beta-glucono-1,5-lactone has been researched along with citric acid, anhydrous in 7 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 1 (14.29) | 18.7374 |
| 1990's | 4 (57.14) | 18.2507 |
| 2000's | 0 (0.00) | 29.6817 |
| 2010's | 1 (14.29) | 24.3611 |
| 2020's | 1 (14.29) | 2.80 |
| Authors | Studies |
|---|---|
| Casado Goti, A; Nuñez Kalasic, H; Rodrigo Enguidanos, M; Silla Santos, MH | 1 |
| Asplund, K; Hill, P; Hirn, J; Nurmi, E | 1 |
| Silla Santos, MH; Torres Zarzo, J | 2 |
| Fernandez, PS; Martínez, A; Ocio, MJ; Rodrigo, M; Sánchez, T | 1 |
| Faubion, JM; Li, J; Walker, CE | 1 |
| Huo, C; Li, L; Liu, H; Ren, Y; Yang, X | 1 |
7 other study(ies) available for beta-glucono-1,5-lactone and citric acid, anhydrous
| Article | Year |
|---|---|
The effect of pH on the thermal resistance of Clostridium sporogenes (PA 3679) in asparagus purée acidified with citric acid and glucono-delta-lactone.
Topics: Citrates; Citric Acid; Clostridium; Food Handling; Gluconates; Hot Temperature; Hydrogen-Ion Concentration; Lactones; Vegetables | 1992 |
The inhibition of the growth of Bacillus cereus in liver sausage.
Topics: Animals; Ascorbic Acid; Bacillus cereus; Citrates; Citric Acid; Food Microbiology; Food Preservation; Gluconates; Lactones; Liver; Meat; Meat Products; Sodium Nitrite; Swine; Temperature | 1988 |
Glucono-delta-lactone and citric acid as acidulants for lowering the heat resistance of Clostridium sporogenes PA 3679 in HTST working conditions.
Topics: Citrates; Citric Acid; Clostridium; Gluconates; Hot Temperature; Hydrogen-Ion Concentration; Lactones; Spores, Bacterial; Vegetables | 1995 |
Thermal resistance characteristics of PA 3679 in the temperature range of 110-121 degrees C as affected by pH, type of acidulant and substrate.
Topics: Basidiomycota; Citrates; Citric Acid; Clostridium; Culture Media; Food Microbiology; Food Technology; Gluconates; Hot Temperature; Hydrogen-Ion Concentration; Lactones; Spores, Bacterial | 1994 |
Evaluation of citric acid and GDL in the recovery at different pH levels of Clostridium sporogenes PA 3679 spores subjected to HTST treatment conditions.
Topics: Citrates; Citric Acid; Clostridium; Culture Media; Food Microbiology; Gluconates; Hot Temperature; Hydrogen-Ion Concentration; Lactones; Spores, Bacterial | 1996 |
Acidulant and oven type affect total anthocyanin content of blue corn cookies.
Topics: Anthocyanins; Antioxidants; Bread; Citric Acid; Cooking; Edible Grain; Flour; Food Additives; Food Technology; Galactans; Gluconates; Hot Temperature; Lactic Acid; Lactones; Mannans; Plant Extracts; Plant Gums; Triticum; Zea mays | 2011 |
Differences in the physicochemical, digestion and microstructural characteristics of soy protein gel acidified with lactic acid bacteria, glucono-δ-lactone and organic acid.
Topics: Chemical Phenomena; Citric Acid; Food Handling; Gels; Gluconates; Hydrogen-Ion Concentration; Lacticaseibacillus casei; Lactones; Particle Size; Rheology; Soybean Proteins | 2021 |