Breadmaking 2012
DOI: 10.1533/9780857095695.3.597
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Cited by 11 publications
(3 citation statements)
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“…Nevertheless, in some processing environments, there are around 10 3 fungal spores/m 3 of air. Therefore, bakery products are usually contaminated in post‐bake processing (Legan, ; Magan, Aldred, & Arroyo, ).…”
Section: Introductionmentioning
confidence: 99%
“…Nevertheless, in some processing environments, there are around 10 3 fungal spores/m 3 of air. Therefore, bakery products are usually contaminated in post‐bake processing (Legan, ; Magan, Aldred, & Arroyo, ).…”
Section: Introductionmentioning
confidence: 99%
“…Commonly used food preservative substances are weak organic acids such as benzoic acid, ascorbic acid, and propionic acid. In addition, their salts, benzoates, sorbates, and propionates, owing to their good solubility in water, stability, and ease of handling, are commonly used in bakery products. Furthermore, they are all covered by US FDA regulations…”
Section: Introductionmentioning
confidence: 99%
“…After 7 days of storage at 25°C, the fungal growth became visible in the bread slices stored without lms and with EWPn lm (control). Usually, the shelf life of a baked product is 3 to 4 days (Garcia et al, 2019;Magan et al, 2012). The control sample showed scarce fungal growth and a lower count than the sample without lms.…”
Section: Water Vapor Permeability (Wvp)mentioning
confidence: 99%