Breads are part of our basic food, with rare exceptions. We are currently involved in such a wide variety of brands and products that we end up opting for the item that matches our immediate desire for consumption. Consumers, on the other hand, are more concerned about their food and are looking for healthier foods with as few preservatives as possible. In this way, industries need to innovate and launch more natural options to meet these current changes. However, it is still necessary to combine research with technology to produce products that meet this new reality. This review includes the objective of reporting on bioconservation using micro-organisms that produce antimicrobial substances in order to sensitize industries and potential c...
Sourdough fermentation, a traditional biotechnology for making leavened baked goods, was almost comp...
Mould spoilage of bakery products is a serious problem resulting in a significant volume of food was...
[EN] The kingdom Fungi is the most important group of microorganism contaminating food commodities, ...
Food safety today is conditiones by the implementation of new Tecnologies for food preservation base...
Producción CientíficaMicrobial pathogens are the cause of many foodborne diseases after the ingestio...
In this review, antimicrobials from a range of plant, animal, and microbial sources are reviewed 10 ...
In this work, three lactic acid bacteria (LAB) strains, specifically, Lactiplantibacillus plantarum ...
AbstractIn this study, we analyzed the conservation of a semi-liquid bio-preserver (SL778) developed...
Food is rarely kept in a sterile environment and the composition of microbial associations found in ...
Advances in the microbiological safety of foods have been largely driven by public demand in respons...
Bread is a staple food consumed worldwide on a daily basis. Fungal contamination of bread is a criti...
A total of nine isolated lactic acid bacteria (LAB) from tomato and sourdough with antifungal activi...
Food is rarely kept in a sterile environment and the composition of microbial associations found in ...
Ensuring food safety and at the same time meeting such demands for retention of nutrition and qualit...
Sourdough fermentation, a traditional biotechnology for making leavened baked goods, was almost comp...
Sourdough fermentation, a traditional biotechnology for making leavened baked goods, was almost comp...
Mould spoilage of bakery products is a serious problem resulting in a significant volume of food was...
[EN] The kingdom Fungi is the most important group of microorganism contaminating food commodities, ...
Food safety today is conditiones by the implementation of new Tecnologies for food preservation base...
Producción CientíficaMicrobial pathogens are the cause of many foodborne diseases after the ingestio...
In this review, antimicrobials from a range of plant, animal, and microbial sources are reviewed 10 ...
In this work, three lactic acid bacteria (LAB) strains, specifically, Lactiplantibacillus plantarum ...
AbstractIn this study, we analyzed the conservation of a semi-liquid bio-preserver (SL778) developed...
Food is rarely kept in a sterile environment and the composition of microbial associations found in ...
Advances in the microbiological safety of foods have been largely driven by public demand in respons...
Bread is a staple food consumed worldwide on a daily basis. Fungal contamination of bread is a criti...
A total of nine isolated lactic acid bacteria (LAB) from tomato and sourdough with antifungal activi...
Food is rarely kept in a sterile environment and the composition of microbial associations found in ...
Ensuring food safety and at the same time meeting such demands for retention of nutrition and qualit...
Sourdough fermentation, a traditional biotechnology for making leavened baked goods, was almost comp...
Sourdough fermentation, a traditional biotechnology for making leavened baked goods, was almost comp...
Mould spoilage of bakery products is a serious problem resulting in a significant volume of food was...
[EN] The kingdom Fungi is the most important group of microorganism contaminating food commodities, ...