Staff Publications

Staff Publications

  • external user (warningwarning)
  • Log in as
  • language uk
  • About

    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

    Current refinement(s):

    Records 1 - 2 / 2

    • help
    • print

      Print search results

    • export

      Export search results

    Check title to add to marked list
    Kinetic study of the thermal inactivation of Lactobacillus plantarum during bread baking
    Zhang, Lu ; Schutyser, Maarten A.I. ; Boom, Remko M. ; Chen, Xiao Dong - \ 2018
    Drying Technology 37 (2018)10. - ISSN 0737-3937 - p. 1277 - 1289.
    bread baking - functional ingredient - inactivation kinetic - Lactobacillus plantarum - Predictive microbiology

    Live probiotics can be supplemented to bread as functional ingredients. The viability of probiotics in bread needs to be sufficient to exert a beneficial effect on human health. To maximize the viability, a kinetic study on the inactivation of probiotics during baking was carried out. The thermal inactivation of Lactobacillus plantarum P8 during bread baking was evaluated with rate-dependent kinetic models. The influences of temperature, moisture content, drying rate, and temperature variation rate on the inactivation kinetics were studied explicitly. A kinetic model (Formula presented.), which included temperature (T), moisture content (X), and temperature variation rate (dT/dt) as variables, was found to best describe the concave and sigmoidal survival curves of probiotics in bread crust and in crumb during baking, respectively. The drying rate (dX/dt) was of little influence on the kinetics. The application of the proposed model is limited to baking processes, but could be used to maximize the survival of probiotics in bread products.

    Sorghum grain as human food in Africa: relevance of content of starch and amylase activities
    Dicko, M.H. ; Gruppen, H. ; Traore, A.S. ; Voragen, A.G.J. ; Berkel, W.J.H. van - \ 2006
    African journal of biotechnology 5 (2006)5. - ISSN 1684-5315 - p. 384 - 395.
    bicolor l moench - beta-amylase - alpha-amylase - kernel characteristics - protein digestibility - functional ingredient - chemical-composition - partial-purification - cultivated sorghum - fermented sorghum
    Sorghum is a staple food grain in many semi-arid and tropic areas of the world, notably in Sub-Saharan Africa because of its good adaptation to hard environments and its good yield of production. Among important biochemical components for sorghum processing are levels of starch (amylose and amylopectin) and starch depolymerizing enzymes. Current research focus on identifying varieties meeting specific agricultural and food requirements from the great biodiversity of sorghums to insure food security. Results show that some sorghums are rich sources of micronutrients (minerals and vitamins) and macronutrients (carbohydrates, proteins and fat). Sorghum has a resistant starch, which makes it interesting for obese and diabetic people. In addition, sorghum may be an alternative food for people who are allergic to gluten. Malts of some sorghum varieties display a-amylase and ß-amylase activities comparable to those of barley, making them useful for various agro-industrial foods. The feature of sorghum as a food in developing as well as in developed countries is discussed. A particular emphasis is made on the impact of starch and starch degrading enzymes in the use of sorghum for some African foods, e.g. ¿tô¿, thin porridges for infants, granulated foods ¿couscous¿, local beer ¿dolo¿, as well agro-industrial foods such as lager beer and bread.
    Check title to add to marked list

    Show 20 50 100 records per page

    Please log in to use this service. Login as Wageningen University & Research user or guest user in upper right hand corner of this page.