Potential of phytic acid in synergy with sodium chloride as a natural-borne preservative to inactivate Escherichia coli O157:H7 and inhibit natural microflora in fresh noodles at room temperature

The increase in consumer demand and the high cost of maintaining a cold chain during distribution emphasize the need for preservative technology to ensure the microbiological quality of fresh noodles with a moisture content of 32–40%. However, few studies have been conducted to increase the storage...

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Bibliographic Details

Published in:	Current Research in Food Science
Main Authors:	Hary Yu, Min Suk Rhee
Format:	Article
Language:	English
Published:	Elsevier 2024-01-01
Subjects:	Fresh noodles Phytic acid Sodium chloride Synergistic effect Natural-borne preservative Shelf life
Online Access:	http://www.sciencedirect.com/science/article/pii/S2665927124001941