Application of White Mustard Bran and Flour on Bread as Natural Preservative Agents.

Torrijos, Raquel; Nazareth, Tiago de Melo; Quiles, Juan Manuel; Mañes, Jordi; Meca, Giuseppe

Torrijos, Raquel; Nazareth, Tiago de Melo; Quiles, Juan Manuel; Mañes, Jordi; Meca, Giuseppe.

Afiliación

Torrijos R; Department of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Ave. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain.
Nazareth TM; Department of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Ave. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain.
Quiles JM; Department of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Ave. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain.
Mañes J; Department of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Ave. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain.
Meca G; Department of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Ave. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain.

Foods ; 10(2)2021 Feb 16.

Article en En | MEDLINE | ID: mdl-33669358

Palabras clave

Sinapis alba; antifungal; bakery products; by-product; food safety; mustard bran; mustard flour; mycotoxigenic fungi; mycotoxins; shelf-life

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Foods Año: 2021 Tipo del documento: Article País de afiliación: España Pais de publicación: Suiza

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