Lactobacilli and tartrazine as causative agents of red-color spoilage in cucumber pickle products

Journal of Food Science

Volumn 72, Issue 7, 2007, Pages

  Pearez Diaaz I M ^a   Kelling, R E ^a   Hale, S ^a   Breidt, F ^a   McFeeters, R F ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Azo dye; Benzoic acid; FD C yellow nr 5; Lactobacillus casei; Lactobacillus paracasei

Indexed keywords

FOOD DYE; TARTRAZINE;

ARTICLE; CUCUMBER; FOOD CONTAMINATION; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLUS; METABOLISM; METHODOLOGY; OXIDATION REDUCTION REACTION;

CUCUMIS SATIVUS; FOOD COLORING AGENTS; FOOD CONTAMINATION; FOOD PRESERVATION; LACTOBACILLUS; OXIDATION-REDUCTION; TARTRAZINE;

BACTERIA (MICROORGANISMS); CUCUMIS SATIVUS; CURCUMA LONGA; LACTOBACILLUS; LACTOBACILLUS CASEI; LACTOBACILLUS PARACASEI;

EID: 34548495808     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00460.x     Document Type: Article

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