Antimicrobial Packaging for Extending the Shelf Life of Bread—A Review

Critical Reviews in Food Science and Nutrition

Volumn 56, Issue 8, 2016, Pages 1313-1324

  Jideani, V A ^a   Vogt, K ^a  

^a CAPE PENINSULA UNIVERSITY OF TECHNOLOGY   (South Africa)

Author keywords

Active packaging; allyl isothiocyanate; antimicrobial packaging; bread; fungi; shelf life; sorbate

Indexed keywords

EXTRUSION; FOOD PRESERVATION; FOOD PRODUCTS; FOOD SAFETY; FOOD STORAGE; FUNGI; MICROORGANISMS; NATURAL POLYMERS; PACKAGING; POLYMERS; POTASSIUM SORBATE;

ACTIVE PACKAGING; ALLYL ISOTHIOCYANATE; ANTIMICROBIAL PACKAGING; BREAD; SHELF LIFE; SORBATES;

PACKAGING MATERIALS;

ANTIINFECTIVE AGENT; POLYMER;

BREAD; DEVICES; FOOD CONTROL; FOOD PACKAGING; FOOD PRESERVATION; MICROBIOLOGY; PROCEDURES;

ANTI-INFECTIVE AGENTS; BREAD; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; POLYMERS;

EID: 84975127037     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2013.768198     Document Type: Article

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