Study of benzoate, propionate, and sorbate salts as mould spoilage inhibitors on intermediate moisture bakery products of low pH (4.5-5.5)
- Author
- GUYNOT, M. E1 ; RAMOS, A. J1 ; SANCHIS, V1 ; MARIN, S1
[1] Food Technology Department, UTPV-CeRTA, University of Lleida, Rovira Roure 191, 25198 Lleida, Spain - Source
International journal of food microbiology. 2005, Vol 101, Num 2, pp 161-168, 8 p ; ref : 29 ref
- CODEN
- IJFMDD
- ISSN
- 0168-1605
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Amsterdam
- Publication country
- Netherlands
- Document type
- Article
- Language
- English
- Author keyword
- Bakery product Mould Weak acid preservatives
- Keyword (fr)
- Acide faible Benzoate Conservateur Inhibiteur Moisissure Produit cuisson Sel pH Additif alimentaire Altération
- Keyword (en)
- Weak acid Benzoate Preservative Inhibitor Mould Bakery product Salt pH Food additive Alteration
- Keyword (es)
- Acido débil Benzoato Conservador Inhibidor Moho Producto panadería Sal pH Aditivo alimentario Alteración
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35D Food microbiology
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 16763444
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.ijfoodmicro.2004.11.003 
https://dx.doi.org/10.1016/j.ijfoodmicro.2004.11.003
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