Descripción
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The addition of preservatives to some kind of foods may be a potential risk of spoilage, as it is the transformation of sorbate into the off-odour 1-3-pentadiene by certain microbial species. This is the case of the capacity of some strains of moulds and yeasts that are able to decarboxylate sorbic acid and transform it into 1-3 pentadiene, a volatile compound with an unpleasant petroleum odour. (Casas et al. 2004). | |
Internacional
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No |
Nombre congreso
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International Conference of Agricultural Engineering. CIGR-Ageng 2012 |
Tipo de participación
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960 |
Lugar del congreso
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Valencia |
Revisores
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Si |
ISBN o ISSN
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84-615-9654-4 |
DOI
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Fecha inicio congreso
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08/07/2012 |
Fecha fin congreso
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12/07/2012 |
Desde la página
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1 |
Hasta la página
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1 |
Título de las actas
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International Conference of Agricultural Engineering. CIGR-Ageng 2012 |