Highlights•Soil reduces the efficacy of sanitizers in general.•A previous cleaning step is
essential to improve the antifungal sanitizer action.•A pH-slightly acid favors peracetic …

This research represents the report on the chemical profile, antioxidant, and antifungal
(Penicillium (P.) citrinum, P. expansum, and P. crustosum) activities of three types of …

Organic acids and their salts are usually the first choice in the bread industry to restrict
fungal spoilage, but their efficacy is pH-dependent and spoilage by fungi remains as a …

The required processes and steps for making bread include technological and innovative
concepts. The current trend is the use of less toxic compounds and green methods. Besides …

Fungi are the main microorganisms responsible for the spoilage of bakery products, and
their control and subsequent reduction of food waste are significant concerns in the agri …

Purpose: The enrichment of microbial growth in prepackaged, frozen food goods from the
day of manufacturing to the day of expiration has been the subject of recurrent concerns …

The preservation of cherry tomatoes is a challenge for farmers, sellers, and processors. In
recent years, natural extracts of plants have been increasingly used for the preservation of …

This study aimed to isolate and identify fungal species involved in sliced bread spoilage,
and to evaluate their susceptibility to antifungal proteins of fungal origin (AFPs). Proteins …

Weak acids, such as sorbic acid, are used as chemical food preservatives by the industry.
Fungi overcome this weak-acid stress by inducing cellular responses mediated by …

PLA抗菌/抗氧化活性包装薄膜在食品中的应用及其安全性评价 Page 1 第37 卷第3 期 2023 年
3 月 中国塑料 CHINA PLASTICS Vol. 37,No. 3 Mar.,2023 PLA抗菌/抗氧化活性包装薄膜在 …