使用不同技术延长面包和烘焙食品微生物货架期的进展：综述

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Reviews International Pub Date : 2024-08-06 DOI:10.1080/87559129.2024.2386029

Nooshin Noshirvani, Leila Abolghasemi Fakhri

引用次数: 0

摘要

面包是人们消费的主要食品之一，尤其是在发展中国家和欠发达国家。然而，面包在很短的储存时间内就会失去其新鲜度，这是一个令人担忧的问题。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Advances in Extending the Microbial Shelf-Life of Bread and Bakery Products Using Different Technologies: A Review

Bread is one of the main foods which is consumed by people, especially in developing and underdeveloped countries. However, bread loses its freshness during a short storage period, and that is an i...

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来源期刊

Food Reviews International 工程技术-食品科技

CiteScore

11.50

自引率

1.70%

发文量

127

审稿时长

>24 weeks

期刊介绍： Food Reviews International presents state-of-the-art reviews concerned with food production, processing, acceptability, and nutritional values—examining the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Offering technical solutions to critical global food dilemmas and shortages, Food Reviews International contains articles of interest for: •food scientists and technologists •food and cereal chemists •chemical engineers •agriculturists •microbiologists •toxicologists •nutritionists