Food microbiology

• 

  Año 2007, Vol. 24, Número 2 (April)

  • Third International Symposium on Sourdough: from tradition to innovation

    Michael G. Gänzle, Marco Gobbetti

    pág. 113

    

  • Chemistry of gluten proteins

    págs. 115-119

    

  • Chemistry of gluten proteins

    Herbert Wieser

    págs. 115-119

    

  • Biodiversity and identification of sourdough lactic acid bacteria

    Marc Vancanneyt, Luc De Vuyst

    págs. 120-127

    

  • Carbohydrate, peptide and lipid metabolism of lactic acid bacteria in sourdough

    Michael G. Gänzle, Rudi F. Vogel, Nicoline Vermeulen

    págs. 128-138

    

  • Generation of aroma compounds in sourdough: Effects of stress exposure and lactobacilli¿yeasts interactions

    P. Vernocchi, M.E. Guerzoni, R. Lanciotti, M. Ndagijimana, A. Gianotti

    págs. 139-148

    

  • Sourdough applications for bread production: Industrial perspectives

    Marco Gobbetti, Michael G. Gänzle

    pág. 149

    

  • Liquid sourdough fermentation: Industrial application perspectives

    R. Ciati, P. Carnevali, M. Paese, A. Leporati

    págs. 150-154

    

  • Emerging fermentation technologies: Development of novel sourdoughs

    S. Cappelle, G. Lacaze, M. Wick

    págs. 155-160

    

  • Sourdough products for convenient use in baking

    Markus J. Brandt

    págs. 161-164

    

  • Impact of sourdough on the texture of bread

    Fabio Dal Bello, Elke K. Arendt, Liam A.M. Ryan

    págs. 165-174

    

  • Bran fermentation as a means to enhance technological properties and bioactivity of rye

    A. Laitila, R. Landberg, R. Juvonen, S. Kariluoto, K.-H. Liukkonen, K. Poutanen, V. Piironen, K. Katina, P. Åman

    págs. 175-186

    

  • Sourdough lactobacilli and celiac disease

    Marco Gobbetti, Raffaella Di Cagno, Maria De Angelis, Carlo Giuseppe Rizzello

    págs. 187-196