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

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 production of mycotoxins. To tackle thi...

Full description

Bibliographic Details
Main Authors: Valentina Melini, Francesca Melini
Format: Article
Published: MDPI AG 2018-02-01
Online Access: