Cargando…

Changes in the Volatile Profile of Wheat Sourdough Produced with the Addition of Cava Lees

The volatile fraction is of great importance for the organoleptic quality and consumer acceptance of bread. The use of sourdough improves the sensory profile of bread, as well as the addition of new ingredients to the fermentation. Cava lees are a sparkling wine by-product formed of dead microorgani...

Descripción completa

Detalles Bibliográficos
Autores principales:	Martín-Garcia, Alba, Comas-Basté, Oriol, Riu-Aumatell, Montserrat, Latorre-Moratalla, Mariluz, López-Tamames, Elvira
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9181908/ https://www.ncbi.nlm.nih.gov/pubmed/35684518 http://dx.doi.org/10.3390/molecules27113588

Ejemplares similares

Inhibition of Biogenic Amines Formation in Fermented Foods by the Addition of Cava Lees
por: Hernández-Macias, Salvador, et al.
Publicado: (2022)

By-Product Revalorization: Cava Lees Can Improve the Fermentation Process and Change the Volatile Profile of Bread
por: Martín-Garcia, Alba, et al.
Publicado: (2022)

Comparison of volatile compounds during biological ageing and commercial storage of Cava (Spanish sparkling wine): The role of lees
por: Martín-Garcia, Alba, et al.
Publicado: (2023)

Revalorization of Cava Lees to Improve the Safety of Fermented Sausages
por: Hernández-Macias, Salvador, et al.
Publicado: (2021)

Growth-Promoting Effect of Cava Lees on Lactic Acid Bacteria Strains: A Potential Revalorization Strategy of a Winery By-Product
por: Hernández-Macias, Salvador, et al.
Publicado: (2021)

Histamine Intolerance: The Current State of the Art
por: Comas-Basté, Oriol, et al.
Publicado: (2020)

Low-Histamine Diets: Is the Exclusion of Foods Justified by Their Histamine Content?
por: Sánchez-Pérez, Sònia, et al.
Publicado: (2021)

Differences in Polyamine Content between Human Milk and Infant Formulas
por: Muñoz-Esparza, Nelly C., et al.
Publicado: (2021)

The study of microbial diversity and volatile compounds in Tartary buckwheat sourdoughs
por: Zhou, Yiming, et al.
Publicado: (2022)

Biogenic Amines in Plant-Origin Foods: Are they Frequently Underestimated in Low-Histamine Diets?
por: Sánchez-Pérez, Sònia, et al.
Publicado: (2018)

1-methylhistamine as a potential biomarker of food histamine intolerance. A pilot study
por: Sánchez-Pérez, Sònia, et al.
Publicado: (2022)

The Effect of Sodium Reduction by Sea Salt and Dry Sourdough Addition on the Wheat Flour Dough Rheological Properties
por: Voinea, Andreea, et al.
Publicado: (2020)

Metabolic profiling of sourdough fermented wheat and rye bread
por: Koistinen, Ville M., et al.
Publicado: (2018)

Degradation of Wheat Germ Agglutinin during Sourdough Fermentation
por: Tovar, Luis E. Rojas, et al.
Publicado: (2021)

Polyamines in Food
por: Muñoz-Esparza, Nelly C., et al.
Publicado: (2019)

Intestinal Dysbiosis in Patients with Histamine Intolerance
por: Sánchez-Pérez, Sònia, et al.
Publicado: (2022)

The dietary treatment of histamine intolerance reduces the abundance of some histamine-secreting bacteria of the gut microbiota in histamine intolerant women. A pilot study
por: Sánchez-Pérez, Sònia, et al.
Publicado: (2022)

Dynamics of Volatile Compounds in Triticale Bread with Sourdough: From Flour to Bread †
por: Galoburda, Ruta, et al.
Publicado: (2020)

Production of wheat bread without preservatives using sourdough starters
por: Denkova, Rositsa, et al.
Publicado: (2014)

Sourdough Fermentation of Carob Flour and Its Application in Wheat Bread
por: Novotni, Dubravka, et al.
Publicado: (2020)

Knowledge and perceptions of food sustainability in a Spanish university population
por: Gaspar, M. Clara de Moraes Prata, et al.
Publicado: (2022)

The Rate of Histamine Degradation by Diamine Oxidase Is Compromised by Other Biogenic Amines
por: Sánchez-Pérez, Sònia, et al.
Publicado: (2022)

Bread Biopreservation through the Addition of Lactic Acid Bacteria in Sourdough
por: Illueca, Francisco, et al.
Publicado: (2023)

Effect of COVID-19 Lockdown on Dietary Habits and Lifestyle of Food Science Students and Professionals from Spain
por: Celorio-Sardà, Ricard, et al.
Publicado: (2021)

Occurrence of Polyamines in Foods and the Influence of Cooking Processes
por: Muñoz-Esparza, Nelly C., et al.
Publicado: (2021)

Effect of Mixed Cultures of Yeast and Lactobacilli on the Quality of Wheat Sourdough Bread
por: Xu, Dan, et al.
Publicado: (2019)

Relationship between Microbial Composition of Sourdough and Texture, Volatile Compounds of Chinese Steamed Bread
por: Fu, Lili, et al.
Publicado: (2022)

Fungal Species Diversity in French Bread Sourdoughs Made of Organic Wheat Flour
por: Urien, Charlotte, et al.
Publicado: (2019)

Insights into the Potential of Sourdough-Related Lactic Acid Bacteria to Degrade Proteins in Wheat
por: Fraberger, Vera, et al.
Publicado: (2020)

Amaranth selective hydrolyzed protein influence on sourdough fermentation and wheat bread quality
por: Karimi, Nayereh, et al.
Publicado: (2021)

Screening of Sourdough Starter Strains and Improvements in the Quality of Whole Wheat Steamed Bread
por: Shen, Juan, et al.
Publicado: (2022)

The Impact of Insect Flour on Sourdough Fermentation-Fatty Acids, Amino-Acids, Minerals and Volatile Profile
por: Vasilica, Beldean (Tătar) Bianca, et al.
Publicado: (2022)

In situ produced exopolysaccharides by Bacillus coagulans IBRC‐M 10807 and its effects on properties of whole wheat sourdough
por: Farajinejad, Zahra, et al.
Publicado: (2023)

Use of the β-Glucan-Producing Lactic Acid Bacteria Strains Levilactobacillus brevis and Pediococcus claussenii for Sourdough Fermentation—Chemical Characterization and Chemopreventive Potential of In Situ-Enriched Wheat and Rye Sourdoughs and Breads
por: Schlörmann, Wiebke, et al.
Publicado: (2022)

Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel Syndrome
por: Laatikainen, Reijo, et al.
Publicado: (2017)

Peter Lee answers questions about additive manufacturing
Publicado: (2020)

Effect of Sourdough and Whey Protein Addition on the Technological and Nutritive Characteristics of Sponge Cake
por: Maravić, Nikola, et al.
Publicado: (2022)

Potential of Bacteria from Alternative Fermented Foods as Starter Cultures for the Production of Wheat Sourdoughs
por: Comasio, Andrea, et al.
Publicado: (2020)

Quality Evaluation of Fresh Pasta Fortified with Sourdough Containing Wheat Germ and Wholemeal Semolina
por: Catzeddu, Pasquale, et al.
Publicado: (2023)

Influence of Breastfeeding Factors on Polyamine Content in Human Milk
por: Muñoz-Esparza, Nelly C., et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_dsmisbvjt6qju0npd7muj4n4g7