Application of raisin extracts as preservatives in liquid bread and bread systems

Journal of Food Science

Volumn 74, Issue 4, 2009, Pages

  Wei, Q ^a   Wolf Hall, C ^b   Hall, C A ^b  

^a Embassy Flavours Inc   (Canada)

^b NORTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

Antimicrobial; Bread; Raisin extract; Ropy bread causing bacteria; Spoilage molds

Indexed keywords

ANTIINFECTIVE AGENT; ERGOSTEROL; FOOD PRESERVATIVE;

ARTICLE; ASPERGILLUS FLAVUS; BACILLUS; BREAD; CHEMISTRY; DRUG EFFECT; FOOD HANDLING; GRAPE; GROWTH, DEVELOPMENT AND AGING; METHODOLOGY; MICROBIOLOGY; PENICILLIUM CHRYSOGENUM;

ANTI-INFECTIVE AGENTS; ASPERGILLUS FLAVUS; BACILLUS; BREAD; ERGOSTEROL; FOOD HANDLING; FOOD PRESERVATIVES; PENICILLIUM CHRYSOGENUM; VITIS;

ASPERGILLUS FLAVUS; BACILLUS (BACTERIUM); BACILLUS LICHENIFORMIS; BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); PENICILLIUM CHRYSOGENUM;

EID: 65549145518     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01137.x     Document Type: Article

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