A review of bread qualities and current strategies for bread bioprotection: Flavor, sensory, rheological, and textural attributes.

Dong, YiNing; Karboune, Salwa

Dong, YiNing; Karboune, Salwa.

Afiliação

Dong Y; Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Québec, Canada.
Karboune S; Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Québec, Canada.

Compr Rev Food Sci Food Saf ; 20(2): 1937-1981, 2021 03.

Article em En | MEDLINE | ID: mdl-33594782

Assuntos

Pão; Lactobacillales; Aromatizantes; Reologia; Paladar

Palavras-chave

active packaging; bioprotection; bread; enzymes; flavor; lactic acid bacteria; textural properties

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Pão / Lactobacillales Idioma: En Revista: Compr Rev Food Sci Food Saf Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Canadá

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