Effect of lactic fermentation on antioxidant capacity of rye sourdough and bread

Food Science and Technology Research

Volumn 16, Issue 6, 2010, Pages 571-576

  Banu, Iuliana ^a   Vasilean, Ina ^a   Aprodu, Iuliana ^a  

^a DUNAREA DE JOS UNIVERSITY OF GALATI   (Romania)

Author keywords

Antioxidant capacity; Bread; Sourdough; Whole rye flour

Indexed keywords

ANTIOXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; BIOACTIVE COMPOUNDS; BREAD; FERMENTATION PROCESS; KLUYVEROMYCES MARXIANUS; LACTIC ACID BACTERIA; LACTOBACILLUS BREVIS; LACTOBACILLUS HELVETICUS; LACTOBACILLUS PLANTARUM; LACTOCOCCUS LACTIS; RADICAL SCAVENGING ACTIVITY; SOURDOUGH; SOURDOUGH FERMENTATION; SPONTANEOUS FERMENTATION; STARTER CULTURES; TOTAL PHENOLIC CONTENT; TROLOX EQUIVALENT ANTIOXIDANT CAPACITIES; WHOLE RYE FLOUR;

FOOD PRODUCTS; LACTIC ACID; PHENOLS; STARTERS;

FERMENTATION;

BACTERIA (MICROORGANISMS); KLUYVEROMYCES MARXIANUS; LACTOBACILLUS BREVIS; LACTOBACILLUS HELVETICUS; LACTOBACILLUS PLANTARUM; LACTOCOCCUS LACTIS; SECALE CEREALE; WEISSELLA; WEISSELLA CONFUSA;

EID: 78651474340     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.16.571     Document Type: Article

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