Volatile Compounds in Crumb of Whole-Meal Wheat Bread Fermented with Different Yeast Levels and Fermentation Temperatures-Reference-Cited by-同舟云学术

Volatile Compounds in Crumb of Whole-Meal Wheat Bread Fermented with Different Yeast Levels and Fermentation Temperatures

Published:2016-03 Issue:2 Volume:93 Page:209-216
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Nor Qhairul Izzreen M. N.¹²,Petersen Mikael A.¹,Hansen Åse S.¹

Affiliation:

1. Department of Food Science, Faculty of Sciences, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark.

2. Faculty of Food Science and Nutrition, University Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Sabah, Malaysia.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference35 articles.

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2. Amino Acid Catalysis of 2-Alkylfuran Formation from Lipid Oxidation-Derived α,β-Unsaturated Aldehydes

3. Gas chromatographic–mass spectrometric characterisation of the Italian Protected Designation of Origin “Altamura” bread volatile profile

4. Influence of commercial baker's yeasts on bread aroma profiles

5. The aroma profile of wheat bread crumb influenced by yeast concentration and fermentation temperature

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