Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Valery Ripari"'
Autor:
Valery Ripari
Publikováno v:
Beverages, Vol 5, Iss 1, p 16 (2019)
This review describes the technical and functional role of exopolysaccharides (EPSs) in cereal-based, yogurt-like beverages. Many microorganisms produce EPSs as a strategy for growing, adhering to solid surfaces, and surviving under adverse condition
Externí odkaz:
https://doaj.org/article/1862cf3112f94f2e9909fb160bb1211a
Publikováno v:
Food Analytical Methods. 12:2459-2468
Despite years of research, sensory worsening during beer aging remains a challenge to brewing chemists. Taking into account the novelty of sourdough beer and the interest of consumers in artisanal and specialty beer, the study of its aging is mandato
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e2149a06b70b9bc7945559e7ef8c313b
https://doi.org/10.1007/s12161-019-01592-7
https://doi.org/10.1007/s12161-019-01592-7
Autor:
Bruno José Gonçalves Silva, Michele Rigon Spier, Francieli Begnini Siepmann, Beatriz Sousa de Almeida, Patricio Peralta-Zamora, Valery Ripari, Nina Waszczynskyj
Publikováno v:
European Food Research and Technology. 245:1583-1594
This work aimed to evaluate the lactic acid bacteria (LAB) and yeast growth substrate consumption production of organic acids and volatile compounds in the Brazilian sourdough. In addition, the impact of fermentation on the structural modifications o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b4d0e5de089138082bdc7d30cf5141b0
https://doi.org/10.1007/s00217-019-03254-8
https://doi.org/10.1007/s00217-019-03254-8
Publikováno v:
Food Microbiology. 77:43-51
This work aimed to study the phenolic acid metabolism of sourdough lactic acid bacteria (LAB) in laboratory media, and in sourdough fermentation with single cultures and in co-fermentations. Lactobacilli were selected from isolates obtained from 35 s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::373ff386501e8fda583229ba63cdb8b9
https://doi.org/10.1016/j.fm.2018.08.009
https://doi.org/10.1016/j.fm.2018.08.009
Publikováno v:
European Food Research and Technology. 244:2027-2040
The study focused on the recipe optimization, production, physico-chemical and sensory characterization of sourdough beer and their comparison to commercial beers. For the first time the whole sourdough microbiota (not only yeasts but also lactic aci
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::77260dfeb6ce5ea239c59f12e8378dc5
https://doi.org/10.1007/s00217-018-3114-4
https://doi.org/10.1007/s00217-018-3114-4
Publikováno v:
Food and Bioprocess Technology. 11:242-270
Sourdough is a type of dough fermented by yeast and lactic acid bacteria (LAB) used as sponge dough in bread making. Sourdough may have four classifications according to the fermentation type and the technological process used. On sourdough type I, t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::75b5549da67d0fe134af6001c375dc64
https://doi.org/10.1007/s11947-017-1968-2
https://doi.org/10.1007/s11947-017-1968-2
Autor:
Michael G. Gänzle, Valery Ripari
Publikováno v:
International journal of food microbiology. 239
Sourdough has traditionally been used as leavening agent in artisanal baking. The production of baked and steamed cereal products increasingly employs sourdough as baking improver to achieve improved bread quality, or to obtain "clean label" products
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::229a20f5de937d5ac898002734dcd37e
https://pubmed.ncbi.nlm.nih.gov/27240932
https://pubmed.ncbi.nlm.nih.gov/27240932
Publikováno v:
International journal of food microbiology. 232
The preparation of sourdough in bakeries may include the use of inocula, e.g. fruits, flowers or rumen cuts to accelerate the process of selection of suitable microorganisms. The aim of this work was to investigate the effect of these inocula on the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a9059426d5cb73d262193c61d368160e
https://pubmed.ncbi.nlm.nih.gov/27240218
https://pubmed.ncbi.nlm.nih.gov/27240218
Publikováno v:
Food chemistry. 205
The interplay of sourdough microbiology and generated volatile compounds that define its sensory characteristics was studied. In order to detail the flavour generating potential of microorganisms, eight single-strain dough fermentations were studied,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5387f1c7f052d0bccb97fbfbefd6e34b
https://pubmed.ncbi.nlm.nih.gov/27006243
https://pubmed.ncbi.nlm.nih.gov/27006243