Reduction of (E)-2-nonenal and (E,E)-2,4-decadienal during sourdough fermentation
- Author
- VERMEULEN, Nicoline1 ; CZERNY, Michael2 ; GÄNZLE, Michael G1 3 ; SCHIEBERLE, Peter2 ; VOGEL, Rudi F1
[1] Technische Unitwersität München, Technische Mikrobiologie. Weihenstephaner Steig 16, 85350 Freising, Germany
[2] Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstrasse 4, 85748 Garching, Germany
[3] University of Alberta, Departement of Agricultural. Food and Nutritional Science, 4-10 Agriculture /Forestry Centre, Edmonton. Alta, T6G 2P5, Canada - Source
Journal of cereal science (Print). 2007, Vol 45, Num 1, pp 78-87, 10 p ; ref : 1 p.1/4
- CODEN
- JCSCDA
- ISSN
- 0733-5210
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- (E)-2-nonenal (E,E)-2.4-decadienal Baker's yeast Lactobacilli Wheat sourdough fermentation
- Keyword (fr)
- Blé Fermentation Lactobacillus Levure boulangerie Réduction Bactérie lactique Bactérie Céréale Lactobacillaceae
- Keyword (en)
- Wheat Fermentation Lactobacillus Baker yeast Reduction Lactic acid bacteria Bacteria Cereal Lactobacillaceae
- Keyword (es)
- Trigo Fermentación Lactobacillus Levadura panadería Reducción Bacteria láctica Bacteria Cereal Lactobacillaceae
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35D Food microbiology
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18405639
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.jcs.2006.07.002 
https://dx.doi.org/10.1016/j.jcs.2006.07.002
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