Bran fermentation as a means to enhance technological properties and bioactivity of rye

Food Microbiology

Volumn 24, Issue 2, 2007, Pages 175-186

  Katina, K ^a   Laitila, A ^a   Juvonen, R ^a   Liukkonen, K H ^a   Kariluoto, S ^c   Piironen, V ^c   Landberg, R ^d   Aman P ^d   Poutanen, K ^a,b  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

^b UNIVERSITY OF EASTERN FINLAND   (Finland)

^c UNIVERSITY OF HELSINKI   (Finland)

^d SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

Author keywords

Pentosans; Phytochemicals; Rye bioactivity; Sourdough fermentation

Indexed keywords

ARTICLE; BACTERIAL COUNT; BREAD; DIETARY FIBER; FERMENTATION; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLUS; METHODOLOGY; MICROBIOLOGY; POPULATION DYNAMICS; RYE; TEMPERATURE; TIME;

BREAD; COLONY COUNT, MICROBIAL; DIETARY FIBER; FERMENTATION; FOOD HANDLING; FOOD MICROBIOLOGY; INDUSTRIAL MICROBIOLOGY; LACTOBACILLUS; POPULATION DYNAMICS; SECALE CEREALE; TEMPERATURE; TIME FACTORS;

BACTERIA (MICROORGANISMS); SECALE CEREALE;

EID: 33749056540     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2006.07.012     Document Type: Article

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