Influence of monoacylglycerols on growth inhibition of micromycetes in vitro and on bread
Author:
Affiliation:
1. Department of Fats, Tensides and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlin, Zlin, Czech Republic
2. Department of Food Engineering, Faculty of Technology, Tomas Bata University in Zlin, Zlin, Czech Republic
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200900070
Reference30 articles.
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3. Inhibition of fungal growth on bread by volatile components from spices and herbs, and the possible application in active packaging, with special emphasis on mustard essential oil
4. Study of benzoate, propionate, and sorbate salts as mould spoilage inhibitors on intermediate moisture bakery products of low pH (4.5–5.5)
5. Risk assessment of the use of sub-optimal levels of weak-acid preservatives in the control of mould growth on bakery products
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