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Sensory analysis
Follow-up of the organoleptic characteristics through the product’s shelf life under different conditions and formulations, such as detection of allergenic compounds present in food.
Antimicrobial stability
Determination of the antimicrobial’s stability on the food matrix.
Antimicrobial activity
Minimal inhibitory concentration (MIC) against bacterial and fungal contaminants.
Follow-up on the antimicrobial solution’s action against the contaminants for the food’s entire shelf life .
