4.7 Review

Sourdough Technology-A Traditional Way for Wholesome Foods: A Review

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Agriculture, Multidisciplinary

Quantification of Phenyllactic Acid in Wheat Sourdough Using High Resolution Gas Chromatography-Mass Spectrometry

Liam Anthony Matthew Ryan et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)

Article Biotechnology & Applied Microbiology

Comparative genomics of enzymes in flavor-forming pathways from amino acids in lactic acid bacteria

Mengjin Liu et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2008)

Article Biotechnology & Applied Microbiology

Functional properties of selected starter cultures for sour maize bread

Mojisola O. Edema et al.

FOOD MICROBIOLOGY (2008)

Article Food Science & Technology

Use of Lactobacillus plantarum fermentation products in bread-making to prevent Bacillus subtilis ropy spoilage

Francesca Valerio et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2008)

Article Food Science & Technology

The use of sourdough fermented by antifungal LAB to reduce the amount of calcium propionate in bread

L. A. M. Ryan et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2008)

Article Biotechnology & Applied Microbiology

Chemistry of gluten proteins

Herbert Wieser

FOOD MICROBIOLOGY (2007)

Review Food Science & Technology

Lactobacilli in sourdough fermentation

Aldo Corsetti et al.

FOOD RESEARCH INTERNATIONAL (2007)

Article Multidisciplinary Sciences

Comparative genomics of the lactic acid bacteria

K. Makarova et al.

PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2006)

Article Food Science & Technology

Fermentation by selected sourdough lactic acid bacteria to decrease coeliac intolerance to rye flour

Maria De Angelis et al.

JOURNAL OF CEREAL SCIENCE (2006)

Review Food Science & Technology

Flavour in sourdough breads: a review

Salim-ur-Rehman et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2006)

Article Food Science & Technology

Antifungal lactic acid bacteria as biopreservatives

J Schnurer et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2005)

Article Food Science & Technology

Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects

A Hansen et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2005)

Article Food Science & Technology

Bread technology and sourdough technology

P Decock et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2005)

Review Biotechnology & Applied Microbiology

Reutericyclin:: biological activity, mode of action, and potential applications

MG Gänzle

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2004)

Article Microbiology

Presence of yeasts in southern Italian sourdoughs from Triticum aestivum flour

M Succi et al.

FEMS MICROBIOLOGY LETTERS (2003)

Review Food Science & Technology

Practical implications of lactate and pyruvate metabolism by lactic acid bacteria in food and beverage fermentations

SQ Liu

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2003)

Article Multidisciplinary Sciences

Complete genome sequence of Lactobacillus plantarum WCFS1

M Kleerebezem et al.

PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2003)

Article Food Science & Technology

Microbiological and fermentation characteristics of togwa, a Tanzanian fermented food

JK Mugula et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2003)

Article Microbiology

Broad and complex antifungal activity among environmental isolates of lactic acid bacteria

J Magnusson et al.

FEMS MICROBIOLOGY LETTERS (2003)

Article Biotechnology & Applied Microbiology

In situ production of exopolysaccharides during sourdough fermentation by cereal and intestinal isolates of lactic acid bacteria

M Tieking et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2003)

Article Food Science & Technology

Candida humilis -: dominant species in sourdoughs for the production of durum wheat bran flour bread

M Gullo et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2003)

Article Food Science & Technology

Contribution of reutericyclin production to the stable persistence of Lactobacillus reuteri in an industrial sourdough fermentation

MG Gänzle et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2003)

Article Food Science & Technology

The effect of storage time on textural and crumb grain characteristics of sourdough wheat bread

P Crowley et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2002)

Article Biotechnology & Applied Microbiology

Proteolysis by sourdough lactic acid bacteria: Effects on wheat flour protein fractions and gliadin peptides involved in human cereal intolerance

R Di Cagno et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2002)

Article Food Science & Technology

Inhibitory substances produced by Lactobacilli isolated from sourdoughs -: a review

W Messens et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2002)

Article Food Science & Technology

Changes in dietary fibre, phenolic acids and activity of endogenous enzymes during rye bread-making

HB Hansen et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2002)

Article Biotechnology & Applied Microbiology

Early detection of spoilage moulds in bread using volatile production patterns and quantitative enzyme assays

G Keshri et al.

JOURNAL OF APPLIED MICROBIOLOGY (2002)

Article Microbiology

Development and potential of starter lactobacilli resulting from exploration of the sourdough ecosystem

RF Vogel et al.

ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY (2002)

Article Food Science & Technology

Potential of lactic acid bacteria to inhibit rope spoilage in wheat sourdough bread

K Katina et al.

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2002)

Article Agriculture, Multidisciplinary

Sucrose metabolism and exopolysaccharide production in wheat and rye sourdoughs by Lactobacillus sanfranciscensis

M Korakli et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)

Article Agriculture, Multidisciplinary

Determination of key aroma compounds in the crumb of a three-stage sourdough rye bread by stable isotope dilution assays and sensory studies

E Kirchhoff et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)

Article Chemistry, Applied

Effects of bran fermentation on quality and microstructure of high-fiber wheat bread

M Salmenkallio-Marttila et al.

CEREAL CHEMISTRY (2001)

Article Food Science & Technology

Recent developments in the biosynthesis and applications of heteropolysaccharides from lactic acid bacteria

L De Vuyst et al.

INTERNATIONAL DAIRY JOURNAL (2001)

Article Biotechnology & Applied Microbiology

Lactobacillus coryniformis subsp. Coryniformis strain Si3 produces a broad-spectrum proteinaceous antifungal compound

J Magnusson et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2001)

Article Biotechnology & Applied Microbiology

Characterization of reutericyclin produced by Lactobacillus reuteri LTH2584

MG Gänzle et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2000)

Article Biotechnology & Applied Microbiology

Purification and characterization of novel antifungal compounds from the sourdough Lactobacillus plantarum strain 21B

P Lavermicocca et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2000)

Article Microbiology

Lactobacillus mucosae sp nov., a new species with in vitro mucus-binding activity isolated from pig intestine

S Roos et al.

INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2000)

Article Agriculture, Multidisciplinary

Formation of aroma-active Strecker-aldehydes by a direct oxidative degradation of Amadori compounds

T Hofmann et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)