Add to ORKGFlavor production by yeast and bacterial strains employed in bakery is nowadays receiving considerable attention. The flavor characteristics of the dough and the finished products are evaluated by sensory analysis and gas-chromatography: both techniques are limited by their low-throughput character. This work proposes the application of Proton- Transfer-Reaction Mass Spectrometry (PTR-MS) for the high-throughput characterization and selection of bakery starters in view of their aromatic potential. The technique permits to study in real time flavor production directly within the food matri
Bread is one of the most consumed products around the world, justifying the continuous research and ...
Proton transfer reaction-mass spectrometry, PTR-MS, is an established tool in flavour research for t...
In fermented foods, volatile organic compounds (VOCs), which are often metabolic products of microor...
Flavor production by yeast and bacterial strains employed in bakery is nowadays receiving considera...
The aromatic impact of bakery yeast starters is currently receiving considerable attention. The flav...
The aromatic impact of bakery yeast starters is currently receiving considerable attention. The flav...
The bio-preservation of perishable edible raw materials through fermentations represents the first b...
In light of the increasing attention towards “green” solutions to improve food quality, the use of a...
The instrumental characterization of volatile organic compounds (VOCs) is essential to have a precis...
In light of the increasing attention towards “green” solutions to improve food quality, the use of ...
Bread is one of the most consumed products around the world, justifying the continuous research and ...
Bread is one of the most consumed products around the world, justifying the continuous research and ...
Proton transfer reaction-mass spectrometry, PTR-MS, is an established tool in flavour research for t...
In fermented foods, volatile organic compounds (VOCs), which are often metabolic products of microor...
Flavor production by yeast and bacterial strains employed in bakery is nowadays receiving considera...
The aromatic impact of bakery yeast starters is currently receiving considerable attention. The flav...
The aromatic impact of bakery yeast starters is currently receiving considerable attention. The flav...
The bio-preservation of perishable edible raw materials through fermentations represents the first b...
In light of the increasing attention towards “green” solutions to improve food quality, the use of a...
The instrumental characterization of volatile organic compounds (VOCs) is essential to have a precis...
In light of the increasing attention towards “green” solutions to improve food quality, the use of ...
Bread is one of the most consumed products around the world, justifying the continuous research and ...
Bread is one of the most consumed products around the world, justifying the continuous research and ...
Proton transfer reaction-mass spectrometry, PTR-MS, is an established tool in flavour research for t...
In fermented foods, volatile organic compounds (VOCs), which are often metabolic products of microor...