Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension

Critical Reviews in Food Science and Nutrition

Volumn 57, Issue 16, 2017, Pages 3528-3542

  Axel, Claudia ^a   Zannini, Emanuele ^a   Arendt, Elke K ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

active packaging; antifungal activity; Bakery products; food safety; lactic acid bacteria; mycotoxins; plant extracts; preservation

Indexed keywords

BACTERIA; BAKERIES; BAKERY PRODUCTS; CEREAL PRODUCTS; FOOD PRESERVATION; FOOD PRODUCTS; FOOD SAFETY; FUNGI; LACTIC ACID; LOSSES; PLANT EXTRACTS; WOOD PRESERVATION;

ACTIVE PACKAGING; ANTI-FUNGAL ACTIVITY; CHEMICAL PRESERVATIVES; LACTIC ACID BACTERIA; MYCOTOXINS; PRESERVATION TECHNIQUES; QUALITY AND SAFETIES; SHELF LIFE EXTENSIONS;

SPOILAGE;

FOOD PRESERVATIVE;

ANALYSIS; BREAD; FERMENTATION; FOOD CONTAMINATION; FOOD CONTROL; FOOD STORAGE; FUNGUS; MICROBIOLOGY; PREVENTION AND CONTROL; PROCEDURES; TIME FACTOR;

BREAD; FERMENTATION; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD PRESERVATIVES; FOOD STORAGE; FUNGI; TIME FACTORS;

EID: 85019906770     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2016.1147417     Document Type: Article

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