Trends in food science and technology: an official journal of the European Federation of Food Science and Technology ( EFFoST ) and the International Union of Food Science and Technology ( IUFoST )

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  Año 2005, Vol. 16, Número 1

  • Second International Symposium on Sourdough: from Fundamentals to Applications

    Luc De Vuyst, Michael G. Gänzle

    págs. 2-3

    

  • Microbial ecology of cereal fermentations

    Kerstin L. Francis, Julia Rosenheim, Walter P. Hammes, Markus J. Brandt, Michael F.H. Seitter, Stephanie A. Vogelmann

    págs. 4-11

    

  • Wheat flour constituents: how they impact bread quality, and how to impact their functionality

    H. Goesaert, K. Brijs, J.A. Delcour, K. Gebruers, W.S. Veraverbeke, C.M. Courtin

    págs. 12-30

    

  • Molecular taxonomy and genetics of sourdough lactic acid bacteria

    Matthias A. Ehrmann, Rudi F. Vogel

    págs. 31-42

    

  • The sourdough microflora: biodiversity and metabolic interactions

    Luc De Vuyst, Patricia Neysens

    págs. 43-56

    

  • Biochemistry and physiology of sourdough lactic acid bacteria

    A. Corsetti, R. Di Cagno, M. Gobbetti, M. De Angelis

    págs. 57-69

    

  • Antifungal lactic acid bacteria as biopreservatives

    Jesper Magnusson, Johan Schnürer

    págs. 70-78

    

  • Exopolysaccharides from cereal-associated lactobacilli

    Markus Tieking, Michael G. Gänzle

    págs. 79-84

    

  • Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects

    P. Schieberle, A. Hansen

    págs. 85-94

    

  • Kinetics and modelling of sourdough lactic acid bacteria

    Luc De Vuyst, Patricia Neysens

    págs. 95-103

    

  • Potential of sourdough for healthier cereal products

    K. Autio, E. Arendt, L. Flander, K. Katina, K. Poutanen, K.-H. Liukkonen

    págs. 104-112

    

  • Bread technology and sourdough technology

    Stefan Cappelle, Pieter Decock

    págs. 113-120

    

  • Trends in Food Science and Technology

    págs. 121-123