The contribution of P. acidilactici, L. plantarum, and L. curvatus starters and L-(+)-lactic acid to the acrylamide content and quality parameters of mixed rye - Wheat bread

LWT

Volumn 80, Issue , 2017, Pages 43-50

  Bartkiene, Elena ^a   Bartkevics, Vadims ^b   Pugajeva, Iveta ^b   Krungleviciute, Vita ^a   Mayrhofer, Sigrid ^c   Domig, Konrad ^c  

^a LITHUANIAN UNIVERSITY OF HEALTH SCIENCES   (Lithuania)

^b UNIVERSITY OF LATVIA   (Latvia)

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

Author keywords

Acrylamide; Lactic acid bacteria; Mixed rye; Quality; Wheat bread

Indexed keywords

ACIDIFICATION; AMIDES; BACTERIA; CARBOHYDRATES; FOOD PRODUCTS; IMAGE QUALITY; LABORATORIES; METABOLISM;

ACRYLAMIDES; CARBOHYDRATE METABOLISM; COMPARATIVE STUDIES; LACTIC ACID BACTERIA; MIXED RYE; PROTEOLYTIC ENZYME; QUALITY PARAMETERS; WHEAT BREADS;

LACTIC ACID;

EID: 85012070399     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.02.005     Document Type: Article

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