Cargando…

Impact of Storing Condition on Staling and Microbial Spoilage Behavior of Bread and Their Contribution to Prevent Food Waste

The high loss rate of bread is generally known to contribute to the alarmingly high numbers in worldwide food waste. Correct storage techniques are believed to enable the reduction of preventable food waste. Therefore, the influence of storage parameters on staling and spoilage behavior of German br...

Descripción completa

Detalles Bibliográficos
Autores principales:	Alpers, Thekla, Kerpes, Roland, Frioli, Mariana, Nobis, Arndt, Hoi, Ka Ian, Bach, Axel, Jekle, Mario, Becker, Thomas
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7824337/ https://www.ncbi.nlm.nih.gov/pubmed/33401747 http://dx.doi.org/10.3390/foods10010076

Ejemplares similares

New and Stale Bread
Publicado: (1881)

New and Stale Bread
Publicado: (1883)

Crust treatments to reduce bread staling
por: Chen, Yi, et al.
Publicado: (2021)

Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color
por: Popov-Raljić, Jovanka V., et al.
Publicado: (2009)

Strain-dependent assessment of dough’s polymer structure and functionality during the baking process
por: Alpers, Thekla, et al.
Publicado: (2023)

Effect of potato flour on quality and staling properties of wheat–potato flour bread
por: Ju, Qian, et al.
Publicado: (2020)

The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index
por: Culetu, Alina, et al.
Publicado: (2021)

The Self-Enforcing Starch–Gluten System—Strain–Dependent Effects of Yeast Metabolites on the Polymeric Matrix
por: Alpers, Thekla, et al.
Publicado: (2020)

Impact of chemical treatments on Leuconostoc bacteria from harvested stored cane/stale cane
por: Misra, Varucha, et al.
Publicado: (2020)

Combined Effect of Chia Flour and Soy Lecithin Incorporation on Nutritional and Technological Quality of Fresh Bread and during Staling
por: Ahmed, Imen Bel Hadj, et al.
Publicado: (2020)

From stale bread and brewers spent grain to a new food source using edible filamentous fungi
por: Gmoser, Rebecca, et al.
Publicado: (2020)

Ropiness in Bread—A Re-Emerging Spoilage Phenomenon
por: Pacher, Nicola, et al.
Publicado: (2022)

Effects of Lactic Acid Bacteria Fermentation on the Physicochemical Properties of Rice Flour and Rice Starch and on the Anti-Staling of Rice Bread
por: Dou, Xinlai, et al.
Publicado: (2023)

Linking microbial contamination to food spoilage and food waste: the role of smart packaging, spoilage risk assessments, and date labeling
por: Karanth, Shraddha, et al.
Publicado: (2023)

Fungi Burger from Stale Bread? A Case Study on Perceptions of a Novel Protein-Rich Food Product Made from an Edible Fungus
por: Hellwig, Coralie, et al.
Publicado: (2020)

Bacterial Communities Changes during Food Waste Spoilage
por: Wu, Shanghua, et al.
Publicado: (2018)

Indicators of protein spoilage in fresh and defrosted crustaceans and cephalopods stored in domestic condition
por: Altissimi, Serena, et al.
Publicado: (2018)

Effect of surfactant and fat on chapati making quality and control of its staling
por: Hemalatha, M.S., et al.
Publicado: (2021)

Editorial: Fight against food waste: combating contamination and spoilage
por: Quintieri, Laura, et al.
Publicado: (2023)

Assessment of Staling Aldehydes in Lager Beer under Maritime Transport and Storage Conditions
por: Aguiar, Dayana, et al.
Publicado: (2022)

Spoilage Investigation of Chill Stored Meagre (Argyrosomus regius) Using Modern Microbiological and Analytical Techniques
por: Syropoulou, Faidra, et al.
Publicado: (2021)

Recombinant protein linker production as a basis for non-invasive determination of single-cell yeast age in heterogeneous yeast populations
por: Eigenfeld, Marco, et al.
Publicado: (2021)

Understanding the Impact of Industrial Stress Conditions on Replicative Aging in Saccharomyces cerevisiae
por: Eigenfeld, Marco, et al.
Publicado: (2021)

OBSERVATIONS ON THE ETIOLOGY OF GOITRE IN BROOK TROUT : IV. THE EFFECT OF FEEDING WITH FRESH AND STALE LIVER.
por: Marine, David
Publicado: (1915)

Effects of stale maize on growth performance, immunity, intestinal morphology and antioxidant capacity in broilers
por: Liu, J. B., et al.
Publicado: (2020)

Tracing carbonation in cementitious slurry using anthocyanin extracted from fresh or stale petals
por: Cui, Dong, et al.
Publicado: (2022)

Effect of Wort Boiling System and Hopping Regime on Wort and Beer Stale-Flavor Aldehydes
por: Mikyška, Alexandr, et al.
Publicado: (2023)

Suppressive Interaction Approach for Masking Stale Note of Instant Ripened Pu-Erh Tea Products
por: Zhang, Ting, et al.
Publicado: (2019)

Gas-Diffusion Microextraction (GDME) Combined with Derivatization for Assessing Beer Staling Aldehydes: Validation and Application
por: Ferreira, Inês M., et al.
Publicado: (2021)

Comparative Growth Inhibition of Bread Spoilage Fungi by Different Preservative Concentrations Using a Rapid Turbidimetric Assay System
por: Garcia, Marcelo Valle, et al.
Publicado: (2021)

The Influence of Selected Food Safety Practices of Consumers on Food Waste Due to Its Spoilage
por: Tomaszewska, Marzena, et al.
Publicado: (2022)

Rok po svém spuštění je obří urychlova LHC stále mimo provoz - eské noviny
Publicado: (2009)

An In-Store Experiment on the Effect of Accessibility on Sales of Wholegrain and White Bread in Supermarkets
por: de Wijk, René A., et al.
Publicado: (2016)

Waste Bread as Main Ingredient for Cookie Elaboration
por: Guerra-Oliveira, Priscila, et al.
Publicado: (2021)

Prediction in the Dynamics and Spoilage of Shewanella putrefaciens in Bigeye Tuna (Thunnus obesus) by Gas Sensors Stored at Different Refrigeration Temperatures
por: Yi, Zhengkai, et al.
Publicado: (2021)

Longterm storage of post-packaged bread by controlling spoilage pathogens using Lactobacillus fermentum C14 isolated from homemade curd
por: Barman, Soma, et al.
Publicado: (2017)

Quantification methods of determining brewer’s and pharmaceutical yeast cell viability: accuracy and impact of nanoparticles
por: Eigenfeld, Marco, et al.
Publicado: (2023)

Improving the Leavening Effect of Ice like CO(2) Gas Hydrates by Addition of Gelling Agents in Wheat Bread
por: Srivastava, Shubhangi, et al.
Publicado: (2023)

Growth Inhibitory and Selective Pressure Effects of Sodium Diacetate on the Spoilage Microbiota of Frankfurters Stored at 4 °C and 12 °C in Vacuum
por: Samelis, John, et al.
Publicado: (2021)

Non-Destructive Measuring Systems for the Evaluation of High Oxygen Stored Poultry: Development of Headspace Gas Composition, Sensory and Microbiological Spoilage
por: Dold, Jasmin, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_1uam8a1mo47evkc4rm9mifbj4n