Effect of Natural preservatives on Quality and Shelf-Life of Hummus Product
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Date
2020-07-05
Authors
Qatu, Reham
Odeh, Nour
Hamad, Abeer
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Abstract
The addition of antimicrobial agents has become necessary in food manufacturing to*(3) :
prevent increasing of microbial load
extend the shelf life of finished product
maintain the quality and safety of products
The concentrations of preservatives in food should be regulated by international bodies to protect health consumers*(3).
Description
Keywords
Food processing, Antimicrobial,Quality and Safety.