The Diels–Alder (DA) reaction is regarded as quite a useful strategy in organic and
macromolecular syntheses. The reversibility of this reaction and the advent of self-repair …

Fungal growth and consequent mycotoxin release in food and feed threatens human health,
which might even, in acute cases, lead to death. Control and prevention of foodborne …

Fungi are common contaminants of dairy products, which provide a favorable niche for their
growth. They are responsible for visible or non-visible defects, such as off-odor and-flavor …

Benzoic acid is an aromatic carboxylic acid naturally present in plant and animal tissues,
which can also be produced by microorganisms. Benzoic acid and a wide range of …

Microbial spoilage of bread and the consequent waste problem causes large economic
losses for both the bakery industry and the consumer. Furthermore the presence of …

Spoiled food may be defined as a food that has been damaged or injured so as to make it
undesirable for human consumption. Bakery products are an important part of a balanced …

Far more than a simple update and revision, the Handbook of Food Spoilage Yeasts,
Second Edition extends and restructures its scope and content to include important …

The Earth is home to environments characterized by low pH, including the gastrointestinal
tract of vertebrates and large areas of acidic soil. Most bacteria are neutralophiles, but can …

Hurdle technology is used in industrialized as well as in developing countries for the gentle
but effective preservation of foods. Hurdle technology was developed several years ago as a …

Although organic acids have been used to counteract pathogens in food for many years,
there is a glaring need to assess and improve their continued effectiveness and …