Reduction of (E)-2-nonenal and (E,E)-2,4-decadienal during sourdough fermentation

Journal of Cereal Science

Volumn 45, Issue 1, 2007, Pages 78-87

  Vermeulen, Nicoline ^a   Czerny, Michael ^b   Gänzle, Michael G ^a,c   Schieberle, Peter ^b   Vogel, Rudi F ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^b DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

^c UNIVERSITY OF ALBERTA   (Canada)

Author keywords

(E) 2 nonenal; (E,E) 2,4 decadienal; Baker's yeast; Lactobacilli; Wheat sourdough fermentation

Indexed keywords

LACTOBACILLUS; LACTOBACILLUS SAKEI; LACTOBACILLUS SANFRANCISCENSIS; SACCHAROMYCES CEREVISIAE; TRITICUM AESTIVUM;

EID: 33845251121     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2006.07.002     Document Type: Article

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