Please use this identifier to cite or link to this item:
https://olympias.lib.uoi.gr/jspui/handle/123456789/9148Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Papaioannou, G. | en |
| dc.contributor.author | Chouliara, I. | en |
| dc.contributor.author | Karatapanis, A. E. | en |
| dc.contributor.author | Kontominas, M. G. | en |
| dc.contributor.author | Savvaidis, I. N. | en |
| dc.date.accessioned | 2015-11-24T16:47:11Z | - |
| dc.date.available | 2015-11-24T16:47:11Z | - |
| dc.identifier.issn | 0958-6946 | - |
| dc.identifier.uri | https://olympias.lib.uoi.gr/jspui/handle/123456789/9148 | - |
| dc.rights | Default Licence | - |
| dc.subject | anthotyros | en |
| dc.subject | cheese | en |
| dc.subject | modified-atmosphere packaging | en |
| dc.subject | preservation | en |
| dc.subject | quality | en |
| dc.subject | cottage cheese | en |
| dc.subject | listeria-monocytogenes | en |
| dc.subject | carbon-dioxide | en |
| dc.subject | physicochemical characteristics | en |
| dc.subject | mozzarella cheese | en |
| dc.subject | growth | en |
| dc.subject | microbiology | en |
| dc.subject | 4-degrees-c | en |
| dc.subject | technology | en |
| dc.subject | inhibition | en |
| dc.title | Shelf-life of a Greek whey cheese under modified atmosphere packaging | en |
| heal.type | journalArticle | - |
| heal.type.en | Journal article | en |
| heal.type.el | Άρθρο Περιοδικού | el |
| heal.identifier.primary | DOI 10.1016/j.idairyj.2006.04.001 | - |
| heal.identifier.secondary | <Go to ISI>://000243773900011 | - |
| heal.identifier.secondary | http://ac.els-cdn.com/S0958694606000707/1-s2.0-S0958694606000707-main.pdf?_tid=02f77e6fd82a8d3231fca98c16475d6c&acdnat=1333040074_14aa6e02094448e3a76062e746e67765 | - |
| heal.language | en | - |
| heal.access | campus | - |
| heal.recordProvider | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας | el |
| heal.publicationDate | 2007 | - |
| heal.abstract | Anthotryros cheese was packaged under vacuum (VP) or modified atmosphere (MAP) and stored at 4 or 12 degrees C. MAP mixtures were 30%/70% CO2/N-2 (M1) or 70%/30% CO2/N-2 (M2), while VP was taken as the control sample. Microbiological results showed that M1 and M2 delayed microbial growth compared with VP samples. Of the two modified atmospheres, gas mixture M1 was the most effective for inhibition of growth of mesophilic bacteria. Based primarily on sensory evaluation, the use of both MAP conditions extended the shelf-life of fresh Anthotyros cheese stored at 4 degrees C by ca. 10 days (M1) or 20 days (M2) compared with VP, and by ca. 2 days (M1) and 4 days (M2) at 12 degrees C, with cheese maintaining good sensory characteristics. (c) 2006 Elsevier Ltd. All rights reserved. | en |
| heal.publisher | Elsevier | en |
| heal.journalName | International Dairy Journal | en |
| heal.journalType | peer reviewed | - |
| heal.fullTextAvailability | TRUE | - |
| Appears in Collections: | Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά). ΧΗΜ | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Papaioannou-2007-Shelf-life of a Gree.pdf | 194.76 kB | Adobe PDF | View/Open Request a copy |
This item is licensed under a Creative Commons License
