Works matching DE "BREAD microbiology"

Results: 38

Acrylamide in bread. Effect of prooxidants and antioxidants.

Published in:

European Food Research & Technology, 2008, v. 227, n. 2, p. 519, doi. 10.1007/s00217-007-0750-5

By:

Rikke Hedegaard;
Kit Granby;
Henrik Frandsen;
Jonas Thygesen;
Leif Skibsted

Publication type:

Article

Bread quality of frozen dough substituted with modified tapioca starches.

Published in:

European Food Research & Technology, 2008, v. 227, n. 2, p. 503

By:

Tomoko Maeda;
Naofumi Morita

Publication type:

Article

Microbial contamination of the bread samples sold in Nigeria.

Published in:

Human, Health & Halal Metrics, 2022, v. 3, n. 2, p. 23, doi. 10.30502/JHHHM.2022.361292.1058

By:

Awujo, Nkem Chinedu;
Aremu, Dorcas Oluwakemi;
Kenneth, Edobor Peter;
Imarenezor, Esther Oluwadamilola Aremu;
Aremu, Stephen Olaide

Publication type:

Article

Quality Assessment of Wheat Bread Baked in Bahir Dar City, Ethiopia.

Published in:

Journal of Food Quality & Hazards Control, 2018, v. 5, n. 2, p. 77, doi. 10.29252/jfqhc.5.2.8

By:

Eshetu, M.;
Atlabachew, M.;
Abebe, A.

Publication type:

Article

The effect of wheat bread contamination by the Bacillus genus bacteria on the quality and safety of bread.

Published in:

Zemdirbyste-Agriculture, 2015, v. 102, n. 3, p. 351, doi. 10.13080/z-a.2015.102.045

By:

VAIČIULYTĖ-FUNK, Lina;
ŽVIRDAUSKIENĖ, Renata;
ŠALOMSKIENĖ, Joana;
ŠARKINAS, Antanas

Publication type:

Article

Reliability and Maintainability Analysis of Bread Production Line.

Published in:

Critical Reviews in Food Science & Nutrition, 2010, v. 50, n. 4, p. 327, doi. 10.1080/10408390802544488

By:

Tsarouhas, Panagiotis H.;
Arvanitoyannis, Ioannis S.

Publication type:

Article

Development of Antimicrobial Biocomposite Films to Preserve the Quality of Bread.

Published in:

Molecules, 2018, v. 23, n. 1, p. 212, doi. 10.3390/molecules23010212

By:

Figueroa-Lopez, Kelly J.;
Andrade-Mahecha, Margarita María;
Torres-Vargas, Olga Lucía

Publication type:

Article

THE PROSPECTS OF SAFETY AND MICROBIOLOGICAL STABILITY IMPROVEMENT OF BAKERY PRODUCTS BY USING PHYTO-ADDITIVES.

Published in:

Food & Environment Safety, 2014, v. 13, n. 2, p. 169

By:

LEBEDENKO, Tatyana;
YEGOROVA, Antonina;
KOZHEVNIKOVA, Viktoriia;
KOROLENKO, Yekaterina

Publication type:

Article

Effects of seed-gall nematode, Anguina tritici, on bread wheat grain characteristics and yields in Turkey.

Published in:

Nematology, 2015, v. 17, n. 9, p. 1099, doi. 10.1163/15685411-00002926

By:

TULEK, Adnan;
CIFTICIGIL, Tugba Hilal;
OZTURK, Irfan;
AKIN, Kemal;
SEIDI, Melis;
KEPENEKCI, Ilker;
YILDIRIM, Mustafa;
DABABAT, Abdelfattah A.

Publication type:

Article

Bread spoilage mitigation with locally sourced Lactobacilli for improved food safety in Kenitra.

Published in:

Pan African Medical Journal One Health, 2023, v. 12, p. 1, doi. 10.11604/pamj-oh.2023.12.17.42044

By:

Ettouil, Abessamad;
Atfaoui, Khadija;
Oubihi, Asmaa;
Choukri, Soumaya;
Ouhssine, Mohammed

Publication type:

Article

Evaluation of sourdoughs for the production of bread using spontaneous fermentation technique.

Published in:

Acta Scientiarum: Technology, 2014, v. 36, n. 4, p. 713, doi. 10.4025/actascitechnol.v36i4.19703

By:

Aplevicz, Krischina Singer;
Mazo, Jaciara Zarpellon;
dos Santos Neto, Newton Kramer;
Nalevaiko, Fernanda Siqueira;
Sant'Anna, Ernani Sebastião

Publication type:

Article

Impact of Gluten-Friendly Bread on the Metabolism and Function of In Vitro Gut Microbiota in Healthy Human and Coeliac Subjects.

Published in:

PLoS ONE, 2016, v. 11, n. 9, p. 1, doi. 10.1371/journal.pone.0162770

By:

Bevilacqua, Antonio;
Costabile, Adele;
Bergillos-Meca, Triana;
Gonzalez, Isidro;
Landriscina, Loretta;
Ciuffreda, Emanuela;
D’Agnello, Paola;
Corbo, Maria Rosaria;
Sinigaglia, Milena;
Lamacchia, Carmela

Publication type:

Article

Glutamine deamidation by cereal-associated lactic acid bacteria.

Published in:

Journal of Applied Microbiology, 2007, v. 103, n. 4, p. 1197, doi. 10.1111/j.1365-2672.2007.03333.x

By:

Vermeulen, N.;
Gänzle, M.G.;
Vogel, R.F.

Publication type:

Article

Potential of Lactobacillus reuteri from Spontaneous Sourdough as a Starter Additive for Improving Quality Parameters of Bread.

Published in:

Food Technology & Biotechnology, 2016, v. 54, n. 3, p. 342, doi. 10.17113/ftb.54.03.16.4143

By:

Jonkuvienė, Dovilė;
Vaičiulytė-Funk, Lina;
Šalomskienė, Joana;
Alenčikienė, Gitana;
Mieželienė, Aldona

Publication type:

Article

Circadian rhythm in the pink--orange bread mould Neurospora crassa: for what?

Published in:

Journal of Biosciences, 2007, v. 32, n. 5, p. 1053, doi. 10.1007/s12038-007-0107-z

By:

Maheshwari, Ramesh

Publication type:

Article

Lactobacillus brevis-based bioingredient inhibits Aspergillus niger growth on pan bread.

Published in:

Italian Journal of Agronomy, 2014, v. 9, n. 4, p. 146, doi. 10.4081/ija.2014.614

By:

Di Biase, Mariaelena;
Lavermicocca, Paola;
Lonigro, Stella Lisa;
Valerio, Francesca

Publication type:

Article

Effect of fortification of defatted soy flour on sensory and rheological properties of wheat bread.

Published in:

International Journal of Food Science & Technology, 2008, v. 43, n. 9, p. 1693, doi. 10.1111/j.1365-2621.2008.01755.x

By:

Mashayekh, Morteza;
Mahmoodi, Mohammad Reza;
Entezari, Mohammad Hasan

Publication type:

Article

The Relationship between Plaque pH and Glycemic Index of Various Breads.

Published in:

Caries Research, 2000, v. 34, n. 1, p. 75, doi. 10.1159/000016573

By:

Lingström, P.;
Liljeberg, H.;
Björck, I.;
Birkhed, D.

Publication type:

Article

Sourdough "Biga" Fermentation Improves the Digestibility of Pizza Pinsa Romana: An Investigation through a Simulated Static In Vitro Model.

Published in:

Nutrients, 2023, v. 15, n. 13, p. 2958, doi. 10.3390/nu15132958

By:

Costantini, Alice;
Verni, Michela;
Mastrolonardo, Federica;
Rizzello, Carlo Giuseppe;
Di Cagno, Raffaella;
Gobbetti, Marco;
Breedveld, Mario;
Bruggink, Suzan;
Lefever, Kristof;
Polo, Andrea

Publication type:

Article

Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel Syndrome.

Published in:

Nutrients, 2017, v. 9, n. 11, p. 1215, doi. 10.3390/nu9111215

By:

Salmenkari, Hanne;
Korpela, Riitta;
Laatikainen, Reijo;
Koskenpato, Jari;
Hongisto, Sanna-Maria;
Loponen, Jussi;
Poussa, Tuija;
Xin Huang;
Sontag-Strohm, Tuula

Publication type:

Article

Effect of garlic powder on acrylamide formation in a low-moisture model system and bread baking.

Published in:

Journal of the Science of Food & Agriculture, 2016, v. 96, n. 3, p. 893, doi. 10.1002/jsfa.7162

By:

Li, Jinwang;
Zuo, Jie;
Qiao, Xuguang;
Zhang, Yongju;
Xu, Zhixiang

Publication type:

Article

Protein fortification with mealworm (Tenebrio molitor L.) powder: Effect on textural, microbiological, nutritional and sensory features of bread.

Published in:

PLoS ONE, 2019, v. 14, n. 2, p. 1, doi. 10.1371/journal.pone.0211747

By:

Roncolini, Andrea;
Milanović, Vesna;
Cardinali, Federica;
Osimani, Andrea;
Garofalo, Cristiana;
Sabbatini, Riccardo;
Clementi, Francesca;
Pasquini, Marina;
Mozzon, Massimo;
Foligni, Roberta;
Raffaelli, Nadia;
Zamporlini, Federica;
Minazzato, Gabriele;
Trombetta, Maria Federica;
Van Buitenen, Anse;
Van Campenhout, Leen;
Aquilanti, Lucia

Publication type:

Article

Properties of Dough and Flat Bread Containing Wheat Germ.

Published in:

Journal of Agricultural Science & Technology, 2012, v. 14, n. 5, p. 1053

By:

Majzoobi, M.;
Farhoodi, S.;
Farahnaky, A.;
Taghipour, M. J.

Publication type:

Article

Quality and microbial properties of symbiotic bread produced by straight dough and frozen part‐baking methods.

Published in:

Journal of Texture Studies, 2019, v. 50, n. 2, p. 165, doi. 10.1111/jtxs.12386

By:

Majzoobi, Mahsa;
Aghdam, Mohammad Bagher Kamali;
Eskandari, Mohammad Hadi;
Farahnaky, Asgar

Publication type:

Article

Properties of Cereal β-D-Glucan Hydrocolloids and their Effect on Bread and Ketchup Parameters.

Published in:

Polish Journal of Food & Nutrition Sciences, 2013, v. 63, n. 2, p. 79, doi. 10.2478/v10222-012-0074-4

By:

Havrlentová, Michaela;
Petruláková, Zuzana;
Burgárová, Alena;
Gavurníková, Soňa;
Červená, Viera;
Šturdík, Ernest;
Kraic, Ján;
Žofajová, Alžbeta

Publication type:

Article

Characterization of Water-Extractable Pentosans in Enzyme-Supplemented Wheat Sourdough Processes.

Published in:

Food Science & Technology International, 2001, v. 7, n. 2, p. 145, doi. 10.1106/WE51-T8BY-JEVV-X13G

By:

Devesa, A.;
Martínez-Anaya, M.A.

Publication type:

Article

The Relationship Between Grain Hardness, Dough Mixing Parameters and Bread-Making Quality in Winter Wheat.

Published in:

International Journal of Molecular Sciences, 2012, v. 13, n. 4, p. 4186, doi. 10.3390/ijms13044186

By:

Salmanowicz, Bolesław P.;
Adamski, Tadeusz;
Surma, Maria;
Kaczmarek, Zygmunt;
Karolina, Krystkowiak;
Kuczyńska, Anetta;
Banaszak, Zofia;
Ługowska, Bogusława;
Majcher, Małgorzata;
Obuchowski, Wiktor

Publication type:

Article

A xylanase from Streptomyces sp. FA1: heterologous expression, characterization, and its application in Chinese steamed bread.

Published in:

Journal of Industrial Microbiology & Biotechnology, 2016, v. 43, n. 5, p. 663, doi. 10.1007/s10295-016-1736-8

By:

Xu, Yang;
Wu, Jing;
Zheng, Kaixuan;
Wu, Dan

Publication type:

Article

EFFECT OF OZONE GAS TREATMENT ON MICROBIOLOGICAL CONTENT OF BREAD WHEAT DURING STORAGE.

Published in:

Biochemical & Cellular Archives, 2019, v. 19, n. 1, p. 1133, doi. 10.35124/bca.2019.19.1.1133

By:

Whaib, Emad Shaker;
Mousa, Makarim Ali

Publication type:

Article

Serratia marcescens: a historical tale forged in blood?

Published in:

ANZ Journal of Surgery, 2012, v. 82, n. 4, p. 287, doi. 10.1111/j.1445-2197.2012.06016.x

By:

Saravolac, Vladimir;
Whitaker, Iain;
Grinsell, Damien;
Ashton, Mark

Publication type:

Article

Influence of Bifidobacterium bifidum on Release of Minerals from Bread with Differing Bran Content.

Published in:

Journal of Toxicology & Environmental Health: Part A, 2012, v. 75, n. 1, p. 1, doi. 10.1080/15287394.2011.615106

By:

Nalepa, Beata;
Siemianowska, Ewa;
Skibniewska, Krystyna Anna

Publication type:

Article

Quantitative determination of trichothecenes in breadsticks by gas chromatography-triple quadrupole tandem mass spectrometry.

Published in:

Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2014, v. 31, n. 8, p. 1422, doi. 10.1080/19440049.2014.926399

By:

Rodríguez-Carrasco, Yelko;
Font, Guillermina;
Moltó, Juan Carlos;
Berrada, Houda

Publication type:

Article

PALM OIL SHORTENING EFFECTS ON BAKING PERFORMANCE OF WHITE BREAD.

Published in:

Journal of Food Process Engineering, 2010, v. 33, n. 3, p. 413, doi. 10.1111/j.1745-4530.2008.00282.x

By:

NYUK LING CHIN;
RUSSLY ABDUL RAHMAN;
DZULKIFLY MAT HASHIM;
SHIN YUEH KOWNG

Publication type:

Article

Characterization of the Yeast Population Involved in the Production of a Typical Italian Bread.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 7, p. 182, doi. 10.1111/j.1365-2621.2004.tb13618.x

By:

Vernocchi, P.;
Valmorri, S.;
Dalai, I.;
Torriani, S.;
Gianotti, A.;
Suzzi, G.;
Guerzoni, M. E.;
Mastrocola, D.;
Gardini, F.

Publication type:

Article

Sensitization to lupine flour: is it clinically relevant?

Published in:

Clinical & Experimental Allergy, 2010, v. 40, n. 10, p. 1571, doi. 10.1111/j.1365-2222.2010.03496.x

By:

de Jong, N. W.;
van Maaren, M. S.;
Vlieg-Boersta, B. J.;
Dubois, A. E. J.;
de Groot, H.;
Gerth van Wijk, R.

Publication type:

Article

HETEROSIS AND HETROBELTIOSIS PERFORMANCE OF MORPHOLOGICAL TRAITS IN BREAD WHEAT CROSSES UNDER DROUGHT STRESS CONDITIONS.

Published in:

Pakistan Journal of Agricultural Research, 2015, v. 28, n. 3, p. 238

By:

Salman, Said;
Khan, Shah Jehan;
Khan, Javed

Publication type:

Article

Molecular characterization of lipoxygenase genes on chromosome 4BS in Chinese bread wheat ( Triticum aestivum L.).

Published in:

Theoretical & Applied Genetics, 2015, v. 128, n. 8, p. 1467, doi. 10.1007/s00122-015-2518-9

By:

Zhang, Fuyan;
Chen, Feng;
Wu, Peipei;
Zhang, Ning;
Cui, Dangqun

Publication type:

Article

Studies on the shelf life of bread using acidulants and their salts.

Published in:

Turkish Journal of Biology, 2010, v. 34, n. 2, p. 133, doi. 10.3906/biy-0803-20

By:

Tarar, Omer Mukhtar;
Mueen-Ud-Din, Ghulam;
Murtaza, Mian Anjum

Publication type:

Article