In Vitro Evaluation of Antimold Activity of Annatto Natural Dye and Its Effects on Microbial, Physicochemical, and Sensory Properties of Bread.

Habibi Najafi, Mohammad B

In Vitro Evaluation of Antimold Activity of Annatto Natural Dye and Its Effects on Microbial, Physicochemical, and Sensory Properties of Bread. [electronic resource] - Journal of food protection 10 2018 - 1598-1604 p. digital

Publication Type: Journal Article; Research Support, Non-U.S. Gov't

1944-9097

10.4315/0362-028X.JFP-17-533 doi


Aspergillus niger--drug effects
Bixaceae--chemistry
Bread--microbiology
Carotenoids--pharmacology
Food Preservation
Plant Extracts--pharmacology
Taste