Development and quality evaluation of lacto-fermented product based on hulled and not hulled hempseed (Cannabis sativa L.)

LWT

Volumn 72, Issue , 2016, Pages 544-551

  Bartkiene, Elena ^a   Schleining, Gerhard ^b   Krungleviciute, Vita ^a   Zadeike, Daiva ^c   Zavistanaviciute, Paulina ^a   Dimaite, Inga ^a   Kuzmaite, Ineta ^a   Riskeviciene, Vita ^a   Juodeikiene, Grazina ^c  

^a LITHUANIAN UNIVERSITY OF HEALTH SCIENCES   (Lithuania)

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

^c KAUNAS UNIVERSITY OF TECHNOLOGY   (Lithuania)

Author keywords

Biogenic amines; Cannabis sativa L.; Fatty acids; Fermentation; L(+) lactic acid; Rheological properties; Wheat bread

Indexed keywords

AMINES; FERMENTATION; FOOD PRODUCTS; HEMP; III-V SEMICONDUCTORS; LACTIC ACID; QUALITY CONTROL; RHEOLOGY;

BIOGENIC AMINES; CANNABIS SATIVA L; L(+) LACTIC ACID; RHEOLOGICAL PROPERTY; WHEAT BREADS;

FATTY ACIDS;

EID: 84968820869     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.05.027     Document Type: Article

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