Search Results - "Musto, Leonardo"

Preparation of Sourdoughs Fermented with Isolated Lactic Acid Bacteria and Characterization of Their Antifungal Properties by Lafuente, Carla, Calpe, Jorge, Musto, Leonardo, Nazareth, Tiago de Melo, Dopazo, Victor, Meca, Giuseppe, Luz, Carlos

“…Traditional sourdough is obtained using a mixture of flour and water stored at room temperature until acidification. Therefore, adding lactic acid bacteria…”
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Aflatoxin B1 and ochratoxin A reduction by Lactobacillus spp. during bread making by Escrivá, Laura, Calpe, Jorge, Lafuente, Carla, Moreno, Ana, Musto, Leonardo, Meca, Giuseppe, Luz, Carlos

“…BACKGROUND Aflatoxin B1 (AFB1) and ochratoxin A (OTA) are among the most important mycotoxins with common presence in bread and bakery products. Biological…”
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Revalorization of rice bran as a potential ingredient for reducing fungal contamination in bread by lactic acid bacterial fermentation by Dopazo, Victor, Musto, Leonardo, Nazareth, Tiago de Melo, Lafuente, Carla, Meca, Giuseppe, Luz, Carlos

“…Rice bran (RB) is a by-product of the rice industry that reaches a waste of 63 million tonnes per year. In order to promote the development of the circular…”
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