Search Results

There are 8640 results for: content related to: Industrial Application Briefs– December 2012

  1. Effect of adding fresh and freeze-dried buckwheat sourdough on gluten-free bread quality

    International Journal of Food Science & Technology

    Volume 50, Issue 2, February 2015, Pages: 313–322, Renata Różyło, Stanisław Rudy, Andrzej Krzykowski, Dariusz Dziki, Urszula Gawlik-Dziki, Krzysztof Różyło and Stanisław Skonecki

    Article first published online : 15 JUL 2014, DOI: 10.1111/ijfs.12622

  2. Kefir Immobilized on Corn Grains as Biocatalyst for Lactic Acid Fermentation and Sourdough Bread Making

    Journal of Food Science

    Volume 77, Issue 12, December 2012, Pages: C1256–C1262, Stavros Plessas, Athanasios Alexopoulos, Argyro Bekatorou and Eugenia Bezirtzoglou

    Article first published online : 21 NOV 2012, DOI: 10.1111/j.1750-3841.2012.02985.x

  3. Changes of Anthocyanins, Anthocyanidins, and Antioxidant Activity in Bilberry Extract during Dry Heating

    Journal of Food Science

    Volume 73, Issue 6, August 2008, Pages: C494–C499, X. Yue and Z. Xu

    Article first published online : 10 JUL 2008, DOI: 10.1111/j.1750-3841.2008.00845.x

  4. You have free access to this content
    Sourdough Technology—A Traditional Way for Wholesome Foods: A Review

    Comprehensive Reviews in Food Science and Food Safety

    Volume 10, Issue 3, May 2011, Pages: 169–182, Rupesh S. Chavan and Shraddha R. Chavan

    Article first published online : 6 APR 2011, DOI: 10.1111/j.1541-4337.2011.00148.x

  5. Sourdough

    Bakery Products Science and Technology, Second Edition

    Weibiao Zhou, Y. H. Hui, I. De Leyn, M. A. Pagani, C. M. Rosell, J. D. Selman, N. Therdthai, Pages: 511–521, 2014

    Published Online : 6 JUN 2014, DOI: 10.1002/9781118792001.ch29

  6. Quality attributes and firming kinetics of partially baked frozen wholewheat bread with sourdough

    International Journal of Food Science & Technology

    Volume 48, Issue 10, October 2013, Pages: 2133–2142, Dubravka Novotni, Nikolina Čukelj, Bojana Smerdel and Duška Ćurić

    Article first published online : 20 MAY 2013, DOI: 10.1111/ijfs.12197

  7. Anthocyanins, but not Anthocyanidins, from Bilberry (Vaccinium myrtillus L.) Alleviate Pruritus via Inhibition of Mast Cell Degranulation

    Journal of Food Science

    Volume 77, Issue 12, December 2012, Pages: H262–H267, Katsunori Yamaura, Makiko Ishiwatari, Masao Yamamoto, Maki Shimada, Yuanyuan Bi and Koichi Ueno

    Article first published online : 19 NOV 2012, DOI: 10.1111/j.1750-3841.2012.02974.x

  8. You have free access to this content
    Yeast species composition differs between artisan bakery and spontaneous laboratory sourdoughs

    FEMS Yeast Research

    Volume 10, Issue 4, June 2010, Pages: 471–481, Gino Vrancken, Luc De Vuyst, Roel Van der Meulen, Geert Huys, Peter Vandamme and Heide-Marie Daniel

    Article first published online : 10 MAR 2010, DOI: 10.1111/j.1567-1364.2010.00621.x

  9. Utilization of African Grains for Sourdough Bread Making

    Journal of Food Science

    Volume 76, Issue 6, August 2011, Pages: M329–M335, Rossana Coda, Raffaella Di Cagno, Carlo G. Rizzello, Luana Nionelli, Mojisola O. Edema and Marco Gobbetti

    Article first published online : 21 JUN 2011, DOI: 10.1111/j.1750-3841.2011.02240.x

  10. Gluten-free bread prepared with fresh and freeze-dried rice sourdough - texture and sensory evaluation

    Journal of Texture Studies

    Accepted manuscript online: 8 FEB 2016, Renata Różyło, Stanisław Rudy, Andrzej Krzykowski, Dariusz Dziki, Monika Siastała and Renata Polak

    DOI: 10.1111/jtxs.12180

  11. Novel Application of Freeze-Dried Amaranth Sourdough in Gluten-Free Bread Production

    Journal of Food Process Engineering

    Volume 38, Issue 2, March 2015, Pages: 135–143, Renata Różyło, Stanisław Rudy, Andrzej Krzykowski and Dariusz Dziki

    Article first published online : 3 OCT 2014, DOI: 10.1111/jfpe.12152

  12. Sourdough

    Bakery Products: Science and Technology

    A. Diowksz, W. Ambroziak, Pages: 365–380, 2007

    Published Online : 30 NOV 2007, DOI: 10.1002/9780470277553.ch20

  13. You have free access to this content
    Lactic acid bacteria isolated from rye sourdoughs produce bacteriocin-like inhibitory substances active against Bacillus subtilis and fungi

    Journal of Applied Microbiology

    Volume 112, Issue 4, April 2012, Pages: 732–742, A. Digaitiene, Å.S. Hansen, G. Juodeikiene, D. Eidukonyte and J. Josephsen

    Article first published online : 29 FEB 2012, DOI: 10.1111/j.1365-2672.2012.05249.x

  14. Selection of promising lactic acid bacteria as starter cultures for sourdough: using a step-by-step approach through quantitative analyses and statistics

    Journal of the Science of Food and Agriculture

    Volume 94, Issue 9, July 2014, Pages: 1772–1780, Maria Rosaria Corbo, Antonio Bevilacqua, Daniela Campaniello, Barbara Speranza and Milena Sinigaglia

    Article first published online : 30 DEC 2013, DOI: 10.1002/jsfa.6490

  15. The genus Lactobacillus

    Lactic Acid Bacteria: Biodiversity and Taxonomy

    Bruno Pot, Giovanna E. Felis, Katrien De Bruyne, Effie Tsakalidou, Konstantinos Papadimitriou, Jørgen Leisner, Peter Vandamme, Pages: 249–353, 2014

    Published Online : 2 MAY 2014, DOI: 10.1002/9781118655252.ch19

  16. Effect of Sourdough on Quality and Acceptability of Wheat Flour Tortillas

    Journal of Food Science

    Volume 76, Issue 9, November / December 2011, Pages: C1278–C1283, M. del Refugio Ontiveros-Martínez, L. Araceli Ochoa-Martínez, Silvia M. González-Herrera, Efren Delgado-Licon, L. Arturo Bello-Pérez and Juliana Morales-Castro

    Article first published online : 9 NOV 2011, DOI: 10.1111/j.1750-3841.2011.02424.x

  17. You have free access to this content
    Characterization of bacteriocin-like inhibitory substances (BLIS) from sourdough lactic acid bacteria and evaluation of their in vitro and in situ activity

    Journal of Applied Microbiology

    Volume 96, Issue 3, March 2004, Pages: 521–534, A. Corsetti, L. Settanni and D. Van Sinderen

    Article first published online : 9 JAN 2004, DOI: 10.1111/j.1365-2672.2004.02171.x

  18. Effects of formulation and processing conditions on easily extractable lipid and nitrogen components of wheat sourdoughs

    International Journal of Food Science & Technology

    Volume 30, Issue 4, August 1995, Pages: 493–504, CONCEPCIÓN COLLAR and CLAUDIA S. MARTÍNEZ

    Article first published online : 1 JUL 2007, DOI: 10.1111/j.1365-2621.1995.tb01396.x

  19. You have free access to this content
    In situ activity of a bacteriocin-producing Lactococcus lactis strain. Influence on the interactions between lactic acid bacteria during sourdough fermentation

    Journal of Applied Microbiology

    Volume 99, Issue 3, September 2005, Pages: 670–681, L. Settanni, O. Massitti, D. Van Sinderen and A. Corsetti

    Article first published online : 15 AUG 2005, DOI: 10.1111/j.1365-2672.2005.02647.x

  20. You have free access to this content
    Molecular source tracking of predominant lactic acid bacteria in traditional Belgian sourdoughs and their production environments

    Journal of Applied Microbiology

    Volume 106, Issue 4, April 2009, Pages: 1081–1092, I. Scheirlinck, R. Van der Meulen, L. De Vuyst, P. Vandamme and G. Huys

    Article first published online : 2 FEB 2009, DOI: 10.1111/j.1365-2672.2008.04094.x