Reduction of (E)-2-nonenal and (E,E)-2,4-decadienal during sourdough fermentation-Reference-Cited by-同舟云学术

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Reduction of (E)-2-nonenal and (E,E)-2,4-decadienal during sourdough fermentation

Published:2007-01 Issue:1 Volume:45 Page:78-87
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Vermeulen Nicoline,Czerny Michael,Gänzle Michael G.,Schieberle Peter,Vogel Rudi F.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference54 articles.

1. Review of isolation and concentration techniques;Bemelmans,1979

2. Mitochondrial production of hydrogen-peroxide in Saccharomyces cerevisiae;Boveris;Acta Physiologica Latino Americana,1976

3. Effect of an exopolysaccharide produced by Lactobacillus sanfranciscensis LTH1729 on dough and bread quality;Brandt,2003

4. Peptidases and amino acid catabolism in lactic acid bacteria;Christensen;Antonie van Leeuwenhoek,1999

5. Sourdough lactic acid bacteria effects on bread firmness and staling;Corsetti;Journal of Food Science,1998

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