Use of a MS-electronic nose for prediction of early fungal spoilage of bakery products

International Journal of Food Microbiology

Volumn 114, Issue 1, 2007, Pages 10-16

  Marin S ^a   Vinaixa, M ^b   Brezmes, J ^b   Llobet, E ^b   Vilanova, X ^b   Correig, X ^b   Ramos, A J ^a   Sanchis, V ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

^b UNIVERSITAT ROVIRA I VIRGILI   (Spain)

Author keywords

Bakery product; Electronic nose; Ergosterol; Fungal growth

Indexed keywords

ERGOSTEROL;

ARTICLE; ASPERGILLUS; ELECTRONICS; FOOD SPOILAGE; INCUBATION TIME; MASS SPECTROMETRY; NONHUMAN; PENICILLIUM; PENICILLIUM CORYLOPHILUM; PREDICTION;

ASPERGILLUS; BREAD; ERGOSTEROL; EUROTIALES; FOOD CONTAMINATION; FUNGI; PENICILLIUM; REPRODUCIBILITY OF RESULTS; SENSITIVITY AND SPECIFICITY; SMELL; TIME FACTORS;

ASPERGILLUS; EUROTIUM; PENICILLIUM; PENICILLIUM CORYLOPHILUM;

EID: 33846688624     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2006.11.003     Document Type: Article

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