Metabolism of phenolic acids in whole wheat and rye malt sourdoughs

Food Microbiology

Volumn 77, Issue , 2019, Pages 43-51

  Ripari, Valery ^a,b   Bai, Yunpeng ^a   Gänzle, Michael G ^a,c  

^a UNIVERSITY OF ALBERTA   (Canada)

^b UNIVERSITÀ POLITECNICA DELLE MARCHE   (Italy)

^c HUBEI UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

Ferulic acid; Lactobacillus; Pdc gene; Phenolic acid decarboxylase; Phenolic acids; Sourdough

Indexed keywords

CARBOXYLYASE; COUMARIC ACID; DIHYDROFERULIC ACID; FERULIC ACID; GALLIC ACID; HYDROXYBENZOIC ACID DERIVATIVE; PHENOLIC ACID; PHENOLIC ACID DECARBOXYLASE; SYRINGIC ACID; VANILLIC ACID; VOLATILE ORGANIC COMPOUND;

ANALOGS AND DERIVATIVES; ANALYSIS; BREAD; COCULTURE; FERMENTATION; FERMENTED PRODUCT; FLOUR; FOOD CONTROL; FOOD GRAIN; FOOD QUALITY; GENETICS; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLALES; LACTOBACILLUS; METABOLISM; MICROBIOLOGY; SECALE; WHEAT; YEAST;

BREAD; CARBOXY-LYASES; COCULTURE TECHNIQUES; COUMARIC ACIDS; EDIBLE GRAIN; FERMENTATION; FERMENTED FOODS; FLOUR; FOOD MICROBIOLOGY; FOOD QUALITY; GALLIC ACID; HYDROXYBENZOATES; LACTOBACILLALES; LACTOBACILLUS; SECALE; TRITICUM; VANILLIC ACID; VOLATILE ORGANIC COMPOUNDS; YEASTS;

EID: 85053085267     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2018.08.009     Document Type: Article

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