A concept of mould spoilage prevention and acrylamide reduction in wheat bread: Application of lactobacilli in combination with a cranberry coating-Reference-Cited by-同舟云学术

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A concept of mould spoilage prevention and acrylamide reduction in wheat bread: Application of lactobacilli in combination with a cranberry coating

Published:2018-09 Issue: Volume:91 Page:284-293
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Bartkiene Elena,Bartkevics Vadims,Lele Vita,Pugajeva Iveta,Zavistanaviciute Paulina,Mickiene Ruta,Zadeike Daiva,Juodeikiene Grazina

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference52 articles.

1. Guidelines for measurement of volume by rapeseed displacement. Method 10–05.01;AACC,2003

2. Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria;Alfonzo;International Journal of Food Microbiology,2016

3. Food preservatives from plants, food additives;Antolak,2017

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

5. Lactic acid bacteria combinations for wheat sourdough preparation and their influence on wheat bread quality and acrylamide formation;Bartkiene;Journal of Food Science,2017

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1. Antifungal activity of metabolites of Weissella cibaria KM14 isolated from traditional Korean food kimchi against three spoilage fungi;LWT;2024-08

2. Critical conditions for the formation of Maillard Reaction Products (MRP) in bread: An integrative review;Journal of Cereal Science;2024-07

3. Kombucha as alternative microbial consortium for sourdough fermentation: Bread characterization and investigation of shelf life;International Journal of Gastronomy and Food Science;2024-03

4. Acrylamide in food products: Formation, technological strategies for mitigation, and future outlook;Food Frontiers;2024-02-08

5. Undesirable Microorganisms in Cereal Flours and Their Impact on the Stability of Sourdough Microbiome;Sourdough Microbiota and Starter Cultures for Industry;2024

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