Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Anna Mihhalevski"'
Publikováno v:
Journal of Cereal Science. 57:30-38
The stability of vitamers: thiamine, riboflavin, nicotinic acid, nicotinamide, pantothenic acid, pyridoxine and pyridoxal, as well as soluble and insoluble dietary fiber was studied in a rye sourdough bread process. The vitamer concentrations were me
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::680a967bb286eef5de3806695dfb69a1
https://doi.org/10.1016/j.jcs.2012.09.007
https://doi.org/10.1016/j.jcs.2012.09.007
Publikováno v:
Journal of Agricultural and Food Chemistry. 60:8492-8500
Rye sourdough breads go stale more slowly than wheat breads. To understand the peculiarities of bread staling, rye sourdough bread, wheat bread, and a number of starches were studied using wide-angle X-ray diffraction, nuclear magnetic resonance ((13
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c9950e44e029a82b354bd27fcc3479f9
https://doi.org/10.1021/jf3021877
https://doi.org/10.1021/jf3021877
Publikováno v:
International Journal of Food Science & Technology. 46:1940-1946
Summary Profiles of volatile organic compound (VOC) produced by nine individual lactic acid bacteria (LAB) during rye sourdough fermentation were compared by automated SPME and GC/MS-Tof. The dough samples were inoculated with individual strains, pla
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1f2624c884a3f6a8cc34e0878b6385b6
https://doi.org/10.1111/j.1365-2621.2011.02705.x
https://doi.org/10.1111/j.1365-2621.2011.02705.x
Publikováno v:
Journal of Applied Microbiology. 110:529-540
Aims: The present work tests the feasibility of the isothermal microcalorimetry method to study the performance of individual lactic acid bacteria during solid-state fermentation in rye sourdough. Another aim was to elucidate the key factors leading
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4fa54a1f9570396f7ddf1beb2ad14cfa
https://doi.org/10.1111/j.1365-2672.2010.04904.x
https://doi.org/10.1111/j.1365-2672.2010.04904.x
Publikováno v:
Journal of applied microbiology. 114(2)
Aims To assess the structure and stability of a dominant lactic acid bacteria (LAB) population during the propagation of rye sourdough in an industrial semi-fluid production over a period of 7 months. Methods and Results The sourdough was started fro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d102ffd34b8aaeb5c642f4219120d703
https://pubmed.ncbi.nlm.nih.gov/23082800
https://pubmed.ncbi.nlm.nih.gov/23082800
Publikováno v:
Journal of Agricultural and Food Chemistry. 60:9779-9779
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::932c57fc0426079306aff84f167b6369
https://doi.org/10.1021/jf3038677
https://doi.org/10.1021/jf3038677