Community dynamics and metabolite target analysis of spontaneous, backslopped barley sourdough fermentations under laboratory and bakery conditions-Reference-Cited by-同舟云学术

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Community dynamics and metabolite target analysis of spontaneous, backslopped barley sourdough fermentations under laboratory and bakery conditions

Published:2016-07 Issue: Volume:228 Page:22-32
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Harth Henning,Van Kerrebroeck Simon,De Vuyst Luc

Funder

Research Council of the Vrije Universiteit Brussel

Hercules Foundation

Flanders' FOOD

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference75 articles.

1. Diversity and technological potential of lactic acid bacteria of wheat flours;Alfonzo;Food Microbiol.,2013

2. Impact of sourdough on the texture of bread;Arendt;Food Microbiol.,2007

3. Barley for food: characteristics, improvement, and renewed interest;Baik;J. Cereal Sci.,2008

4. Lipoxygenase in fruits and vegetables: a review;Baysal;Enzym. Microb. Technol.,2006

5. Evolution of bacterial consortia in spontaneously started rye sourdoughs during two months of daily propagation;Bessmeltseva;PLoS One,2014

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