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Skip to Search Results- 1Campbell, Sandy
- 1Curtis, Jonathan M.
- 1Fortina, Maria Grazia
- 1Gill, Sandip Kaur.
- 1Gänzle, Michael G.
- 1Keya, Erastus Lamenya.
- 4Graduate and Postdoctoral Studies (GPS), Faculty of
- 4Graduate and Postdoctoral Studies (GPS), Faculty of/Theses and Dissertations
- 1Agricultural, Food and Nutritional Science, Department of
- 1Agricultural, Food and Nutritional Science, Department of/Journal Articles (Agricultural, Food and Nutritional Science)
- 1Canadian Circumpolar Institute
- 1Canadian Circumpolar Institute/Circumpolar Digital Image Collection
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Fall 2009
β-Glucan is a soluble fibre shown to help regulate blood sugar and lower cholesterol. Incorporation into food, particularly bread, may affect β-glucan’s physicochemical properties and health benefits. The journey of β-glucan through the mixing, fermenting, baking, and storage of bread was...
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.jpg "Bread for sale in St. Petersburg, Russia in September, 2016")
2016-09-01
This 750 gr loaf of bread was available in a small grocery store in St. Petersburg, Russia on September 11, 2016, priced at 52.90 Rubles. The exchange rate was approximately 1CAD: 47 Rubles, making the loaf of bread close to $1.00 CAD.
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Exploiting synergies of sourdough and antifungal organic acids to delay fungal spoilage of bread
Download2018-01-01
Quattrini, Mattia, Liang, Nuanyi, Fortina, Maria Grazia, Xiang, Sheng, Curtis, Jonathan M., Gänzle, Michael G.
Fungal spoilage of bread remains an unsolved issue in bread making. This work aims to identify alternative strategies to conventional preservatives in order to prevent or delay fungal spoilage of bread. The minimum inhibitory concentration (MIC) of bacterial metabolites and chemical preservatives...
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