A generic model for spoilage of acidic emulsified foods: Combining physicochemical data, diversity and levels of specific spoilage organisms

International Journal of Food Microbiology

Volumn 170, Issue , 2014, Pages 1-11

  Manios, Stavros G ^a,b   Lambert, Ronald J W ^a   Skandamis, Panagiotis N ^b  

^a CRANFIELD UNIVERSITY   (United Kingdom)

^b AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Field validation; Lactic acid bacteria; Shelf life; Species diversity; Unified predictive model; Vegetable spreads

Indexed keywords

ACETIC ACID; LACTIC ACID; RNA 16S;

ACIDITY; ARTICLE; AUBERGINE; BACTERIAL GROWTH; CONCENTRATION (PARAMETERS); EMULSION; ISOTHERM; LACTIC ACID BACTERIUM; LACTOBACILLUS BREVIS; LACTOBACILLUS PLANTARUM; LOW TEMPERATURE; MICROBIAL ACTIVITY; NONHUMAN; PEPPER; PH; PHYSICAL CHEMISTRY; POLYACRYLAMIDE GEL ELECTROPHORESIS; SHELF LIFE; SPECIES COMPOSITION; SPECIES DIVERSITY; STORAGE TEMPERATURE; TEMPERATURE DEPENDENCE; VICIA FABA;

LACTOBACILLUS BREVIS; LACTOBACILLUS PLANTARUM; SOLANUM MELONGENA; VICIA FABA;

EID: 84888381171     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2013.10.021     Document Type: Article

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