Inhibitory Effect of Essential Oils Extracted from citrus Peel on Microbial Growth of Bread
| dc.contributor.author | Kandambi, H.H. | |
| dc.contributor.author | Pemathilake, S.N | |
| dc.contributor.author | Wijesekara, K.B. | |
| dc.date.accessioned | 2021-04-27T08:19:30Z | |
| dc.date.available | 2021-04-27T08:19:30Z | |
| dc.date.issued | 2011 | |
| dc.description.abstract | Shelf life i.e. the period it will preserve an acceptable level of eating quality from a safety is very important for both manufacturer and the consumer. Bread occupies an important place amongst all bakery products, because the ingredients that are used and the water activity (0.96-0.98) of breads are supportive of the growth of microorganism reducing the shell I life of bread (Salim-ur-Rehman ct nf., 2007). To enhance the shelf life of bread, chemical antimicrobial agents have been employed but they are considered responsible for many carcinogenic and teratogenic attributes and residual toxicity. Due to these reasons, consumers tend to be doubtful of chemical additives and thus the demand for natural preservatives has been intensified (Skandamis et at., 2001). The Citrus peel essential oil comprises one of the most versatile essential oils. It is well both bacteria and fungi (Sonorant et at., 2008). Also the Citrus peels are non-edible thus discarded after extracting the juice. Citrus spy. can be found in most of the regions in the world (i.e. commonly found in Sri Lanka). | en_US |
| dc.identifier.issn | 22359877 | |
| dc.identifier.uri | http://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/6604/18-201~1.PDF?sequence=1&isAllowed=y | |
| dc.language.iso | en | en_US |
| dc.publisher | Uva Wellassa University of Sri Lanka | en_US |
| dc.subject | Agriculture | en_US |
| dc.subject | Food Science | en_US |
| dc.subject | Food Technology | en_US |
| dc.title | Inhibitory Effect of Essential Oils Extracted from citrus Peel on Microbial Growth of Bread | en_US |
| dc.type | Other | en_US |