International Journal of Food Microbiology Volume 302
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Tóm tắt
2. The 7th International Symposium on Sourdough - “Sourdough for health”; 3. Industrial production of sourdoughs for the baking branch – An overview; 4. Exploiting synergies of sourdough and antifungal organic acids to delay fungal spoilage of bread; 5. Lifestyles of sourdough lactobacilli - Do they matter for microbial ecology and bread quality?; 6. Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessing; 7. Wholemeal wheat flours drive the microbiome and functional features of wheat sourdoughs; 8. Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours; 9. Exploitation of autochthonous Tuscan sourdough yeasts as potential starters; 10. Improvement of taste and shelf life of yeasted low-salt bread containing functional sourdoughs using Lactobacillus amylovorus DSM 19280 and Weisella cibaria MG1; 11. Leuconostoc citreum TR116: In-situ production of mannitol in sourdough and its application to reduce sugar in burger buns; 12. Omics approaches to understand sourdough fermentation processes; 13. Novel insights on the functional/nutritional features of the sourdough fermentation.
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Năm xuất bản
2019
