Effect of sourdough fermentation on stabilisation, and chemical and nutritional characteristics of wheat germ

Food Chemistry

Volumn 119, Issue 3, 2010, Pages 1079-1089

  Rizzello, Carlo Giuseppe ^a   Nionelli, Luana ^a   Coda, Rossana ^a   De Angelis, Maria ^a   Gobbetti, Marco ^a  

^a UNIVERSITY OF BARI   (Italy)

Author keywords

Lactic acid bacteria; Lipase; Phytic acid; Sourdough; SPME; Wheat germ

Indexed keywords

ACETIC ACID; AMINO ACID; ARABINOSE; FRUCTOSE; GLUCOSE; MALTOSE; PHENOL; PHYTASE; RAFFINOSE; RNA 16S; SUCROSE; TRIACYLGLYCEROL LIPASE;

ANTIOXIDANT ACTIVITY; ARTICLE; BACTERIUM IDENTIFICATION; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DIGESTION; DOUGH; FERMENTATION; FERMENTED PRODUCT; FOOD COMPOSITION; FOOD STORAGE; LACTIC ACID BACTERIUM; LACTOBACILLUS PLANTARUM; LACTOBACILLUS ROSSIAE; LIPID OXIDATION; MASS FRAGMENTOGRAPHY; METABOLISM; MOLECULAR STABILITY; NONHUMAN; NUTRITIONAL VALUE; RAW FOOD; ROOM TEMPERATURE; SOLID PHASE MICROEXTRACTION; SOURDOUGH; STARTER CULTURE; WHEAT GERM;

LACTOBACILLUS PLANTARUM; LACTOBACILLUS ROSSIAE; TRITICUM AESTIVUM;

EID: 70449108130     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.08.016     Document Type: Article

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