Co-culture fermentation by Saccharomycopsis fibuligera and lactic acid bacteria improves bioactivity and aroma profile of wheat bran and the bran-containing Chinese steamed bread-Reference-Cited by-同舟云学术

Co-culture fermentation by Saccharomycopsis fibuligera and lactic acid bacteria improves bioactivity and aroma profile of wheat bran and the bran-containing Chinese steamed bread

Published:2024-04 Issue: Volume:182 Page:114179
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Tang Ning,Xing Xiaolong,Li Huipin,Suo Biao^ORCID,Wang Yuhong,Ai Zhilu^ORCID,Yang Yong

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference44 articles.

1. Fermented corn bran: A by-product with improved total phenolic content and antioxidant activity;Akbari;LWT-Food Science and Technology,2023

2. Influence of emulsifiers and enzymes on dough rheological properties and quality characteristics of steamed bread enriched with potato pulp;Cao;Food Chemistry,2021

3. Wheat bran, as the resource of dietary fiber: A review;Cheng;Critical reviews in food science and nutrition,2022

4. Expression and characterisation of feruloyl esterases from lactobacillus fermentum JN248 and release of ferulic acid from wheat bran;Deng;International journal of biological macromolecules,2019

5. A review of bread qualities and current strategies for bread bioprotection: flavor, sensory, rheological, and textural attributes;Dong;Comprehensive Reviews in Food Science and Food Safety,2021

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Impact of Bacillus subtilis on Chinese yellow rice wine (Huangjiu) fermentation: Method variations and flavor analysis;Food Chemistry;2024-12

2. Quality changes and spoilage microbial community succession of steamed cold noodles (Liangpi) at different temperatures;International Journal of Gastronomy and Food Science;2024-09

3. Fermentation biotechnology applied to wheat bran for the degradation of cell wall fiber and its potential health benefits: A review;International Journal of Biological Macromolecules;2024-08