Biopreservation in Flours and Bread

authored by

Biljana Kovacevik, Sanja Kostadinović Veličkovska, Tuba Esatbeyoglu, Aleksandar Cvetkovski, Muhammad Qamar, João Miguel Rocha

Abstract

This chapter gives an updated perspective on biopreservation methods, current applications and perspectives in flours and baking goods. The main focus includes the promotion of food safety and hygiene, food safety contaminants, preventive control, ropiness and mold spoilage as well as chemical contamination of flours and bread and related health, and bioprocesses towards quality, nutritional value, sensory attributes and shelf-life improvement.

Organisation(s)

Institute of Food Science and Human Nutrition
Molecular Food Chemistry and Food Development

External Organisation(s)

Goce Delcev University (UGD)
Bahauddin Zakariya University
Universidade Católica Portuguesa (UCP)
Universidade do Porto

Type

Contribution to book/anthology

Pages

130-204

No. of pages

75

Publication date

2024

Publication status

Published

Peer reviewed

Yes

ASJC Scopus subject areas

Engineering(all), Agricultural and Biological Sciences(all), Immunology and Microbiology(all)

Electronic version(s)

https://doi.org/10.1201/9781003267997-6 (Access: Closed)