Influence of pH and temperature variations on vapor phase action of an antifungal food packaging against five mold strains
- Author
- MANSO, S1 ; BECERRIL, R1 ; NERIN, C1 ; GOMEZ-LUS, R2
[1] Universidad de Zaragoza, Departamento de Química Analítica, Instituto de Investigación en Ingeniería de Aragon (I3A), María de Luna 3, 50018 Zaragoza, Spain
[2] Universidad de Zaragoza, Departamento de Microbiología, Medicina Preventiva y Salud Pública, Instituto de Investigación de Ciencias Ambientales (IUCA), Domingo Miral S/N, 50009 Zaragoza, Spain - Source
Food control. 2015, Vol 47, pp 20-26, 7 p ; ref : 3/4 p
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Active packaging Antifungal Cinnamon Mold Vapor phase
- Keyword (fr)
- Aliment Antifongique Cannelle Emballage actif Moisissure Souche Température Vapeur Variation pH Altération Conditionnement Epice
- Keyword (en)
- Food Antifungal agent Cinnamon Active packaging Mould Strain Temperature Vapor Variations pH Alteration Conditioning Spice
- Keyword (es)
- Alimento Antifúngico Canela Empaque activo Moho Cepa Temperatura Vapor Variación pH Alteración Acondicionamiento Especia
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A04 Hygiene and safety
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 28832143
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.foodcont.2014.06.014 
https://dx.doi.org/10.1016/j.foodcont.2014.06.014
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