Effect of Pulsed Light on Safety and Quality of Fresh Egg Pasta

Food and Bioprocess Technology

Volumn 7, Issue 7, 2014, Pages 1973-1980

  Manzocco, Lara ^a   Maifreni, Michela ^a   Anese, Monica ^a   Munari, Marina ^a   Bartolomeoli, Ingrid ^a   Zanardi, Sandro ^b   Suman, Michele ^b   Nicoli, Maria Cristina ^a  

^a UNIVERSITY OF UDINE   (Italy)

^b Barilla GR Flli SpA   (Italy)

Author keywords

Colour; Furan; Microbial decontamination; Off odour; Oxidation

Indexed keywords

AROMATIC COMPOUNDS; COLOR; ORGANIC POLLUTANTS; OXIDATION;

FURAN; LIGHT PENETRATION; MICROBIAL DECONTAMINATION; NON-ENZYMATIC BROWNING; OFF-ODOUR; OXIDATIVE STABILITY; SALMONELLA ENTERICA; SENSORY PROPERTIES;

SALMONELLA;

SALMONELLA ENTERICA;

EID: 84901653980     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-013-1213-6     Document Type: Article

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