Effects of maltogenic amylase from Lactobacillus plantarum on retrogradation of bread-Reference-Cited by-同舟云学术

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Effects of maltogenic amylase from Lactobacillus plantarum on retrogradation of bread

Published:2020-05 Issue: Volume:93 Page:102976
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Woo Seung-Hye,Shin Yu-Jeong,Jeong Hyun-Mo,Kim Ji-Soo,Ko Dam-Seul,Hong Jung Sun,Choi Hee-Don,Shim Jae-Hoon

Funder

Basic Science Research Program

National Research Foundation

Korea Food Research Institute

ICT

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference30 articles.

1. A novel, simple, economic and effective method for retarding maize tortilla staling;Alvarez-Ramirez;J. Sci. Food Agric.,2018

2. Antistaling additive effects on fresh wheat bread quality;Armero;Food Sci. Technol. Int.,1996

3. A thermostable a-amylase from a moderately thermophilic Bacillus subtilis strain for starch processing;Asgher;J. Food Eng.,2007

4. Use of alpha-amylase and amyloglucosidase combinations to minimize the bread quality problems caused by high levels of damaged starch;Barrera;J. Food Sci. Technol.,2016

5. Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7;Bello;J. Cereal. Sci.,2007

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. Postbiotics in the Bakery Products: Applications and Nutritional Values;Probiotics and Antimicrobial Proteins;2024-07-27

2. Anti-Staling Effect according to the Premix Variety Used in Morning Bread;Journal of the Korean Society of Food Science and Nutrition;2024-05-31

3. Improvement on wheat bread quality by in situ produced dextran—A comprehensive review from the viewpoint of starch and gluten;Comprehensive Reviews in Food Science and Food Safety;2024-04-25

4. Synergistic effect of enzymatic pre-treatment and amylose–lipid complex construction on the physicochemical properties of maize starch;Food Chemistry;2024-02

5. Maltogenic amylase: Its structure, molecular modification, and effects on starch and starch-based products;Carbohydrate Polymers;2023-11

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