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Nicola Simone, Giuseppina Di Loreto, Martina Bacceli, Sara Di Marco, Martina Cellini, Giulia Vecchiotti and Barbara Lanza
This work provides multiple screenshots about the evolution of an industrial fermentation process inside a table olives facility. Data collected and interpreted will help the table olives industry to better understand the process and its criticalities, s...
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Laura Holguín-Sterling, Bertilda Pedraza-Claros, Rosangela Pérez-Salinas, Aristófeles Ortiz, Lucio Navarro-Escalante and Carmenza E. Góngora
The microbial composition and physical-chemical characteristics were studied during the coffee fermentation of three Coffea arabica L. varieties, Var. Tabi, Var. Castillo General® and Var. Colombia. Mucilage and washed coffee seeds samples were collected...
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Katarzyna Skrzypczak, Katarzyna Michalak, Jakub Wyrostek, Ewa Jablonska-Rys, Aneta Slawinska, Wojciech Radzki and Waldemar Gustaw
This study provides insight into changes in the profile of the protein?peptide fraction, including the potential reduction of allergenic factors (such as non-specific lipid-transfer proteins). The investigation indicates possibilities for further elimina...
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Magdalena Januszek and Pawel Satora
Quality of plum jerkum is significantly associated to the profile of volatile compounds. Therefore, we decided to assess the impact of various fermentation types on selected properties of plum jerkums, especially compounds which contribute to the aroma o...
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Tetiana Lebedenko,Viktoriia Kozhevnikova,Olena Kotuzaki,Tamara Novichkova
Pág. 22 - 35
Old baking traditions have been analyzed from the point of view of improving the technologies, assortment, and quality of bread products in modern enterprises of bread and restaurant business. Considerable attention has been paid to the problems that imp...
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Yulia Bondarenko,Larysa Mykhonik,Olena Bilyk,Oksana Kochubei-Lytvynenko,Galina Andronovich,Inna Hetman
Pág. 46 - 55
In the course of development of bakery products enriched with physiologically active substances of non-traditional types of raw materials, cereal and oil-bearing crops enjoy popularity. The actual direction can be a combination of the use of oil-bearing ...
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Krischina Singer Aplevicz, Jaciara Zarpellon Mazo, Newton Kramer dos Santos Neto, Fernanda Siqueira Nalevaiko, Ernani Sebastião Sant´Anna
Pág. 713 - 719
This study developed three sourdoughs using sugarcane, apple and grape as substrate. The fermentative activity and physicochemical, microbiological and sensory characteristics of the sourdoughs and breads were evaluated. Among the breads that were prepar...
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