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rye sourdough (võtmesõna)
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1
artikkel ajakirjas
Analysis of volatile compounds produced by different species of lactobacilli in rye sourdough using multiple headspace extraction
Kaseleht, Kristel
;
Paalme, Toomas
;
Mihhalevski, Anna
;
Sarand, Inga
International journal of food science & technology
2011
/
p. 1940-1946
artikkel ajakirjas
2
artikkel ajakirjas
Evaluation of the microbial community in industrial rye sourdough upon continuous back-slopping propagation revealed Lactobacillus helveticus as the dominant species
Viiard, Ene
;
Mihhalevski, Anna
;
Rühka, Tiina
;
Paalme, Toomas
;
Sarand, Inga
Journal of applied microbiology
2013
/
p. 404-412 : ill
artikkel ajakirjas
Kirjeid leitud 2, kuvan
1 - 2
pealkiri
33
1.
Properties and microbial population stability of model rye sourdough composed from bacteria isolated from industrial rye sourdough
2.
Diversity of lactic acid bacteria in rye sourdough
3.
Growth characterization of individual rye sourdough bacteria by isothermal microcalorimetry
4.
Population dynamics of lactic acid bacteria in industrial rye sourdough and the characterization of dominating species
5.
Rye sourdough bread, fermentation and stability
6.
Rye sourdough fermentation and bread stability = Rukkitaigna hapendamine ja leiva vananemine
7.
Stability of B-complex vitamins and dietary fibre during rye sourdough bread production
8.
Microbiota of spontaneous sourdough from rye and oat flour
9.
Analysis of volatile compounds produced by different species of lactobacilli in rye sourdough using multiple headspace extraction
10.
Diversity and stability of lactic acid bacteria during rye sourdough propagation = Piimhappebakterite mitmekesisus ja stabiilsus rukkileivajuuretise uuendamisel
11.
Evaluation of the microbial community in industrial rye sourdough upon continuous back-slopping propagation revealed Lactobacillus helveticus as the dominant species
12.
Evolution of bacterial consortia in spontaneously started rye sourdoughs during two months of daily propagation
13.
Fermentation patterns of mature laboratory rye sourdoughs
14.
Establishment of microbial consortia in semi-solid laboratory rye sourdoughs during continuous propagation at different fermentation temperatures
15.
Sourdomics (ca18101) sourdough biotechnology network towards novel, healthier and sustainable food and bioprocesses
16.
Antifungal potential of lactic acid bacteria against Aspergillus niger strain isolated from rye bread [Online resource]
17.
Application of isothermic calorimetry and dynamic viscosimetry in studies of rye bread staling
18.
Application of isothermic calorymetry and dynamic viscosimetry in studies of rye bread staling
19.
Dissecting meiosis in rye using translational proteomics
20.
Evaluation of nutritional composition of raw material and rye baking products
21.
Extraction of ice structuring proteins from winter rye and winter wheat and assessment of activity
22.
Falling number as a suitability factor for determining the baking quality of rye flour
23.
In praise of rye bread
24.
Investigation on structural changes during storage of rye bread
25.
Structural changes of starch during baking and staling of rye bread
26.
Study of rye bread staling
27.
The effect of Sorbus aucuparia on the quality of wheat and rye bread
28.
The electrophoretical spectra of storage proteins and baking properties of rye, triticale and wheat
29.
The study of rye bread staling
30.
Using the triticale flour in rye-type breads
31.
Composition of polysaccharides in hull-less barley sourdough bread and their impact on physical properties of bread
32.
Selection of functional starter bacteria for type I sourdough process = Funktsionaalsete starterbakterite selektsioon tüüp I rukkileivajuuretise tootmiseks
33.
Comparison of lactic acid bacteria population in the continously propagated industrial rye sourdoudh starter and the original lyophilised starter
võtmesõna
10
1.
rye sourdough
2.
rye sourdough bread
3.
rye sourdough bread staling
4.
hull-less barley sourdough
5.
industrial sourdough
6.
sourdough
7.
sourdough technology
8.
rye
9.
rye bread
10.
winter rye
allikas
1
1.
1st Baltic Conference on Rye - in EU-Context : 2-5 September, 2001, Lithuania, Kaunas : abstracts of oral presentation