Growth/no-growth modeling to control the spoilage of chocolate cake by Penicillium citrinum LMQA_053: Impact of pH, water activity, temperature, and different concentrations of calcium propionate and potassium sorbate-Reference-Cited by-同舟云学术

Growth/no-growth modeling to control the spoilage of chocolate cake by Penicillium citrinum LMQA_053: Impact of pH, water activity, temperature, and different concentrations of calcium propionate and potassium sorbate

Published:2022-09 Issue: Volume:139 Page:109064
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Morassi Letícia L.P.,Silva Beatriz S.,Furtado Marianna M.,Freire Luísa,Santos Juliana L.P.,Chaves Rafael D.,Granato Daniel,Silva Miriam P.,Peña Wilmer E.L.,Sant’Ana Anderson S.^ORCID

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference43 articles.

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2. Effect of water activity and temperature on growth of three Penicillium species and Aspergillus flavus on a sponge cake analogue;Abellana;International Journal of Food Microbiology,2001

3. Food spoilage microorganisms;Blackburn,2006

4. Predictive mycology;Dantigny,2004

5. Modelling of the growth/no growth interface of Wallemia sebi and Eurotium herbariorum as a function of pH, awand ethanol concentration;Deschuyffeleer;International Journal of Food Microbiology,2015

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