Shelf life and safety concerns of bakery products--a review.
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Bacterial colony from two-dimensional division to three-dimensional developmentBreads Fortified with Freeze-Dried Vegetables: Quality and Nutritional Attributes. Part 1: Breads Containing Oil as an IngredientEffect of partial replacement of wheat flour with high quality cassava flour on the chemical composition, antioxidant activity, sensory quality, and microbial quality of breadAntifungal hydroxy fatty acids produced during sourdough fermentation: microbial and enzymatic pathways, and antifungal activity in bread.Characterization of antimicrobial substance from Lactobacillus salivarius KL-D4 and its application as biopreservative for creamy fillingAntioxidants in bakery products: a review.Shelf life of packaged bakery goods--a review.Sources and risk factors for contamination, survival, persistence, and heat resistance of Salmonella in low-moisture foods.The impact of salt reduction in bread: a review.Bacteriocins: Recent Trends and Potential Applications.Nutritional, Health, and Technological Functionality of Lupin Flour Addition to Bread and Other Baked Products: Benefits and Challenges.Quality attributes of bread fortified with staghorn sumac extract.Technological challenges of addressing new and more complex migrating products from novel food packaging materials.Optimization of lactic ferment with quinoa flour as bio-preservative alternative for packed bread.The effect of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread.Survival of Salmonella during baking of peanut butter cookies.Antimicrobial activities of tea catechins and theaflavins and tea extracts against Bacillus cereus.Opinion of the Scientific Panel on biological hazards (BIOHAZ) related to Clostridium spp in foodstuffsValidation of Baking To Control Salmonella Serovars in Hamburger Bun Manufacturing, and Evaluation of Enterococcus faecium ATCC 8459 and Saccharomyces cerevisiae as Nonpathogenic Surrogate Indicators.Effect of the local microenvironment on survival and thermal inactivation of Salmonella in low- and intermediate-moisture multi-ingredient foods.Effects of hemp (Cannabis sativa L.) seed oil press-cake and decaffeinated green tea leaves (Camellia sinensis) on functional characteristics of gluten-free crackers.Influence of Barley Sourdough and Vacuum Cooling on Shelf Life Quality of Partially Baked Bread.Assay of Enterocin AS-48 for Inhibition of Foodborne Pathogens in DessertsEffect of different new packaging materials on biscuit quality during accelerated storageEffect of Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Fractions on the Growth ofAspergillusspp. in a Bread Model System
P2860
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P2860
Shelf life and safety concerns of bakery products--a review.
description
2004 nî lūn-bûn
@nan
2004年の論文
@ja
2004年論文
@yue
2004年論文
@zh-hant
2004年論文
@zh-hk
2004年論文
@zh-mo
2004年論文
@zh-tw
2004年论文
@wuu
2004年论文
@zh
2004年论文
@zh-cn
name
Shelf life and safety concerns of bakery products--a review.
@ast
Shelf life and safety concerns of bakery products--a review.
@en
type
label
Shelf life and safety concerns of bakery products--a review.
@ast
Shelf life and safety concerns of bakery products--a review.
@en
prefLabel
Shelf life and safety concerns of bakery products--a review.
@ast
Shelf life and safety concerns of bakery products--a review.
@en
P2093
P2860
P1476
Shelf life and safety concerns of bakery products--a review.
@en
P2093
Anis El-Khoury
Daphne Phillips Daifas
James P Smith
John Koukoutsis
Wassim El-Khoury
P2860
P356
10.1080/10408690490263774
P577
2004-01-01T00:00:00Z