calcium propionate bread
Selected indexed studies
- Fast and simple method for semiquantitative determination of calcium propionate in bread samples. (J Food Drug Anal, 2017) [PMID:28911666]
- The effect of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread. (Appl Microbiol Biotechnol, 2012) [PMID:22569634]
- The use of sourdough fermented by antifungal LAB to reduce the amount of calcium propionate in bread. (Int J Food Microbiol, 2008) [PMID:18541323]
_Worker-drafted node — pending editorial review._
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Sources
- Industrial Bread Composition: Potential Implications for Patients with Inflammatory Bowel Disease. (2025) pubmed
- Fast and simple method for semiquantitative determination of calcium propionate in bread samples. (2017) pubmed
- The effect of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread. (2012) pubmed
- The use of sourdough fermented by antifungal LAB to reduce the amount of calcium propionate in bread. (2008) pubmed
- Gas Chromatographic Determination of Propionic Acid and Sodium and Calcium Propionate in Bread and Cake (1). (1983) pubmed
- Gas chromatographic determination of calcium propionate added as preservative to bread. (1987) pubmed
- Improving the microbial and physicochemical shelf life of yufka paste using Lactobacillus plantarum and calcium propionate. (2024) pubmed
- Bread (white and whole wheat) and nonfat dry milk as sources of bioavailable calcium for rats. (1981) pubmed
- Active Pectin/Carboxymethylcellulose Composite Films for Bread Packaging. (2025) pubmed
- Extended shelf life of soy bread using modified atmosphere packaging. (2006) pubmed