Improvement of bread quality and bread shelf-life by Bacillus subtilis biosurfactant addition

Food Science and Biotechnology

Volumn 21, Issue 4, 2012, Pages 1105-1112

  Mnif, Ines ^a,b   Besbes, Souhail ^b   Ellouze, Raoudha ^a   Ellouze Chaabouni, Semia ^a   Ghribi, Dhouha ^a,b  

^a UNIVERSITY OF SFAX   (Tunisia)

^b UNIVERSITY OF SFAX   (Tunisia)

Author keywords

Bacillus subtilis; biosurfactant; bread spoilage; bread staling; texture profile analysis

Indexed keywords

BACILLUS SUBTILIS; BIO SURFACTANT; BIOEMULSIFIER; BREAD QUALITY; BREAD STALING; COMMERCIAL SURFACTANTS; MICROBIAL CONTAMINATION; SHELF LIFE; TEXTURE EVOLUTIONS; TEXTURE PROFILE; TEXTURE PROFILE ANALYSIS;

BIOMOLECULES; EMULSIFICATION; PHOSPHOLIPIDS; SURFACE ACTIVE AGENTS; TEXTURES;

FOOD PRODUCTS;

BACILLUS SUBTILIS;

EID: 84866117747     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-012-0144-8     Document Type: Article

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