FRINK Linked Data Fragments server

Matches in SemOpenAlex for { <https://semopenalex.org/work/W2040462839> ?p ?o ?g. }

• W2040462839 endingPage "450" @default.
• W2040462839 startingPage "445" @default.
• W2040462839 abstract "The 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 = 0.9783; P = 0.0002) and between moisture content and total titratable acidity (R = 0.7150; P = 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 ρ-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 way." @default.
• W2040462839 created "2016-06-24" @default.
• W2040462839 creator A5014516240 @default.
• W2040462839 creator A5016742587 @default.
• W2040462839 creator A5029293891 @default.
• W2040462839 creator A5034747789 @default.
• W2040462839 creator A5036103398 @default.
• W2040462839 creator A5051384569 @default.
• W2040462839 creator A5070190100 @default.
• W2040462839 creator A5071110765 @default.
• W2040462839 creator A5080776200 @default.
• W2040462839 creator A5082989105 @default.
• W2040462839 creator A5084828853 @default.
• W2040462839 date "2014-05-01" @default.
• W2040462839 modified "2023-10-06" @default.
• W2040462839 title "The 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 bread" @default.
• W2040462839 cites W1503373132 @default.
• W2040462839 cites W1969775738 @default.
• W2040462839 cites W1973034808 @default.
• W2040462839 cites W2000287891 @default.
• W2040462839 cites W2000693584 @default.
• W2040462839 cites W2022091163 @default.
• W2040462839 cites W2024470174 @default.
• W2040462839 cites W2026677193 @default.
• W2040462839 cites W2027649887 @default.
• W2040462839 cites W2040298014 @default.
• W2040462839 cites W2044296821 @default.
• W2040462839 cites W2046259692 @default.
• W2040462839 cites W2052612727 @default.
• W2040462839 cites W2057536351 @default.
• W2040462839 cites W2059519639 @default.
• W2040462839 cites W2062613492 @default.
• W2040462839 cites W2063375696 @default.
• W2040462839 cites W2073190965 @default.
• W2040462839 cites W2077558331 @default.
• W2040462839 cites W2085112192 @default.
• W2040462839 cites W2089915042 @default.
• W2040462839 cites W2102393059 @default.
• W2040462839 cites W2111926431 @default.
• W2040462839 cites W2116444522 @default.
• W2040462839 cites W2460636540 @default.
• W2040462839 cites W2783981376 @default.
• W2040462839 cites W3028668450 @default.
• W2040462839 doi "https://doi.org/10.1016/j.lwt.2013.11.033" @default.
• W2040462839 hasPublicationYear "2014" @default.
• W2040462839 type Work @default.
• W2040462839 sameAs 2040462839 @default.
• W2040462839 citedByCount "21" @default.
• W2040462839 countsByYear W20404628392016 @default.
• W2040462839 countsByYear W20404628392017 @default.
• W2040462839 countsByYear W20404628392018 @default.
• W2040462839 countsByYear W20404628392019 @default.
• W2040462839 countsByYear W20404628392020 @default.
• W2040462839 countsByYear W20404628392021 @default.
• W2040462839 countsByYear W20404628392022 @default.
• W2040462839 countsByYear W20404628392023 @default.
• W2040462839 crossrefType "journal-article" @default.
• W2040462839 hasAuthorship W2040462839A5014516240 @default.
• W2040462839 hasAuthorship W2040462839A5016742587 @default.
• W2040462839 hasAuthorship W2040462839A5029293891 @default.
• W2040462839 hasAuthorship W2040462839A5034747789 @default.
• W2040462839 hasAuthorship W2040462839A5036103398 @default.
• W2040462839 hasAuthorship W2040462839A5051384569 @default.
• W2040462839 hasAuthorship W2040462839A5070190100 @default.
• W2040462839 hasAuthorship W2040462839A5071110765 @default.
• W2040462839 hasAuthorship W2040462839A5080776200 @default.
• W2040462839 hasAuthorship W2040462839A5082989105 @default.
• W2040462839 hasAuthorship W2040462839A5084828853 @default.
• W2040462839 hasBestOaLocation W20404628391 @default.
• W2040462839 hasConcept C100544194 @default.
• W2040462839 hasConcept C185592680 @default.
• W2040462839 hasConcept C189775405 @default.
• W2040462839 hasConcept C2775920511 @default.
• W2040462839 hasConcept C2776673659 @default.
• W2040462839 hasConcept C2778985185 @default.
• W2040462839 hasConcept C2779044325 @default.
• W2040462839 hasConcept C2780206646 @default.
• W2040462839 hasConcept C2780338318 @default.
• W2040462839 hasConcept C2780719635 @default.
• W2040462839 hasConcept C31903555 @default.
• W2040462839 hasConcept C523546767 @default.
• W2040462839 hasConcept C54355233 @default.
• W2040462839 hasConcept C55493867 @default.
• W2040462839 hasConcept C86803240 @default.
• W2040462839 hasConceptScore W2040462839C100544194 @default.
• W2040462839 hasConceptScore W2040462839C185592680 @default.
• W2040462839 hasConceptScore W2040462839C189775405 @default.
• W2040462839 hasConceptScore W2040462839C2775920511 @default.
• W2040462839 hasConceptScore W2040462839C2776673659 @default.
• W2040462839 hasConceptScore W2040462839C2778985185 @default.
• W2040462839 hasConceptScore W2040462839C2779044325 @default.
• W2040462839 hasConceptScore W2040462839C2780206646 @default.
• W2040462839 hasConceptScore W2040462839C2780338318 @default.
• W2040462839 hasConceptScore W2040462839C2780719635 @default.
• W2040462839 hasConceptScore W2040462839C31903555 @default.
• W2040462839 hasConceptScore W2040462839C523546767 @default.
• W2040462839 hasConceptScore W2040462839C54355233 @default.
• W2040462839 hasConceptScore W2040462839C55493867 @default.

• next