Methods for Reducing Microbial Contamination of Wheat Flour and Effects on Functionality

被引：26
作者：
Rose, D. J. [1 ]
Bianchini, A.
Martinez, B. [1 ]
Flores, R. A.
机构：
[1] Univ Nebraska, Dept Food Sci & Technol, Food Proc Ctr, Microbiol Anal Lab, Lincoln, NE 68583 USA
来源：
CEREAL FOODS WORLD | 2012年 / 57卷 / 03期
关键词：
OZONATED WATER; MICROBIOLOGICAL QUALITY; PANCAKE SPRINGINESS; GAMMA-IRRADIATION; CEREAL-GRAINS; GASEOUS OZONE; DURUM-WHEAT; REDUCTION; BREAD; MICROORGANISMS;
D O I：
10.1094/CFW-57-3-0104
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
[No abstract available]
引用
收藏
页码：104 / 109
页数：6
相关论文
共 50 条
  • [21] Evaluation of the Functionality of Five Different Soybean Proteins in Hot-Press Wheat Flour Tortillas
    Perez-Carrillo, Esther
    Chew-Guevara, Ana A.
    Heredia-Olea, Erick
    Chuck-Hernandez, Cristina
    Serna-Saldivar, Sergio O.
    [J]. CEREAL CHEMISTRY, 2015, 92 (01) : 98 - 104
  • [22] Effects of taro powder on the properties of wheat flour and dough
    Zhang, Ziyang
    Zhang, Lisha
    Chen, Mengyu
    He, Zhian
    [J]. FOOD SCIENCE AND TECHNOLOGY, 2022, 42
  • [23] Improving effects of stored wheat flour on pancake texture
    Nakamura, Chieko
    Seguchi, Masaharu
    [J]. FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2007, 13 (03) : 221 - 226
  • [24] FUNCTIONALITY OF DIFFERENT SURFACTANTS ON THE RHEOLOGICAL AND MICRO-STRUCTURAL CHARACTERISTICS OF MULTIGRAIN PREMIX INCORPORATED WHEAT FLOUR
    Kumar, Ashwath K.
    Sharma, G. K.
    [J]. JOURNAL OF TEXTURE STUDIES, 2017, 48 (01) : 57 - 65
  • [25] A Prospective Study on Assessment of Microbial Contamination of Toothbrushes and Methods of Their Decontamination
    Pradeep, Sasi
    Nandini, Gopu
    Hiranmayi, Sunkara
    Kumar, Goutham
    Bijjala, Nikhil K.
    Guduri, Spandana
    [J]. CUREUS JOURNAL OF MEDICAL SCIENCE, 2022, 14 (10)
  • [26] Effects of chitosan oligosaccharide and hyriopsis cumingii polysaccharide on the quality of wheat flour and extruded flour products
    Ke, Yuan
    Ding, Beibei
    Fu, Yang
    Zhang, Miaomiao
    Xiao, Shensheng
    Ding, Wenping
    Yang, Heng
    Lv, Qingyun
    Zheng, Zhuo
    Wang, Xuedong
    [J]. FOOD SCIENCE AND BIOTECHNOLOGY, 2021, 30 (07) : 911 - 919
  • [27] A study on physicochemical, antioxidant and microbial properties of germinated wheat flour and its utilization in breads
    Dhillon, Bhavnita
    Choudhary, Garima
    Sodhi, Navdeep Singh
    [J]. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2020, 57 (08): : 2800 - 2808
  • [28] NUTRITIONAL, FUNCTIONAL, SENSORY AND MICROBIAL QUALITIES OF WHEAT-TOMATO SEED FLOUR BREAD
    Adekoyeni, Oludare Olumuyiwa
    Adegoke, Adekola Felix
    Ayano, Adeola Eniola
    [J]. CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2018, 10 (03) : 47 - 56
  • [29] Studies on the microbial population of bread baked with wheat flour from south western Nigeria
    Ogundare, A. O.
    Adetuyi, F. C.
    [J]. JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT, 2003, 1 (3-4): : 85 - 87
  • [30] A study on physicochemical, antioxidant and microbial properties of germinated wheat flour and its utilization in breads
    Bhavnita Dhillon
    Garima Choudhary
    Navdeep Singh Sodhi
    [J]. Journal of Food Science and Technology, 2020, 57 : 2800 - 2808
12345