Progress in pretreatment and analysis of organic Acids: An update since 2010
X Qiu, Y Zhang, Y Zhou, G Li, X Feng - Food Chemistry, 2021 - Elsevier
Organic acids, as an important component of food, have great influence on the flavor,
texture, freshness of food. By lowering the pH of food to bacteriostatic acidity, organic acids …
texture, freshness of food. By lowering the pH of food to bacteriostatic acidity, organic acids …
Impact of sourdough culture on the volatile compounds in wholemeal sourdough bread
A Warburton, P Silcock, GT Eyres - Food Research International, 2022 - Elsevier
Sourdough bread has a complex flavour profile, which is strongly influenced by the
compounds generated during fermentation by the diverse array of microorganisms present …
compounds generated during fermentation by the diverse array of microorganisms present …
Physicochemical characteristics, antioxidant properties, aroma profile, and sensory qualities of value-added wheat breads fortified with post-distillation solid wastes of …
The influence of incorporation of post-distillation solid wastes of the aromatic plants (SWAP),
oregano, rosemary, lemon balm, and spearmint into wheat breads at 1% and 2% levels on …
oregano, rosemary, lemon balm, and spearmint into wheat breads at 1% and 2% levels on …
Tailor-made fermentation of sourdough reduces the acrylamide content in rye crispbread and improves its sensory and nutritional characteristics
H Ameur, AZA Tlais, C Paganoni, S Cozzi… - International Journal of …, 2024 - Elsevier
Thirty strains of lactic acid bacteria (LAB) and Saccharomyces cerevisiae E8. 9 (wild type)
were used to formulate fifteen combinations of starters by mixing two or three LAB with the …
were used to formulate fifteen combinations of starters by mixing two or three LAB with the …
Changes in the Physicochemical Properties of Chia (Salvia hispanica L.) Seeds during Solid-State and Submerged Fermentation and Their Influence on Wheat …
This study aimed at investigating the impacts of 24 h of either solid-state fermentation (SSF)
or submerged fermentation (SMF) with Lactiplantibacillus plantarum strain No. 122 on the …
or submerged fermentation (SMF) with Lactiplantibacillus plantarum strain No. 122 on the …
[HTML][HTML] Role of tailored sourdough fermentation in the flavor of wholegrain-oat bread
S Cera, F Tuccillo, A Knaapila, F Sim… - Current research in food …, 2024 - Elsevier
Sourdough technology has been known for its role in the improvement of texture, flavor, and
quality of mainly wheat and rye-based breads for decades. However, little is reported about …
quality of mainly wheat and rye-based breads for decades. However, little is reported about …
GC× GC-ToF-MS combined with multivariate statistical methods to explore the effects of L. paracasei fermentation on bread flavor characteristics
Y Yang, J Cui, Z Jiang, X Zhao - Food Chemistry, 2024 - Elsevier
Abstract GC× GC-ToF-MS is increasingly used to analyze complex food flavors due to its
high resolution and sensitivity, but few studies have used the method to identify aroma …
high resolution and sensitivity, but few studies have used the method to identify aroma …
The Use of Durum Wheat Oil in the Preparation of Focaccia: Effects on the Oxidative Stability and Physical and Sensorial Properties
F Vurro, C Summo, G Squeo, F Caponio, A Pasqualone - Foods, 2022 - mdpi.com
Durum wheat oil is an innovative oil that could be considered the “second life” of durum
wheat milling by-products. In this study, we proposed the use of this oil in the reformulation …
wheat milling by-products. In this study, we proposed the use of this oil in the reformulation …
Sourdough performances of the golden cereal Tritordeum: Dynamics of microbial ecology, biochemical and nutritional features
The novel cereal 'Tritordeum'was employed in sourdough fermentation for bread making
using a traditional backslopping procedure over 10 days. Culture-dependent and culture …
using a traditional backslopping procedure over 10 days. Culture-dependent and culture …
[HTML][HTML] Effects of acetic acid bacteria in starter culture on the properties of sourdough and steamed bread
H Li, S Hu, J Fu - Grain & Oil Science and Technology, 2022 - Elsevier
Sourdough starters for making traditional steamed bread are rich in microbes. Studies have
shown that, in addition to yeast and lactic acid bacteria (LAB), acetic acid bacteria (AAB) are …
shown that, in addition to yeast and lactic acid bacteria (LAB), acetic acid bacteria (AAB) are …