TY  -  
T1  - Antifungal effect of bioprocessed surplus bread as ingredient for bread-making: Identification of active compounds and impact on shelf-life 
SN  -  /  
UR  - http://hdl.handle.net/10138/320489 
T3  -  
A1  - Nionelli, Luana; Wang, Yaqin; Pontonio, Erica; Immonen, Mikko; Rizzello, Carlo; Maina, Ndegwa; Katina, Kati; Coda, Rossana 
A2  -  
PB  -  
Y1  - 2020 
LA  - eng 
AB  - Bread is one of the most consumed food products in the world and one of the most discarded, due to its intrinsic short shelf-life and susceptibility to mold spoilage. Additionally, bread waste is generated during production and distribution, leading to the disposal of bread otherwise still fit for consumption. To avoid generating huge amount of bread waste, strategies to enable its reutilization should be sought. In this study, surplus bread, still suitable for consumption, was bioprocessed with... 
VO  -  
IS  -  
SP  -  
OP  -  
KW  - Antifungal; BIOPRESERVATION; Bioprocessing; FUNGI; Fermentation; IN-SITU; LACTIC-ACID BACTERIA; MOLD SPOILAGE; PEPTIDES; PRESERVATIVES; Peptides; Shelf life; Surplus bread; TOOL; TRENDS; 416 Food Science 
N1  -   
PP  -  
ER  -