Please use this identifier to cite or link to this item: https://olympias.lib.uoi.gr/jspui/handle/123456789/9148
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dc.contributor.authorPapaioannou, G.en
dc.contributor.authorChouliara, I.en
dc.contributor.authorKaratapanis, A. E.en
dc.contributor.authorKontominas, M. G.en
dc.contributor.authorSavvaidis, I. N.en
dc.date.accessioned2015-11-24T16:47:11Z-
dc.date.available2015-11-24T16:47:11Z-
dc.identifier.issn0958-6946-
dc.identifier.urihttps://olympias.lib.uoi.gr/jspui/handle/123456789/9148-
dc.rightsDefault Licence-
dc.subjectanthotyrosen
dc.subjectcheeseen
dc.subjectmodified-atmosphere packagingen
dc.subjectpreservationen
dc.subjectqualityen
dc.subjectcottage cheeseen
dc.subjectlisteria-monocytogenesen
dc.subjectcarbon-dioxideen
dc.subjectphysicochemical characteristicsen
dc.subjectmozzarella cheeseen
dc.subjectgrowthen
dc.subjectmicrobiologyen
dc.subject4-degrees-cen
dc.subjecttechnologyen
dc.subjectinhibitionen
dc.titleShelf-life of a Greek whey cheese under modified atmosphere packagingen
heal.typejournalArticle-
heal.type.enJournal articleen
heal.type.elΆρθρο Περιοδικούel
heal.identifier.primaryDOI 10.1016/j.idairyj.2006.04.001-
heal.identifier.secondary<Go to ISI>://000243773900011-
heal.identifier.secondaryhttp://ac.els-cdn.com/S0958694606000707/1-s2.0-S0958694606000707-main.pdf?_tid=02f77e6fd82a8d3231fca98c16475d6c&acdnat=1333040074_14aa6e02094448e3a76062e746e67765-
heal.languageen-
heal.accesscampus-
heal.recordProviderΠανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείαςel
heal.publicationDate2007-
heal.abstractAnthotryros 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.publisherElsevieren
heal.journalNameInternational Dairy Journalen
heal.journalTypepeer reviewed-
heal.fullTextAvailabilityTRUE-
Appears in Collections:Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά)

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