Bitte benutzen Sie diese Kennung, um auf die Ressource zu verweisen:
https://doi.org/10.21256/zhaw-23649| Publikationstyp: | Beitrag in wissenschaftlicher Zeitschrift |
| Art der Begutachtung: | Peer review (Publikation) |
| Titel: | Application of palladium-based oxygen scavenger to extend the mould free shelf life of bakery products |
| Autor/-in: | Rüegg, Nadine Röcker, Bettina Yildirim, Selçuk |
| et. al: | No |
| DOI: | 10.1016/j.fpsl.2021.100771 10.21256/zhaw-23649 |
| Erschienen in: | Food Packaging and Shelf Life |
| Band(Heft): | 31 |
| Heft: | 100771 |
| Erscheinungsdatum: | Mär-2022 |
| Verlag / Hrsg. Institution: | Elsevier |
| ISSN: | 2214-2894 |
| Sprache: | Englisch |
| Schlagwörter: | Packaging; Verpackung; Food quality; Bakery product |
| Fachgebiet (DDC): | 664: Lebensmitteltechnologie |
| Zusammenfassung: | An oxygen scavenging film based on a catalytic system with palladium (CSP) was combined with modified atmosphere (MA) packaging to extend the mould free shelf life (MFSL) of bakery products. Par-baked buns, toast bread and gluten-free bread inoculated with Aspergillus niger spores were packed in normal atmosphere (NA) and under MA (with 2 vol.-% of O2) with or without CSP. Mould growth was detected after 2–3 days on all products packed under NA as well as under MA without CO2 and CSP. Use of CO2 in MA extended the MFSL by 8–10 days, 16–18 days and 3–4 days for par-baked buns, toast and gluten-free bread, respectively. Use of CSP with MA reduced the oxygen concentration in headspace from 2 vol.-% to < 0.01 vol.-% within 105–190 min with all bakery products. This led to a further increase in MFSL of bakery products by 3–9 days. |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/23649 |
| Volltext Version: | Publizierte Version |
| Lizenz (gemäss Verlagsvertrag): | CC BY 4.0: Namensnennung 4.0 International |
| Departement: | Life Sciences und Facility Management |
| Organisationseinheit: | Institut für Lebensmittel- und Getränkeinnovation (ILGI) |
| Publiziert im Rahmen des ZHAW-Projekts: | Active labels |
| Enthalten in den Sammlungen: | Publikationen Life Sciences und Facility Management |
Dateien zu dieser Ressource:
| Datei | Beschreibung | Größe | Format | |
|---|---|---|---|---|
| 2022_Rueegg-etal_Palladium-based-oxygen-scavenger-shelf-life.pdf | 2.44 MB | Adobe PDF |  Öffnen/Anzeigen |
Zur Langanzeige
Rüegg, N., Röcker, B., & Yildirim, S. (2022). Application of palladium-based oxygen scavenger to extend the mould free shelf life of bakery products. Food Packaging and Shelf Life, 31(100771). https://doi.org/10.1016/j.fpsl.2021.100771
Rüegg, N., Röcker, B. and Yildirim, S. (2022) ‘Application of palladium-based oxygen scavenger to extend the mould free shelf life of bakery products’, Food Packaging and Shelf Life, 31(100771). Available at: https://doi.org/10.1016/j.fpsl.2021.100771.
N. Rüegg, B. Röcker, and S. Yildirim, “Application of palladium-based oxygen scavenger to extend the mould free shelf life of bakery products,” Food Packaging and Shelf Life, vol. 31, no. 100771, Mar. 2022, doi: 10.1016/j.fpsl.2021.100771.
RÜEGG, Nadine, Bettina RÖCKER und Selçuk YILDIRIM, 2022. Application of palladium-based oxygen scavenger to extend the mould free shelf life of bakery products. Food Packaging and Shelf Life. März 2022. Bd. 31, Nr. 100771. DOI 10.1016/j.fpsl.2021.100771
Rüegg, Nadine, Bettina Röcker, and Selçuk Yildirim. 2022. “Application of Palladium-Based Oxygen Scavenger to Extend the Mould Free Shelf Life of Bakery Products.” Food Packaging and Shelf Life 31 (100771). https://doi.org/10.1016/j.fpsl.2021.100771.
Rüegg, Nadine, et al. “Application of Palladium-Based Oxygen Scavenger to Extend the Mould Free Shelf Life of Bakery Products.” Food Packaging and Shelf Life, vol. 31, no. 100771, Mar. 2022, https://doi.org/10.1016/j.fpsl.2021.100771.
Alle Ressourcen in diesem Repository sind urheberrechtlich geschützt, soweit nicht anderweitig angezeigt.