Effect Of Chemical Preservatives And Temperature On Bread- Shelf Life At Different Environmental Conditions

References

[1] American Association of Cereal Chemists- Approved Methods of American Association of Cereal Chemists. 1983, p. 1525. Minnesota USA: Assoc. of Am. Cereal Chemists, Inc.

[2] M.Daniel - Reactions to Food Additives and Preservatives, workman publishing company, New Jersey, 2007,pp 117

[3] P.M. Davidson, V. Juneja, and ,J.K.Branen (2002). Antimicrobial agents, in Food Additives, 2nd ed., Branen, A.L., Davidson, P.M., Salminen, S., and Thorngate, J.H., Eds., Marcel Dekker, New York, p. 563– 620.

[4] Kirincic.-Mycotoxins in cereals and cereal products in Slovenia Official control of foods in the years 2008-2012. Food Control, 50:157–165.

[5] R. Nirmala, S. Pathmanathan, S. Selvaratnam, - Study on fungi associated with spoilage of bread. International Journal of Advanced Research in Biological Science. 2016, 3 (4): 165-167.

[6] Oueslati. - Multi-mycotoxin determination in cereals and derived products marketed in Tunisia using ultra-high performance liquid chromatography coupled to triple quadrupole mass spectrometry. Food and Chemical Toxicology, 2012, 50: 2376–2381

[7] M. P Penfield, and A. M.Campbell- Experimental Food Science.3rd edition 1992, Pp 28 – 31, 452 – 470.

[8] Pimentel et al.- Food versus biofuels: environmental and economic costs. Human Ecology, 2009, 37; 1-12.

[9] M.N. Unachukwu, and C. Nwakanma. -The fungi associated with the spoilage of bread in Enugu state. International Journal of Current Microbiology and Applied Science 2015, 4(1): 989-995

[10] M.EZain, - Impact of mycotoxins on humans and animals. Journal of Saudi Chemical Society, 2011,15,129–144.

@article{1700909,
      author = {Ogwo Patrick.A, Mpamah Ihuoma Chaste, Kingsley Kanu},
      title = {Effect Of Chemical Preservatives And Temperature On Bread- Shelf Life At Different Environmental Conditions},
      journal = {Iconic Research And Engineering Journals},
      year = {2019},
      volume = {2},
      number = {7},
      pages = {97-100},
      issn = {2456-8880},
      url = {https://www.irejournals.com/formatedpaper/1700909.pdf},
      abstract = {Bread is cereal product packed with a lot of nutrients, but a limiting factor to the benefits we can derive from this product is mould spoilage. This moud could produce mycotoxins which have pathological effects on humans, as such this study investigated the ability of different chemical preservatives to limit the fungal growth over a period of twenty(20) days at different temperatures thereby extending bread shelf-life and satisfying humans who want their food free of pathogens. Based on the results obtained there was significant difference between bread baked with a single preservative and that baked with a combination of two or more preservatives.Fungal load increased progressively as the period of storage increased. Potassium sorbate acted as a better fungal inhibitor when compared with calcium propionate and Ascorbic Acid.},
      keywords = {bread,chemical preservative, mould, mycotoxins},
      month = {January},
  }