A natural strategy to improve the shelf life of the loaf bread against toxigenic fungi: The employment of fermented whey powder-Reference-Cited by-同舟云学术

A natural strategy to improve the shelf life of the loaf bread against toxigenic fungi: The employment of fermented whey powder

Published:2019-10-09 Issue:1 Volume:73 Page:88-97
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Luz Carlos¹^ORCID,Rodriguez Lorena²,Romano Raffaele³,Mañes Jorge¹,Meca Giuseppe¹

Affiliation:

1. Faculty of Pharmacy Laboratory of Food Chemistry and Toxicology University of Valencia Av. Vicent Andrés Estellés s/n 46100 Burjassot Spain

2. Instituto Tecnológico del Plástico (AIMPLAS) València Parc Tecnològic 46980 Paterna Spain

3. Department of Agriculture University of Napoli Federico II Via Università, 100 80055 Portici (Napoli) Italy

Funder

Generalitat Valenciana

Universitat de València

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12660

Reference34 articles.

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2. Use of Lactobacillus plantarum Strains as a Bio-Control Strategy against Food-Borne Pathogenic Microorganisms

3. Longterm storage of post‐packaged bread by controlling spoilage pathogens using Lactobacillus fermentum C14 isolated from homemade curd;Barman S;PLoS ONE,2017

4. The effect of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread

5. Whey as a source of peptides with remarkable biological activities

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