Changes in the free amino acids and the biogenic amine contents during lactic acid fermentation of different lupin species-Reference-Cited by-同舟云学术

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Changes in the free amino acids and the biogenic amine contents during lactic acid fermentation of different lupin species

Published:2016-07-14 Issue:9 Volume:51 Page:2049-2056
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Bartkiene Elena¹,Bartkevics Vadims²³,Rusko Janis³,Starkute Vytaute¹,Zadeike Daiva⁴,Juodeikiene Grazina⁴

Affiliation:

1. Lithuanian University of Health Sciences; Tilzes g. 18 47181 Kaunas Lithuania

2. University of Latvia; Jelgavas iela 1 1004 Riga Latvia

3. Institute of Food Safety, Animal Health and Environment; Lejupes iela 3 1076 Riga Latvia

4. Kaunas University of Technology; Radvilenu pl. 19 50254 Kaunas Lithuania

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference34 articles.

1. Nutritional and quality aspects of wheat sourdough bread using L. luteus and L. angustifolius flours fermented by Pedioccocus acidilactici;Bartkiene;International Journal of Food Science and Technology,2011

2. Effect of lactic acid fermentation of lupine wholemeal on acrylamide content and quality characteristics of wheat-lupine bread;Bartkiene;International Journal of Food Sciences and Nutrition,2013a

3. Influence of diets to Wistar rats supplemented with soya, flaxseed and lupine products treated by lactofermentation to improve their gut health;Bartkiene;International Journal of Food Sciences and Nutrition,2013b

4. Influence of the addition of lupin sourdough with different lactobacilli on dough properties and bread quality;Bartkien≐;International Journal of Food Science and Technology,2013c

5. Histamine and cadaverine production by bacteria isolated from fresh and frozen albacore (Thunnus alalunga);Ben-Gigirey;Journal of Food Protection,1999

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