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- Separation of neutral lipid classes by high-performance liquid chromatography using light-scattering detection: analysis of vegetable oils and maize flourPublication . Rocha, João M.; Kalo, Paavo J.; Ollilainen, Velimatti; Malcata, F. Xavier
- Microbiological profile in sourdough: evolution during refrigerated storage.Publication . Rocha, João M.; Malcata, F. Xavier
- Microbial ecology dynamics in portuguese broa sourdoughPublication . Rocha, João M.; Malcata, F. XavierThis research effort aimed at a better understanding of microbial phenomena taking place during time in spontaneous sourdough fermentation for broa, a traditional Portuguese bread. Unlike most microbiological studies of sourdough, viable counts obtained were not limited to Lactobacillus and yeasts, but encompassed also molds, Gram-negative rods, endospore-(non)forming Gram-positive rods and catalase-positive/negative Gram-positive cocci. This less conventional approach unveiled the ubiquitous Bacillus genus throughout spontaneous broa sourdough fermentation. Presumptive yeasts, Lactobacillus and Bacillus were found to low levels after kneading, but became dominant by the end of regular (no aeration) fermentation. They apparently inhibit undesired rods and Staphylococcus, which were found to relatively high numbers after kneading. By 24 h of fermentation, lactic acid cocci accounted for an important fraction of biodiversity, and pH decreased significantly reaching about 4.1. Aeration accelerated the microbial dynamics. In terms of total viable counts, such a long-term fermentation appeared to reach a quasistationary state.
- Rheological behaviour of broa, a portuguese traditional sourdough bread, throughout the storage periodPublication . Rocha, João M.; Malcata, F. Xavier
- Attempts to correlate sensory properties of broa, a Portuguese traditional sourdough bread, with baking technological parametersPublication . Rocha, João M.; Malcata, F. Xavier
- On the correlation of chemical properties of broa, a portuguese traditional sourdough bread, with baking technological factors.Publication . Rocha, João M.; Malcata, F. Xavier
- Selectivity of commercial culture media for the endogenous microflora of traditional sourdough breadPublication . Rocha, João M.; Malcata, F. Xavier
- Method improved for the separation of neutral lipids via high-performance liquid chromatography using evaporative light-scattering detection: analysis of plant oils and floursPublication . Rocha, João M.; Kalo, Paavo, J.; Malcata, F. Xavier
- Perspectivas científico-tecnológicas sobre pão de milho: caracterização do produto tradicional e melhoramento do seu processo de fabrico.Publication . Rocha, J. M.; Malcata, F. X.O presente projecto de I&D sobre o Pão de Milho teve como principais objectivos a Caracterização do seu Processo Tradicional de Produção e o seu Melhoramento Tecnológico, tendo sido financiado pelo Programa de Apoio à Modernização da Agricultura e Floresta portuguesas (PAMAF) e desenvolvido sob a égide da Escola Superior de Biotecnologia (ESB), em colaboração com o Instituto para o Desenvolvimento Agrário da Região Norte (IDARN) e a Direcção Regional de Agricultura de Entre Douro e Minho (DRAEDM). Desde a sua concepção inicial, foi arquitectado de forma a dividir tarefas e optimizar sinergismos entre uma instituição de carácter essencialmente de I&D (ESB) e duas instituições de carácter essencialmente de extensão rural (IDARN e DRAEDM).
- Microbiological characterization of sourdough and flours for Portuguese traditional maize bread.Publication . Rocha, J. Miguel; Teixeira, Carlos M.; Malcata, F. Xavier
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