Bio-preservatives and essential oils as an alternative to chemical preservatives in the baking industry: a concurrent review
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-023-05762-8.pdf
Reference64 articles.
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2. Axel C, Röcker B, Brosnan B, Zannini E, Furey A, Coffey A, Arendt EK (2015) Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life. Food Microbiol 47:36–44
3. Axel C, Zannini E, Arendt EK (2017) Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension. Crit Rev Food Sci Nutr 57(16):3528–3542
4. Balaguer MP, Lopez-Carballo G, Catala R, Gavara R, Hernandez-Munoz PJ (2013) Antifungal properties of gliadin films incorporating cinnamaldehyde and application in active food packaging of bread and cheese spread foodstuffs. Int J Food Microbiol 166(3):369–377
5. Baptista CR, Claudia NH, Anderson S, Sant'Ana (2020) Natural products with preservative properties for enhancing the microbiological safety and extending the shelf-life of seafood: a review. Food Res Int 127:4–9
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