Extended shelf life of soy bread using modified atmosphere packaging

Journal of Food Protection

Volumn 69, Issue 3, 2006, Pages 693-698

  Fernandez, Ursula ^a   Vodovotz, Yael ^a   Courtney, Polly ^a,b   Pascall, Melvin A ^a  

^a OHIO STATE UNIVERSITY   (United States)

^b H E B Grocery Company   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 33644884963     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-69.3.693     Document Type: Article

References (20)

1. Appelt, L. C., and M. M. Reicks. 1999. Soy induces phase II enzymes but does not inhibit dimethylbenz[a]anthracene-induced carcinogenesis in female rats. J. Nutr. 29:1820-1826.
2. Black, R. G., K. J. Quail, V. Reyes, M. Kuzyc, and L. Ruddick. 1993. Shelf life extension of pita bread by modified atmosphere packaging. Food Aust. 45:387-391.
3. Brody, A., E. R. Strupinsky, and L. R. Kline (ed.). 2001. Introduction, p. 2. In Active packaging for food applications. CRC Press, Boca Raton, Fla.
4. Cavella, S., L. Combattente, T. Laccarino, and P. Masi. 2002. Composizione dello spazio di testa e cinetica di raffermamento del pane. Tecnica Molitoria. 53:995-1001.
5. Comi, G., L. Lacumin, V. Cerne, E. Rossi, and C. Cantonni. 2002. Sviluppo di Clostridium botulinum e sporogenes in pane confezionato in atmosfera modificata. Tecnica Molitoria. 53:131-139.
6. Daniels, J. A., K. Rajagopalan, and S. S. Rizvi. 1985. A review of effects of carbon dioxide on microbial growth and food quality. J. Food Prot. 8:532-537.
7. Deibel, K. E., and K. M. J. Swanson. 2001. Cereal and cereal products, p. 549-553. In F. P. Downes and K. Ito (ed.), Compendium of methods for the microbiological examination of foods, 4th ed. American Public Health Association, Washington, D.C.
8. Del Nobile, M. A., T. Martoriello, S. Cavella, P. Giudici, and P. Masi. 2003. Shelf life extension of durum wheat bread. Ital. J. Food Sci. 3:383-393.
9. Faber, J. M. 1991. Microbial aspects of modified atmosphere packaging technology - a review. J. Food Prot. 54:58-70.
10. Guynot, E. M., S. Marin, V. Sanchis, and A. J. Ramos. 2004. An attempt to minimize potassium sorbate concentration in sponge cakes by modified atmosphere packaging combination to prevent fungal spoilage. Food Microbiol. 21:449-457.
11. Lang, R. 1997. Use of special gases in storage and packaging of edible products. Oils and Fats Int. 9:17-18, 39.
12. Ooraikul, B. 1982. Gas packing a bakery product. Can. Inst. Food Sci. Technol. J. 15:313-315.
13. Rodriguez, M., M. L. Medina, and R. Jordano. 2000. Effect of modified atmosphere packaging on the shelf life of sliced wheat flour bread. Nahrung. 44:247-252.
14. Rodriguez, M., M. L. Medina, and R. Jordano. 2003. Influence of modified atmosphere packaging on the shelf life of prebaked pizza dough with and without preservative added. Nahrung/Food. 47:122-125.
15. Seiler, D. A. L. 1998. Bakery products, p. 135-157. In B. A. Blakistone (ed.), Principles and applications of modified atmosphere packaging, 2nd ed. Blackie Academic and Professional Press, London.
16. Smith, J. P. 1994. Modified atmosphere packaging for bakery products. Tech. Bull., Am. Instit. Baking Res. 16:1-5.
17. Smith, J. P., and B. K. Simpson. 1995. Modified atmosphere packaging of bakery and pasta products, p 207-242. In K. L. Dodds and J. M. Farber (ed.), Principles of modified atmosphere and sous vide product packaging. Technomic Publishing Company, Lancaster, Pa.
18. U.S. Food and Drug Administration. 2000. Food labeling: health claims, soy protein and coronary heart disease, p. 63-66. 21 CFR Part 101.14. U.S. Government Printing Office, Washington, D.C.
19. Vittadini, E., and Y. Vodovotz. 2003. Changes in the physicochemical properties of wheat-and-soy-containing breads during storage as studied by thermal analyses. J. Food Sci. 68:2002-2027.
20. Zhang, Y. 2004. Physicochemical properties and isoflavone content of bread made with soy, p. 182. Ph.D. dissertation. Ohio State University, Columbus.