Effect of Argon as Filling Gas of the Storage Atmosphere on the Shelf-Life of Sourdough Bread—Case Study on PDO Tuscan Bread

Effect of Argon as Filling Gas of the Storage Atmosphere on the Shelf-Life of Sourdough Bread—Case Study on PDO Tuscan Bread

The short shelf-life of PDO Tuscan bread limits its distribution to markets close to the production area, affecting its commercial success and the economic return by supply chain operators. While the application of MAP to store bread is widely accepted, the suitability of this technique to extend th...

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Bibliographic Details
Main Authors:	Alessandro Bianchi, Isabella Taglieri, Angela Zinnai, Monica Macaluso, Chiara Sanmartin, Francesca Venturi
Format:	Article
Language:	English
Published:	MDPI AG 2022-11-01
Series:	Foods
Subjects:	modified atmosphere packaging shelf-life sourdough bread staling PDO Tuscan bread
Online Access:	https://www.mdpi.com/2304-8158/11/21/3470

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