Microbiological Profile and Shelf Life of Fresh Pasta Subjected to Several Cycles of Pasteurization |
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| Elisa Scioscia, Carmina Viola, Roberta Colicchio, Chiara Pagliuca, Maria Grazia Volpe, Michele Di Stasio, Ettore Varricchio, Paola Salvatore, Caterina Pagliarulo |
- Abstract:
- Campania, and mostly Avellino and Benevento, is the main producer of durum wheat and pasta. The fresh pasta has a high rate of humidity, which makes it an appropriate substrate for the growth of microorganisms and it requires protection from microbiological controls for its commercialization.
- Keywords:
- fresh pasta, pasteurization, packaging, shelf-life, microbiological quality
- Download:
- IMEKO-TC23-2016-037.pdf
- DOI:
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