Evaluation of Antimicrobial Active Packaging to Increase Shelf Life of Gluten-Free Sliced Bread
Author:
Affiliation:
1. Aragon Institute of Engineering Research (I3A), CPS; University of Zaragoza; María de Luna 3 50018 Zaragoza Spain
2. Department of I+D+i; ARTIBAL S.A.; Cañada Real 12 22600 Sabiñánigo Huesca Spain
Funder
INIA and FEDER
Spanish Ministry of Education and University and FEDER
Spanish Ministry of Education and University
Publisher
Wiley
Subject
Mechanical Engineering,General Materials Science,General Chemistry
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/pts.956/fullpdf
Reference56 articles.
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2. Shelf life extension of durum wheat bread;Del Nobile;Italian Journal of Food Science,2003
3. Yeast spoilage of bakery products and ingredients;Legan;The Journal of Applied Bacteriology,1991
4. Shelf-life of packaged bakery goods: a review;Gàlic;Critical Reviews in Food Science and Nutrition,2009
5. Effect of modified atmosphere packaging on the shelf life of sliced wheat flour bread;Rodriguez;Nahrung-Food,2000
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