pilipenko, E. Belokurova, I. Pankina, A. Shlykova, IOP Conference Series: Earth and Environmental Science (2019) DOI: 10.1088/1755-1315/337/1/012038 [Google Scholar]

[10] R.S. Baptista, C.N. Horita, A.N. Sant'Ana, Food Research International V(127) (2020) DOI: 10.1016/j.foodres.2019.108762 [Google Scholar]

[11] B. Teusink, D. Molenaar, Current Opinion in Systems Biology, 7-13 (2017) DOI: 10.1016/j.coisb.2017.07.005 [Google Scholar]

[12] M.S. Ali Noori, S. Khanzady, A. Fazlara, H. Najafzadehvarzi, A. Azzizadeh, LWT, 434-439 (2018) DOI: 10.1016/j.lwt.2018.07.014 [Google Scholar]

[13] J. Chandrapala, C. Oliver, S. Kentish, M. Ashokkumar, Trends in Food Science & Technology 26(2) (2012) DOI: 10.1016/j.tifs.2012.01.010 [Google Scholar]

[14] V.V. Eveleva, T.M. Cherpalova, O.N. Timoshenkova, V.A. Demchenko, Patent for invention. № 2436416 (2010) [Google Scholar]

[15] H.T.T. Dang, M. Gudjónsdóttir, D. Ren, M.G. Karlsdóttir, V.N. Minh, T. Tómasson, S. Arason, Journal of Food Processing and Preservation 42(9) (2018) doi:10.1111/jfpp.13754 [Google Scholar]