Sourdough-isolated Lactobacillus fermentum as a potent anti-mould preservative of a traditional Iranian bread (English)
- New search for: Fazeli, M. R.
- New search for: Shahverdi, A. R.
- New search for: Sedaghat, B.
- New search for: Jamalifar, H.
- New search for: Samadi, N.
- New search for: Fazeli, M. R.
- New search for: Shahverdi, A. R.
- New search for: Sedaghat, B.
- New search for: Jamalifar, H.
- New search for: Samadi, N.
In:
European Food Research and Technology
;
218
, 6
; 554-556
;
2004
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ISSN:
- Article (Journal) / Print
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Title:Sourdough-isolated Lactobacillus fermentum as a potent anti-mould preservative of a traditional Iranian bread
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Contributors:Fazeli, M. R. ( author ) / Shahverdi, A. R. ( author ) / Sedaghat, B. ( author ) / Jamalifar, H. ( author ) / Samadi, N. ( author )
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Published in:European Food Research and Technology ; 218, 6 ; 554-556
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Publisher:
- New search for: Springer-Verlag
- New search for: Springer
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Place of publication:Berlin
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Publication date:2004
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ISSN:
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ZDBID:
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DOI:
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Type of media:Article (Journal)
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Type of material:Print
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Language:English
- New search for: 58.34$jLebensmitteltechnologie / 58.34
- Further information on Basic classification
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Keywords:
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Classification:
BKL: 58.34$jLebensmitteltechnologie / 58.34 Lebensmitteltechnologie -
Source:
Table of contents – Volume 218, Issue 6
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 501
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Formation of 3-chloropropane-1,2-diol in systems simulating processed foodsCalta, Pavel / Velíšek, Jan / Doležal, Marek / Hasnip, Sarah / Crews, Colin / Réblová, Zuzana et al. | 2004
- 507
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Pro-oxidant activities of carnosine, rutin and quercetin in a beef model system and their effects on the metmyoglobin-reducing activityBekhit, A. E. D. / Geesink, G. H. / Ilian, M. A. / Morton, J. D. / Sedcole, J. R. / Bickerstaffe, R. et al. | 2004
- 515
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Peroxyl radical scavenging activity of melanoidins in aqueous systemsMorales, Francisco J. / Jiménez-Pérez, Salvio et al. | 2004
- 521
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Antioxidant effect of dittany (Origanum dictamnus) in pre-cooked chicken meat balls during chill-storage in comparison to rosemary (Rosmarinus officinalis)Racanicci, Aline M. C. / Danielsen, Bente / Menten, José Fernando M. / Regitano-d’Arce, Marisa A. B. / Skibsted, Leif H. et al. | 2004
- 525
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Thermal degradation kinetics of anthocyanin and visual colour of plum pureeAhmed, J. / Shivhare, U. S. / Raghavan, G. S. V. et al. | 2004
- 529
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Optimization of the process variables for the preparation of processed paneer using response surface methodologyNanda, V. / Singh, S. / Raina, C. S. / Jindal, N. / Singh, K. / Saxena, D. C. et al. | 2004
- 535
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Influence of edible coating on shelf life and quality of “Picota” sweet cherriesAlonso, Jesús / Alique, Rafael et al. | 2004
- 540
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Adsorption isotherm and heat of sorption of osmotically pretreated and air-dried pineapple slices.Falade, K. O. / Olukini, I. / Adegoke, G. O. et al. | 2004
- 544
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Rheological behaviour of fresh and frozen potato puree in steady and dynamic shear at different temperaturesAlvarez, María Dolores / Fernández, Cristina / Canet, Wenceslao et al. | 2004
- 554
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Sourdough-isolated Lactobacillus fermentum as a potent anti-mould preservative of a traditional Iranian breadFazeli, M. R. / Shahverdi, A. R. / Sedaghat, B. / Jamalifar, H. / Samadi, N. et al. | 2004
- 557
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Effect of additives on the quality and microstructure of vermicelli made from Triticum aestivumJyotsna, R. / Prabhasankar, P. / Indrani, D. / Rao, G. Venkateswara et al. | 2004
- 563
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Dietary fiber from coconut residue: effects of different treatments and particle size on the hydration propertiesRaghavendra, S. N. / Rastogi, N. K. / Raghavarao, K. S. M. S. / Tharanathan, R. N. et al. | 2004
- 568
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Control of postharvest Rhizopus rot of peach by microwave treatment and yeast antagonistZhang, Hongyin / Fu, Chengxin / Zheng, Xiaodong / Xi, Yufang / Jiang, Wei / Wang, Yifei et al. | 2004
- 573
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Gas chromatographic-olfactometric characterization of aroma active compounds in sun-dried and vacuum-dried tarhanaGocmen, Duygu / Gurbuz, Ozan / Rouseff, Russell L. / Smoot, John M. / Fatih Dagdelen, A. et al. | 2004
- 579
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Flavour compounds in backslop fermented uji (an East African sour porridge)Onyango, Calvin / Bley, Thomas / Raddatz, Heike / Henle, Thomas et al. | 2004
- 584
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Differentiation of heat-treated pork liver pastes according to their metal content using multivariate data analysisBrito, G. / Peña-Méndez, E. M. / Novotná, K. / Díaz, C. / García, F. J. et al. | 2004
- 589
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Two-step mass spectrometric approach for the identification of diketopiperazines in chicken essenceChen, Yi-Hong / Liou, Su-Er / Chen, Chu-Chin et al. | 2004
- 598
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Adaption of a vane tool for the viscosity determination of flavoured yoghurtKrulis, Mario / Rohm, Harald et al. | 2004