Lactic Acid Bacteria Combinations for Wheat Sourdough Preparation and Their Influence on Wheat Bread Quality and Acrylamide Formation-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Lactic Acid Bacteria Combinations for Wheat Sourdough Preparation and Their Influence on Wheat Bread Quality and Acrylamide Formation

Published:2017-09-06 Issue:10 Volume:82 Page:2371-2378
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Bartkiene Elena¹^ORCID,Bartkevics Vadims²³,Krungleviciute Vita¹,Pugajeva Iveta²³,Zadeike Daiva⁴,Juodeikiene Grazina⁴

Affiliation:

1. Lithuanian Univ. of Health Sciences; Tilzes str. 18 LT-47181 Kaunas Lithuania

2. Univ. of Latvia; Jelgavas iela 1 LV-1004 Riga Latvia

3. Inst. of Food Safety; Animal Health and Environment “BIOR”; Lejupes iela 3 Riga Latvia

4. Kaunas Univ. of Technology; Radvilenu str. 19 LT-50254 Kaunas Lithuania

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13858/fullpdf

Reference42 articles.

1. AACC Method 10-05.01 2003 Guidelines for measurement of volume by rapeseed displacement. AACC International Approved Methods

2. Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria;Alfonzo;Int J Food Microbiol,2016

3. Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese;Azat;J Zhejiang Univ Sci B,2016

4. Study on the reduction of acrylamide in mixed rye bread by fermentation with bacteriocin-like inhibitory substances producing lactic acid bacteria in combination with Aspergillus niger glucoamylase;Bartkiene;Food Control,2013a

Cited by 41 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. Harnessing the Role of Three Lactic Acid Bacteria (LAB) Strains for Type II Sourdough Production and Influence of Sourdoughs on Bread Quality and Maillard Reaction Products;Foods;2024-06-07

2. Functional and biochemical characterization of pre-fermented ingredients obtained by the fermentation of durum wheat by-products;Journal of Functional Foods;2024-05

3. Tailor-made fermentation of sourdough reduces the acrylamide content in rye crispbread and improves its sensory and nutritional characteristics;International Journal of Food Microbiology;2024-01

4. Effects of Sourdough and Lactic Acid Bacteria Mixed Fermentation on Quality and Storage Characteristics of Steamed Buns;2024

5. Psyllium husk gel used as an alternative and more sustainable scalding technology for wheat bread quality improvement and acrylamide reduction;Frontiers in Nutrition;2023-10-27

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3