Strategies to Extend Bread and GF Bread Shelf-Life: From Sourdough to Antimicrobial Active Packaging and Nanotechnology

Article English OPEN
Valentina Melini; Francesca Melini;
(2018)
  • Publisher: MDPI AG
  • Journal: Fermentation (issn: 2311-5637)
  • Publisher copyright policies & self-archiving
  • Related identifiers: doi: 10.3390/fermentation4010009
  • Subject: shelf-life | bread and gluten-free bread | sourdough | Fermentation industries. Beverages. Alcohol | antimicrobial active packaging | food nanotechnologies | TP500-660
    mesheuropmc: food and beverages | digestive, oral, and skin physiology

Bread is a staple food worldwide. It commonly undergoes physico-chemical and microbiological changes which impair its quality and shelf-life. Staling determines organoleptic impairment, whereas microbiological spoilage causes visible mould growth and invisible productio... View more
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