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

@article{Axel2017MoldSO,
  title={Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension.},
  author={Claudia Axel and Emanuele Zannini and Elke K Arendt},
  journal={Critical reviews in food science and nutrition},
  year={2017},
  volume={57 16},
  pages={3528-3542}
}
Microbial spoilage of bread and the consequent waste problem causes large economic losses for both the bakery industry and the consumer. Furthermore the presence of mycotoxins due to fungal contamination in cereals and cereal products remains a significant issue. The use of conventional chemical preservatives has several drawbacks, necessitating the development of clean-label alternatives. In this review, we describe current research aiming to extend the shelf life of bread through the use of… CONTINUE READING

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