The fungal problem in bread production: Insights of causes, consequences, and control methods
MV Garcia, AO Bernardi, MV Copetti - Current Opinion in Food Science, 2019 - Elsevier
Highlights•Fungi have an important role in bread industries spoilage.•Aspergillus and
Penicillium spp. are the main bread spoilage fungi.•Contamination forms and consequent …
Penicillium spp. are the main bread spoilage fungi.•Contamination forms and consequent …
Food industry spoilage fungi control through facility sanitization
AO Bernardi, MV Garcia, MV Copetti - Current Opinion in Food Science, 2019 - Elsevier
Highlights•Airborne fungi play a crucial role in the food contamination during the
processing.•The choice of antifungal agents is relevant for the control of fungal …
processing.•The choice of antifungal agents is relevant for the control of fungal …
[HTML][HTML] Impact of maturation and growth temperature on cell-size distribution, heat-resistance, compatible solute composition and transcription profiles of Penicillium …
M Punt, T van den Brule, WR Teertstra… - Food Research …, 2020 - Elsevier
Penicillium roqueforti is a major cause of fungal food spoilage. Its conidia are the main
dispersal structures of this fungus and therefore the main cause of food contamination …
dispersal structures of this fungus and therefore the main cause of food contamination …
Comparative study of different bread baking methods: Combined ohmic–infrared, ohmic–conventional, infrared–conventional, infrared, and conventional heating
PN Panirani, H Darvishi, A Hosainpour… - Innovative Food Science …, 2023 - Elsevier
Developing bakery techniques is essential to improve the qualitative and quantitative
parameters of the bread baking process. In this study, the influence of different baking …
parameters of the bread baking process. In this study, the influence of different baking …
Thermal inactivation kinetics of Salmonella enterica and Enterococcus faecium NRRL B-2354 as a function of temperature and water activity in fine ground black …
Fine ground black pepper generally consumed as a seasoning without any further
processing has been associated with Salmonella enterica outbreaks. Thermal inactivation …
processing has been associated with Salmonella enterica outbreaks. Thermal inactivation …
[HTML][HTML] Spoilage fungi in a bread factory in Brazil: Diversity and incidence through the bread-making process
MV Garcia, AO Bernardi, G Parussolo… - Food Research …, 2019 - Elsevier
This study aimed to verify the main fungal species involved in the deterioration of different
types of bread and to identify the possible sources of contamination of these products …
types of bread and to identify the possible sources of contamination of these products …
[HTML][HTML] Occurrence and enumeration of rope-producing spore forming bacteria in flour and their spoilage potential in different bread formulations
This study aimed to investigate the prevalence of spore forming rope-producing
microorganisms in different types of flour and to evaluate the potential for spoilage of the …
microorganisms in different types of flour and to evaluate the potential for spoilage of the …
Incidence of spoilage fungi in the air of bakeries with different hygienic status
MV Garcia, AS Bregão, G Parussolo… - International journal of …, 2019 - Elsevier
This study aimed to determine the level of adequacy of bakeries to the requirements of good
manufacturing practices (GMP) and the fungal contamination of the environmental air of …
manufacturing practices (GMP) and the fungal contamination of the environmental air of …
[HTML][HTML] Photoacoustic characterization of wheat bread mixed with Moringa oleifera.
C Hernandez-Aguilar, A Dominguez-Pacheco… - Current Research in …, 2021 - Elsevier
Photoacoustic spectroscopy is applied to evaluate the impact of Moringa at different
concentrations (0, 1.25, 2.5, 5 and 10%) on the elaboration, sanity, texture, and color of …
concentrations (0, 1.25, 2.5, 5 and 10%) on the elaboration, sanity, texture, and color of …
Effects of water activity, temperature and particle size on thermal inactivation of Escherichia coli ATCC 25922 in red pepper powder
B Zhang, L Zhang, T Cheng, X Guan, S Wang - Food Control, 2020 - Elsevier
Contaminated condiments with low water activity (aw) have encouraged the scientific
community to study effective thermal methods of inactivating pathogens. The aim of this …
community to study effective thermal methods of inactivating pathogens. The aim of this …