The influence of lactic acid fermentation on biogenic amines and volatile compounds formation in flaxseed and the effect of flaxseed sourdough on the quality of wheat bread

LWT

Volumn 56, Issue 2, 2014, Pages 445-450

  Bartkiene, Elena ^a   Schleining, Gerhard ^b   Juodeikiene, Grazina ^c   Vidmantiene, Daiva ^c   Krungleviciute, Vita ^a   Rekstyte, Toma ^a   Basinskiene, Loreta ^c   Stankevicius, Mantas ^d   Akuneca, Ieva ^d   Ragazinskiene, Ona ^d   Maruska, Audrius ^d  

^a LITHUANIAN UNIVERSITY OF HEALTH SCIENCES   (Lithuania)

^b UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

^c KAUNAS UNIVERSITY OF TECHNOLOGY   (Lithuania)

^d VYTAUTAS MAGNUS UNIVERSITY   (Lithuania)

Author keywords

Fermentation; Flaxseed; Lactobacillus; Quality; Safety; Wheat flaxseed bread

Indexed keywords

AMINES; FERMENTATION; FLAVOR COMPOUNDS; FLAX; HEALTH RISKS; LACTIC ACID; MOISTURE DETERMINATION; OILSEEDS; VOLATILE ORGANIC COMPOUNDS;

AMINE COMPOUNDS; BIOGENIC AMINES; COMPOUND FORMATION; FLAXSEED; LACTIC ACID FERMENTATION; LACTOBACILLUS; QUALITY; VOLATILE COMPOUNDS; WHEAT - FLAXSEED BREAD; WHEAT BREADS;

MOISTURE;

LACTOBACILLUS; LACTOBACILLUS SAKEI; PEDIOCOCCUS ACIDILACTICI; PEDIOCOCCUS PENTOSACEUS; TRITICUM AESTIVUM;

EID: 84892534232     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.11.033     Document Type: Article

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