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- 7Sourdough
- 2Acid resistance
- 2Antifungal
- 1Air Currents Assisted Particle Separation
- 1Allergy
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Fall 2012
Eggs are an economical source of nutrient rich food containing essential nutrients but are also one of the eight most common foods causing allergy today. Eggs are present in a wide variety of foods including sauces, bread and pasta. A novel method for the production of hypoallergenic egg...
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Contribution of glutaminase activity in Lactobacillus reuteri to acid resistance and glutamine metabolism in sourdough
DownloadFall 2016
Sourdough is used as an additive in bread production for proper dough volume (leavening), or for desired dough acidity, or for dough texture and bread flavor improvement, or for bread shelf life extension. Lactobacillus reuteri, an intestinal isolate and a stable member of sourdough, prevails in...
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Spring 2016
Sourdough fermentation can generate various peptides and amino acids to improve bread quality, such as taste, flavor and texture. The aim of this PhD dissertation was to investigate the synthesis mechanisms of bioactive and taste active peptides or amino acids during fermentation and their effect...
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Degradation of Wheat Germ Agglutinin and Amylase-Trypsin Inhibitors During Sourdough Fermentation
DownloadFall 2020
Non Celiac Wheat Sensitivity (NCWS), an intolerance to the ingestion of wheat products, has increased considerably during the past few years. In sensitive individuals, NCWS manifests by intestinal and extra intestinal symptoms in different ways. Two wheat protein fractions have been linked to...
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Factors contributing to the competitiveness of Lactobacillus reuteri in sourdough and rodent gut
DownloadFall 2011
Lactobacillus reuteri is a common organism in cereal-based foods and a gut symbiont in humans and animals, yet the molecular mechanisms allowing its persistence in various niches are not well understood. L. reuteri LTH2584 produces reutericyclin and persists in industrial sourdoughs, where acidic...
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Fermentation of Air Currents Assisted Particle Separation (ACAPS) by-product streams from barley for bioethanol production
DownloadFall 2019
To offset biofuel production costs, a biorefining approach was employed that enables the co-production of high-value products. Barley starch concentrate is a by-product generated during isolation of β-Glucan from barley grains via the Air Currents Assisted Particle Separation (ACAPS)...