Evaluation of the risk of fungal spoilage when substituting sucrose with commercial purified Stevia glycosides in sweetened bakery products

International Journal of Food Microbiology

Volumn 231, Issue , 2016, Pages 42-47

  Rodríguez, Alicia ^a   Magan, Naresh ^a   Medina, Angel ^a  

^a CRANFIELD UNIVERSITY   (United Kingdom)

Author keywords

Aspergillus; Bakery products; Eurotium; Penicillium; Stevia; Sweeteners; Water activity

Indexed keywords

BULKING AGENT; GLUCOSE; GLYCEROL; HUMECTANT; PLANT GLYCOSIDE; SUCROSE; SWEETENING AGENT; WATER;

ARTICLE; ASPERGILLUS AMSTELODAMI; ASPERGILLUS FLAVUS; BAKERY PRODUCT; COMPARATIVE STUDY; CONTROLLED STUDY; FOOD PROCESSING; FOOD SPOILAGE; FUNGAL COLONIZATION; FUNGAL CONTAMINATION; FUNGAL STRAIN; FUNGUS GROWTH; FUSARIUM GRAMINEARUM; NONHUMAN; PASTRY; PENICILLIUM VERRUCOSUM; PURIFICATION; SHELF LIFE; SPONGE CAKE; STEVIA; SWEETENED BAKERY PRODUCT; SWEETNESS; BREAD; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; FUNGUS; GROWTH, DEVELOPMENT AND AGING; HUMAN; MICROBIOLOGY; PRODUCT SAFETY;

BREAD; CONSUMER PRODUCT SAFETY; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; FUNGI; HUMANS; STEVIA; SUCROSE; SWEETENING AGENTS;

EID: 84982843848     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2016.04.031     Document Type: Article

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