Evolution of aroma volatiles during storage of sourdough breads made by mixed cultures of Kluyveromyces marxianus and Lactobacillus delbrueckii ssp. bulgaricus or Lactobacillus helveticus

Food Chemistry

Volumn 107, Issue 2, 2008, Pages 883-889

  Plessas, S ^a   Bekatorou, A ^a   Gallanagh, J ^b   Nigam, P ^b   Koutinas, A A ^a   Psarianos, C ^a  

^a UNIVERSITY OF PATRAS   (Greece)

^b UNIVERSITY OF ULSTER   (United Kingdom)

Author keywords

Bread; Kluyveromyces marxianus; Lactobacillus delbrueckii ssp. bulgaricus; Lactobacillus helveticus; Shelf life; Sourdough; Volatiles

Indexed keywords

ALCOHOL; CARBONYL DERIVATIVE; CARBOXYLIC ACID; ESTER; VOLATILE AGENT;

AROMA; ARTICLE; BACTERIUM CULTURE; BREAD; CONSUMER; FOOD PREFERENCE; FOOD STORAGE; FUNGUS CULTURE; GAS CHROMATOGRAPHY; HUMAN; KLUYVEROMYCES; LACTOBACILLUS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS HELVETICUS; MASS SPECTROMETRY; NONHUMAN; SHELF LIFE; SOLID PHASE MICROEXTRACTION; STARTER CULTURE;

KLUYVEROMYCES MARXIANUS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS HELVETICUS;

EID: 36148934872     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.09.010     Document Type: Article

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