Influence of Barley Sourdough and Vacuum Cooling on Shelf Life Quality of Partially Baked Bread.

Novotni, Dubravka; Spoljaric, Ivna Vrana; Drakula, Sasa; Cukelj, Nikolina; Voucko, Bojana; Scetar, Mario; Galic, Kata; Curic, Duska

Novotni, Dubravka; Spoljaric, Ivna Vrana; Drakula, Sasa; Cukelj, Nikolina; Voucko, Bojana; Scetar, Mario; Galic, Kata; Curic, Duska.

Afiliação

Novotni D; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000, Zagreb, Croatia.
Spoljaric IV; University of Zagreb, Faculty of Food Technology and Biotechnology, Food Control Centre,Jagiceva 31, HR-10000 Zagreb, Croatia.
Drakula S; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000, Zagreb, Croatia.
Cukelj N; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000, Zagreb, Croatia.
Voucko B; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000, Zagreb, Croatia.
Scetar M; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000, Zagreb, Croatia.
Galic K; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000, Zagreb, Croatia.
Curic D; University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, HR-10000, Zagreb, Croatia.

Food Technol Biotechnol ; 55(4): 464-474, 2017 Dec.

Article em En | MEDLINE | ID: mdl-29540981

Palavras-chave

Lactobacillus reuteri; barley sourdough bread; crumb firmness; modified atmosphere packaging; principal component analysis; vacuum cooling

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Texto completo: 1 Bases de dados: MEDLINE Idioma: En Revista: Food Technol Biotechnol Ano de publicação: 2017 Tipo de documento: Article País de afiliação: Croácia