Effects of <i> <scp>Lactobacillus</scp> plantarum </i> and <i> <scp>Saccharomyces</scp> cerevisiae </i> co‐fermentation on the structure and flavor of wheat noodles-Reference-Cited by-同舟云学术

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Effects of Lactobacillus plantarum and Saccharomyces cerevisiae co‐fermentation on the structure and flavor of wheat noodles

Published:2022-03-02 Issue:11 Volume:102 Page:4697-4706
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Ge Zhenzhen¹²,Wang Weijing¹³,Xu Mingyue¹,Gao Shanshan¹,Zhao Yuxiang¹,Wei Xiaopeng¹²^ORCID,Zhao Guangyuan¹²,Zong Wei¹²^ORCID

Affiliation:

1. College of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou China

2. Zhengzhou University of Light Industry Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou China

3. HaoXiangNi Health Food Co., Ltd Zhengzhou China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11830

Reference41 articles.

1. Effect of characteristics of different wheat flours on the quality of fermented hollow noodles

2. Multilevel Structure of Wheat Starch and Its Relationship to Noodle Eating Qualities

3. Effect of sodium bicarbonate on quality of machine-made Kongxin noodles

4. Effects of Lactobacillus combined with semidry flour milling on the quality and flavor of fermented rice noodles

5. Recent Advances in the Use of Sourdough Biotechnology in Pasta Making

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1. Exploring Core fermentation microorganisms, flavor compounds, and metabolic pathways in fermented Rice and wheat foods;Food Chemistry;2025-01

2. Lauric acid improved the quality of fresh noodles with/without sodium bicarbonate by altering physical properties and structure of wheat starch;International Journal of Biological Macromolecules;2024-11

3. Quality changes and spoilage microbial community succession of steamed cold noodles (Liangpi) at different temperatures;International Journal of Gastronomy and Food Science;2024-09

4. Formation mechanism of lipid-derived volatile flavor compounds metabolized by inoculated probiotics and their improving effect on the flavor of low-salt dry-cured mackerel;Food Chemistry;2024-03

5. Digestibility of indica rice and structural changes of rice starch during fermentation by Lactobacillus plantarum;LWT;2023-09

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