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Modelling the effect of ethanol on growth rate of food spoilage moulds
2005
The effect of ethanol (E) on the radial growth rate (mu) of food spoilage moulds (Aspergillus candidus, Aspergillus flavus, Aspergillus niger, Cladosporium cladosporioides, Eurotium herbariorum, Mucor circinelloides, Mucor racemosus, Paecilomyces variotii, Penicillium chrysogenum, Penicillium digitatum, Rhizopus oryzae and Trichoderma harzianum) was assessed in Potato Dextrose Agar (PDA) medium at a(w) 0.99, 25 degrees C. In order to model this effect, the Monod type equation described previously by Houtsma et al. (Houtsma, P.C., Kusters, B.J.M., de Wit, J.C., Rombouts, F.M., Zwietering, M.H., 1994. Modelling growth rates of Listeria monocytogenes as a function of lactate concentration. Int…
Aspetti igienico-sanitari dei prodotti vegetali di IV gamma
2017
Fresh vegetables are recommended for the daily diet because of their low caloric content, high amount of vitamins, minerals and fiber. Furthermore, these foods are source of various phytochemical compounds such as polyphenols, flavonoids and sterols exerting antioxidant activity. Some epidemiological and clinical studies clearly showed that a diet rich in fruits and vegetables might reduce the risk of some diseases, including some forms of cancer. Modern consumers pay a great attention to the “convenience foods”, foods characterized by ease of consumption. In particular, ready-to-eat products maintain almost all characteristics of fresh harvested products. These products are minimally proce…