Glucan and Fructan Production by Sourdough Weissella cibaria and Lactobacillus plantarum-Reference-Cited by-同舟云学术

Glucan and Fructan Production by Sourdough Weissella cibaria and Lactobacillus plantarum

Published:2006-12-01 Issue:26 Volume:54 Page:9873-9881
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Di Cagno Raffaella¹,De Angelis Maria¹,Limitone Antonio¹,Minervini Fabio¹,Carnevali Paola¹,Corsetti Aldo¹,Gaenzle Michael¹,Ciati Roberto¹,Gobbetti Marco¹

Affiliation:

1. Dipartimento di Protezione delle Piante e Microbiologia Applicata, Università degli Studi di Bari, Bari, Italy; Barilla S.p.A, Parma, Italy; Dipartimento di Scienze degli Alimenti, Sezione di Microbiologia Agro-alimentare ed Ambientale, Università degli Studi di Teramo, Teramo, Italy; and Department of Agricultural, Food and Nutritional Science, Food Microbiology and Probiotics, University of Alberta, Edmonton, Alberta, Canada

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf061393%2B

Reference56 articles.

1. Heteropolysaccharides from lactic acid bacteria

2. Different hydrocolloids as bread improvers and antistaling agents

3. Different approaches for increasing the shelf life of partially baked bread: Low temperatures and hydrocolloid addition

4. Effect of HPMC addition on the microstructure, quality and aging of wheat bread

5. EFFECT OF SURFACTANT GEL AND GUM COMBINATIONS ON DOUGH RHEOLOGICAL CHARACTERISTICS AND QUALITY OF BREAD

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