Effect of weak acid preservatives on growth of bakery product spoilage fungi at different water activities and pH values

International Journal of Food Microbiology

Volumn 95, Issue 1, 2004, Pages 67-78

  Suhr, K I ^a   Nielsen, P V ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Bakery products; Calcium propionate; Potassium sorbate; Sodium benzoate; Spoilage fungi; Survival analysis; Weak acid preservatives

Indexed keywords

MYCOPHENOLIC ACID; PROPIONIC ACID; SORBATE POTASSIUM;

ARTICLE; CONTROLLED STUDY; EUROTIUM RUBRUM; FERMENTATION; FUNGUS; MOLECULAR MODEL; NONHUMAN; PENICILLIUM; PENICILLIUM COMMUNE; PENICILLIUM ROQUEFORTI; PH MEASUREMENT; STATISTICAL ANALYSIS; WATER ANALYSIS;

ACIDS; BREAD; DOSE-RESPONSE RELATIONSHIP, DRUG; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD PRESERVATIVES; FUNGI; HYDROGEN-ION CONCENTRATION; PROPIONIC ACIDS; SODIUM BENZOATE; SORBIC ACID; WATER;

EUROTIUM; EUROTIUM RUBRUM; FUNGI; PENICILLIUM; PENICILLIUM COMMUNE; PENICILLIUM ROQUEFORTII; SECALE CEREALE;

EID: 3042835314     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2004.02.004     Document Type: Article

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