Influence of lactic acid bacteria on redox status and on proteolytic activity of buckwheat (Fagopyrum esculentum Moench) sourdoughs

International Journal of Food Microbiology

Volumn 165, Issue 2, 2013, Pages 148-155

  Capuani, Alessandro ^a   Behr, Jürgen ^a   Vogel, Rudi F ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Buckwheat; Gluten free; Proteolysis; Redox status; Sourdough

Indexed keywords

GLUTATHIONE; PROTEINASE;

ARTICLE; BUCKWHEAT; CONTROLLED STUDY; DOUGH; ENTEROCOCCUS FAECALIS; INCUBATION TIME; LACTIC ACID BACTERIUM; NONHUMAN; OXIDATION REDUCTION STATE; PEDIOCOCCUS PENTOSACEUS; PH; PROTEIN DEGRADATION; WEISSELLA;

ENTEROCOCCUS FAECALIS; FAGOPYRUM ESCULENTUM; PEDIOCOCCUS PENTOSACEUS; WEISSELLA CIBARIA;

EID: 84878919487     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2013.04.020     Document Type: Article

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