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X-ray irradiation as a valid technique to prolong food shelf life: The case of ricotta cheese

  • Published:2019-12 Issue: Volume:99 Page:104547
  • ISSN:0958-6946
  • Container-title:International Dairy Journal
  • language:en
  • Short-container-title:International Dairy Journal

Author:

Ricciardi Emilio Francesco,Lacivita Valentina,Conte Amalia,Chiaravalle Eugenio,Zambrini A. Vittorio,Del Nobile Matteo A.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference49 articles.

1. Effect of gamma irradiation on the quality and safety of Egyptian Karishcheese;Aly;Journal of American Science,2012

2. A new method to produce synbiotic Fiordilatte cheese;Angiolillo;Innovative Food Science & Emerging Technologies,2014

3. Inactivation of Mycobacterium paratuberculosis and Mycobacterium tuberculosis in fresh soft cheese by gamma radiation;Badr;Radiation Physics and Chemistry,2011

4. Occurrence of non-lactic acid bacteria populations involved in protein hydrolysis of cold stored high moisture Mozzarella cheese;Baruzzi;Food Microbiology,2012

5. Survival of Listeria monocytogenes after irradiation treatment of Camembert cheeses made from raw milk;Bougle;Journal of Food Protection,1994

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