Effect of NaCl reduction and replacement on the growth of fungi important to the spoilage of bread

Food Microbiology

Volumn 27, Issue 6, 2010, Pages 749-756

  Samapundo, S ^a   Deschuyffeleer, N ^a,b   Van Laere, D ^b   De Leyn, I ^b   Devlieghere, F ^a  

^a GHENT UNIVERSITY   (Belgium)

^b UNIVERSITY COLLEGE GHENT   (Belgium)

Author keywords

Bread water activity; Moulds; NaCl reduction; NaCl replacement

Indexed keywords

CALCIUM CHLORIDE; FOOD PRESERVATIVE; MAGNESIUM CHLORIDE; MAGNESIUM SULFATE; POTASSIUM CHLORIDE; SODIUM CHLORIDE; WATER;

ARTICLE; ASPERGILLUS NIGER; BREAD; DOSE RESPONSE; DRUG EFFECT; FOOD CONTROL; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; METABOLISM; METHODOLOGY; MICROBIOLOGY; PENICILLIUM; DRUG EFFECTS; PROCEDURES;

ASPERGILLUS NIGER; BREAD; CALCIUM CHLORIDE; DOSE-RESPONSE RELATIONSHIP, DRUG; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD PRESERVATIVES; HUMANS; MAGNESIUM CHLORIDE; MAGNESIUM SULFATE; PENICILLIUM; POTASSIUM CHLORIDE; SODIUM CHLORIDE; WATER;

ASPERGILLUS NIGER; FUNGI; PENICILLIUM ROQUEFORTII;

EID: 77954088798     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.03.009     Document Type: Article

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