Potential of phytic acid in synergy with sodium chloride as a natural-borne preservative to inactivate Escherichia coli O157:H7 and inhibit natural microflora in fresh noodles at room temperature
The increase in consumer demand and the high cost of maintaining a cold chain during distribution emphasize the need for preservative technology to ensure the microbiological quality of fresh noodles with a moisture content of 32–40%. However, few studies have been conducted to increase the storage...
Guardado en:
| Autores principales: | , |
|---|---|
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Elsevier
2024-01-01
|
| Colección: | Current Research in Food Science |
| Materias: | |
| Acceso en línea: | http://www.sciencedirect.com/science/article/pii/S2665927124001941 |
| Etiquetas: |
Sin Etiquetas, Sea el primero en etiquetar este registro!
|