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Operator-independent assessment of bread spoilage profiles caused by Bacillaceae reveals a high degree of inter- and intraspecies heterogeneity.

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第一作者： Nicola,Pacher

第一单位： University of Natural Resources and Life Sciences, Vienna, Department of Food Science and Technology, Institute of Food Science, Muthgasse 18, 1190 Vienna, Austria.

作者： Nicola,Pacher ^[1] ; Johanna,Burtscher ^[2] ; Denisse,Bender ^[1] ; Lars,Fieseler ^[3] ; Matthias,Schreiner ^[1] ; Konrad J,Domig ^[1]

作者单位： University of Natural Resources and Life Sciences, Vienna, Department of Food Science and Technology, Institute of Food Science, Muthgasse 18, 1190 Vienna, Austria. ^[1] University of Natural Resources and Life Sciences, Vienna, Department of Food Science and Technology, Institute of Food Science, Muthgasse 18, 1190 Vienna, Austria. Electronic address: johanna.burtscher@boku.ac.at. ^[2] ZHAW Zurich University of Applied Sciences, Institute of Food and Beverage Innovation, Einsiedlerstrasse 31, 8820 Wädenswil, Switzerland. ^[3]

关键词 Bacillus spp.Bread Rope spoilage Spoilage profiles Texture analysis Volatile organic compounds

医学主题词面包(Bread);挥发性有机化合物(Volatile Organic Compounds);食品微生物学(Food Microbiology);气相色谱-质谱法(Gas Chromatography-Mass Spectrometry);固相微萃取(Solid Phase Microextraction);3-羟基丁酮(Acetoin);色(Color)

DOI 10.1016/j.foodres.2024.115193

PMID 39593278

发布时间 2024-11-27

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