Volatile Compound Production During the Bread-Making Process: Effect of Flour, Yeast and Their Interaction-Reference-Cited by-同舟云学术

Volatile Compound Production During the Bread-Making Process: Effect of Flour, Yeast and Their Interaction

Published:2015-07-07 Issue:9 Volume:8 Page:1925-1937
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Makhoul Salim,Romano Andrea,Capozzi Vittorio,Spano Giuseppe,Aprea Eugenio,Cappellin Luca,Benozzi Elisabetta,Scampicchio Matteo,Märk Tilmann D.,Gasperi Flavia,El-Nakat Hanna,Guzzo Jean,Biasioli Franco

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11947-015-1549-1.pdf

Reference54 articles.

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2. Aprea, E., Biasioli, F., Märk, T. D., & Gasperi, F. (2007). PTR-MS study of esters in water and water/ethanol solutions: fragmentation patterns and partition coefficients. International Journal of Mass Spectrometry, 262(1–2), 114–121.

3. Ayuto, M., & Rohns, G. (1984). Formic acid in ginger bread--an adulterant? Zeitschrift für Lebensmittel-Untersuchung und -Forschung, 179(3), 243–244.

4. Biasioli, F., Gasperi, F., Yeretzian, C., & Märk, T. D. (2011). PTR-MS monitoring of VOCs and BVOCs in food science and technology. TrAC, Trends in Analytical Chemistry, 30(7), 968–977.

5. Birch, A. N., Petersen, M. A., Arneborg, N., & Hansen, Å. S. (2013a). Influence of commercial baker’s yeasts on bread aroma profiles. Food Research International, 52(1), 160–166.

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