Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Vera Fraberger"'
Publikováno v:
Microorganisms, Vol 8, Iss 12, p 1895 (2020)
Preventing food spoilage without the addition of chemical food additives, while increasing functional properties of wheat-based bakery products, is an increasing demand by the consumers and a challenge for the food industry. Within this study, lactic
Externí odkaz:
https://doaj.org/article/ff85316b607a46549244bdb12e383fab
Autor:
Ma. Desiree Belina-Aldemita, Vera Fraberger, Stefano D'Amico, Matthias Schreiner, Konrad J. Domig
Publikováno v:
Die Bodenkultur, Vol 71, Iss 2, Pp 87-100 (2020)
Summary Philippines stingless bee (Tetragonula biroi Friese) pot-pollen are known for their advantageous effects on human health due to a high nutritional value and a broad range of beneficial physiological and pharmacological effects. However, safet
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::72331e8824ee69a3e5cfc626f7cb3c04
https://doaj.org/article/a2578c9de5fc4c22bc2799eac512ccbb
https://doaj.org/article/a2578c9de5fc4c22bc2799eac512ccbb
Autor:
W. Stocker, J. Brändle, Vera Fraberger, M. Schinkinger, Wolfgang Kneifel, Ulrike Zitz, J. Berta, L. Heinzle, Konrad J. Domig
Publikováno v:
Food Control. 85:318-326
Clostridial contamination of raw milk causes late-blowing, a severe quality defect in cheese. Consequently, milk containing high numbers of cheese-damaging clostridial spores should not be used for the production of certain types of hard and semi-har
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::18682bd5838de108680b986c53d98271
https://doi.org/10.1016/j.foodcont.2017.10.017
https://doi.org/10.1016/j.foodcont.2017.10.017
Autor:
Palma Szepasvári, Denisse Bender, Regine Schoenlechner, Vera Fraberger, G. Cavazzi, Sándor Tömösközi, Konrad J. Domig, Stefano D'Amico, Henry Jäger
Publikováno v:
European Food Research and Technology
The aim of this investigation was to determine the influence of seven different Lactobacillus spp. (Lb.) strains compared with a commercial starter culture (CS) on the functional properties of gluten-free (GF) sourdough-breads. The sourdough stabilit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1509740b93165ddfd3ad57d955e5b142
https://doi.org/10.1007/s00217-017-3020-1
https://doi.org/10.1007/s00217-017-3020-1
Publikováno v:
International Dairy Journal. 73:109-115
In cheese production, knowledge of clostridial spore levels in milk is crucial to avoid economic losses due to late-blowing, a characteristic quality defect observed especially in hard cheeses. However, no international standard method is available t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e677fbb58828121cf1b92bcf9fa3f5a0
https://doi.org/10.1016/j.idairyj.2017.05.011
https://doi.org/10.1016/j.idairyj.2017.05.011
Autor:
Vera Fraberger, Clemens Grünwald-Gruber, Stefano D'Amico, Konrad J. Domig, Alexandra Nemec, Rupert Hochegger, Lisa Call, Martin Ladurner
Publikováno v:
Microorganisms
Volume 8
Issue 11
Volume 8
Issue 11
Sourdough processing contributes to better digestible wheat-based bakery products, especially due to the proteolytic activity of lactic acid bacteria (LAB). Therefore, sourdough-related LAB were screened for their capacity to degrade immunogenic prot
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1de6cd21846da5aa64b6bbf67c836008
https://doi.org/10.3390/microorganisms8111689
https://doi.org/10.3390/microorganisms8111689
Publikováno v:
LWT. 127:109358
In sourdough processing, lactic acid bacteria (LAB) and yeasts are responsible for the bread's unique characteristics. To evaluate the microbial ecology of traditional Austrian sourdoughs, 11 wheat and nine rye sourdoughs were examined. The colony co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1d7908ab4b44beba857d55f28c76b6e0
https://doi.org/10.1016/j.lwt.2020.109358
https://doi.org/10.1016/j.lwt.2020.109358
Autor:
Vera Fraberger, E. Puglisi, Mansoureh Jami, Konrad J. Domig, Wolfgang Kneifel, J. Berta, J. Brändle
Late-blowing – severe cheese spoilage caused by clostridia – is a long-standing problem of economic importance for dairy processors. However, there is still a paucity of relevant data on clostridia in cheese that would allow some tailored interve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f82a91c1d037b174565b49075ae20df4
http://hdl.handle.net/10807/132577
http://hdl.handle.net/10807/132577
Publikováno v:
Nutrients, Vol 10, Iss 9, p 1247 (2018)
Nutrients
Volume 10
Issue 9
Nutrients
Volume 10
Issue 9
A diet low in fermentable oligosaccharides, disaccharides, monosaccharides and, polyols (FODMAPs) is recommended for people affected by irritable bowel syndrome (IBS) and non-coeliac wheat sensitivity (NCWS) in order to reduce symptoms. Therefore, th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::157e58b5f3c62e0e9120a33fcf9f0b34
https://doi.org/10.3390/nu10091247
https://doi.org/10.3390/nu10091247