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Tailor-made fermentation of sourdough reduces the acrylamide content in rye crispbread and improves its sensory and nutritional characteristics

Hana Ameur, Ali Zein Alabiden Tlais, Cristiano Paganoni, Serena Cozzi, Michele Suman, Raffaella Di Cagno, Marco Gobbetti, Andrea Polo

2023International Journal of Food Microbiology13 citationsDOIOpen Access PDF

Topics & Concepts

Food scienceFermentationYeastAcrylamideLactic acidPhytic acidSensory analysisBiologyChemistryBacteriaBiochemistryOrganic chemistryGeneticsCopolymerPolymerPotato Plant ResearchPhytase and its ApplicationsFood composition and properties
Tailor-made fermentation of sourdough reduces the acrylamide content in rye crispbread and improves its sensory and nutritional characteristics | Litcius