A descriptive model for the kinetics of gas release in different types of pizzas

7 pages, 6 figures, 3 tables

Detalles Bibliográficos
Autores: López Cabo, Marta, Pastoriza, Laura, Rodríguez Herrera, Juan José
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2003
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/25371
Acceso en línea:http://hdl.handle.net/10261/25371
Access Level:acceso abierto
Palabra clave:Pizza
Nisaplin
CO2
Modeling
Antibacterial activity
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spelling A descriptive model for the kinetics of gas release in different types of pizzasLópez Cabo, MartaPastoriza, LauraRodríguez Herrera, Juan JoséPizzaNisaplinCO2ModelingAntibacterial activity7 pages, 6 figures, 3 tablesA model based on typical equations of microbial kinetics is proposed to describe gas release (GR) in ham, tuna, and meat pizzas packaged under different CO2-enriched atmospheres: 20% CO2, 70% CO2, and 70% CO2 plus 500 mg/kg Nisaplin. CO2-enriched atmospheres hardly influenced LAB growth but reduced GR, which points to the importance of yeasts for GR. Nonetheless, LAB also contributed significantly to GR, so Nisaplin also delayed GR. Gas release followed a diauxic pattern, the 2nd stage being presumably related to yeasts shifting from respiratory to fermentative metabolism once oxygen was depleted. However, storing pizzas for longer than 25 to 30 d does not seem appropriate in terms of shelf life, so the model proposed appears adequate for practical purposes.This work was supported by CICYT (Inter-ministerial Committee of Science and Technology, PETRI project 95-0324-OP)Peer reviewedWiley-BlackwellComisión Interministerial de Ciencia y Tecnología, CICYT (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]201020102003info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersion825612 bytesapplication/pdfhttp://hdl.handle.net/10261/25371reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttp://dx.doi.org/10.1111/j.1365-2621.2003.tb08277.xSíinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/253712026-05-22T06:33:51Z
dc.title.none.fl_str_mv A descriptive model for the kinetics of gas release in different types of pizzas
title A descriptive model for the kinetics of gas release in different types of pizzas
spellingShingle A descriptive model for the kinetics of gas release in different types of pizzas
López Cabo, Marta
Pizza
Nisaplin
CO2
Modeling
Antibacterial activity
title_short A descriptive model for the kinetics of gas release in different types of pizzas
title_full A descriptive model for the kinetics of gas release in different types of pizzas
title_fullStr A descriptive model for the kinetics of gas release in different types of pizzas
title_full_unstemmed A descriptive model for the kinetics of gas release in different types of pizzas
title_sort A descriptive model for the kinetics of gas release in different types of pizzas
dc.creator.none.fl_str_mv López Cabo, Marta
Pastoriza, Laura
Rodríguez Herrera, Juan José
author López Cabo, Marta
author_facet López Cabo, Marta
Pastoriza, Laura
Rodríguez Herrera, Juan José
author_role author
author2 Pastoriza, Laura
Rodríguez Herrera, Juan José
author2_role author
author
dc.contributor.none.fl_str_mv Comisión Interministerial de Ciencia y Tecnología, CICYT (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Pizza
Nisaplin
CO2
Modeling
Antibacterial activity
topic Pizza
Nisaplin
CO2
Modeling
Antibacterial activity
description 7 pages, 6 figures, 3 tables
publishDate 2003
dc.date.none.fl_str_mv 2003
2010
2010
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/25371
url http://hdl.handle.net/10261/25371
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv http://dx.doi.org/10.1111/j.1365-2621.2003.tb08277.x
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 825612 bytes
application/pdf
dc.publisher.none.fl_str_mv Wiley-Blackwell
publisher.none.fl_str_mv Wiley-Blackwell
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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