Modeling growth of three bakery product spoilage molds as a function of water activity, temperature and pH

International Journal of Food Microbiology

Volumn 186, Issue , 2014, Pages 95-104

  Dagnas, Stéphane ^a   Onno, Bernard ^a   Membré, Jeanne Marie ^a,b  

^a Laboratoire d'Acoustique Environnementale)   (France)

^b Ecole Nationale d'Ingenieurs des Techniques des Industries Agricoles et Alimentaires ENITIAA   (France)

Author keywords

Bakery product; Bayesian statistics; Mold spoilage; Predictive microbiology; Shelf life

Indexed keywords

WATER;

ARTICLE; ASPERGILLUS NIGER; ASPERGILLUS REPENS; FOOD SPOILAGE; FUNGUS GROWTH; FUNGUS ISOLATION; GROWTH CURVE; GROWTH RATE; MOULD; MYCELIUM; NONHUMAN; PENICILLIUM; PENICILLIUM CORYLOPHILUM; PH; STORAGE TEMPERATURE; TEMPERATURE; TEMPERATURE SENSITIVITY;

BAKERY PRODUCT; BAYESIAN STATISTICS; MOLD SPOILAGE; PREDICTIVE MICROBIOLOGY; SHELF-LIFE;

ASPERGILLUS NIGER; EUROTIUM; FOOD MICROBIOLOGY; FUNGI; HYDROGEN-ION CONCENTRATION; PENICILLIUM; TEMPERATURE; WATER;

EID: 84904110447     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2014.06.022     Document Type: Article

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