Evaluation of shelf life and technological properties of bread elaborated with lactic acid bacteria fermented whey as a bio-preservation ingredient-Reference-Cited by-同舟云学术

Evaluation of shelf life and technological properties of bread elaborated with lactic acid bacteria fermented whey as a bio-preservation ingredient

Published:2023-01 Issue: Volume:174 Page:114427
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Dopazo Victor,Illueca Fran,Luz Carlos^ORCID,Musto Leo,Moreno Ana,Calpe Jorge,Meca Giuseppe

Publisher

Elsevier BV

Subject

Food Science

Reference72 articles.

1. Effect of psyllium fiber addition on the quality of Arabic flatbread (Pita) produced in a commercial bakery;Aldughpassi;Annals of Agricultural Science,2021

2. Use of an exopolysaccharide-based edible coating and lactic acid bacteria with antifungal activity to preserve the postharvest quality of cherry tomato;Álvarez;Lebensmittel-Wissenschaft und -Technologie,2021

3. Effects of pressure treatment of hydrated oat, finger millet and sorghum flours on the quality and nutritional properties of composite wheat breads;Angioloni;Journal of Cereal Science,2012

4. Asean MAXIMUM use LEVELS of food additives,2021

5. Antifungal sourdough lactic acid bacteria as biopreservation tool in quinoa and rice bread;Axel;International Journal of Food Microbiology,2016

Cited by 17 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Partial substitution of wheat flour with kiwi starch: Rheology, microstructure changes in dough and the quality properties of bread;Food Chemistry: X;2024-10

2. Type III sourdough: Evaluation of biopreservative potential in bakery products with enhanced antifungal activity;Food Research International;2024-08

3. Baker's yeast of the ttkhmor with high α-glucosidase activity for cultivation on whey;Food and Humanity;2024-05

4. Statistical optimization of cassava starch medium for D-lactic acid production using Leuconostoc mesenteroides ZL01;Biochemical Engineering Journal;2024-04

5. Revalorization of beer brewing waste as an antifungal ingredient for bread biopreservation;Food Bioscience;2024-04