The Effect of Active Packaging on Microbial Stability and Quality of Chinese Steamed Bread-Reference-Cited by-同舟云学术

The Effect of Active Packaging on Microbial Stability and Quality of Chinese Steamed Bread

Published:2015-05-15 Issue:9 Volume:28 Page:775-787
ISSN:0894-3214
Container-title:Packaging Technology and Science
language:en
Short-container-title:Packag. Technol. Sci.

Author:

Sheng Qi¹,Guo Xiao-Na¹,Zhu Ke-Xue¹

Affiliation:

1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center for Modern Grain Circulation and Safety; Jiangnan University; 1800 Lihu Avenue Wuxi Jiangsu Province 214122 China

Funder

the National Natural Science Foundation of China

Publisher

Wiley

Subject

Mechanical Engineering,General Materials Science,General Chemistry

Reference44 articles.

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3. Characterisation of a thermostable xylanase from Chaetomium sp. and its application in Chinese steamed bread;Jiang;Food Chemistry,2010

4. Effect of sourdough fermentation on the quality of Chinese northern-style steamed breads;Wu;Journal of Cereal Science,2012

5. Characteristics of wheat dough and Chinese steamed bread added with sodium alginates or konjac glucomannan;Sim;Food Hydrocolloids,2011

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