Mostra el registre d'ítem simple

Comparison of the microbial dynamics and biochemistry of laboratory sourdoughs prepared with grape, apple and yogurt

dc.contributor.authorGordún Quiles, Elena
dc.contributor.authorValle Mendoza, Luis Javier del
dc.contributor.authorGinovart Gisbert, Marta
dc.contributor.authorCarbó Moliner, Rosa
dc.contributor.otherUniversitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia
dc.contributor.otherUniversitat Politècnica de Catalunya. Departament d'Enginyeria Química
dc.contributor.otherUniversitat Politècnica de Catalunya. Departament de Matemàtica Aplicada III
dc.date.accessioned2015-05-20T10:22:58Z
dc.date.available2015-05-20T10:22:58Z
dc.date.created2014
dc.date.issued2014
dc.identifier.citationGordun, E. [et al.]. Comparison of the microbial dynamics and biochemistry of laboratory sourdoughs prepared with grape, apple and yogurt. "Food science and technology international", 2014.
dc.identifier.issn1082-0132
dc.identifier.urihttp://hdl.handle.net/2117/27975
dc.description.abstractThe microbiological culture-dependent characterization and physicochemical characteristics of laboratory sourdough prepared with grape (GS) were evaluated and compared with apple (AS) and yogurt (YS), which are the usual Spanish sourdough ingredients. Ripe GS took longer than AS and YS to reach the appropriate acidity and achieved lower values of lactic acid
dc.language.isoeng
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 Spain
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
dc.subjectÀrees temàtiques de la UPC::Enginyeria agroalimentària::Ciències de la terra i de la vida::Microbiologia
dc.subject.lcshYeasts--physiology
dc.subject.otherSourdough
dc.subject.othergrape
dc.subject.otheringredients
dc.subject.otherlactic acid bacteria
dc.subject.otheryeast
dc.titleComparison of the microbial dynamics and biochemistry of laboratory sourdoughs prepared with grape, apple and yogurt
dc.typeArticle
dc.subject.lemacAliments -- Microbiologia
dc.contributor.groupUniversitat Politècnica de Catalunya. PSEP - Polimers Sintètics: Estructura i Propietats. Polimers Biodegradables
dc.contributor.groupUniversitat Politècnica de Catalunya. SC-SIMBIO - Sistemes complexos. Simulació discreta de materials i de sistemes biològics
dc.identifier.doi10.1177/1082013214543033
dc.relation.publisherversionhttp://fst.sagepub.com/content/early/2014/07/08/1082013214543033?papetoc
dc.rights.accessOpen Access
local.identifier.drac14995265
dc.description.versionPostprint (published version)
local.citation.authorGordun, E.; del Valle, LJ.; Ginovart, M.; Carbo, R.
local.citation.publicationNameFood science and technology international


Fitxers d'aquest items

Thumbnail
Nom:
Manuscript Carbó et al Sourdou ...
Mida:
281,5Kb
Format:
Microsoft Word 2007
Visualitza/Obre

Aquest ítem apareix a les col·leccions següents

Mostra el registre d'ítem simple