Valorization of wheat bread waste and cheese whey through cultivation of lactic acid bacteria for bio-preservation of bakery products
Author:
Funder
Technical University of Denmark
Publisher
Elsevier BV
Subject
Food Science
Reference63 articles.
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2. Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension;Axel;Critical Reviews in Food Science and Nutrition,2017
3. Application of antifungal lactobacilli in combination with coatings based on Apple processing by-products as a bio-preservative in wheat bread production;Bartkiene;Journal of Food Science & Technology,2019
4. Valorization of the powdered bread waste hydrolysate as growth medium for Baker yeast;Benabda;Food and Bioproducts Processing,2018
5. Getting value from the waste: Recombinant production of a sweet protein by Lactococcus lactis grown on Cheese whey;Boumaiza;Microbial Cell Factories,2018
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1. Revalorization of beer brewing waste as an antifungal ingredient for bread biopreservation;Food Bioscience;2024-04
2. Water thermodynamics and lipid oxidation in stored whey butter;Journal of Dairy Science;2023-11
3. Exploring the Inhibitory Activity of Selected Lactic Acid Bacteria against Bread Rope Spoilage Agents;Fermentation;2023-03-16
4. Application of Dried Sourdoughs with Lactic Acid Bacteria for Enhanced Bread Quality and Extended Shelf Life;2023
5. Whey: Source of Bioactive Peptides, Probiotics, Organic Acids, Aromatic Compounds and Enzymes;Whey Valorization;2023
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