Use of natural compounds to improve the microbial stability of Amaranth-based homemade fresh pasta

Food Microbiology

Volumn 26, Issue 2, 2009, Pages 151-156

  Del Nobile, M A ^a   Di Benedetto, N ^a   Suriano, N ^a   Conte, A ^a   Lamacchia, C ^a   Corbo, M R ^a   Sinigaglia, M ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Amarnath; Antimicrobial compounds; Microbiological quality; Pasta; Shelf life

Indexed keywords

CHITOSAN; FOOD PRESERVATIVE; THYMOL;

AMARANTHUS; ARTICLE; BACTERIAL COUNT; BACTERIUM; CHEMISTRY; CITRUS FRUIT; FOOD CONTAMINATION; FOOD CONTROL; FOOD PRESERVATION; GRAPEFRUIT; GROWTH, DEVELOPMENT AND AGING; HUMAN; METHODOLOGY; MICROBIOLOGICAL EXAMINATION; MICROBIOLOGY; PH; SAFETY; TASTE; TIME;

AMARANTHUS; BACTERIA; CHITOSAN; CITRUS; CITRUS PARADISI; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD PRESERVATIVES; HUMANS; HYDROGEN-ION CONCENTRATION; MICROBIAL SENSITIVITY TESTS; TASTE; THYMOL; TIME FACTORS;

AMARANTHUS CAUDATUS; BACTERIA (MICROORGANISMS); CITRUS LIMON; CITRUS X PARADISI; STAPHYLOCOCCUS;

EID: 58549085581     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2008.10.003     Document Type: Article

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