Advances in present-day frozen dough technology and its improver and novel biotech ingredients development trends-A review-Reference-Cited by-同舟云学术

Advances in present-day frozen dough technology and its improver and novel biotech ingredients development trends-A review

Published:2019-01 Issue:1 Volume:96 Page:34-56
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Omedi Jacob O.¹^ORCID,Huang Weining¹^ORCID,Zhang Binle¹²,Li Zhibin²,Zheng Jianxian³

Affiliation:

1. State Key Laboratory of Food Science and Technology, Laboratory of Baking and Fermentation Science, Cereal/Sourdough and Ingredient Functionality Research, School of Food Science and Technology; Jiangnan University; Wuxi China

2. MagiBake GS International; Jinjiang; Quanzhou China

3. South China University of Technology; Guangzhou China

Funder

National Natural Science Foundation of China

National High Technology Research and Development Program of China

Fujian “Hundreds of Talents Expert” Program of China

BaihoBake Biotechnology International, Inc.

MagiBake International, Inc.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/cche.10122/fullpdf

Reference137 articles.

1. Pre- and post-thaw assessment of intracellular ice formation;Acker;Journal of Microscopy,2004

2. Physicochemical properties, modifications and applications of starches from different botanical sources;Alcázar-Alay;Food Science and Technology,2015

3. Consumer perception of functional foods: A conjoint analysis with probiotics;Annunziata;Food Quality Preference,2013

4. Filamentous fungi for production of food additives and processing aids;Archer;Advances in Biochemical Engineering/Biotechnology,2008

5. Glycerol production by fermenting yeast cells is essential for optimal bread dough fermentation;Aslankoohi;PLoS ONE,2015

Cited by 66 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. Mitigating effect of fucoidan versus sodium alginate on quality degradation of frozen dough and final steamed bread;Food Chemistry: X;2024-10

2. Effect of ultrasonic pretreatment on antifreeze activity of gluten antifreeze polypeptide;LWT;2024-08

3. Enhancing freeze–thaw tolerance in baker's yeast: strategies and perspectives;Food Science and Biotechnology;2024-07-03

4. Effects of improver on the quality of frozen Chinese sweet rice wine dough: Water status, protein structure and flavor properties;Food Chemistry;2024-07

5. Physicochemical properties of Dioscorea alata Tainung No. 1 and 2 via different drying methods and application on the frozen tangyuan;Food Bioscience;2024-06