Article, 2024

Type III sourdough: Evaluation of biopreservative potential in bakery products with enhanced antifungal activity

FOOD RESEARCH INTERNATIONAL, ISSN 0963-9969, Volume 189, 10.1016/j.foodres.2024.114482

Contributors

Teixeira, Lilian Borges [1] [2] Campos, Julia Zanini [2] Kothe, Caroline Isabel [3] Welke, Juliane Elisa [2] Rodrigues, Eliseu (Corresponding author) [2] Frazzon, Jeverson [2] Thys, Roberta Cruz Silveira [2]

Affiliations

  1. [1] Ctr Estadual Vigilancia Saude Secretaria Saude Est, Porto Alegre, RS, Brazil
    2. [NORA names: Brazil; America, South];
  2. [2] Fed Univ Rio Grande Sul UFRGS, Food Sci & Technol Inst, Porto Alegre, RS, Brazil
    3. [NORA names: Brazil; America, South];
  3. [3] Tech Univ Denmark, Novo Nord Fdn Ctr Biosustainabil, Sustainable Food Innovat Grp, Kongens Lyngby, Denmark
    4. [NORA names: DTU Technical University of Denmark; University; Denmark; Europe, EU; Nordic; OECD]

Abstract

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Keywords

Fungal contamination, Lactic acid bacteria, Shelf life

Data Provider: Clarivate

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