Effect of controlled extracellular oxidation–reduction potential on microbial metabolism and proteolysis in buckwheat sourdough-Reference-Cited by-同舟云学术

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Effect of controlled extracellular oxidation–reduction potential on microbial metabolism and proteolysis in buckwheat sourdough

Published:2013-11-08 Issue:3 Volume:238 Page:425-434
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Capuani Alessandro,Werner Simone,Behr Jürgen,Vogel Rudi F.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-013-2120-9.pdf

Reference46 articles.

1. Martin F, Ebel B, Rojas C, et al. (2013) Redox Potential: Monitoring and Role in Development of Aroma Compounds, Rheological Properties and Survival of Oxygen Sensitive Strains During the Manufacture of Fermented Dairy Products. In: Kongo M (ed) Lactic Acid Bacteria - R & D for Food, Health and Livestock Purposes, pp 73–94. doi: 10.5772/2825

2. Martin F, Cachon R, Pernin K et al (2011) Effect of oxidoreduction potential on aroma biosynthesis by lactic acid bacteria in nonfat yogurt. J Dairy Sci 94:614–622. doi: 10.3168/jds.2010-3372

3. Olsen MJ, Pérez-Díaz IM (2009) Influence of microbial growth on the redox potential of fermented cucumbers. J Food Sci 74:M149–M153. doi: 10.1111/j.1750-3841.2009.01121.x

4. Van Dijk C, Ebbenhorst-Selles T, Ruisch H et al (2000) Product and redox potential analysis of sauerkraut fermentation. J Agric Food Chem 48:132–139

5. Topcu A, McKinnon I, McSweeney PLH (2008) Measurement of the oxidation-reduction potential of cheddar cheese. J Food Sci 73:C198–C203. doi: 10.1111/j.1750-3841.2008.00692.x

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