Study on the influence of visible molds on primary and secondary shelf life of pasteurized gnocchi-Reference-Cited by-同舟云学术

Study on the influence of visible molds on primary and secondary shelf life of pasteurized gnocchi

Published:2023-12 Issue: Volume:56 Page:103131
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Lacivita Valentina^ORCID,Lordi Adriana^ORCID,Conte Amalia,Del Nobile Matteo Alessandro

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference27 articles.

1. Evaluating different hermetic storage technologies to arrest mold growth, prevent mycotoxin accumulation and preserve germination quality of stored chickpea in Ethiopia;Alemayehu;Journal of Stored Products Research,2020

2. Physicochemical and sensory properties of fresh potato-based pasta (gnocchi);Alessandrini;Journal of Food Science,2010

3. Modeling secondary shelf life of ground roasted coffee;Anese;Journal of Agricultural and Food Chemistry,2006

4. Physicochemical characterization and consumer response to new Andean ingredients-based fresh pasta;Burgos;Gnocchi. International Journal of Gastronomy and Food Science,2019

5. Effects of red rice or buckwheat addition on nutritional, technological, and sensory quality of potato-based pasta;Cappa;Foods,2021

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1. Characteristics of Indonesian traditional food “Ayam Taliwang” and “Sate Rembiga” packed by retort process: F₀ - value, metal contamination and microbial analysis;IOP Conference Series: Earth and Environmental Science;2024-07-01

2. Theoretical analysis of secondary shelf life: Interactive relationship with package opening time and food quality degradation rate shift;Food Packaging and Shelf Life;2024-01

3. Primary and secondary shelf-life of bread as a function of formulation and MAP conditions: Focus on physical-chemical and sensory markers;Food Packaging and Shelf Life;2024-01

4. Occurrence and molecular characterization of Bacillus spp. strains isolated from gnocchi ingredients and ambient gnocchi stored at different temperatures;LWT;2024-01