Beyond Chemical Preservatives: Enhancing the Shelf-Life and Sensory Quality of Ready-to-Eat (RTE) Hummus with Vinegar and Other Natural Antimicrobials.

Karam, Layal; Ghonim, Fatma; Dahdah, Patricia; Attieh, Grace; Al-Ahmad, Shama; Ghonim, Salma; Osaili, Tareq

Karam, Layal; Ghonim, Fatma; Dahdah, Patricia; Attieh, Grace; Al-Ahmad, Shama; Ghonim, Salma; Osaili, Tareq.

Afiliación

Karam L; Human Nutrition Department, College of Health Sciences, QU Health, Qatar University, Doha P.O. Box 2713, Qatar.
Ghonim F; Human Nutrition Department, College of Health Sciences, QU Health, Qatar University, Doha P.O. Box 2713, Qatar.
Dahdah P; Department of Food Science and Technology, Faculty of Arts and Sciences, University of Balamand, Al Koura, Tripoli P.O. Box 100, Lebanon.
Attieh G; Department of Agriculture, Section of Agri-Food Biotechnology, University of Sassari, Viale Italia 39/A, 07100 Sassari, Italy.
Al-Ahmad S; Human Nutrition Department, College of Health Sciences, QU Health, Qatar University, Doha P.O. Box 2713, Qatar.
Ghonim S; Human Nutrition Department, College of Health Sciences, QU Health, Qatar University, Doha P.O. Box 2713, Qatar.
Osaili T; Human Nutrition Department, College of Health Sciences, QU Health, Qatar University, Doha P.O. Box 2713, Qatar.

Foods ; 12(15)2023 Aug 04.

Article en En | MEDLINE | ID: mdl-37569216

Palabras clave

natural antimicrobials; ready-to-eat food; sensory evaluation; spoilage; storage

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2023 Tipo del documento: Article País de afiliación: Qatar Pais de publicación: Suiza

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