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Antifungal properties of fermentates and their potential to replace sorbate and propionate in pound cake

Simbarashe Samapundo (UGent) , Frank Devlieghere (UGent) , Annemarie Vroman (UGent) and Mia Eeckhout (UGent)
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Aspergillus tritici, Aspergillus amstelodami, Cake, Fermentates, Antifungal activity, Sensorial quality, LACTIC-ACID BACTERIA, BAKERY PRODUCTS, ESSENTIAL OILS, MOLD SPOILAGE, BREAD, BIOPRESERVATIVES, GROWTH, PRESERVATIVES, PH

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Citation

Please use this url to cite or link to this publication:

Chicago
Samapundo, Simbarashe, Frank Devlieghere, Annemarie Vroman, and Mia Eeckhout. 2016. “Antifungal Properties of Fermentates and Their Potential to Replace Sorbate and Propionate in Pound Cake.” International Journal of Food Microbiology 237: 157–163.
APA
Samapundo, S., Devlieghere, F., Vroman, A., & Eeckhout, M. (2016). Antifungal properties of fermentates and their potential to replace sorbate and propionate in pound cake. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 237, 157–163.
Vancouver
1.
Samapundo S, Devlieghere F, Vroman A, Eeckhout M. Antifungal properties of fermentates and their potential to replace sorbate and propionate in pound cake. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. 2016;237:157–63.
MLA
Samapundo, Simbarashe, Frank Devlieghere, Annemarie Vroman, et al. “Antifungal Properties of Fermentates and Their Potential to Replace Sorbate and Propionate in Pound Cake.” INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 237 (2016): 157–163. Print.
@article{8540233,
  author       = {Samapundo, Simbarashe and Devlieghere, Frank and Vroman, Annemarie and Eeckhout, Mia},
  issn         = {0168-1605},
  journal      = {INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY},
  keyword      = {Aspergillus tritici,Aspergillus amstelodami,Cake,Fermentates,Antifungal activity,Sensorial quality,LACTIC-ACID BACTERIA,BAKERY PRODUCTS,ESSENTIAL OILS,MOLD SPOILAGE,BREAD,BIOPRESERVATIVES,GROWTH,PRESERVATIVES,PH},
  language     = {eng},
  pages        = {157--163},
  title        = {Antifungal properties of fermentates and their potential to replace sorbate and propionate in pound cake},
  url          = {http://dx.doi.org/10.1016/j.ijfoodmicro.2016.08.020},
  volume       = {237},
  year         = {2016},
}

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