about
Impact of sourdough on the texture of breadBiodiversity of lactic acid bacteria and yeasts in spontaneously-fermented buckwheat and teff sourdoughs.Fundamental study on the influence of Fusarium infection on quality and ultrastructure of barley malt.Nutritional therapy - Facing the gap between coeliac disease and gluten-free food.Sourdough in gluten-free bread-making: an ancient technology to solve a novel issue?Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free breadThe effects of liquid versus spray-dried Laminaria digitata extract on selected bacterial groups in the piglet gastrointestinal tract (GIT) microbiota.A review of the application of sourdough technology to wheat breads.Impact of low-trans fat compositions on the quality of conventional and fat-reduced puff pastry.Evaluation of Physicochemical and Glycaemic Properties of Commercial Plant-Based Milk Substitutes.Optimization of Fat-Reduced Puff Pastry Using Response Surface Methodology.Applications of microbial fermentations for production of gluten-free products and perspectives.Functional replacements for gluten.The impact of salt reduction in bread: a review.Proteins in oats; their synthesis and changes during germination: a review.Ecofriendly control of potato late blight causative agent and the potential role of lactic acid bacteria: a review."Green preservatives": combating fungi in the food and feed industry by applying antifungal lactic acid bacteria.Germination of cereal grains as a way to improve the nutritional value: a review.Pressure-induced gelatinization of starch in excess water.Cereal fungal infection, mycotoxins, and lactic acid bacteria mediated bioprotection: from crop farming to cereal products.Exopolysaccharides from sourdough lactic acid bacteria.Lactic acid bacteria as a cell factory for the delivery of functional biomolecules and ingredients in cereal-based beverages: a review.Overview on the mechanisms of coffee germination and fermentation and their significance for coffee and coffee beverage quality.Sodium Chloride and Its Influence on the Aroma Profile of Yeasted Bread.Production, properties, and industrial food application of lactic acid bacteria-derived exopolysaccharides.Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension.Starch Characteristics Linked to Gluten-Free Products.Fundamental Study on the Impact of Gluten-Free Starches on the Quality of Gluten-Free Model Breads.Legumes as Functional Ingredients in Gluten-Free Bakery and Pasta Products.Antifungal sourdough lactic acid bacteria as biopreservation tool in quinoa and rice bread.Antifungal activities of three different Lactobacillus species and their production of antifungal carboxylic acids in wheat sourdough.Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life.Molecular and transcriptional analysis of the temperate lactococcal bacteriophage Tuc2009.Purification and characterisation of a β-1,4-xylanase from Remersonia thermophila CBS 540.69 and its application in bread making.Talaromyces emersonii thermostable enzyme systems and their applications in wheat baking systems.
P50
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P50
description
onderzoeker
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name
Elke K Arendt
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Elke K Arendt
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Elke K Arendt
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Elke K Arendt
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Elke K Arendt
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type
label
Elke K Arendt
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Elke K Arendt
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Elke K Arendt
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Elke K Arendt
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Elke K Arendt
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prefLabel
Elke K Arendt
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Elke K Arendt
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Elke K Arendt
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Elke K Arendt
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Elke K Arendt
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P106
P21
P31
P569
2000-01-01T00:00:00Z