Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/37388
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dc.contributor.authorBartkienė, Elena-
dc.contributor.authorSchleining, Gerhard-
dc.contributor.authorJuodeikienė, Gražina-
dc.contributor.authorVidmantienė, Daiva-
dc.contributor.authorKrunglevičiūtė, Vita-
dc.contributor.authorRekštytė, Toma-
dc.contributor.authorBašinskienė, Loreta-
dc.contributor.authorStankevičius, Mantas-
dc.contributor.authorAkuneca, Ieva-
dc.contributor.authorRagažinskienė, Ona-
dc.contributor.authorMaruška, Audrius-
dc.coverage.spatialNL-
dc.date.accessioned2018-10-06T14:14:25Z-
dc.date.available2018-10-06T14:14:25Z-
dc.date.issued2014-
dc.identifier.issn00236438-
dc.identifier.otherVDU02-000015069-
dc.identifier.urihttp://www.sciencedirect.com/science/article/pii/S0023643813004490-
dc.identifier.urihttp://www.sciencedirect.com/science/article/pii/S0023643813004490-
dc.description.abstractThe aim of the study was to investigate if differences in acidification, biogenic amines (BA) and volatile compounds (VC) occurred when Lactobacillus sakei KTU05-6, Pediococcus acidilactici KTU05-07 and Pediococcus pentosaceus KTU05-8 are used as starters in solid state fermentation of flaxseed and the impact of flaxseed sourdough on the wheat bread making process assessed. Results have shown that in SSF flaxseed with P. acidilactici and P. pentosaceus produced more acids than with L. sakei. A correlation between pH and moisture content (R ¼ 0.9783; P ¼ 0.0002) and between moisture content and total titratable acidity (R ¼ 0.7150; P ¼ 0.0339) was noticed. BA content in fermented flaxseed is far below those levels causing a health risk. Also, the use of lactobacillus for flaxseed fermentation has an influence on VC formation and the biggest influence on flavor formation had such compounds as: acetic acid, acetyl methyl carbinol and benzaldehyde. The main flavor component of flaxseed is r-cymene. Addition of fermented flaxseed to a standard wheat bread formula doesn’t show big changes of the bread crumb structure. We conclude that fermentation allows to enrich wheat bread with 10% of partially defatted flaxseed without affecting the quality in a negative wayen
dc.description.sponsorshipBiochemijos katedra-
dc.description.sponsorshipGamtos mokslų fakultetas-
dc.description.sponsorshipKauno technologijos universitetas-
dc.description.sponsorshipLietuvos sveikatos mokslų universitetas. Veterinarijos akademija-
dc.description.sponsorshipVytauto Didžiojo universitetas-
dc.format.extentp. 445-450-
dc.language.isoen-
dc.relation.ispartofLWT – Food science and technology. Amsterdam : Elsevier, 2014, vol. 56, no. 2-
dc.relation.isreferencedbyScience Citation Index Expanded (Web of Science)-
dc.relation.isreferencedbyIngenta Connect-
dc.relation.isreferencedbyChemical Abstracts-
dc.relation.isreferencedbyAcademic Search Elite (EBSCO)-
dc.relation.isreferencedbyAcademic Search Complete (EBSCO)-
dc.relation.isreferencedbyAcademic Search Alumni Edition (EBSCO)-
dc.relation.isreferencedbyElectronic Collections Online-
dc.relation.isreferencedbyScienceDirect-
dc.relation.isreferencedbyScopus-
dc.subjectBreaden
dc.subjectTriticumen
dc.subjectLactobacillusen
dc.subjectMetabolismen
dc.subjectBiogenic aminesen
dc.subjectMetabolismen
dc.subjectFermentationen
dc.subjectFood qualityen
dc.subjectFood safetyen
dc.subject.otherChemijos inžinerija / Chemical engineering (T005)-
dc.titleThe Influence of lactic acid fermentation on biogenic amines and volatile compounds formation in flaxseed and the effect of flaxseed sourdough on the quality of wheat breaden
dc.typeStraipsnis Clarivate Analytics Web of Science ar/ir Scopus / Article in Clarivate Analytics Web of Science or / and Scopus (S1)-
dc.identifier.doihttps://doi.org/10.1016/j.lwt.2013.11.033-
dc.identifier.isiWOS:000331026100034-
dcterms.bibliographicCitation37-
dc.date.updated2019-03-01T12:04Z-
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local.typeS-
item.fulltextWith Fulltext-
item.grantfulltextopen-
crisitem.author.deptBiochemijos katedra-
crisitem.author.deptGamtos mokslų fakultetas-
crisitem.author.deptVaistinių ir prieskoninių augalų kolekcijų sektorius-
crisitem.author.deptBiochemijos katedra-
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications
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