Changes in the microbiological and chemical characteristics of white bread during storage in paper packages modified with Ag/TiO2-SiO2, Ag/N-TiO2 or Au/TiO2
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- 作者：Anca Petera ; peteranca@yahoo.com" class="auth_mail" title="E-mail the corresponding author ; Leonard Mihaly-Cozmutaa ; mihalyl@yahoo.com" class="auth_mail" title="E-mail the corresponding author ; Anca Mihaly-Cozmutaa ; ancamihalycozmuta@yahoo.com" class="auth_mail" title="E-mail the corresponding author ; Camelia Niculaa ; vargacamelia@yahoo.com" class="auth_mail" title="E-mail the corresponding author ; Wanda Ziemkowskab ; ziemk@ch.pw.edu.pl" class="auth_mail" title="E-mail the corresponding author ; Dariusz Basiakb ; dbasiak@ch.pw.edu.pl" class="auth_mail" title="E-mail the corresponding author ; Virginia Danciuc ; vdanciu@chem.ubbcluj.ro" class="auth_mail" title="E-mail the corresponding author ; Adriana Vulpoid ; adriana.vulpoi@phys.ubbcluj.ro" class="auth_mail" title="E-mail the corresponding author ; Lucian Baiad ; lucian.baia@phys.ubbcluj.ro" class="auth_mail" title="E-mail the corresponding author ; Anca Falupe ; mamihai@yahoo.com" class="auth_mail" title="E-mail the corresponding author ; Grigore Craciune ; craciun.grigore@yahoo.com" class="auth_mail" title="E-mail the corresponding author ; Alexandru Ciricf ; alexcrc@yahoo.com" class="auth_mail" title="E-mail the corresponding author ; Mihaela Begeaf ; ela_begea@yahoo.com" class="auth_mail" title="E-mail the corresponding author ; Claudia Kissf ; c.kiss@ica-rd.ro" class="auth_mail" title="E-mail the corresponding author ; Daniela Vatuiuf ; d.vatuiu@ica-rd.ro" class="auth_mail" title="E-mail the corresponding author
- 关键词：Paper package modified with Ag/TiO2&ndash ; SiO2 ; Ag/N&ndash ; TiO2 or Au/TiO2 composites ; Paper package characteristics ; White bread ; Chemical ; microbiological and nutritional tests
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 April 2016
- 年：2016
- 卷：197
- 期：part_PA
- 页码：790-798
- 全文大小：828 K
文摘
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Preservation of bread stored in paper modified with Ag/TiO2–SiO2, Ag/N–TiO2 or Au/TiO2.
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As the composite was lighter, whiteness and water retention of the paper was superior.
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Preservation activity of the composites is given by high photoactivity and Ag.
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Paper with Ag/TiO2–SiO2 and Ag/N–TiO2 extend bread shelf life by 2 days versus reference.
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The two packages offer an efficient control on bread acidity.