Gluten, a protein fraction from wheat, rye, barley, oats, their hybrids and derivatives, is very
important in baking technology. The number of people suffering from gluten intolerance is …

Abstract Development and use of reliable and precise detecting systems in the food supply
chain must be taken into account to ensure the maximum level of food safety and quality for …

Recently, the high nutritional value of edible insects attracted the attention of researchers
and food industry for their potential use in foods with enhanced nutritional characteristics. In …

In the present study, inclusion of mealworm (Tenebrio molitor L.) powder into bread doughs
at 5 and 10% substitution level of soft wheat (Triticum aestivum L.) flour was tested to …

Four taxa of the Lamiaceae family growing in Apulia (Clinopodium suaveolens, Satureja
montana subsp. montana, Thymbra capitata, and Salvia fruticosa subsp. thomasii) that had …

Bread is a staple food worldwide. It commonly undergoes physico-chemical and
microbiological changes which impair its quality and shelf-life. Staling determines …

This review explores the main spore-forming bacteria involved in the spoilage of various
processed foods. Bakery products are specifically spoiled by Bacillus species, the dominant …

As bread is a very important staple food, its spoilage threatens global food security. Ropy
bread spoilage manifests in sticky and stringy degradation of the crumb, slime formation …

The well-recognized efficiency of Tenebrio molitor larvae to convert low quality organic
matter into a nutritionally valuable biomass was exploited to manage solid wastes coming …

Motivated by the frequent microbial contamination of granular food products like cereal
grains or sprout seeds, an atmospheric pressure dielectric barrier discharge (DBD) was …