Use of natural antimicrobials to improve the quality characteristics of fresh “Phyllo” - A dough-based wheat product - Shelf life assessment

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• 作者：Maria I. Tsiraki^a ; Layal Karam^b ; Mohamad G. Abiad^b ; Hany M. Yehia^c ; ^d ; Ioannis N. Savvaidis^a ; ^b ; ^{isavvaid@uoi.gr} ; ^{is41@aub.edu.lb}
• 关键词：Antimicrobials ; Bakery products ; Packaging ; Shelf-life ; Wheat
• 刊名：Food Microbiology
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：62
• 期：Complete
• 页码：153-159
• 全文大小：399 K
• 卷排序：62

文摘

Examined chitosan, natamycin effects on shelf-life of air-packaged phyllo. Aerobic packaging, chitosan, natamycin reduced microbial species examined. The above combined treatment resulted in a shelf-life extension (5 days). The antimicrobials maintained the appearance, color stability of fresh phyllo.