Keywords: نان خمیر ترش; Sourdough; Lactic acid bacteria; Yeasts; Bakery equipment; Wheat flour; House microbiota;
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: نان خمیر ترش; Sourdough; Lactic acid bacteria; Lactobacillus sanfranciscensis;
Keywords: نان خمیر ترش; Selenium; Sourdough; Sprouted seeds; Supplementation;
Keywords: نان خمیر ترش; Breads; Gamma-aminobutyric acid; Sourdough; Blood pressure
Keywords: نان خمیر ترش; Cereals; Pseudo-cereals; Lactic acid bacteria; Sourdough
Keywords: نان خمیر ترش; Wheat bran; Bioprocessing; Sourdough; Aeration; Mass spectrometry;
Keywords: نان خمیر ترش; Sourdough; Lactobacillus sanfranciscensis; Amylase; Maltose metabolism; Arabinoxylan; Exopolysaccharide; Bioactive peptides; Phenolic acids; Hydroxy fatty acids; Lipid oxidation
Keywords: نان خمیر ترش; Sourdough; Exopolysaccharides; Bread quality; Shelf life;
Keywords: نان خمیر ترش; Multifunctional starter; Multivariate analyses; Sourdough; Survival into the gut; Yeasts
Keywords: نان خمیر ترش; Lactic acid bacteria; Sourdough; Gluten; Proteolysis; BreadBV, biological value; CD, celiac disease; CS, chemical score; DY, dough yield; EAA, essential amino acid; EAAI, essential amino acid index; EMA, anti-endomysial antibodies; FAA, free amino acids;
Keywords: نان خمیر ترش; Yeasts; Candida milleri; Candida humilis; Strain typing; FT-IR; Sourdough
Keywords: نان خمیر ترش; Wheat–legume bread; Lactic acid bacteria; Sourdough; Nutritional and functional properties
Keywords: نان خمیر ترش; Bread; Glycaemia; Lipids; Sourdough; Sprouted; Type 2 diabetes;
Keywords: نان خمیر ترش; Sourdough; Lactic acid bacteria; Functional features; Celiac disease
Keywords: نان خمیر ترش; Sourdough; Sweet leavened baked goods; Lactic acid bacteria; Yeasts; Volatile profile;
Keywords: نان خمیر ترش; Lactic acid bacteria; Sourdough; Albanian wheat cultivars; 2-DE; two-dimensional electrophoresis; D; dough; DY; dough yield; FAA; free amino acids; HMW; high molecular weight; L; extensibility; LAB; lactic acid bacteria; LMW; low molecular weight; ME; met
Keywords: نان خمیر ترش; Microbial ecology; Lactic acid bacteria; Yeasts; Sourdough; Bakery
Keywords: نان خمیر ترش; Fermentation; Lactic acid bacteria; Sourdough; Strain selection; Volatile organic compounds; Wheat flour;
Keywords: نان خمیر ترش; Acidification; Lactic acid bacteria; Proteolysis; Sourdough; Volatile organic compounds; Wheat flour;
Keywords: نان خمیر ترش; Sourdough; Micro-biota distribution; Quorum sensing; Leuconostoc mesenteroides; Zoogleal
Effect of a novel Lactobacillus paracasei starter on sourdough bread quality
Keywords: نان خمیر ترش; Lactic acid (PubChem CID: 61503); Acetic acid (PubChem CID: 176); Butan-1-ol (PubChem CID: 263); 2-Phenylethanol (PubChem CID: 6054); Benzaldehyde (PubChem CID: 240); Ethanol (PubChem CID: 702); Ethyl acetate (PubChem CID: 8857); Furfural (PubChem CID: 73
Effect of temperature on production of oligosaccharides and dextran by Weissella cibaria 10â¯M
Keywords: نان خمیر ترش; Isomalto-oligosaccharides; Exopolysaccharides; Dextran; Dextransucrase; Weissella cibaria; Sourdough; Sorghum;
Validation of in-vitro antifungal activity of thyme essential oil on Aspergillus niger and Penicillium paneum through application in par-baked wheat and sourdough bread
Keywords: نان خمیر ترش; Aspergillus; Penicillium; Thyme essential oil; Sourdough; Par-baked bread; Challenge test;
Pro-technological and functional characterization of lactic acid bacteria to be used as starters for hemp (Cannabis sativa L.) sourdough fermentation and wheat bread fortification
Keywords: نان خمیر ترش; LAB; lactic acid bacteria; hS; hemp sourdough; WSE; water/salt-soluble extracts; TTA; total titratable acidity; DY; dough yield; FQ; fermentation quotient; TFAA; total free amino acids; hSS; hemp selected sourdough; wSS; wheat selected sourdough; CT0; not
Isolation and characterization of gluten-degrading Enterococcus mundtii and Wickerhamomyces anomalus, potential probiotic strains from indigenously fermented sourdough (Khamir)
Keywords: نان خمیر ترش; Sourdough; Probiotics; Gluten; Yeast; Bacteria;
Mutually stimulating interactions between lactic acid bacteria and Saccharomyces cerevisiae in sourdough fermentation
Keywords: نان خمیر ترش; Sourdough; Food fermentation; Microbial interactions; Mutualism;
Exopolysaccharide producing lactic acid bacteria: Their techno-functional role and potential application in gluten-free bread products
Keywords: نان خمیر ترش; Lactic acid bacteria; Exopolysaccharides; Gluten-free; Sourdough; Shelf-life; Prebiotic;
Genetic and phenotypic analysis of carbohydrate metabolism and transport in Lactobacillus reuteri
Keywords: نان خمیر ترش; Lactobacillus reuteri; Sourdough; Carbohydrate transport; Maltose metabolism; Sucrose metabolism; Heterofermentative lactobacilli;
Bacterial diversity in traditional Jiaozi and sourdough revealed by high-throughput sequencing of 16S rRNA amplicons
Keywords: نان خمیر ترش; Bacterial diversity; Jiaozi; Sourdough; High-throughput sequencing;
Functional food applications of dextran from Weissella cibaria RBA12 from pummelo (Citrus maxima)
Keywords: نان خمیر ترش; Weissella; Dextran; NMR; Inulin; Prebiotic; Sourdough;
Molecular identification and technological characterization of lactic acid bacteria isolated from fermented kidney beans flours (Phaseolus vulgaris L. and P. coccineus) in northwestern Argentina
Keywords: نان خمیر ترش; Legumes; Sourdough; Lactic acid bacteria; Functional food;
Identification of Lactobacillus brevis using a species-specific AFLP-derived marker
Keywords: نان خمیر ترش; Lactobacillus brevis; Microbial food quality; Sourdough; Species identification; Lactic acid bacteria;
Genotypic diversity of Lactobacillus sanfranciscensis strains isolated from French organic sourdoughs
Keywords: نان خمیر ترش; Lactobacillus sanfranciscensis; Sourdough; Multilocus sequence typing; Pulsed-field gel electrophoresis
Expression of bifidobacterial phytases in Lactobacillus casei and their application in a food model of whole-grain sourdough bread
Keywords: نان خمیر ترش; Phytic acid or myo-inositol hexakisphosphate (PubChem CID: 890)Lactobacillus casei; Bifidobacterium; Phytase; Phytate; Sourdough; Whole wheat
Improving the functional and sensorial profile of cereal-based fermented foods by selecting Lactobacillus plantarum strains via a metabolomics approach
Keywords: نان خمیر ترش; Cereals; Functional foods; Lactobacillus plantarum; Sourdough; Metabolomics; Strain selection; KAMUT® khorasan wheat; AA; ascorbic acid; ABTS; 2,2â²-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid; CAT; catechin; EC; epicatechin; ECG; epicatechin-3-gal
Current status of salt reduction in bread and bakery products – A review
Keywords: نان خمیر ترش; Sodium chloride; Salt replacers; Dough characteristics; Sourdough
Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread
Keywords: نان خمیر ترش; Quinoa; Lactic acid bacteria; Sourdough; BreadIDF, insoluble dietary fiber; SDF, soluble dietary fiber; DY, dough yield; TTA, Total titratable acidity; WSE, Water/salt-soluble extract; FAA, free amino acids; QS, quinoa sourdough; QD, quinoa dough; FQ, fer
Added ingredients affect the microbiota and biochemical characteristics of durum wheat type-I sourdough
Keywords: نان خمیر ترش; Flour; Baker's yeast; Fruit; Grape must; Honey; Sourdough; Microbiota;
Phage-mediated transfer of a dextranase gene in Lactobacillus sanfranciscensis and characterization of the enzyme
Keywords: نان خمیر ترش; Lactobacillus sanfranciscensis; Bacteriophage; Dextranase; Lysogenic conversion; Sourdough
Development of species-specific PCR primers and polyphasic characterization of Lactobacillus sanfranciscensis isolated from Korean sourdough
Keywords: نان خمیر ترش; Sourdough; Lactobacillus sanfranciscensis; Species-specific PCR; Subtyping; Randomly Amplified Polymorphic DNA (RAPD); VITEK2 Compact
Myo-inositol hexakisphosphate degradation by Bifidobacterium pseudocatenulatum ATCC 27919 improves mineral availability of high fibre rye-wheat sour bread
Keywords: نان خمیر ترش; Myo-inositol hexakisphosphate (PubChem CID: 890); Myo-inositol pentakisphosphate (PubChem CID 482); d-Lactic acid (PubChem CID: 61503); l-Lactic acid (PubChem CID: 107689); Acetic acid (PubChem CID 176); Whole rye flour; Sourdough; Phytates; Phytase; Bifi
The predominance of Lactobacillus sanfranciscensis in French organic sourdoughs and its impact on related bread characteristics
Keywords: نان خمیر ترش; Lactic acid bacteria; 454 pyrosequencing; Sourdough; Real-time PCR;
Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation
Keywords: نان خمیر ترش; Bacterial codominance; Lactic acid bacteria; Lactobacillus plantarum; Sourdough; Starter selection;
Spanish cheese screening and selection of lactic acid bacteria with high gamma-aminobutyric acid production
Keywords: نان خمیر ترش; Gamma-aminobutyric acid; Lactic acid bacteria; Functional food; Sourdough; Hypertension;
Study of kefir grains application in sourdough bread regarding rope spoilage caused by Bacillus spp.
Keywords: نان خمیر ترش; Kefir grains; Rope spoilage; Sourdough; DGGE analysis;
Fate of ACE-inhibitory peptides during the bread-making process: Quantification of peptides in sourdough, bread crumb, steamed bread and soda crackers
Keywords: نان خمیر ترش; ACE-inhibitory peptides; LC-MS; Sourdough; Dampfnudel; mantou; Bread; Cracker; ACE; angiotensin I converting enzyme; LC-MS; liquid chromatography-mass spectrometry; mMRS; modified de Man Rogosa Sharpe medium; MRM; multiple reaction monitoring mode;
Comparing fermentation gas production between wheat and apple sourdough starters using the Risograph
Keywords: نان خمیر ترش; Sourdough; Apple starter; CO2 gas production; Risograph; Backslopping
Influence of lactic acid bacteria on redox status and on proteolytic activity of buckwheat (Fagopyrum esculentum Moench) sourdoughs
Keywords: نان خمیر ترش; Redox status; Proteolysis; Gluten-free; Sourdough; Buckwheat;
Antifungal activity of Meyerozyma guilliermondii: Identification of active compounds synthesized during dough fermentation and their effect on long-term storage of wheat bread
Keywords: نان خمیر ترش; Antifungal activity; Yeasts; Bread; Sourdough;
The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods
Keywords: نان خمیر ترش; Sourdough; Lactic acid bacteria; Yeasts