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Raak N, Symmank C, Zahn S, Aschemann-Witzel J, Rohm H. Processing- and product-related causes for food waste and implications for the food supply chain. WASTE MANAGEMENT (NEW YORK, N.Y.) 2017; 61:461-472. [PMID: 28038904 DOI: 10.1016/j.wasman.2016.12.027] [Citation(s) in RCA: 60] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/22/2016] [Revised: 11/21/2016] [Accepted: 12/17/2016] [Indexed: 06/06/2023]
Abstract
Reducing food waste is one of the prominent goals in the current research, which has also been set by the United Nations to achieve a more sustainable world by 2030. Given that previous studies mainly examined causes for food waste generation related to consumers, e.g., expectations regarding quality or uncertainties about edibility, this review aims at providing an overview on losses in the food industry, as well as on natural mechanisms by which impeccable food items are converted into an undesired state. For this, scientific literature was reviewed based on a keyword search, and information not covered was gathered by conducting expert interviews with representatives from 13 German food processing companies. From the available literature, three main areas of food waste generation were identified and discussed: product deterioration and spoilage during logistical operations, by-products from food processing, and consumer perception of quality and safety. In addition, expert interviews revealed causes for food waste in the processing sector, which were categorised as follows: losses resulting from processing operations and quality assurance, and products not fulfilling quality demands from trade. The interviewees explained a number of strategies to minimise food losses, starting with alternative tradeways for second choice items, and ending with emergency power supplies to compensate for power blackouts. It became clear that the concepts are not universally applicable for each company, but the overview provided in the present study may support researchers in finding appropriate solutions for individual cases.
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Affiliation(s)
- Norbert Raak
- Chair of Food Engineering, Technische Universität Dresden, Bergstraβe 120, 01062 Dresden, Germany.
| | - Claudia Symmank
- Chair of Food Engineering, Technische Universität Dresden, Bergstraβe 120, 01062 Dresden, Germany
| | - Susann Zahn
- Chair of Food Engineering, Technische Universität Dresden, Bergstraβe 120, 01062 Dresden, Germany
| | - Jessica Aschemann-Witzel
- MAPP - Centre for Research on Customer Relations in the Food Sector, Aarhus University, Bartholinsalle 10, 8000 Aarhus, Denmark
| | - Harald Rohm
- Chair of Food Engineering, Technische Universität Dresden, Bergstraβe 120, 01062 Dresden, Germany
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102
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103
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Reale A, Di Renzo T, Zotta T, Preziuso M, Boscaino F, Ianniello R, Storti LV, Tremonte P, Coppola R. Effect of respirative cultures of Lactobacillus casei on model sourdough fermentation. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.06.065] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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104
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Nionelli L, Rizzello CG. Sourdough-Based Biotechnologies for the Production of Gluten-Free Foods. Foods 2016; 5:E65. [PMID: 28231160 PMCID: PMC5302394 DOI: 10.3390/foods5030065] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2016] [Revised: 08/31/2016] [Accepted: 09/09/2016] [Indexed: 01/29/2023] Open
Abstract
Sourdough fermentation, a traditional biotechnology for making leavened baked goods, was almost completely replaced by the use of baker's yeast and chemical leavening agents in the last century. Recently, it has been rediscovered by the scientific community, consumers, and producers, thanks to several effects on organoleptic, technological, nutritional, and functional features of cereal-based products. Acidification, proteolysis, and activation of endogenous enzymes cause several changes during sourdough fermentation, carried out by lactic acid bacteria and yeasts, which positively affect the overall quality of the baked goods. In particular, the hydrolysis of native proteins of the cereal flours may improve the functional features of baked goods. The wheat flour processed with fungal proteases and selected lactic acid bacteria was demonstrated to be safe for coeliac patients. This review article focuses on the biotechnologies that use selected sourdough lactic acid bacteria to potentially counteract the adverse reactions to gluten, and the risk of gluten contamination.
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Affiliation(s)
- Luana Nionelli
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, I-70126 Bari, Italy.
| | - Carlo Giuseppe Rizzello
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, I-70126 Bari, Italy.
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105
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Yan B, Zhao J, Fan D, Tian F, Zhang H, Chen W. Antifungal Activity ofLactobacillus plantarumAgainstPenicillium roquefortiin Vitro and the Preservation Effect on Chinese Steamed Bread. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12969] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Bowen Yan
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Jianxin Zhao
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Daming Fan
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Fengwei Tian
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Hao Zhang
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Wei Chen
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
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106
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Liu X, Li T, Liu B, Zhao H, Zhou F, Zhang B. An External Addition of Soy Protein Isolate Hydrolysate to Sourdough as a New Strategy to Improve the Quality of Chinese Steamed Bread. J FOOD QUALITY 2015. [DOI: 10.1111/jfq.12172] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
Affiliation(s)
- Xiao Liu
- College of Biological Science & Biotechnology; Beijing Forestry University; Beijing China
| | - Teng Li
- College of Biological Science & Biotechnology; Beijing Forestry University; Beijing China
| | - Boyan Liu
- College of Biological Science & Biotechnology; Beijing Forestry University; Beijing China
| | - Hongfei Zhao
- College of Biological Science & Biotechnology; Beijing Forestry University; Beijing China
- Beijing Key Laboratory of Forest Food Processing and Safety; Beijing Forestry University; Beijing China
| | - Fang Zhou
- College of Biological Science & Biotechnology; Beijing Forestry University; Beijing China
| | - Bolin Zhang
- College of Biological Science & Biotechnology; Beijing Forestry University; Beijing China
- Beijing Key Laboratory of Forest Food Processing and Safety; Beijing Forestry University; Beijing China
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107
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Zhang G, Sadiq FA, Zhu L, Liu T, Yang H, Wang X, He G. Investigation of Microbial Communities of Chinese Sourdoughs Using Culture-Dependent and DGGE Approaches. J Food Sci 2015; 80:M2535-42. [DOI: 10.1111/1750-3841.13093] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2015] [Accepted: 08/24/2015] [Indexed: 11/26/2022]
Affiliation(s)
- Guohua Zhang
- College of Biosystems Engineering and Food Science; Zhejiang Univ; Hangzhou 310058 China
- Zhejiang Provincial Key Laboratory of Food Microbiology; Zhejiang Univ; Hangzhou 310058 China
| | - Faizan A. Sadiq
- College of Biosystems Engineering and Food Science; Zhejiang Univ; Hangzhou 310058 China
- Zhejiang Provincial Key Laboratory of Food Microbiology; Zhejiang Univ; Hangzhou 310058 China
| | - Liying Zhu
- College of Biosystems Engineering and Food Science; Zhejiang Univ; Hangzhou 310058 China
- Zhejiang Provincial Key Laboratory of Food Microbiology; Zhejiang Univ; Hangzhou 310058 China
- State Key Laboratory Breeding Base for Zhejiang Sustainable Pest and Disease Control, Inst. of Plant Protection and Microbiology; Zhejiang Academy of Agricultural Sciences; Hangzhou 310021 China
| | - Tongjie Liu
- College of Biosystems Engineering and Food Science; Zhejiang Univ; Hangzhou 310058 China
- Zhejiang Provincial Key Laboratory of Food Microbiology; Zhejiang Univ; Hangzhou 310058 China
| | - Huanyi Yang
- College of Biosystems Engineering and Food Science; Zhejiang Univ; Hangzhou 310058 China
- Zhejiang Provincial Key Laboratory of Food Microbiology; Zhejiang Univ; Hangzhou 310058 China
| | - Xin Wang
- Zhejiang Provincial Key Laboratory of Food Microbiology; Zhejiang Univ; Hangzhou 310058 China
- State Key Laboratory Breeding Base for Zhejiang Sustainable Pest and Disease Control, Inst. of Plant Protection and Microbiology; Zhejiang Academy of Agricultural Sciences; Hangzhou 310021 China
| | - Guoqing He
- College of Biosystems Engineering and Food Science; Zhejiang Univ; Hangzhou 310058 China
- Zhejiang Provincial Key Laboratory of Food Microbiology; Zhejiang Univ; Hangzhou 310058 China
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108
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Development of novel sourdoughs with in situ formed exopolysaccharides from acetic acid bacteria. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2444-8] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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109
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Farahmand E, Razavi S, Yarmand M, Morovatpour M. Development of Iranian rice-bran sourdough breads: physicochemical, microbiological and sensorial characterisation during the storage period. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2015. [DOI: 10.3920/qas2013.0334] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- E. Farahmand
- Faculty of Agricultural Engineering and Technology, Department of Food Science, Engineering and Technology, Bioprocess Engineering Laboratory (BPEL), University of Tehran, P.O. Box 4111, Karaj 31587-77871, Iran
| | - S.H. Razavi
- Faculty of Agricultural Engineering and Technology, Department of Food Science, Engineering and Technology, Bioprocess Engineering Laboratory (BPEL), University of Tehran, P.O. Box 4111, Karaj 31587-77871, Iran
| | - M.S. Yarmand
- Faculty of Agricultural Engineering and Technology, Department of Food Science, Engineering and Technology, Bioprocess Engineering Laboratory (BPEL), University of Tehran, P.O. Box 4111, Karaj 31587-77871, Iran
| | - M. Morovatpour
- Nanavaran Co, R&D, 15 Ekhlas St, Tehran 1475947151, Iran
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110
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Lee H, Baek H, Lim SB, Hur JS, Shim S, Shin SY, Han NS, Seo JH. Development of species-specific PCR primers and polyphasic characterization of Lactobacillus sanfranciscensis isolated from Korean sourdough. Int J Food Microbiol 2015; 200:80-6. [PMID: 25702881 DOI: 10.1016/j.ijfoodmicro.2015.02.007] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2014] [Revised: 09/24/2014] [Accepted: 02/03/2015] [Indexed: 11/24/2022]
Abstract
Lactobacillus sanfranciscensis is a bacterium used in sourdough that provides desirable properties such as better flavor and texture to the sourdough bread. Here, the intra-species diversity of L. sanfranciscensis strains isolated from Korean sourdough was studied using genotypic (multiplex-RAPD-PCR: multiplex-Randomly Amplified Polymorphic DNA-polymerase chain reaction) and phenotypic (VITEK2 Compact system) analyses. For this, a novel species-specific set of PCR primers was developed to identify L. sanfranciscensis using the recently published genome database. The primers were able to detect L. sanfranciscensis isolated from Korean sourdough with 100% accuracy. Genotyping and phenotyping analyses at the strain level demonstrated that Korean sourdough possesses various biotypes of L. sanfranciscensis strains. These strains were clustered into 5 subtypes (genotyping) or 7 subtypes (phenotyping). In summary, this strategy to construct novel primers reduced the chance of cross amplification and was able to identify the desired strain. The various strains isolated in this study can be used to develop a sourdough starter after the analysis of their fermentation characteristics.
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Affiliation(s)
- Hyeongrho Lee
- Department of Agricultural Biotechnology Center for Food and Bioconvergence, Seoul National University, Seoul 151742, Republic of Korea
| | - Hyunwook Baek
- Department of Agricultural Biotechnology Center for Food and Bioconvergence, Seoul National University, Seoul 151742, Republic of Korea
| | - Sae Bom Lim
- Brain Korea 21 Center for Bio-Resource Development, Division of Animal, Horticulture and Food Sciences, Chungbuk National University, Cheongju 361-763, Republic of Korea
| | - Jin Soo Hur
- Innovation LAB, SPC Group, Seoul 137-887, Republic of Korea
| | - Sangmin Shim
- Research Institute of Food and Biotechnology, SPC Group, Seoul 151-742, Republic of Korea
| | - So-Yeon Shin
- Brain Korea 21 Center for Bio-Resource Development, Division of Animal, Horticulture and Food Sciences, Chungbuk National University, Cheongju 361-763, Republic of Korea
| | - Nam Soo Han
- Brain Korea 21 Center for Bio-Resource Development, Division of Animal, Horticulture and Food Sciences, Chungbuk National University, Cheongju 361-763, Republic of Korea.
| | - Jin-Ho Seo
- Department of Agricultural Biotechnology Center for Food and Bioconvergence, Seoul National University, Seoul 151742, Republic of Korea.
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111
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Callejo MJ, Vargas-Kostiuk ME, Rodríguez-Quijano M. Selection, training and validation process of a sensory panel for bread analysis: Influence of cultivar on the quality of breads made from common wheat and spelt wheat. J Cereal Sci 2015. [DOI: 10.1016/j.jcs.2014.09.008] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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112
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Taylor JR, Emmambux MN, Kruger J. Developments in modulating glycaemic response in starchy cereal foods. STARCH-STARKE 2014. [DOI: 10.1002/star.201400192] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- John R.N. Taylor
- Institute for Food; Nutrition and Well-being and Department of Food Science; University of Pretoria; South Africa
| | - M. Naushad Emmambux
- Institute for Food; Nutrition and Well-being and Department of Food Science; University of Pretoria; South Africa
| | - Johanita Kruger
- Institute for Food; Nutrition and Well-being and Department of Food Science; University of Pretoria; South Africa
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113
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Lattanzi A, Minervini F, Gobbetti M. Assessment of comparative methods for storing type-I wheat sourdough. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.06.032] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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114
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Montanari C, Bargossi E, Lanciotti R, Chinnici F, Gardini F, Tabanelli G. Effects of two different sourdoughs on the characteristics of Pandoro, a typical Italian sweet leavened baked good. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.04.045] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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115
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Valerio F, Di Biase M, Caputo L, Creanza TM, Ancona N, Visconti A, Lavermicocca P. Effect of Lactobacillus brevis-based bioingredient and bran on microbiological, physico-chemical and textural quality of yeast-leavened bread during storage. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2013.09.003] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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116
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Candida milleri species reveals intraspecific genetic and metabolic polymorphisms. Food Microbiol 2014; 42:72-81. [DOI: 10.1016/j.fm.2014.02.011] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2013] [Revised: 01/17/2014] [Accepted: 02/15/2014] [Indexed: 11/20/2022]
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117
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Fadda C, Sanguinetti AM, Del Caro A, Collar C, Piga A. Bread Staling: Updating the View. Compr Rev Food Sci Food Saf 2014; 13:473-492. [PMID: 33412702 DOI: 10.1111/1541-4337.12064] [Citation(s) in RCA: 135] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2013] [Accepted: 02/15/2014] [Indexed: 12/01/2022]
Abstract
Staling of bread is cause of significant product waste in the world. We reviewed the literature of the last 10 y with the aim to give an up-to-date overview on processing/storage parameters, antistaling ingredients, sourdough technology, and measurement methods of the staling phenomenon. Many researchers have been focusing their interest on the selection of ingredients able to retard staling, mainly hydrocolloids, waxy wheat flours (WWF), and enzymes, but different efforts have been made to understand the molecular basis of bread staling with the help of various measurement methods. Results obtained confirm the central role of amylopectin retrogradation and water redistribution within the different polymers in determining bread staling, but highlighted also the importance of other flour constituents, such as proteins and nonstarch polysaccharides. Data obtained with thermal, spectroscopy, nuclear magnetic resonance, X-ray crystallography, and colorimetry analysis have pointed out the need to encourage the use of one or more of these techniques in order to better understand the mechanisms of staling. Results so far obtained have provided new insight on bread staling, but the phenomenon has not been fully elucidated so far.
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Affiliation(s)
- C Fadda
- Dipto. di Agraria, Univ. degli Studi di Sassari, Viale Italia 39/A, 07100, Sassari, Italy
| | - A M Sanguinetti
- Dipto. di Agraria, Univ. degli Studi di Sassari, Viale Italia 39/A, 07100, Sassari, Italy
| | - A Del Caro
- Dipto. di Agraria, Univ. degli Studi di Sassari, Viale Italia 39/A, 07100, Sassari, Italy
| | - C Collar
- Cereal Group, Food Science Dept, Inst. de Agroquímica y Tecnología de Alimentos (CSIC), Avenida Catedrático Agustín Escardino 7, Paterna 46980, Valencia, Spain
| | - A Piga
- Dipto. di Agraria, Univ. degli Studi di Sassari, Viale Italia 39/A, 07100, Sassari, Italy
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118
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Aplevicz KS, da Silva T, Fritzen-Freire CB, Amboni RDMC, Barreto PLM, Sant’Anna ES. Effect of the Incorporation of Different Freeze-Dried Cultures on the Properties of Sourdough Bread. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2014. [DOI: 10.1080/15428052.2014.904837] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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119
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Oliveira PM, Zannini E, Arendt EK. Cereal fungal infection, mycotoxins, and lactic acid bacteria mediated bioprotection: From crop farming to cereal products. Food Microbiol 2014; 37:78-95. [DOI: 10.1016/j.fm.2013.06.003] [Citation(s) in RCA: 96] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2012] [Revised: 05/15/2013] [Accepted: 06/03/2013] [Indexed: 12/23/2022]
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120
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Minervini F, De Angelis M, Di Cagno R, Gobbetti M. Ecological parameters influencing microbial diversity and stability of traditional sourdough. Int J Food Microbiol 2014; 171:136-46. [DOI: 10.1016/j.ijfoodmicro.2013.11.021] [Citation(s) in RCA: 150] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2013] [Revised: 11/20/2013] [Accepted: 11/22/2013] [Indexed: 11/30/2022]
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121
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122
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Savolainen OI, Coda R, Suomi K, Katina K, Juvonen R, Hanhineva K, Poutanen K. The role of oxygen in the liquid fermentation of wheat bran. Food Chem 2013; 153:424-31. [PMID: 24491749 DOI: 10.1016/j.foodchem.2013.12.062] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2013] [Revised: 11/21/2013] [Accepted: 12/16/2013] [Indexed: 01/28/2023]
Abstract
The extensive use of wheat bran as a food ingredient is limited due to its bitter taste and hard texture. To overcome these, some preprocessing methods, such as fermentation with yeast and lactic acid bacteria or enzymatic treatments have been proposed. The current work studied microbial communities, acidification, ethanol formation and metabolite profile of wheat bran fermented in either aerated or anaerobic conditions. In aerated conditions, yeasts grew better and the production of organic acids was smaller, and hence pH was higher. In anaerobic conditions, lactic acid bacteria and endogenous heterotrophic bacteria grew better. Aeration had a large effect on the sourdough metabolite profile, as analyzed by UPLC-qTOF-MS. Anaerobic conditions induced degradation of ferulic and caffeic acids, whereas the amount of sinapic acid increased. Aeration caused degradation of amino acids and hydroxycinnamic acid derivatives of polyamines. The results suggest that the control of oxygen could be used for tailoring the properties of bran sourdough.
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Affiliation(s)
- Otto I Savolainen
- Institute of Public Health and Clinical Nutrition, University of Eastern Finland, P.O. Box 1627, FI-70211 Kuopio, Finland.
| | - Rossana Coda
- VTT Technical Research Centre of Finland, P.O. Box 1000, 02044 VTT Espoo, Finland; Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, University of Bari, Via G. Amendola 165/a, 70126 Bari, Italy
| | - Katja Suomi
- VTT Technical Research Centre of Finland, P.O. Box 1000, 02044 VTT Espoo, Finland
| | - Kati Katina
- VTT Technical Research Centre of Finland, P.O. Box 1000, 02044 VTT Espoo, Finland
| | - Riikka Juvonen
- VTT Technical Research Centre of Finland, P.O. Box 1000, 02044 VTT Espoo, Finland
| | - Kati Hanhineva
- Institute of Public Health and Clinical Nutrition, University of Eastern Finland, P.O. Box 1627, FI-70211 Kuopio, Finland
| | - Kaisa Poutanen
- Institute of Public Health and Clinical Nutrition, University of Eastern Finland, P.O. Box 1627, FI-70211 Kuopio, Finland; VTT Technical Research Centre of Finland, P.O. Box 1000, 02044 VTT Espoo, Finland
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123
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Borczak B, Sikora E, Sikora M, Ćurić D. Glycaemic response to frozen stored wholemeal-flour rolls enriched with fresh sourdough and whey proteins. STARCH-STARKE 2013. [DOI: 10.1002/star.201200262] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Barbara Borczak
- Faculty of Food Technology; Department of Human Nutrition; Krakow Poland
| | - Elżbieta Sikora
- Faculty of Food Technology; Department of Human Nutrition; Krakow Poland
| | - Marek Sikora
- Faculty of Food Technology; Department of Carbohydrate Technology; Agricultural University in Krakow; Krakow Poland
| | - Duška Ćurić
- Faculty of Food Technology and Biotechnology; University of Zagreb; Zagreb Croatia
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124
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Zhang G, He G. Predominant Bacteria Diversity in Chinese Traditional Sourdough. J Food Sci 2013; 78:M1218-23. [DOI: 10.1111/1750-3841.12193] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2012] [Accepted: 04/04/2013] [Indexed: 01/07/2023]
Affiliation(s)
- Guohua Zhang
- College of Biosystems Engineering and Food Science, and Zhejiang Provincial Key Laboratory of Food Microbiology; Zhejiang Univ.; Hangzhou 310058; China
| | - Guoqing He
- College of Biosystems Engineering and Food Science, and Zhejiang Provincial Key Laboratory of Food Microbiology; Zhejiang Univ.; Hangzhou 310058; China
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