Biotechnological production of vitamin B2-enriched bread and pasta

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 14, 2011, Pages 8013-8020

  Capozzi, Vittorio ^a   Menga, Valeria ^b   Digesù, Anna Maria ^b   De Vita, Pasquale ^b   Van Sinderen, Douwe ^c   Cattivelli, Luigi ^d   Fares, Clara ^b   Spano, Giuseppe ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

^b CRA Cereal Research Centre   (Italy)

^c UNIVERSITY COLLEGE CORK   (Ireland)

^d CRA Genomics Research Centre   (Italy)

Author keywords

Bread; lactic acid bacteria; pasta; riboflavin

Indexed keywords

BIOTECHNOLOGICAL APPLICATIONS; BIOTECHNOLOGICAL PRODUCTION; BREAD; DURUM WHEAT CULTIVARS; DURUM WHEATS; FUNCTIONAL FOODS; LACTIC ACID BACTERIA; LACTOBACILLUS PLANTARUM; PASTA; PREFERMENTATION; RIBOFLAVIN; SOURDOUGH FERMENTATION;

BACTERIA; BACTERIOLOGY; BIOTECHNOLOGY; BODY FLUIDS; LACTIC ACID; LIQUID CHROMATOGRAPHY;

FOOD PRODUCTS;

RIBOFLAVIN;

BIOTECHNOLOGY; BREAD; CHEMISTRY; CONFERENCE PAPER; EVALUATION; FERMENTATION; FLOUR; FOOD CONTROL; LACTOBACILLUS PLANTARUM; METABOLISM; METHODOLOGY; MICROBIOLOGY; WHEAT;

BIOTECHNOLOGY; BREAD; FERMENTATION; FLOUR; FOOD MICROBIOLOGY; LACTOBACILLUS PLANTARUM; RIBOFLAVIN; TRITICUM;

LACTOBACILLUS PLANTARUM; SEMOLINA; TRITICUM TURGIDUM SUBSP. DURUM;

EID: 79960572049     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf201519h     Document Type: Conference Paper

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