Biopreservation in Flours and Bread

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

doi:10.1201/9781003267997-6

Biopreservation in Flours and Bread

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

^*Corresponding author for this work

Research output: Chapter in book/report/conference proceeding › Contribution to book/anthology › Research › peer review

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.

Original language	English
Title of host publication	Novel approaches in Biopreservation for Food and Clinical Purposes
Publisher	CRC Press
Pages	130-204
Number of pages	75
ISBN (Electronic)	9781003853985
ISBN (Print)	9781032213552
DOIs	https://doi.org/10.1201/9781003267997-6
Publication status	Published - 2024

ASJC Scopus subject areas

General Engineering
General Agricultural and Biological Sciences
General Immunology and Microbiology

Access to Document

10.1201/9781003267997-6

Cite this

@inbook{41f1a1b09d9f404abf1f8e36d9ac36ba,

title = "Biopreservation in Flours and Bread",

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.",

author = "Biljana Kovacevik and Veli{\v c}kovska, \{Sanja Kostadinovi{\'c}\} and Tuba Esatbeyoglu and Aleksandar Cvetkovski and Muhammad Qamar and Rocha, \{Jo{\~a}o Miguel\}",

year = "2024",

doi = "10.1201/9781003267997-6",

language = "English",

isbn = "9781032213552",

pages = "130--204",

booktitle = "Novel approaches in Biopreservation for Food and Clinical Purposes",

publisher = "CRC Press",

}

TY - CHAP

T1 - Biopreservation in Flours and Bread

AU - Kovacevik, Biljana

AU - Veličkovska, Sanja Kostadinović

AU - Esatbeyoglu, Tuba

AU - Cvetkovski, Aleksandar

AU - Qamar, Muhammad

AU - Rocha, João Miguel

PY - 2024

Y1 - 2024

N2 - 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.

AB - 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.

UR - https://www.scopus.com/pages/publications/85180038136

U2 - 10.1201/9781003267997-6

DO - 10.1201/9781003267997-6

M3 - Contribution to book/anthology

AN - SCOPUS:85180038136

SN - 9781032213552

SP - 130

EP - 204

BT - Novel approaches in Biopreservation for Food and Clinical Purposes

PB - CRC Press

ER -

Biopreservation in Flours and Bread

Abstract

ASJC Scopus subject areas

Access to Document

Other files and links

Cite this