Molecules (Basel, Switzerland)LactobacillalesFood PreservationFungiFood MicrobiologyFood Storage
Lactic Acid Bacteria for Fungal Control and Shelf-Life Extension in Fresh Pasta: Mechanistic Insights and Clean-Label Strategies.
Noor Sehar, Roberta Pino, Michele Pellegrino, Monica Rosa Loizzo
Published: 202610.3390/molecules31020389
Abstract
The global food industry is undergoing a major shift driven by increasing consumer demand for clean-label and naturally preserved foods. Fresh pasta is highly vulnerable to fungal damage because of its high water activity (aw > 0.85), typically rangi…
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