- -

Prevention of fungal spoilage in food products using natural compounds: A review

RiuNet: Institutional repository of the Polithecnic University of Valencia

Share/Send to

Cited by

Statistics

Prevention of fungal spoilage in food products using natural compounds: A review

Show full item record

Ribes-Llop, S.; Fuentes López, A.; Talens Oliag, P.; Barat Baviera, JM. (2017). Prevention of fungal spoilage in food products using natural compounds: A review. Critical Reviews in Food Science and Nutrition. 1-11. doi:10.1080/10408398.2017.1295017

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/111302

Files in this item

Item Metadata

Title: Prevention of fungal spoilage in food products using natural compounds: A review
Author: Ribes-Llop, Susana Fuentes López, Ana Talens Oliag, Pau Barat Baviera, José Manuel
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] The kingdom Fungi is the most important group of microorganism contaminating food commodities, and chemical additives are commonly used in the food industry to prevent fungal spoilage. However, the increasing consumer ...[+]
Subjects: Plant secondary metabolite , Essential oil , Chitosan , Lactic acid bacteria , Antagonistic yeast , Antifungal protection
Copyrigths: Cerrado
Source:
Critical Reviews in Food Science and Nutrition. (issn: 1040-8398 )
DOI: 10.1080/10408398.2017.1295017
Publisher:
Taylor & Francis
Publisher version: https://doi.org/10.1080/10408398.2017.1295017
Type: Artículo

This item appears in the following Collection(s)

Show full item record