Combined effects of weak acid preservatives, pH and water activity on growth of Eurotium species on a sponge cake.

@article{Guynot2002CombinedEO,
  title={Combined effects of weak acid preservatives, pH and water activity on growth of Eurotium species on a sponge cake.},
  author={M. Elena Guynot and Antonio Javier Ramos and Daniela Sala and Vicente Sanchis and Sonia Marin},
  journal={International journal of food microbiology},
  year={2002},
  volume={76 1-2},
  pages={
          39-46
        }
}
The combined effects of weak acid preservatives (sorbate, benzoate and propionate), pH (6.0, 7.5) and water activity (a(w)) levels (0.80, 0.85, 0.90) on growth of four Eurotium species isolated from bakery products on a sponge cake analogue were studied. Even though it is universally known that these preservatives are much more effective at lower pH values, we chose a 6-7.5 level to correlate with the pH of the Spanish cake product studied. In general, 0.3% doses of all three preservatives were… CONTINUE READING
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