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机译:使用天然抗菌剂改善新鲜“ Phyllo”的质量特征-一种面团型小麦产品-保质期评估
Laboratory of Food Chemistry and Food Microbiology, Department of Chemistry, University of Ioannina, GR-45110, Ioannina, Greece;
Department of Nutrition and Food Sciences, Faculty of Agricultural and Food Sciences, American University of Beirut, Riad El Solh, 1107-2020, PO Box 11-0236, Beirut, Lebanon;
Department of Nutrition and Food Sciences, Faculty of Agricultural and Food Sciences, American University of Beirut, Riad El Solh, 1107-2020, PO Box 11-0236, Beirut, Lebanon;
Department of Food Science and Nutrition, College of Food and Agriculture Sciences, King Saud University, Saudi Arabia,Department of Food Science and Nutrition, Faculty of Home Economics, Helwan University, Egypt;
Laboratory of Food Chemistry and Food Microbiology, Department of Chemistry, University of Ioannina, GR-45110, Ioannina, Greece,Department of Nutrition and Food Sciences, Faculty of Agricultural and Food Sciences, American University of Beirut, Riad El Solh, 1107-2020, PO Box 11-0236, Beirut, Lebanon;
Antimicrobials; Bakery products; Packaging; Shelf-life; Wheat;
机译:使用天然抗微生物和改性气氛包装的组合治疗,提高鲜切甜菜叶的安全性,质量和保质期
机译:评价受臭氧处理影响的小麦粉的品质特性和新鲜面条的保质期
机译:使用天然添加剂及其提取物提高冷冻鲜肠的质量并延长保质期
机译:使用嵌入冰中的纳米封装精油的使用具有抗微生物效果,并延长了冰盖的冷藏新鲜海鲷的保质期
机译:利用鱼明胶,天然抗菌剂和菠萝蛋白,提高渔业产品的质量和保质期
机译:过夜新鲜果汁可饮用吗?基于营养品质微生物安全质量和感官质量的非工业新鲜西瓜汁的保质期预测
机译:采后抗菌治疗有机酸,提高新鲜蓝莓的保质期