An attempt to optimize potassium sorbate use to preserve low pH (4.5-5.5) intermediate moisture bakery products by modelling Eurotium spp., Aspergillus spp. and Penicillium corylophilum growth

International Journal of Food Microbiology

Volumn 101, Issue 2, 2005, Pages 169-177

  Guynot, M Elena ^a   Marín, Sonia ^a   Sanchis, Vicente ^a   Ramos, Antonio J ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Bakery product; Mould; Potassium sorbate

Indexed keywords

ANTIFUNGAL AGENT; PRESERVATIVE; SORBATE POTASSIUM;

ACIDITY; ARTICLE; ASPERGILLUS; CONCENTRATION (PARAMETERS); EUROTIUM; FERMENTED PRODUCT; FOOD PRESERVATION; FOOD SPOILAGE; FOOD STORAGE; FUNGUS; FUNGUS GROWTH; GROWTH INHIBITION; GROWTH RATE; NONHUMAN; PENICILLIUM; PENICILLIUM CORYLOPHILUM; PH; SHELF LIFE;

ASPERGILLUS; EUROTIUM; PENICILLIUM CORYLOPHILUM;

EID: 18144389870     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2004.11.002     Document Type: Article

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