Combined effects of chitosan and MAP to improve the microbial quality of amaranth homemade fresh pasta

Food Microbiology

Volumn 26, Issue 6, 2009, Pages 587-591

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

^a UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Amaranth; Chitosan; Gluten free pasta; MAP; Microbiological quality

Indexed keywords

CARBON DIOXIDE; CHITOSAN; FOOD PRESERVATIVE; NITROGEN;

AMARANTHUS; ARTICLE; BACTERIAL COUNT; DOSE RESPONSE; FOOD CONTAMINATION; FOOD CONTROL; FOOD PACKAGING; HUMAN; METHODOLOGY; MICROBIOLOGY; SAFETY;

AMARANTHUS; CARBON DIOXIDE; CHITOSAN; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DOSE-RESPONSE RELATIONSHIP, DRUG; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATIVES; HUMANS; NITROGEN;

AMARANTHUS CAUDATUS; BACTERIA (MICROORGANISMS); STAPHYLOCOCCUS;

EID: 67349193306     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2009.03.012     Document Type: Article

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