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Effect of Gamma Radiation and Low Temperature on Pathogenic Staphylococcus aureus Isolated from Pizza
Gamma Radiation Pathogenic Staphylococcus
2016/6/1
Staphylococcus aureus, a common human pathogen, produces enterotoxin and causes intoxication when ingested through contaminated food. The aim of the present study was to investigate microbiological qu...
Combined Effect of Refrigeration and Modified Atmosphere Packaging on the Shelf Life of Ready-to-Serve Pizza: Biochemical and Sensory Attributes
Refrigeration Modified Atmosphere
2016/5/31
This study evaluated the combined effect of Modified Atmosphere Packaging (MAP) and refrigeration (7±1°C) on shelf-life extension of ready-to-serve pizza. Quality assessment was based on sensory and b...
Changes in the Composition and Meltability of Mozzarella Cheese During Contact with Pizza Sauce
Mozzarella cheese refrigerated pizza meltability
2008/3/28
Changes in pH, moisture contents, NaCl, and Ca contents and in the meltability of low moisture, part-skim Mozzarella cheese were investigated during direct contact of cheese with pizza sauce after 1, ...
Browning of Mozzarella Cheese During High Temperature Pizza Baking
Mozzarella cheese pizza browning
2008/3/22
The objective of this study was to evaluate various properties of low browning Mozzarella cheese. Low moisture, part skim type Mozzarella cheese was made using strains of Streptococcus spp. and Lactob...