Effect of lactic acid fermentation of lupine wholemeal on acrylamide content and quality characteristics of wheat-lupine bread

International Journal of Food Sciences and Nutrition

Volumn 64, Issue 7, 2013, Pages 890-896

  Bartkiene, Elena ^a   Jakobsone, Ida ^b   Juodeikiene, Grazina ^c   Vidmantiene, Daiva ^c   Pugajeva, Iveta ^d   Bartkevics, Vadims ^d  

^a LITHUANIAN UNIVERSITY OF HEALTH SCIENCES   (Lithuania)

^b UNIVERSITY OF LATVIA   (Latvia)

^c KAUNAS UNIVERSITY OF TECHNOLOGY   (Lithuania)

^d INSTITUTE OF FOOD SAFETY   (Latvia)

Author keywords

Acrylamide; Bread; Lactobacillus; Lupine; Pediococcus; Reduction

Indexed keywords

ACRYLAMIDE; LACTIC ACID;

ARTICLE; BREAD; FERMENTATION; FLOUR; FOOD CONTROL; HUMAN; LACTOBACILLUS; LUPIN; METABOLISM; MICROBIOLOGY; PEDIOCOCCUS; PLANT SEED; PROTEIN INTAKE; WHEAT;

ACRYLAMIDE; BREAD; DIETARY PROTEINS; FERMENTATION; FLOUR; FOOD MICROBIOLOGY; HUMANS; LACTIC ACID; LACTOBACILLUS; LUPINUS; PEDIOCOCCUS; SEEDS; TRITICUM;

EID: 84885391349     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2013.805185     Document Type: Article

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