{"title":"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","authors":"Nooshin Noshirvani, Leila Abolghasemi Fakhri","doi":"10.1080/87559129.2024.2386029","DOIUrl":null,"url":null,"abstract":"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...","PeriodicalId":12369,"journal":{"name":"Food Reviews International","volume":"34 1","pages":""},"PeriodicalIF":5.3000,"publicationDate":"2024-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Advances in Extending the Microbial Shelf-Life of Bread and Bakery Products Using Different Technologies: A Review\",\"authors\":\"Nooshin Noshirvani, Leila Abolghasemi Fakhri\",\"doi\":\"10.1080/87559129.2024.2386029\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"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...\",\"PeriodicalId\":12369,\"journal\":{\"name\":\"Food Reviews International\",\"volume\":\"34 1\",\"pages\":\"\"},\"PeriodicalIF\":5.3000,\"publicationDate\":\"2024-08-06\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Reviews International\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1080/87559129.2024.2386029\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Reviews International","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/87559129.2024.2386029","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
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...
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
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