The potential of UVC decontamination to prolong shelf-life of par-baked bread
The effect of UVC (254 nm) treatment on the mould-free shelf-life of par-baked wholemeal, rye and six-grain bread was examined. Currently, these breads are par-baked, wrapped in high-density polyethylene (HDPE)-foil and transported or stored at room temperature for a couple of days before being full...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 30(2024), 7 vom: 01. Sept., Seite 636-645 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
| Veröffentlicht: |
2024
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Aspergillus montevidensis Aspergillus niger Penicillium roqueforti UVC par-baked bread Polyethylene 9002-88-4 |
| Online verfügbar |
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