Enzymatic pretreatment and lactic fermentation of wheat flour suspension at a high solid content-Reference-Cited by-同舟云学术

Enzymatic pretreatment and lactic fermentation of wheat flour suspension at a high solid content

Published:2021-02-03 Issue:4 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Gallo Marianna¹²^ORCID,Passannanti Francesca³,Schioppa Concetta³,Montella Salvatore¹,Colucci Cante Rosa¹,Nigro Federica³,Budelli Andrea⁴,Nigro Roberto¹

Affiliation:

1. University of Naples Federico IIDICMAPI Naples Italy

2. Engineering Department University of Rome Niccolò Cusano Rome Italy

3. ITP s.r.l. Napoli Italy

4. Kraft Heinz Innovation Center Nijmegen Netherlands

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15299

Reference29 articles.

1. Modelling the influence of pH, temperature, glucose and lactic acid concentrations on the kinetics of lactic acid production by Lactococcus lactis ssp. lactis ATCC 19435 in whole-wheat flour

2. Fermentation by Lactobacillus fermentum Ogi E1 of different combinations of carbohydrates occurring naturally in cereals: consequences on growth energetics and α-amylase production

3. Modelling and validation of Lactobacillus plantarum fermentations in cereal-based media with different sugar concentrations and buffering capacities

4. Application of solid‐state fermentation to food industry—A review;Couto S. R.;Journal of Food Engineering,2018

5. Effect of pH control during rice fermentation in preventing a gliadin P31-43 entrance in epithelial cells

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