Effect of lactic acid fermentation of lupine wholemeal on acrylamide content and quality characteristics of wheat-lupine bread

Study on the reduction of acrylamide in mixed rye bread by fermentation with bacteriocin-like inhibitory substances producing lactic acid bacteria in combination with Aspergillus niger glucoamylase

(2012) Elena Bartkiene et al.   FOOD CONTROL

Lactic acid bacteria isolated from rye sourdoughs produce bacteriocin-like inhibitory substances active against Bacillus subtilis and fungi

(2012) A. Digaitiene et al.   JOURNAL OF APPLIED MICROBIOLOGY

Nutritional and quality aspects of wheat sourdough bread using L. luteus and L. angustifolius flours fermented by Pedioccocus acidilactici

(2011) Elena Bartkiene et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

DEVELOPMENT AND QUALITY EVALUATION OF HIGH-PROTEIN AND HIGH-DIETARY-FIBER PASTA USING LUPIN FLOUR

(2011) VIJAY JAYASENA et al.   JOURNAL OF TEXTURE STUDIES

Effect of lupin flour incorporation on the physical characteristics of dough and biscuits

(2011) V. Jayasena et al.   Quality Assurance and Safety of Crops & Foods

A real-time PCR method for the detection and quantification of lupin flour in wheat flour-based matrices

(2009) A. Scarafoni et al.   FOOD CHEMISTRY

Technological Strategies to Reduce Acrylamide Levels in Heated Foods

(2009) Monica Anese et al.   Food Engineering Reviews

Effectiveness of Methods for Reducing Acrylamide in Bakery Products

(2008) Peter A. Sadd et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Review of Methods for the Reduction of Dietary Content and Toxicity of Acrylamide

(2008) Mendel Friedman et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The major proteins of lupin seed: Characterisation and molecular properties for use as functional and nutraceutical ingredients

(2008) Marcello Duranti et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of germination on the protein fraction composition of different lupin seeds

(2007) Piotr Gulewicz et al.   FOOD CHEMISTRY

Impact of formulation and technological factors on the acrylamide content of wheat bread and bread rolls

(2007) Achim Claus et al.   JOURNAL OF CEREAL SCIENCE